不同烹饪方式对青薯9号风味变化研究  

Study on the Changes of Flavor Compounds of Qingshu No.9 in Different Cooking Methods

作　　者：宋国庆[1] 徐瑞兰 辛世华 SONG Guoqing;XU Ruilan;XIN Shihua(Ningxia Vocational Technical College of Industry&Commerce,Yinchuan 750021,China;Yinchuan Vocational&Technical College,Yinchuan 750021,China;School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏工商职业技术学院,宁夏银川750021 [2]银川职业技术学院,宁夏银川750021 [3]宁夏大学食品科学与工程学院,宁夏银川750021

出　　处：《现代食品》2023年第21期197-200,共4页Modern Food

基　　金：宁夏回族自治区自然科学基金(2021AAC03250);宁夏回族自治区青年拔尖人才培养工程;宁夏工商职业技术学院应用技术研发项目(NXGSYFZX2020003)。

摘　　要：采用静态顶空气相离子迁移谱技术对不同烹饪方式(煮、蒸、烤、炸、微波)下的青薯9号风味物质进行定性分析。结果表明,青薯9号在6种处理方式下共产生82种挥发性物质,主要芳香物质包括吡嗪、噻唑、硫醇、烯醛类和酯类芳香物。基于该技术建立青薯9号的风味物质图谱并进行分析,确定了烹饪加工方式对青薯9号的香气产生有显著影响。Headspace-gas chromatograph-ion mobility spectrometry was used to analyze the effect of heatingfreezing-reheating process on Qingshu No.9 in different cooking methods(frozen,boiled,steamed,roasted,fried,microwave)qualitative analysis of flavor substances.The results showed that Qingshu No.9 produced a total of 82 volatile compounds under 6 treatment methods,including pyrazine,thiazole,mercaptan,enaldehyde,and ester aromatic compounds.Based on this technology,a flavor substance map of Qingshu 9 was established and analyzed,and it was determined that the cooking and processing methods have a significant impact on the aroma production of Qingshu 9.

关 键 词：静态顶空-气相色谱-离子迁移谱法 青薯9 风味分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]