利用静态顶空-气质联用研究香榧种仁香气成分  

Analysis of Aroma components in Torreya Grandis by Static Headspace-GC/MS

作　　者：汪瑶[1] 郭磊[1] 余勇[1] 陈旭[1] 丁之恩[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2014年第7期116-121,128,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：采取静态顶空-GC-MS对香榧原料、工厂化加工产品(椒盐香榧)、试验室加工产品(改进工艺的椒盐香榧)3种香榧材料香气成分进行提取、测定和定性定量分析,研究结果表明:原料香榧及其不同加工工艺的香榧产品各分离出63种、48种、51种化合物,对比3种香榧材料的香气成分可知,改进工艺的'椒盐香榧'的香气成分比工厂化加工的椒盐香榧的香气成分更加丰富,改进后的香榧产品风味成分更多,口感更佳,有助于进一步改善香榧加工工艺,更利于改进香榧成品的风味。Extracted and analysised of aroma components of three kinds of torreya Grandis including raw material of torreya grandis, factory processed products named spiced salt torreya grandis; and laboratory processing products named improved technology products of spiced salt Torreya grandis by Static Headspace - GC/MS. Then qualitative and quantitative research have been conducted on aroma components. The results of the GC - MS showed that the raw material of torreya grandis and different processed products of torreya grandis had isolated 63, 48 and 51 species compounds respectively. Compared with aroma components of three kinds of torreya grandis, the number of the kinds of aroma components of the technology improved spiced salt Torreya grandis is more than factory processed spiced salt Torreya grandis. Technology improved by Torreya grandis is more popular than the others, and it has a better taste. This research is helpful to improve processing technology of Torrey grandis, and is more conducive to improve the quality of products of Torrey grandis.

关 键 词：香榧 加工工艺 顶空-GC-MS 香气成分 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]