烹制加工对板栗挥发性物质的影响  

Analysis of volatile compounds of chestnut under different processing conditions by SPME-GC-MS

作　　者：罗凤莲[1,2] 夏延斌[1,2] 欧阳建勋[3] 王燕[1,2] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]湖南农业大学国家蔬菜加工技术研发分中心,长沙410128 [3]湖南省粮食局,长沙410008

出　　处：《食品科技》2013年第12期64-68,共5页Food Science and Technology

基　　金：湖南省科技厅项目(2012NK3085)

摘　　要：目的:探讨烹制加工对板栗挥发性物质的影响。方法:对生板栗、煮板栗、以及煮+烤板栗进行固相微萃取气质联用(SPME-GC-MS)分析。结果:在3种样品中,共鉴定出34种物质,包括醇类(4种)、醛类(7种)、酸类(6种)、酮类(3种)、酯类(2种)、烃类(9种)和芳香族(3种)等7类化合物。与生板栗相比,煮板栗、煮+烤板栗中的烃类物质、醛类物质的相对含量均有增加,酸类、酯类、酮类物质相对含量均有降低,醛类是烹制加工后的板栗香气的主要组分。另外,4-乙烯基愈创木酚是煮+烤板栗的特征香气物质。Flexible magnetic devices, i.e., magnetic devices fabricated on flexible substrates, are very attractive in applications such as detection of magnetic field in an arbitrary surface, non-contact actuators, and microwave devices, due to their stretchable, biocompatible, light-weight, portable, and low cost properties. Flexible magnetic films are essential for the realization of various functionalities of flexible magnetic devices. To give a comprehensive understanding for flexible magnetic films and related devices, recent advances in the study of flexible magnetic films are reviewed, including fabrication methods, magnetic and transport properties of flexible magnetic films, and their applications in magnetic sensors, actuators, and microwave devices. Our aim is to foster a comprehensive understanding of these films and devices. Three typical methods have been introduced to prepare the flexible magnetic films, by deposition of magnetic films on flexible substrates, by a transfer and bonding approach or by including and then removing sacrificial layers. Stretching or bending the magnetic films is a good way to apply mechanical strain to them, so that magnetic anisotropy, exchange bias, coercivity, and magnetoresistance can be effectively manipulated. Finally, a series of examples is shown to demonstrate the great potential of flexible magnetic films for future applications.

关 键 词：板栗 挥发性成分 固相微萃取 气相色谱一质谱 

分 类 号：TS201.4[轻工技术与工程—食品科学]