摘要
目的:研究不同红枣原料对加工红枣汁香气成分的影响。方法:采用固相微萃取与气相色谱质谱联用技术,对脆熟期、完熟期、自然阴干和人工热风干制红枣4种原料加工的红枣汁中的香气成分进行分离鉴定。结果:分别从4种红枣汁中分离鉴定出挥发性化合物34、37、42种和44种,均含有醛类、酮类、羧酸类、酯类、醇类、烷烃类及少量其他化合物,其香气成分的种类和相对质量分数存在较大差异。干枣特别是人工热风干制红枣加工的红枣汁中香气成分种类多、相对质量分数高,具有典型的红枣香味。结论:人工热风干制红枣更适合作为加工红枣汁的原料。
The effects of maturity （crispness maturity and full maturity） and drying methods （shadow drying and hot air drying） on aroma components in Chinese jujube juice were studied. Solid phase micro-extraction coupled with gas chromatography mass spectrometry （SPME/GC-MS） was used to analyze aroma components in various juice samples. A total of 34, 37, 42 and 44 volatile compounds all including acids, aldehydes, ketones, esters, and alcohols were identified in juice samples prepared from fresh jujubes at crispness maturity and full maturity as well as shadow dried and hot air dried jujubes, respectively. Four samples exhibited significant differences in the groups and amounts of aroma compounds. Juice samples prepared from dried Chinese jujubes especially hot air drying contained more aroma components with higher relative contents and had typical aroma. In conclusion, hot air dried jujubes is more suitable material for jujube juice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第24期234-238,共5页
Food Science
基金
财政部“以大学为依托的农业科技推广体系建设项目”(XTG2011-13)
关键词
红枣汁
香气成分
固相微萃取
气相色谱质谱联用
Chinese jujube juice
aroma compounds
solid phase micro-extraction （SPME）
gas chromatography massspectrometry （GC-MS）
