食品与发酵工业2013，Vol.39Issue(5)：166-169,4.
不同贮藏条件下青花椒香气成分的比较
Comparison on aroma components of green prickleyash in different storage conditions
摘要
Abstract
The aroma components of green prickleyashes produced in Chongqing were compared at two different storage conditions:cool temperature and away from light and air (DB group) and room temperature with light and air (SB group).The volatile oil of green prickleyashes was extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS).The results demonstrated that the yields of volatile oil from green prickleyashes before storage was 17.49％ and yields of volatile oil from green prickleyashes after storage is 15.97％ (storage in cool temperature away from light and air) and 9.87％ (storage in room temperature with light and air).stored in cool temperature away from light and air can reduced the loss of volatile oil.A total of 31 chemical components were identified in the volatile oils before storage,and 24 chemical components were identified after storage.The main constituents of the volatile oil before and after storage were 2-p-menthadiene,Myrcene,(+)-Dipentene,Linalool,Nerolidol,and the contents of them were different under different storage conditions.There was little difference in the loss and newly generated trace constituents between different storage conditions.Low temperature and be away from light and air can better keep the aroma.关键词
干青花椒/贮藏条件/挥发油/香气成分Key words
green prickley ashes/ storage conditions/ volatile oil/aroma component引用本文复制引用
张艺,宋莹莹,武菁菁,陈光静,汪莉莎,谭雁文,阚建全..不同贮藏条件下青花椒香气成分的比较[J].食品与发酵工业,2013,39(5):166-169,4.基金项目
国家自然科学基金项目(31071599)和重庆市科委攻关项目(CSTC,2010AC1009) （31071599）
