摘要
采用固相微萃取-气相色谱-质谱联用法(SPME-GC-MS)测定了干燥方式对啤酒花挥发性成分的影响。新鲜啤酒花中鉴定出挥发性成分41种,其中醇类9种、醛类3种、酯类7种、酮类5种、烯烃类3种、有机酸类7种、其他成分7种,烯烃类占总相对含量的58.54%。与新鲜啤酒花比较,工厂热风干燥的酒花增加了2种成分,占总峰面积的0.57%;减少了11种,占总峰面积的3.69%;常温气流酒花增加了3种成分,占总峰面积的0.53%;减少了8种,占总峰面积的1.5%,挥发性成分种类和数量均与新鲜酒花相似,表明气流干燥能减少啤酒花挥发性成分损失。
Effects of drying methods on volatile components of hops were determined by solid phase microextraction-gas chromatography-mass spectrometry（SPME-GC-MS）. There were 41 kinds of volatile companents identified in fresh hops,including nine kinds of alcohols,three kinds of aldehydes,seven kinds of esters,five kinds of ketones,three kinds of alkenes,seven kinds of organic acid,seven kinds of other ingredients, and the olefins accounted for 58.54% of the total relative content. Compared with fresh hops,there was an increase of two kinds of components in hops of factory hot air drying,accounted for 0.57% of the total peak area,and a decrease of eleven kinds,accounted for 3.69% of the total peak area,there was an increase of two kinds of components in hops of ambient air drying,accounted for 0.53% of the total peak area,and a decrease of eight kinds,accounted for 1.5% of the total peak area,the volatile constituents species and quantity were similar to that of fresh hops,and air drying could reduce the loss of hops volatile components.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第18期155-158,共4页
Science and Technology of Food Industry
基金
自治区高校科研计划重点课题(XJEDU2011147)
