摘要
为探索干制条件对红枣香气品质的影响,采用固相微萃取结合气相色谱/质谱联用(SPME-GC/MS,solid phase microextraction coupled with gas chromatography mass pectrometry)技术分析鉴定了50、60、70℃热风干燥,自然阴干和糖心枣5种红枣样品的香气成分及相对质量分数,对红枣中7类主要香气物质进行主成分分析(principal component analysis,PCA)。结果表明影响红枣香气品质的主要香气物质种类为酯类、醛类、酸类和酚类;自然阴干的红枣香气品质较差,采用热风干制可有效提高红枣的香气品质;60℃热风干制的红枣香气成分综合得分最高,优于50℃和70℃热风干制红枣的香气品质,为红枣的干制工艺提供技术依据。主成分分析法可实现对红枣干制条件的区分,并能较好评价红枣的香气品质。
In order to explore the effects of drying technology on Chinese jujube aroma components. SPME/GC-MS （Solid phase micro-extraction coupled with gas chromatography mass spectrometry） techniques were applied to analyze aroma compounds of five treatments （50、60、70℃ hot-air drying,natural drying and Tangxin jujube） qualitatively and quantitatively,and principal component analysis （PCA） was adopted to investigate the seven main aroma compounds form Chinese jujube. The results showed that aroma quality was strongly affected by esters,aldehydes,acids and phenol. Hot-air drying method could improve aroma quality effectively,and aroma quality of natural drying was the worst. Integrative scores of hot-air drying at 60℃ were the highest and aroma quality was better than that at 50℃and 70℃. Evaluation of aroma quality and distinction of drying conditions were achieved with PCA method.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2011年第1期389-392,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
财政部"以大学为依托的农业科技推广体系建设项目"(XTG2009-15)
关键词
主成分分析
品质控制
农产品
红枣
香气成分
GC/MS分析
principal component analysis
quality control
agricultural products
Chinese jujube
aroma components
GC/MS analysis
