加工温度对哈密瓜风味物质的影响  

THE EFFECTS OF TEMPERATURE ON FLAVOR COMPOUNDS OF HAMIMELON DURING PROCESSING

作　　者：操君喜[1] 唐小俊[2] 再娜甫.艾买提 黄小光[2] 朱梅娇[2] 

机构地区：[1]广东省农科院土壤肥料研究所,广东广州510640 [2]广东省农科院农业生物技术研究所,广东广州510640 [3]新疆哈密地区农业科技开发中心,新疆哈密839001

出　　处：《华南师范大学学报（自然科学版）》2003年第4期111-114,共4页Journal of South China Normal University(Natural Science Edition)

摘　　要：用气相色谱(GC)-质谱(MS)法分析了加工温度对哈密瓜风味物质的影响,结果表明,在加工温度30℃条件下,哈密瓜风味物质主要由2-丙烯酸甲酯、乙酸甲酯、γ-丁内酯及呋喃醇等组成;在70℃条件下,其风味物质则全部丧失,代之以C8-C40的烷烃基化合物.随着加工温度的升高,哈密瓜中棕榈酸含量明显减少,亚油酸和亚麻酸含量则显著增加.Flavor compounds in hamimelon under different processing temperatures were distinguished by GC-MS. The results demonstrated that under 30℃, the flavor compounds were mainly composed of 2-propenoic acid methyl ester,acetic acid methlester,γ-buty-rolactone and 2-furanme thanol et al;under 70℃, all the flavor compounds lost,instead alkyl compounds(C8-C40) were identified. With the increase of processing temperature, the contents of palmitate in hamimelon decreased obviously, while linoleate and linolenicacid obviously increased. 

关 键 词：加工温度 哈密瓜 风味物质 气相色谱-质谱法 棕榈酸 含量 亚油酸 亚麻酸 

分 类 号：S652.1[农业科学—果树学]