辽宁农业科学Issue(4)：7-11,5.DOI:10.3969/j.issn.1002-1728.2025.04.002
不同储藏方式对葛根全粉香气成分影响
Different Storage Methods on the Aroma Composition of Whole Powder
摘要
Abstract
Root commonly used storage methods have overhead storage,cold storage and buried storage three kinds,using solid phase microextraction-gas chromatography-mass spectrometry technology,the three kinds of storage conditions of fragrance content,explore three kinds of storage conditions under the change law of aroma composition,lay the foundation for improving the quality of the powder.The results showed that the aroma composition of the whole root powder was obviously different in different storage methods.41 kinds,39 kinds,41 kinds,41 kinds and 40 kinds of volatile aroma components were detected respectively.The main aroma components of pueraria,alcohol and aldehydes,have the highest relative content of cold storage among the three storage methods,which is not different from fresh puer.Among other aroma components,the content of low temperature refrigeration is also the closest to fresh puer.关键词
葛根全粉/储藏方式/香气成分Key words
Kudaria root whole powder/Storage method/Aroma composition分类
轻工纺织引用本文复制引用
覃春燕,王瑢,石方刚,黄静丽,肖冬,何龙飞,王爱勤..不同储藏方式对葛根全粉香气成分影响[J].辽宁农业科学,2025,(4):7-11,5.基金项目
国家自然科学基金项目(32260680) （32260680）
财政部和农业农村部:国家现代农业产业技术体系建设项目(CARS-21) （CARS-21）
