固相微萃取GC-MS法测定不同干燥方式下枣产品的芳香成分  

Application of Solid Phase Microextraction with GC/MS Method for Analysis of Volatile Compounds in Dried Jujube Products

作　　者：毕金峰[1] 于静静[1] 丁媛媛[1] 赖必辉[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工与质量控制重点开放试验室,北京100193

出　　处：《现代食品科技》2011年第3期354-360,365,共8页Modern Food Science and Technology

基　　金：公益性行业(农业)科研专项(200903043);农业科技成果转化资金项目(2009GB23260450)

摘　　要：采用顶空固相微萃取与气相色谱-质谱联用技术对枣鲜样及不同干燥方式枣产品的芳香成分进行分析。结果表明,河北滩枣鲜样主要芳香成分为:酸类物质占24.31%,烯类物质占14.2%,烷烃类物质占11.73%。热风干燥处理后产生较多酯类和酮类物质,使产品呈现蒸煮味道,损失较多烷烃类物质;微波干燥处理后除酯类和酮类物质增多外,其余风味物质均损失较多;冷冻干燥处理后生成了其他干燥方式未有的己酸乙酯和庚酸乙酯;真空干燥处理后产生较多的酸类、酯类和酮类物质;相对于其余四种干燥方式,变温压差膨化干燥处理后,代表枣风味的酸类、酯类、酮类和醛类明显增多,且生成许多新的香气成分如庚酸、己醛和2-呋喃基甲基酮等。The paper studied the difference of volatile compounds in fresh jujube and drying products with different drying methods by combining solid phase micro-extraction with GC-MS method.The results showed that the volatile compounds in fresh Hebei Beach jujube mainly include acid,vinyl and alkane,and the percent of acid was 24.31%,the percent of vinyl was 14.2% and the percent of alkane was 11.73%.The jujube treated by hot-air drying method showed a steam cooked taste,producing ketone compounds but losing more alkanes.The jujube by microwave drying method produced much esters and ketones and lost much volatile compounds which belong to fresh jujube.And the jujube by freeze drying method created ethyl caproate and ethyl enanthate which other drying methods did not have.And much acid,ester and ketone,comparing with the other products,were found in the jujube by vacuum drying method.The jujube by the explosion puffing with difference temperature and pressure method has created much acid,ester,ketone and aldehyde which can mostly stand for characteristic volatile compounds of jujube,and created many new volatile compounds,for example enanthylic acid,hexaldehyde and 2-furyl methyl ketone.

关 键 词：固相微萃取 GC-MS法 枣 干燥产品 芳香成分 

分 类 号：S665.1[农业科学—果树学]