Analysis Of Aroma Components And Color Stability Of The Chinese Jujube Fermented Beverages

At present,Chinese Jujube still to fruit eaten directly,and there are a few for the processing of jujube paste,jujube tea,jujube wine,red jujube products,low added value,its nutrient utilization is not high.The fermented beverage with Chinese Jujube as raw material through fermentation,blending a healthy drink,rich in organic acids,vitamins,minerals,brass and other ingredients,nutrition and health care function,with Chinese Jujube and vinegar taste unique,high nutritional value.Not only solves the problem of the difficult preservation of fresh Chinese Jujube,but increase their income.In this study,the aroma components of fermented beverage made from Chinese Jujube were analyzed by modern instrument analysis technology.The main research contents and results are as follows:1.A method for analysis of aroma components in jujube fermented beverage was established.Systematic investigation and optimization of the Chinese Jujube fer mented beverage flavor components of enrichment,separation and detection conditio ns,a solid phase with 50/30 μm DVB/CAR /PDM for the extraction of micro ext raction,Rtx-Wax column chromatography and mass spectrometry olfactometer detect ion of headspace solid phase microextraction gas chromatography olfactometry mass spectrometry(Headspace Solid Phase Micro-Extracfaon and Gas Chromatography-O lfactometry-Mass-Spectrometry,HS-SPME-GC-O-MS)combined methods of analysis for components of fermented beverage flavor of Chinese Jujube.96 compounds we re isolated,and the structures of the 114 compounds were determined.And to dete rmine the main characteristics of flavor components in fermented drink Chinese Juj ube for ethyl acetate,ethyl hexanoate,ethyl valerate,2-octanone,2-eleven-2-acetic acid phenethyl ketone benzene,ethyl propionate,6-methyl-5-ketone-2-heptente,ben zaldehyde and 3-hydroxy-2-methyl ethyl ketone.2.The color stability of Chinese Jujube fermented beverage was studied.The effects of temperature,light,pH,metal ions and food additives on the stability of the color were systematically investigated.The results show that the effect of temperature and light color stability of Chinese Jujube fermented beverage is relatively small,some metal ions(such as: Fe2+,Fe3+,Al3+,Cu2+)increased and pH value,will make the Chinese Jujube fermented beverage material chromophore maximum absorption wavelength in a certain degree of red shift,metal ion concentration increased at the same time,the absorbance the value also increased;citric acid,ascorbic acid,SO2 has a certain influence upon the stability of sodium benzoate has the certain effect to the color protection.The results will provide a theoretical basis for beverage,wine and Chinese Jujube of distilled liquor production and storage period.