糖渍永泰青梅品质和风味的研究  

Study on Quality and Flavors of Sugar Permeated Plum of Yongtai

作　　者：林凤屏[1] 王雅芬 黄永梅 黄鹭强[1] LIN Fengping;WANG Yafen;HUANG Yongmei;HUANG Luqiang(College of Life Sciences,Fujian Normal University,Fuzhou 350117,China)

机构地区：[1]福建师范大学生命科学学院

出　　处：《福建师范大学学报（自然科学版）》2020年第1期63-69,共7页Journal of Fujian Normal University：Natural Science Edition

基　　金：福建省自然科学基金面上项目(2018J01722);福建师范大学生命科学学院“溪源江学者”扶持计划

摘　　要：以新鲜永泰产青梅为原料,通过糖渍制得青梅露,分别对鲜青梅和青梅露的维生素、矿物质及水解氨基酸等基本营养成分进行测定,同时采用顶空固相微萃取结合气相色谱-质谱联用分析法对二者的挥发性香气组分进行分析.结果表明:鲜青梅和青梅露均含有丰富的维生素及矿物质,且青梅露的维生素B2较鲜青梅大幅增加.青梅露较好地保存了鲜青梅中原有的氨基酸成分,药效氨基酸丰富,鲜味氨基酸含量高,且氨基酸均衡度略优于鲜青梅.糖渍后青梅挥发性香气组分由16种增加为40种,以醇类、酯类、醛类、有机酸为主.苯甲醛是鲜青梅的特征香气组分.Plum syrup was made from fresh plum of Yongta by sugar permeated.The content of vitamins,minerals,hydrolyzed amino acids were determined and aroma components were analysed via HS-SPME combined with GC-MS.Results showed that plum and plum syrup contained vitamins and minerals richly,and the content of vitamin B2 increased dramatically after sugar permeated.They were rich in pharmaceutic amino acid and umami amino acid.The amino acid balance degree of plum sryup was slightly higher than fresh plum.There were 40 kinds of aroma components in the plum syrup and 16 kinds of aroma components in fresh plum,including alcohols,esters,aldehyde and organic acids.Benzaldehyde was the characteristic aroma component in fresh plum.

关 键 词：鲜青梅 青梅露 营养成分 香气组分 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]