中国食物与营养2012，Vol.18Issue(2)：34-37,4.
不同采摘期及不同解冻方式对香椿香气含量的影响
Effect of Different Thawing Methods and Picking Perieds of Toona scinensis on Content of Symptomatic Aroma
李丹 1周子衿 1钱骁 1陈敏1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 折叠
摘要
Abstract
This experiment explored Toona sinensis＇s content of symptomatic aroma with different picking periods and different thawing methods. We used HSSPME and GC in connection to determine the amount of symptomatic aroma. For Toona sinensis with different picking periods, it increased at first, then decreased with the changing of picking periods, and we obtained the maximum amount of aroma in the picking period of late May. To explore frozen Toona sinensis＇s content of symptomatic aroma in different thawing methods, we used 3 thawing methods for this study. Through comparative analysis, air thawed at 23℃ for 15rain was the best thawing method of the 3 in aroma retention, and freezing and thawing treatment had greater impact on A.关键词
香椿/特征香气/采摘期/解冻方式Key words
Toona sinensis/symptomatic aroma/picking period/thawing method分类
轻工纺织引用本文复制引用
李丹,周子衿,钱骁,陈敏..不同采摘期及不同解冻方式对香椿香气含量的影响[J].中国食物与营养,2012,18(2):34-37,4.
