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1、現(xiàn)代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.9真空濃縮對綠蘆筍汁營養(yǎng)品質和風味的影響11112陳學紅,馬利華,宋慧,孫紅,鄭永華(1.徐州工程學院食品工程學院,江蘇徐州221000)(2.南京農業(yè)大學食品科技學院,江蘇南京210095)摘要:為了探討真空濃縮對綠蘆筍汁營養(yǎng)品質和風味的影響,將新鮮綠蘆筍汁于0.1MPa、50℃條件下進行真空濃縮處理,分別得到固形物含量為10%、20%、30%和45%的四種濃縮汁,比較研究濃縮汁與新鮮汁的色澤、維生素C、總糖、總酚和總黃酮的含量,并運用頂空固相微萃取和氣相色譜-質譜聯(lián)
2、用法對四種濃縮汁和新鮮汁的揮發(fā)性風味化合物進行對比分析。結果表明:真空濃縮對蘆筍汁的營養(yǎng)品質和風味物質影響顯著。隨著濃縮汁固形物含量的增加,蘆筍汁的綠色加深,色澤變暗,維生素C和總黃酮含量逐漸降低,而總糖和總酚含量增加。蘆筍汁中的主要揮發(fā)性物質是醛類,其次是酮和醇;隨著濃縮汁固形物含量的增加,風味化合物含量呈先增加后減少的趨勢。固形物含量為30%的濃縮汁品質和風味保持較好。關鍵詞:綠蘆筍汁;真空濃縮;營養(yǎng)品質;風味文章篇號:1673-9078(2014)9-205-209DOI:10.13982/j.mfst.1673-9078.2014.09.034EffectofV
3、acuumConcentrationonNutritiveQualityandFlavorofGreenAsparagusJuiceCHENXue-hong1,MALi-hua1,SONGHui1,SUNHong1,ZHENGYong-hua2(1.CollegeofFoodEngineering,XuzhouInstituteofTechnology,Xuzhou221000,China)(2.CollegeofFoodScienceandTechnology,NanjingAgriculturalUniversity,Nanjing210095,China)Abst
4、ract:Toexploretheeffectofvacuumconcentrationonthenutritivequalityandflavorofgreenasparagusjuice,freshjuicewasvacuumconcentratedat50℃and0.1MPa.Fourkindsofconcentratedjuicewereobtainedwithsolublesolidcontentof10%,20%,30%,and45%,respectively.Thecolor,vitaminCcontent,totalsugarcontent,totalp
5、henoliccontent,andflavonoidcontentweredeterminedintheconcentratedandfreshjuicesamples.Volatileflavoringcompoundsintheasparagusjuicesampleswerecomparativelyanalyzedbyheadspacesolid-phasemicroextraction(HS-SPME)andgaschromatography-massspectrometry(GC-MS).Theresultsshowedthatvacuumconcentr
6、ationsignificantlyaffectedthenutritivequalityandflavoringcompoundsingreenasparagusjuice.Asthesolublesolidcontentincreased,thecolorofthejuicebecamedark-green,thevitaminCandtotalflavonoidcontentsdecreased,andthetotalsugarandtotalphenoliccontentsincreased.Themainvolatilecompoundsofgreenaspa
7、ragusjuicewerefoundtobealdehydes,ketones,andalcohols.Asthesolublesolidcontentinthejuiceincreased,theflavoringcompoundcontentfirstincreasedandthendecreased.Thequalityandflavorwerebetterpreservedintheconcentratedgreenasparagusjuicewith30%solublesolidcontent.Keywords:greenas