食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
24期
266-271
,共6页
蔡长河%陈玉旭%曾庆孝%郭际%肖维强
蔡長河%陳玉旭%曾慶孝%郭際%肖維彊
채장하%진옥욱%증경효%곽제%초유강
荔枝%半干型荔枝干%香气%顶空固相微萃取%气质联用
荔枝%半榦型荔枝榦%香氣%頂空固相微萃取%氣質聯用
려지%반간형려지간%향기%정공고상미췌취%기질련용
litchi%semi-dried litchi%aromatic component%HS-SPME%GC-MS
以晚熟荔枝品种"糯米糍"及其加工产品半干型荔枝干的各阶段样品为试材,采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)对其香气化合物进行分析、鉴定和定量.新鲜荔枝和干燥第一阶段、第二阶段和半干犁荔枝干成品各检测到36、45、47、45种香气化合物,其中烯类物质相对含量最高,分别为65.77%、63.95%、78.59%、63.00%.分析比较半干型荔枝干加工箨阶段的香气成分变化.
以晚熟荔枝品種"糯米糍"及其加工產品半榦型荔枝榦的各階段樣品為試材,採用頂空固相微萃取(HS-SPME)結閤氣質聯用(GC-MS)對其香氣化閤物進行分析、鑒定和定量.新鮮荔枝和榦燥第一階段、第二階段和半榦犛荔枝榦成品各檢測到36、45、47、45種香氣化閤物,其中烯類物質相對含量最高,分彆為65.77%、63.95%、78.59%、63.00%.分析比較半榦型荔枝榦加工籜階段的香氣成分變化.
이만숙려지품충"나미자"급기가공산품반간형려지간적각계단양품위시재,채용정공고상미췌취(HS-SPME)결합기질련용(GC-MS)대기향기화합물진행분석、감정화정량.신선려지화간조제일계단、제이계단화반간리려지간성품각검측도36、45、47、45충향기화합물,기중희류물질상대함량최고,분별위65.77%、63.95%、78.59%、63.00%.분석비교반간형려지간가공탁계단적향기성분변화.
Aromatic components of fresh "Nuomici" litchi and semi-dried litchi during each drying stage were investigated by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Totally 36, 45, 47 and 45 aromatic components were identified in fresh litchi, the first drying stage, the second drying stage and semi-dried litchi final products, respectively. The highest relative content of aromatic components was alkenes in four samples, which were 65.77%, 63.95%, 78.59%, and 63.00%, respectively.
