摘要
为探究不同采摘期及不同解冻方式对香椿香气含量的影响,本试验对不同采摘期的香椿,经顶空固相微萃取提取香椿的挥发性组分后,用气相色谱的FPD检测器分析测定;同时对速冻香椿经3种解冻方式解冻后香椿香气的相对含量进行测定。结果表明,对不同采摘期而言,香椿特征香气随采摘期呈现先增后减的趋势,并且采摘于5月下旬的香椿香气最浓郁;对不同解冻方式而言,特征香气物质在常温解冻方式下达到最大值,且冻藏处理及解冻对物质A的影响较大。
This experiment explored Toona sinensis＇s content of symptomatic aroma with different picking periods and different thawing methods. We used HSSPME and GC in connection to determine the amount of symptomatic aroma. For Toona sinensis with different picking periods, it increased at first, then decreased with the changing of picking periods, and we obtained the maximum amount of aroma in the picking period of late May. To explore frozen Toona sinensis＇s content of symptomatic aroma in different thawing methods, we used 3 thawing methods for this study. Through comparative analysis, air thawed at 23℃ for 15rain was the best thawing method of the 3 in aroma retention, and freezing and thawing treatment had greater impact on A.
出处
《中国食物与营养》
2012年第2期34-37,共4页
Food and Nutrition in China
关键词
香椿
特征香气
采摘期
解冻方式
Toona sinensis
symptomatic aroma
picking period
thawing method
