现代食品科技2011，Vol.27Issue(3)：354-360,365,8.
固相微萃取GC-MS法测定不同干燥方式下枣产品的芳香成分
Application of Solid Phase Microextraction with GC/MS Method for Analysis of Volatile Compounds in Dried Jujube Products
摘要
Abstract
The paper studied the difference of volatile compounds in fresh jujube and drying products with different drying methods by combining solid phase micro-extraction with GC-MS method. The results showed that the volatile compounds in fresh Hebei Beach jujube mainly include acid, vinyl and alkane, and the percent of acid was 24.3 1％, the percent of vinyl was 14.2％ and the percent of alkane was 11.73％.The jujube treated by hot-air drying method showed a steam cooked taste, producing ketone compounds but losing more alkanes. The jujube by microwave drying method produced much esters and ketones and lost much volatile compounds which belong to fresh jujube. And the jujube by freeze drying method created ethyl caproate and ethyl enanthate which other drying methods did not have. And much acid, ester and ketone,comparing with the other products, were found in the jujube by vacuum drying method. The jujube by the explosion puffing with difference temperature and pressure method has created much acid, ester, ketone and aldehyde which can mostly stand for characteristic volatile compounds ofjujube, and created many new volatile compounds, for example enanthylic acid, hexaldehyde and 2-furyl methyl ketone.关键词
固相微萃取/GC-MS法/枣/干燥产品/芳香成分引用本文复制引用
毕金峰,于静静,丁媛媛,赖必辉..固相微萃取GC-MS法测定不同干燥方式下枣产品的芳香成分[J].现代食品科技,2011,27(3):354-360,365,8.基金项目
公益性行业(农业)科研专项(200903043) （农业）
农业科技成果转化资金项目(2009GB23260450) （2009GB23260450）
