摘要
以冬笋为原料,经过真空冷冻干燥、热风干燥和微波干燥得到冬笋干制品,运用顶空固相微萃取法和气相色谱-质谱联用技术对鲜冬笋及其干制品的挥发性成分进行分析,阐明鲜冬笋和冬笋干制品的挥发性风味物质的性质,比较其挥发性成分的差异,揭示干燥后冬笋风味物质的变化。结果表明,在鲜冬笋及其干制品中共检测出52种挥发性成分。鲜冬笋中检测出31种挥发性成分,经过真空冷冻干燥、热风干燥和微波干燥后干制品分别检测出12、30和33种,其中,醛类为最主要的挥发性成分,分别为11、4、8和8种。鲜冬笋的主要挥发性成分为正己醛,经过干燥处理后其关键的挥发性成分为正己醛、异戊醛、2-甲基丁醛,正己醛的相对含量最高。经过干燥加工后,冬笋的挥发性成分有明显的变化,但主要的挥发性成分(醛类化合物)没有改变。
To clarify the volatile components of winter moso bamboo shoots and compare the volatile difference between fresh bamboo shoots and dried samples,vacuum freeze-drying,hot air drying,and microwave drying were used for the treatment of winter moso bamboo shoots.And the volatile components were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The results showed that a total of 52 volatile components were identified in fresh bamboo shoots and three dried bamboo shoots.In fresh bamboo shoots treated with vacuum freeze-drying,hot air drying,and microwave drying,aldehydes were the most important volatile components and a total of 31,12,30,33 volatile compounds were identified including 11,4,8,and 8 types of aldehydes respectively.The key volatile component of hexanal in fresh bamboo shoots,however,after drying the key volatile components changed to n-hexanal,isovaleraldehyde,and 2-methylbutanal.And the relative content of hexanal was the highest in the four samples.In conclusion,the volatile components of bamboo shoots have changed obviously,but aldehydes is still the main volatile compound after drying.
作者
耿想
姚曦
陈晨
荀航
汤锋
GENG Xiang;YAO Xi;CHEN Chen;XUN Hang;TANG Feng(International Center for Bamboo and Rattan,NFGA/Beijing Key Lab for Bamboo&Rattan Science and Technology(ICBR),Beijing 100102,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第4期152-157,共6页
Food and Fermentation Industries
基金
国际竹藤中心基本科研业务费重点项目(1632019021)。
关键词
冬笋
干燥方式
挥发性成分
正己醛
固相微萃取-气相色谱-质谱联用技术
winter moso bamboo shoots
drying
volatile components
hexanal
solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)
