Optimization of the Juice Yield of Frozen Apricot by Response Surface Methodology and Analysis of Its Physiochemical Indicatorsand Volatile Components
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Abstract:
During the freezing process of apricot fruit, the mechanical effect caused by the growth of ice crystals destroys the tissue structures such as cell walls and cell membranes, and accelerates the dissolution of cell juice. On the basis of single factor test (freezing temperature, pressure and pressing time), the juice yield was used as the response value, the conditions were optimized by the response surface method, the physicco-chemical indicators of the apricot juice were determined. After solid phase microextraction (SPME), the volatile substances of the juice obtained through pressing the frozen apricot at low temperature were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the maximum juice yield of the frozen apricot was 61.85% when the freezing temperature was (-17±1) ℃, pressure was 13.71 kPa and pressing time was 3.25 h; The total sugar content of the apricot juice was 75.01 mg/mL, the reducing sugar content was 26.33 mg/mL, the soluble solid was 15 °Brix, the pH value was 3.58, the titratable acid content was1.79%, the soluble protein content was 23.97 mg/100 mL, the soluble pectin content was 16.72 mg/mL, and the clarity was 86.97%; A total of 63 volatile components were detected in the apricot juice, including 13, 13, 13, 8, 7 and 9 kinds of alcohols, ketones, olefins, aromatic hydrocarbons, esters and others. The contents of volatile substances such as linalool and terpineol were relatively high, which had a sweet floral and fruity aroma and a characteristic aroma of fresh apricot.
