农业工程学报2011，Vol.27Issue(1)：389-392,4.DOI:10.3969/j.issn.1002-6819.2011.01.063
干制条件对红枣香气品质的影响
Effects of drying conditions on Chinese jujube aroma components
摘要
Abstract
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 Tangxinjujube) 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.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Key words
principal component analysis/ quality control/ agricultural products/ Chinese jujube, aroma components/GC/MS analysis分类
轻工纺织引用本文复制引用
闫忠心,鲁周民,刘坤,焦文月,赵佳奇..干制条件对红枣香气品质的影响[J].农业工程学报,2011,27(1):389-392,4.基金项目
财政部"以大学为依托的农业科技推广体系建设项目"(XTG2009-15) （XTG2009-15）
