应用SPME-GC-MS分析变温压差膨化干燥香蕉脆片香气成分  

Analysis of Aroma Components of Banana Slices before and after Explosion Puffing Drying at Modified Temperature and Pressure by SPME and GC-MS

作　　者：李宝玉[1] 杨君[1] 尹凯丹[1] 毕金峰[2] 

机构地区：[1]广东农工商职业技术学院,广东广州510507 [2]中国农业科学院农产品加工研究所 农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品科学》2014年第14期184-188,共5页Food Science

摘　　要：为了对比新鲜香蕉片、变温压差膨化前香蕉片、变温压差膨化香蕉脆片的香气成分变化规律,采用固相微萃取和气相色谱-质谱联用技术分别对其香气成分进行检测分析。这3种香蕉样品中所含香气成分种类和含量都有很大的差异。变温压差膨化干燥会使香蕉原有的酯类物质含量减少,并生成4,5-辛二酚、2,7-乙烷、2-壬炔、2,3-二氢-3,5-二羟基-6-甲基-4(H)-吡喃-4-酮、2-戊酮、苯乙酮、3-辛烯-2-酮一系列有独特风味的香气成分。The aroma components of fresh,vacuum-dried and further explosion-puffed banana slices were analyzed and compared by solid phase micro-extraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS). The varieties and amounts of aroma components in the three banana samples were quite different. The explosion puffing drying at modified temperature and pressure reduced the content of esters in banana,but at the same time generated a series of unique aroma components.

关 键 词：香蕉 风味物质 固相微萃取和气相色谱质谱 变温压差膨化干燥 

分 类 号：O657.63[理学—分析化学] TS255.42[理学—化学]