微波处理对香椿特征香气成分的影响  

Effect of the Microwave on the Aroma Ingredients of Toona sinensis

作　　者：郭卫芸[1,2] 李光辉 薛鹏宇[1,2] 张珍珍 余小娜 GUO Weiyun;LI Guanghui;XUE Pengyu;ZHANG Zhenzhen;YU Xiaona(Food and Pharmacy College,Xuchang University,Xuchang 461000;Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety of Henan Province,Xuchang 461000)

机构地区：[1]许昌学院食品与药学院,许昌461000 [2]河南省食品安全生物标识快检技术重点实验室,许昌461000

出　　处：《食品工业》2020年第9期165-167,共3页The Food Industry

基　　金：河南省科技攻关项目(182102110110);河南省高等学校骨干教师项目(2019GGJS216);许昌学院优秀青年骨干教师项目。

摘　　要：以香椿中3种香椿特征香气含量为评价指标,探究微波处理条件下香椿香气的变化规律,并进行感官评定。结果表明,随着微波功率增加,香椿中3,4-二甲基噻吩浓度呈先减少后增加趋势,变化幅度不大;反-2-己烯醛含量下降幅度较小;2,5-二甲基噻吩含量下降幅度最大。随着微波处理时间延长,香椿中3,4-二甲基噻吩含量呈波动下降趋势;反-2-己烯醛含量先下降后上升;与对照相比,微波处理30 s的样品中2,5-二甲基噻吩含量下降幅度近76%,之后在低含量水平下呈现平稳趋势。微波处理虽然对香椿综合感官品质有不利影响,但高功率短时间的处理所得香椿的感官品质相对较好。The contents of three kinds of characteristic aroma ingredients and sensory quality of Toona sinensis used as the evaluation indexes,the effect of the microwave processing on aroma ingredients of the Toona sinensis was explored.The results showed that the content of 3,4-dimethylthiophene in Toona sinensis mildly decreased and then increased slightly with the increase of the microwave power.The tendence of the content of trans-2-hexenal was decreased slightly,but the tendence of the 2,5-dimethylthiophene was most obvious.As the time of microwave processing increased,the content of 3,4-dimethylthiophene in Toona sinensis fluctuant decreased,and the content of trans-2-hexenal decreased and then increased slightly.The decease range of 2,5-dimethylthiophene was up to 76%after microwave 30 s,and then kept in a low level of content.In general,the effect of microwave on the sensory quality of Toona sinensis was adverse,but the effect of microwave in high power and short time was better than that of low power and long time.

关 键 词：香椿 微波处理 香气成分 感官品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]