不同储存时间草果干果理化特性及挥发性成分分析  

Analysis of Physicochemical Indexes and Volatile Components of Dried Amomum tsao-ko in Different Storage Periods

作　　者：黄梅 吴莲张 廖方平 张映萍 杨毅 练强[2] HUANG Mei;WU Lianzhang;LIAO Fangping;ZHANG Yingping;YANG Yi;LIAN Qiang(Nujiang Green Perfume Industry Research Institute,Lushui,Yunnan 673200,China;Yunnan Agricultural University,Kunming,Yunnan 650000,China)

机构地区：[1]怒江绿色香料产业研究院,云南泸水673200 [2]云南农业大学,云南昆明650000

出　　处：《热带农业科学》2025年第1期45-54,共10页Chinese Journal of Tropical Agriculture

基　　金：云南省重大科技专项计划(No.202202AE090035);云南省郝朝运专家工作站:科技人才与平台计划(No.202205AF150050);云南省科协谷风林专家工作站。

摘　　要：为了探究不同储存时间对草果理化特性及其挥发油成分的影响,以怒江傈僳族自治州(简称怒江州)储存2.5和0.5年的晾晒草果和煤烤草果为原料,对其色泽、水分含量、挥发油含量等理化特征及其挥发油成分进行了分析。结果显示,与存储0.5年的草果相比,存储2.5年的草果色差(ΔE)、红绿度(a^(*))值更大,亮度(L^(*))值更小,草果色泽对比度增加,越偏向黑、红色;水分含量增加,挥发油含量无显著性差异。草果挥发性物质组成既有共性也有差异性,但绝大部分共有物质的相对含量差异显著。除反式-2癸烯醛(煤烤)相对含量接近外,其他草果挥发油主要香气成分(相对含量≥3%)均有显著性差异。此外,与储存0.5年的草果相比,储存2.5年的草果挥发油中的醛类物质相对含量更高,醇类物质和酯类物质则有所下降。因此,储存时间对草果色泽、水分及挥发油成分影响较大,草果香气风味差异显著。研究结果可为草果干果的仓储及风味草果的选择提供参考。To explore the effects of different storage times on the physicochemical indexes and volatile components of Amomum tsao-ko,the dried Amomum tsao-ko stored for 2.5 years and 0.5 years from Nujiang air-dried and coal baking dried samples were used as raw materials.Physicochemical indexes such as color,moisture content,volatile oil content,and volatile oil components were analyzed.The results revealed that theΔE and a*values of the samples dried with Amomum tsao-ko for 2.5 years were higher,the L^(*)value was lower,the color contrast of the grass fruit increased,and the color contrast was more biased toward black and red than that of the samples stored for 0.5 years.Additionally,the water content increased,while there was no significant difference in the volatile oil content.The composition of volatile substances in Amomum tsao-ko was simi-lar and different,but the relative contents of the most common substances were significantly different.Except for the relative content of trans-2-decenal(coal baking),the primary aroma components(relative content≥3%)of the other volatile oils of Amomum tsao-ko were significantly different.In addition,compared with the volatile oil of Amomum tsao-ko stored for 0.5 years,the relative content of aldehydes in the volatile oil of Amomum tsao-ko stored for 2.5 years was higher,while the contents of alcohols and esters were lower.Therefore,the storage time had an impact on the color,moisture,and volatile oil components of Amomum tsao-ko,and the aroma and flavor of Amomum tsao-ko were significantly different.The results provide a reference for the storage of dried Amomum tsao-ko fruits and the selection of flavored Amomum tsao-ko fruits.

关 键 词：草果储存 香辛料仓储 理化特性 挥发性成分 

分 类 号：S573.9[农业科学—作物学]