微波烫漂和速冻加工黑毛豆仁挥发性风味成分分析  

ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN MICROWAVE BLANCHED AND QUICK-FREEZING BLACK EDAMAME

作　　者：李大婧[1,2,3] 卓成龙[1,3] 刘霞[1,3] 刘春泉[1,3] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]东北林业大学林学院,黑龙江哈尔滨150040 [3]国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,江苏南京210014

出　　处：《核农学报》2011年第5期969-974,1003,共7页Journal of Nuclear Agricultural Sciences

基　　金：江苏省农业科技自主创新资金项目(CX(10)232)

摘　　要：采用固相微萃取(SPME)与气相色谱-质谱(GC-MS)联用技术,分析微波烫漂和速冻后新大粒1号黑毛豆仁挥发性风味成分的变化。结果表明:黑毛豆仁鲜样、微波烫漂和速冻处理后分别检测到31、34和32种挥发性风味成分,主要为醇类、醛类、酮类化合物。1-辛烯-3-酮、己醛、(E,Z)-2,6-壬二烯醛、1-戊烯-3-酮、(E)-2-壬烯醛、(E)-2-己烯醛、1-辛烯-3-醇对黑毛豆仁鲜样风味贡献较大;1-辛烯-3-酮、1-辛烯-3-醇、(E)-2-辛烯醇、己醛、2-庚烯醛、3-甲基丁醛、3-羟基-2-丁酮对微波烫漂黑毛豆仁的风味贡献较大;1-辛烯-3-酮、1-辛烯-3-醇、(E)-2-辛烯醇、2-庚烯醛、3-羟基-2-丁酮对速冻黑毛豆仁的风味贡献较大。与鲜样比较,微波烫漂和速冻加工后黑毛豆仁的豆类清香风味保持良好。The volatile flavor compounds of black edamame treated by microwave blanching and quick-freezing were analyzed by HS-SPME and GC/MS.The results showed that a total of 31,34,32 compounds were detected in fresh,microwave blanched and frozen black edamame,respectively.The main flavor compounds were classified into alcohols,aldehydes and ketones.1-Octen-3-one,hexanal,（E,Z）-2,6-nonadienal,1-penten-3-one,（E）-2-nonenal,（E）-2-hexenal,1-octen-3-ol made great contrition to fresh black edamame.1-Octen-3-one,1-octen-3-ol,（E）-2-octen-1-ol,hexanal,2-heptenal,3-methyl-butanal,3-hydroxy-2-butanone made great contrition to microwave blanched black edamame.1-Octen-3-one,1-octen-3-ol,（E）-2-octen-1-ol,2-heptenal,3-hydroxy-2-butanone made great contrition to frozen black edamame.The black edamame treated by microwave blanching and quick-freezing still remain strong aromatic of soybean compared with fresh sample.

关 键 词：黑毛豆仁 微波烫漂 速冻 风味成分 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]