青梅烟薰过程中挥发性风味物质的变化  

Changes of Volatile Flavor Compounds in Prumus mume During Smoking Processing

作　　者：丁超[1] 叶富根[1] 李汴生[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2011年第10期178-183,共6页Food and Fermentation Industries

摘　　要：采用同时蒸馏萃取法结合气质联用仪、以邻二氯苯为内标,分别对新鲜青梅和不同烟薰阶段的乌梅中的挥发性风味成分进行定性和半定量分析。结果表明:青梅、烟薰12、24、36和48 h的乌梅中的挥发性成分的种类分别为26、34、49、50和56种。挥发性物质的相对含量百分数变化分别为:酚类从0.75%增加到30.15%,碳氢化合物从13.29%增加到30.62%,酯类从23.35%减少到2.85%,醇类从6.74%减少到0.18%,酸类从37.27%减少到12.52%,羰基类从17.49%减少到10.86%。青梅中的主体风味物质为酯类、醇类和羰基类化合物。乌梅中主体风味物质为酚类、羰基类。Simultaneous distillation extraction technique coupled with GC - MS was adopted for the qualitative and semiquantitative determination of volatile compounds in Prumus mume. Only 26 kinds of volatile compounds were identified from the fresh samples, while 34, 49, 50 and 56 kinds of compounds were identified from 12, 24, 36 and 48 h smoked samples, respectively. The relative contents of phenols and hydrocarbons were increased obviously （from 0.75 to 30.15% and 13.29% to 30.62% ）. In contrast, esters （27.32% to 24.96 % ） , alcohols （6.74% to 0.18 % ） , acids （37.27% to 12.52% ） and carbonyls （17.49% to 10.86 % ） were decreased during smoking. The main flavor compounds in Prumus mumewere esters, alcohols and carbonyls. While the main flavor compounds in Fructus mume were phenols and carbonyls.

关 键 词：青梅 乌梅 同时蒸馏萃取 挥发性风味物质 气相色谱-质谱法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]