臭氧与紫外复合处理对枸杞干果风味化合物及其功能性成分含量的影响  

Influence of ozone and ultraviolet combination on volatile flavor and functional components of dried Goji

作　　者：龚媛[1] 刘敦华[1] 

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品与发酵工业》2015年第6期159-164,共6页Food and Fermentation Industries

摘　　要：采用气相色谱法-质谱法(GC-MS)对经臭氧与紫外复合处理和未经处理的枸杞挥发性成分进行提取分析,并确定各挥发性成分的相对含量。从未经处理的枸杞鉴定出46种挥发性化合物,占色谱流出组分总含量的64.02%;经臭氧与紫外复合处理的枸杞中,鉴定出51种挥发性化合物,占色谱流出组分总含量的70.73%,多类挥发性成分中的数量和相对含量均增加,其功能性成分中黄酮含量稍有提高,多糖、类胡萝卜素的含量有不同程度的下降。Volatile compounds in Gojis treated by ozone and ultraviolet combination and untreated ones were extracted and analyzed by solid phase micro-extracction and gas chromatography mass spectrometry. The relative contents of volatile compounds were tested. Thee were 46 volatile compounds were identified which account for 64. 02%of the total amount of elution components in untreated Goji; 51 volatile compounds were identified which was 70. 73%of the total amount of elution components in ozone and ultraviolet combined dried Goji. Compared with the untreated ones,the Ozone and Ultraviolet treated Goji were higher in the quantities and relative content of volatile components and the functional ingredients in flavonoid content increased slightly,polysaccharides and carotenoids declined at different degrees.

关 键 词：气相色谱-质谱法 臭氧与紫外复合处理 枸杞 挥发性成分 功能性成分 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]