热带农业科学2025，Vol.45Issue(1)：45-54,10.DOI:10.12008/j.issn.1009-2196.2025.01.008
不同储存时间草果干果理化特性及挥发性成分分析
Analysis of Physicochemical Indexes and Volatile Components of Dried Amomum tsao-ko in Different Storage Periods
摘要
Abstract
To explore the effects of different storage times on the physicochemical indexes and volatile components of Amomum tsao-ko,the dried Amomum tsao-ko stored for 2.5 years and 0.5 years from Nujiang air-dried and coal baking dried samples were used as raw materials.Physicochemical indexes such as color,moisture content,volatile oil content,and volatile oil components were analyzed.The results revealed that the ∆E and a* values of the samples dried with Amomum tsao-ko for 2.5 years were higher,the L* value was lower,the color contrast of the grass fruit increased,and the color contrast was more biased toward black and red than that of the samples stored for 0.5 years.Additionally,the water content increased,while there was no significant difference in the volatile oil content.The composition of volatile substances in Amomum tsao-ko was simi-lar and different,but the relative contents of the most common substances were significantly different.Except for the relative content of trans-2-decenal(coal baking),the primary aroma components(relative content≥3%)of the other volatile oils of Amomum tsao-ko were significantly different.In addition,compared with the volatile oil of Amomum tsao-ko stored for 0.5 years,the relative content of aldehydes in the volatile oil of Amomum tsao-ko stored for 2.5 years was higher,while the contents of alcohols and esters were lower.Therefore,the storage time had an impact on the color,moisture,and volatile oil components of Amomum tsao-ko,and the aroma and flavor of Amomum tsao-ko were significantly different.The results provide a reference for the storage of dried Amomum tsao-ko fruits and the selection of flavored Amomum tsao-ko fruits.关键词
草果储存/香辛料仓储/理化特性/挥发性成分Key words
Amomum tsao-ko storage/spice storage/physicochemical properties/volatile compounds分类
农业科技引用本文复制引用
黄梅,吴莲张,廖方平,张映萍,杨毅,练强..不同储存时间草果干果理化特性及挥发性成分分析[J].热带农业科学,2025,45(1):45-54,10.基金项目
云南省重大科技专项计划(No.202202AE090035) （No.202202AE090035）
云南省郝朝运专家工作站:科技人才与平台计划(No.202205AF150050) （No.202205AF150050）
云南省科协谷风林专家工作站. （）
