四种苹果汁中挥发性物质的研究

G. Picard, J.P. Julien, R.R. Riel
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引用次数: 2

摘要

对Fameuse、Russett、Mcintosh和cot四个品种的苹果进行了挥发性物质的气液色谱分析。使用的苹果被储存在一个受控的环境中。果汁经洗涤、粉碎、压榨、巴氏杀菌等工序制备,-40℃保存。果汁样品在4 M氯化钠溶液中搅拌30分钟,然后用Weurman色谱技术对顶空气体进行取样。每个品种都有自己的特点挥发性物质,从定性和定量两个方面。丁醇似乎是Fameuse品种的标志物质,其含量约为Cortland品种的100倍。异戊醇是后一品种的特征,其含量约为其他品种的75倍。Russett品种的特点是其高含量的一种不明物质和低浓度的丁醇。
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Etude des substances volatiles dans les jus de quatre variétés de pomme

Gas liquid chromatography of volatile substances was done on four varieties of aple, being Fameuse, Russett, Mcintosh and Cotîand. Apples used were stored in a controlled atmosphere. The juice was prepared by washing, crushing, pressing, pasteurization and was stored at —40°C.

The juice sample was agitated for thirty minutes in the presence of 4 M sodium chloride solution, just before sampling the headspace gas by the Weurman technique for chromatography.

Each variety has its own characteristic volatile substances, from both qualitative and quantitative aspects. Butanol seems to be a marker substance for the Fameuse variety which contained approximately 100 times more of it than the Cortland variety. Iso-pentanol is characteristic of the latter variety in which the content was approximately 75 times higher than in the other varieties. The Russett variety was characterized by its high content of an unidentified substance and low concentration of butanol.

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