青梅在梅坯制作过程中的香气成分变化  

Changes of Aromatic Components of Greengage during Salted Plum Processing

作　　者：赵笑梅[1] 吴青[1] 陈宇 黄苇[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东康辉集团有限公司,广东潮州515638

出　　处：《现代食品科技》2013年第4期885-889,816,共6页Modern Food Science and Technology

基　　金：广东省教育部产学研结合项目(2011A090200001;2010B090400362)

摘　　要：以新鲜青梅、咸水梅、梅坯、腌渍液为样品，采用气相色谱．质谱联用技术对青梅在梅坯制作过程中香气成分的变化进行了分析。结果表明：新鲜青梅、咸水梅、梅坯、腌渍液中分别检测出26、20、27、12种香气成分，各占总峰面积的87．23％、81．65％、79．81％、90．16％。香气成分主要为醛类、醇类、酯类、呋喃类、酸类、酮类、酚类、碳氢化合物。其中醛类占67．99~78．61％，醇类占5．12～10．81％，酯类占0．20-12．94％。青梅在梅坯制作过程中，醛类的含量基本保持不变，醇类的含量略有增加，酯类的含量大幅度减少。Changes of aromatic components of greengage during salted plume processing were analyzed using GC-MS. Aromatic components of greengage, pickled plum, salted plum and plum bittern were detected. The results showed that the four samples contained 26, 20, 27 and 12 aromatic components respectively, occupying 7.23%, 81.65%, 79.81% and 90.16% of the total peak area. The major constituents were aldehydes, alcohols, esters, furans, acids, ketones, phenols and hydrocarbons. The proportions of aldehydes, alcohols and esters were 67.99-78.61%, 5.12-10.81%, and 0.20~12.94%, respectively. During salted plum processing, the content of aldehydes remained invariable and alcohol contents increased slightly. And the content of esters decreased largely.

关 键 词：青梅 梅坯 气相色谱-质谱联用 香气成分 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]