本文通过提高果汁含量和选用效果良好的复配增稠剂对柑橘为原料制成的果汁型橙汁囊胞饮料的悬浮稳定性进行了研究，同时采用SPME-GC-MS技术对其几种主要香气物质进行了鉴定分析，并研究了其流变特性。实验结果表明，0.2%黄原胶+0.25%果胶，0.15% CMC+0.2%黄原胶+0.1%果胶，0.1% CMC+0.05%黄原胶+0.1%琼脂和0.1%黄原胶+0.1%果胶+0.1%琼脂等4种不同组成的复合稳定剂对果汁型橙汁囊胞饮料的悬浮效果良好；添加了增稠剂的果汁更加稳定，且为非牛顿流体，呈典型的假塑性流体特征，且添加增稠剂对橙汁囊胞饮料中的几种主要香气物质的释放造成了一定影响，不同组成的增稠剂对其影响也不太相同，其中3-蒈烯、d-柠檬烯、β-香叶烯、γ-萜品烯和紫苏醛被检出的含量均出现明显降低，但饮料的表观粘度与香气释放没有直接的关系。

A juice beverage containing juice sacs was prepared from oranges. The effects of juice content and compound thickeners were studied in terms of suspension stability of the extract. The aroma-producing compounds in the beverage were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and their rheological properties were also studied. The results showed that good suspension stability was achieved for the juice beverage containing orange sacs, using four different compound stabilizers: 0.2% xanthan gum+0.25% pectin, 0.15% carboxymethyl cellulose (CMC)+0.2% xanthan gum+0.1% pectin, 0.1% CMC+0.05% xanthan gum+0.1% agar, and 0.1% xanthan gum+0.1% pectin+0.1% agar. The addition of thickeners resulted in higher stability and the juice exhibited characteristics of a non-Newtonian fluid, pseudoplastic fluid. In addition, thickeners influenced the release of several major aroma-producing compounds in the beverage with orange sacs, where different compositions of thickeners showed different effects. The contents of β-myrcene, 3-carene, d-limonene, γ-terpinene, and perillaldehyde decreased significantly, while the apparent viscosity of the orange juice were not directly related to the release of aroma compounds.

“十二五”国家科技支撑计划项目（2012BAD31B10-6）；国家自然科学基金资助项目（31101239）；中央高校基本科研业务费专项资金资助项目（2013PY097）