食品与发酵工业2011，Vol.37Issue(10)：178-183,6.
青梅烟薰过程中挥发性风味物质的变化
Changes of Volatile Flavor Compounds in Prumus mume During Smoking Processing
丁超 1叶富根 1李汴生1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
Simultaneous distillation extraction technique coupled with GC - MS was adopted for the qualitative and semiquantitative determination of volatile compounds in Prumus mume. Only 26 kinds of volatile compounds were identified from the fresh samples, while 34, 49, 50 and 56 kinds of compounds were identified from 12, 24, 36 and 48 h smoked samples, respectively. The relative contents of phenols and hydrocarbons were increased obviously （from 0.75 to 30.15% and 13.29% to 30.62% ）. In contrast, esters （27.32% to 24.96 % ） , alcohols （6.74% to 0.18 % ） , acids （37.27% to 12.52% ） and carbonyls （17.49% to 10.86 % ） were decreased during smoking. The main flavor compounds in Prumus mumewere esters, alcohols and carbonyls. While the main flavor compounds in Fructus mume were phenols and carbonyls.关键词
青梅/乌梅/同时蒸馏萃取/挥发性风味物质/气相色谱-质谱法Key words
Prumus mume/Fructus mume/simultaneous distillation extraction（SDE）/volatiles/GC-MS分类
轻工纺织引用本文复制引用
丁超,叶富根,李汴生..青梅烟薰过程中挥发性风味物质的变化[J].食品与发酵工业,2011,37(10):178-183,6.
