摘要
采用固相微萃取SPME方法对 1,3和 5kGy60 Co辐照处理的冷冻金皇后瓜汁挥发成分进行萃取富集 ,并结合GC MS联机检测 ,发现金皇后瓜汁辐照后酯类挥发物峰面积由未辐照处理前的 75 15 % ,分别减少到2 5 0 5 % ,14 4 7%和 14 0 2 % ,而辐照金皇后瓜汁中的醇类和酮类则有一定程度的增加。金皇后瓜汁经不同辐照剂量处理后产生了较多的C6～C9醇和醛类 ,它们是不饱和脂肪酸的氧化产物 ,不稳定 ,多呈脂肪味 ,它们峰面积的变化较大 ,香气阈值较低 ,是构成金皇后瓜汁辐照异味的重要成分。
Golden Empress melon was treated with 1, 3 and 5 kGy 60 Co irradiation. The changes of volatile compounds in the melon juice were detected with a combination method of GC MS and solid phase microextraction (SPME). The results showed that the esters peak area of nonirradiated Golden Empress melon juice decreased from 75 15 % to 25 05 % , 14 47 % and 14 02 % following 1, 3 and 5 kGy irradiation treatments respectively. However, the contents of alcohols, aldehydes and ketones increased. More alcohols and aldehydes with C 6—C 9 were detected in the juice after irradiation treatment. These compounds supposed from the polyunsaturated fatty acids oxidation had fatty flavour with low threshold values. The proportions in total peak areas were variable. It was believed that these compounds were responsible for the off flavour of the irradiated melon juice.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2004年第3期74-78,共5页
Journal of China Agricultural University
关键词
金皇后瓜汁
SPME
辐照
异味成分
Golden Empress melon juice
SPME
irradiation
off-flavor
