冷冻处理对荔枝香气成分的影响  

Study on Effects of Freezing Treatment on Aroma Components in Litchi Fruit

作　　者：蔡长河[1,2] 陈玉旭[1] 曾庆孝[1] 张爱玉[3] 

机构地区：[1]华南理工大学轻工与食品学院 [2]广东省农业科学院果树研究所,广东广州510640 [3]广东省农业科学院果树研究所

出　　处：《食品科学》2008年第8期557-561,共5页Food Science

基　　金：广东省自然科学基金项目(06025368)

摘　　要：以晚熟糯米糍荔枝品种为试材,采用顶空固相微萃取(HS-SPME)提取新鲜糯米糍荔枝果肉和冷冻处理60d后荔枝果肉的香气成分,用GC-MS联用仪对香气化合物进行分析鉴定。结果表明,冷冻处理前后荔枝在香气组成和含量上具有显著差异。新鲜糯米糍荔枝和冷冻糯米糍荔枝分别鉴定出36、29种香气成分。相对总含量分别为96.97%、99.98%,具有8种共有香气成分。烯类是荔枝果肉风味的主要组成成分。经冷冻处理后,醇类和烷烃类物质相对含量明显增加,酯类物质相对含量明显减少。此外,在冷冻处理后的荔枝果肉中还检测到了醚类、醛类和羧酸类物质各1种。The aroma components in fresh litchi fruit and litchi fruit after frozen for 60 days were extracted by head space solidphase microextraction. The aroma compounds were analyzed and identified by GC-MS. The results indicated that the differences of aroma compound conpositions and relative contents in fresh litchi and frozen litchi are significant. The aroma compounds varieties identified in fresh litchi fruit and frozen litchi fruit are 36 and 29, respectively, including 8 mutual components, with the relative percents of the total peak area 96.97% and 99.98%, respectively. The main aroma components of litchi fruit are alkenes. After freezing treatment, the relative contents of alcohols and alkanes are increase distinctly, but the relative content of esters decreases. Besides, one kind of aether, aldehyde or carboxylic acid is determined in frozen litchi fruit respectively.

关 键 词：荔枝 香气 顶空固相微萃取 气相色谱-质谱联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]