四川白口仔姜在贮藏过程中挥发性成分的变化  

The change of volatile compounds in Sichuan baikou baby ginger during storage

作　　者：付云云 闫小倩 袁博 张静[1] 蒋成[1] 王鹏霖 赵江林 陈安均[1] FU Yun-yun;YAN Xiao-qian;YUAN Bo;ZHANG Jing;JIANG Cheng;WANG Peng-ling;ZHAO Jiang-lin;CHEN An-jun(Sichuan Agriculture University,Ya’an,Sichuan 625000,China)

机构地区：[1]四川农业大学,四川雅安625000

出　　处：《食品与机械》2019年第1期143-148,共6页Food and Machinery

基　　金：国家重点研发计划项目(编号:2017YFC0505106)

摘　　要：为研究仔姜在沙土贮藏过程中挥发性风味物质的变化,将采收的仔姜经过挑选、分级、杀菌处理后埋藏在沙土中,并于11℃贮藏,采用固相微萃取—气相色谱—质谱联用测定不同时期贮藏过程中仔姜的挥发性风味物质。结果表明:贮藏过程中从仔姜中共检测出77种挥发性成分,分别为烃类(47种)、醇类(16种)、酮类(1种)、醛类(4种)、醚类(9种),其中烃类、酮类物质总量在贮藏过程中(10,20,30d)无显著差异(P>0.05),醇类物质总量在20d时显著降低,30d后显著升高。贮藏过程中仔姜有10种挥发性成分的含量随着贮藏时间延长显著升高,分别为左旋-α-蒎烯、莰烯、2,6-二甲基-2,6-辛二烯、反-β-金合欢烯、别香橙烯、2-茨醇、α-松油醇、香茅醇、香茅醛、柠檬醛,在30d时这些物质含量分别是新鲜样品的5.09,7.89,6.73,10.48,153.75,11.11,8.21,11.73,24.96,14.65倍。In order to study the change of volatile compounds in baby ginger during sandy soil storage,the baby ginger were stored at proper temperature after selection,classification and sterilization treatment.Solid phasemicroextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS)was used to measure the volatile compounds of baby ginger in different storage time.There were totally 77 volatiles compounds in baby ginger including hydrocarbons(47),alcohols(16),ketones(1),aldehydes(4),ethers(9).Among all these volatiles compounds,the contents of hydrocarbon and aldehyde were significantly increased at 30 days of storage(P<0.05).There were nine volatile components content,L-za-pinene,camphene,2,6-octadiene,2,6-dimethyl,reverse-yl-acycloacene,bergamene,2-zitol,citronella,citronella,and citral,increased significantly with the extension of storage time in baby ginger,the contents of these substances at the time of 30 days,were 5.09,7.89,6.73,10.48,153.75,11.11,8.21,11.73,24.96 and 14.65 times respectively.

关 键 词：子姜 贮藏 挥发性物质 气相色谱-质谱联用 

分 类 号：O657.63[理学—分析化学] TS255.3[理学—化学]