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中文摘要：
采用真空旋转蒸发和结冰－解冻两种方法浓缩荔枝汁，共得到6种液体。运用顶空固相微萃取和气相色谱－质谱联用法对这6种液体和荔枝原汁的挥发性风味物质进行对比分析。同时将两种浓缩方法进行比较。结果表明：不同浓缩方法得到的荔枝汁挥发性风味物质的种类有所不同，真空旋转蒸发浓缩得到的浓缩荔枝汁挥发性风味物质种类总数少，且有煮熟味，失去了荔枝原汁大部分挥发性风味物质，而其馏出液中含有很多挥发性风味物质，种类和数量较多。而结冰。解冻浓缩法得到浓缩汁的挥发性风味物质种类和数量丰富，无煮熟味，基本保留了荔枝的原有风味，而其剩余液中除乙醇外的挥发性风味物质相对含量很少。
英文摘要：
Two different condensation methods, rotary thin film vacuum evaporation and freeze-thawing, were separately used to condense litchi juice, producing 6 samples. The volatile aromatic compounds in litchi juice and 6 condensed samples were comparatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry （HS-SPME and GC-MS）. The condensed litchi juice samples showed variations in volatile aromatic compound profiles. Compared with freeze- thawing, rotary thin film vacuum evaporation resulted in a reduction of the number of volatile compounds found in condensed litchi juice. The litchi juice condensed by rotary thin film vacuum evaporation had a cooked taste and lacked most of the volatile compounds found in original litchijuice and more volatile compounds were found in the distillate in large quantities. In contrast, the litchi juice condensed by freeze-thawing was found to maintain most of the volatile compounds found in original litchi juice in large quantifies and have no cooked taste and all volatile compounds except alcohol were found in the distillate in very small quantities.
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