溶解氧对热杀菌橙汁贮藏风味品质的影响研究

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中图分类号：TS255.44；S666 文献标识码：A文章编号：1673-9868（2025）10-0027-12

DOI：10.13718/j.cnki.xdzk.2025.10.003

Abstract： Orange juice with diferent dissolved oxygen contents was studied. Solid phase microextraction combined with gas chromatography-mass spectrometry/pulsed flame photometric detector was used for qualitative and quantitative analysis to establish the correlation between volatiles，and to explore the effect of dissolved oxygen content on the flavor quality of orange juice after thermal sterilization during 3O days of storage. The results showed that the dissolved oxygen content in the orange juice of the CK group showed a decreasing trend within 18 days of storage（ ϕ<0.05） . A total of 68 volatiles，including 7 volatile sulfur compounds，were identified in orange juice from different treatment groups.At the end of storage，the kinds and contents of volatiles in CK group were lower than those in DEO group. During storage，the contents of limonene and linalool were negatively correlated with α -terpinol content，and the differences were significant （ . Forty flavor active components were screened by odor activity values. Dissolved oxygen promoted the production of odor components （ α -terpineol， 4-terpineol and dimethyl sulfide） and the loss of aroma （ β -myrcene，limonene，geraniol，decanol）. Deoxygen group improved the odor of cooked potato （methional） in orange juice.l4 markers related to the flavor quality changes of orange juice during storage were screened out by orthogonal partial least square discriminant analysis combined with the importance of variable projection.

Key words： dissolved oxygen; orange juice; storage； flavor; heat sterilization treatment

柑橘是芸香科柑橘属植物，品种繁多，主要包括橙类、宽皮柑橘类、柚类、柠檬类等，在巴西、中国、欧盟、墨西哥、埃及、美国等地区广泛种植[1]。（剩余12560字）