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《真空濃縮對(duì)綠蘆筍汁營(yíng)養(yǎng)品質(zhì)和風(fēng)味的影響》由會(huì)員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在行業(yè)資料-天天文庫(kù)。
1、現(xiàn)代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.9真空濃縮對(duì)綠蘆筍汁營(yíng)養(yǎng)品質(zhì)和風(fēng)味的影響11112陳學(xué)紅，馬利華，宋慧，孫紅，鄭永華（1.徐州工程學(xué)院食品工程學(xué)院，江蘇徐州221000）（2.南京農(nóng)業(yè)大學(xué)食品科技學(xué)院，江蘇南京210095）摘要：為了探討真空濃縮對(duì)綠蘆筍汁營(yíng)養(yǎng)品質(zhì)和風(fēng)味的影響，將新鮮綠蘆筍汁于0.1MPa、50℃條件下進(jìn)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(yùn)用頂空固相微萃取和氣相色譜-質(zhì)譜聯(lián)
2、用法對(duì)四種濃縮汁和新鮮汁的揮發(fā)性風(fēng)味化合物進(jìn)行對(duì)比分析。結(jié)果表明：真空濃縮對(duì)蘆筍汁的營(yíng)養(yǎng)品質(zhì)和風(fēng)味物質(zhì)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(zhì)是醛類(lèi)，其次是酮和醇；隨著濃縮汁固形物含量的增加，風(fēng)味化合物含量呈先增加后減少的趨勢(shì)。固形物含量為30%的濃縮汁品質(zhì)和風(fēng)味保持較好。關(guān)鍵詞：綠蘆筍汁；真空濃縮；營(yíng)養(yǎng)品質(zhì)；風(fēng)味文章篇號(hào)：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
