摘要
利用顶空固相微萃取法和气质联用技术对黄花菜热泵干燥前后的香气成分进行比较分析。在热泵干燥前后黄花菜中共检测出69种挥发性香气物质,其中从新鲜黄花菜中鉴定出挥发性香气物质48种,相对含量为99.98%;从干制黄花菜中鉴定出挥发性香气物质43种,相对含量为99.99%;二者共有香气组分22种,其相对含量干燥前后分别为88.61%和76.73%,且以醇类、酯类和烷烃类居多。黄花菜热泵干燥前后香气主体成分一致,醇类、醛类、酯类物质相对含量增加,烷烃类物质相对含量大幅度减少,烯类物质完全消失及酮类物质大量生成。
The aroma components of fresh and heat pump dried samples of daylily were extracted by headspace solid-phase micro-extraction （HS-SPME） and analyzed by gas chromatography-mass spectrometry （GC-MS）. A total of 69 volatile compounds were identified in both daylily samples, including 48 aroma components in fresh daylily with relative contents of 99.98% and 43 aroma components in dried daylily with relative content of 99.99%. Twenty-two aroma components were common to fresh and dried daylily, accounting for 88.61% and 76.73%, respectively. Alcohols, esters and alkanes were major components. After being dried by heat pump, the relative content of alcohols, aldehydes and esters increased and the relative content of alkanes decreased substantially accompanied with the disappearance of alkenes and the generation of ketones in large quantities.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期258-262,共5页
Food Science
关键词
黄花菜
热泵干燥
固相微萃取
气质联用
香气成分
daylily heat pump drying solid-phase micro-extraction gas chromatography-mass spectrometry （GC-MS）
aroma components
