酸笋的挥发性成分及其应用研究进展  

Research Progress on Volatile Components and Application of Sour Bamboo Shoots

作　　者：陈璟[1] 赵子龙 林丽华 CHEN Jing;ZHAO Zi-long;LIN Li-hua(School of Environment and Food Engineering,Liuzhou Vocational and Technical College,Liuzhou 545006,China;School of Chemical Engineering,Northwest University,Xi'an 710069,China)

机构地区：[1]柳州职业技术学院环境与食品工程学院,广西柳州545006 [2]西北大学化工学院,西安710069

出　　处：《中国调味品》2024年第8期215-220,共6页China Condiment

基　　金：2024年度广西高校中青年教师科研基础能力提升项目(2024KY1091);柳州职业技术学院智能检测与大健康科研团队(柳职院字[2023]13号)资助。

摘　　要：酸笋是我国著名的地方性美食之一,酸笋香气是酸笋中挥发性成分所呈现的整体香气和人类感官感知的综合结果,是酸笋品质的重要组成部分,也是影响消费者对酸笋可接受程度的主要因素,更是直接影响消费者回购的主要原因。文章通过查阅大量有关酸笋挥发性成分方面的相关研究,综述了酸笋中挥发性成分及其影响因素、萃取方法、检测技术、应用与挑战,并对酸笋挥发性成分的研究方向进行了展望,旨在为酸笋行业的高品质发展提供新的思路和理论参考。Sour bamboo shoots are one of the famous local cuisines in China.The aroma of sour bamboo shoots is the comprehensive result of the overall aroma of volatile components in sour bamboo shoots and human sensory perception,which is an important part of the quality of sour bamboo shoots,a major factor affecting the acceptability of consumers to sour bamboo shoots,and a direct reason affecting consumers'repurchase.By referring to a large number of relevant studies on volatile components of sour bamboo shoots,in this paper,the volatile components of sour bamboo shoots and their influencing factors,extraction methods,detection techniques,application and challenges are reviewed,and the research direction of volatile components of sour bamboo shoots is prospected,in order to provide new ideas and theoretical references for the high-quality development of the industry of sour bamboo shoots.

关 键 词：酸笋 挥发性成分 萃取 检测技术 挑战 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]