高级检索
    李聚英, 王军, 戴蕴青, 苏春元, 陈敏. 香椿特征香气组成及其在贮藏中变化的研究[J]. 北京林业大学学报, 2011, 33(3): 127-131.
    引用本文: 李聚英, 王军, 戴蕴青, 苏春元, 陈敏. 香椿特征香气组成及其在贮藏中变化的研究[J]. 北京林业大学学报, 2011, 33(3): 127-131.
    LI Ju-ying, WANG Jun, DAI Yun-qing, SU Chun-yuan, CHEN Min. Composition of characteristic aroma of Toona sinensis and its change during storage.[J]. Journal of Beijing Forestry University, 2011, 33(3): 127-131.
    Citation: LI Ju-ying, WANG Jun, DAI Yun-qing, SU Chun-yuan, CHEN Min. Composition of characteristic aroma of Toona sinensis and its change during storage.[J]. Journal of Beijing Forestry University, 2011, 33(3): 127-131.

    香椿特征香气组成及其在贮藏中变化的研究

    Composition of characteristic aroma of Toona sinensis and its change during storage.

    • 摘要: 为探讨香椿特征香气的组成及在不同贮藏条件下的变化,采用顶空固相微萃取法(HS-SPME)富集香椿香气成分,气相色谱嗅闻法(GC-O)和气相色谱嗅闻质谱法(GC-O-MS)辨识出在43个化合物中有2个化合物A和B具有香椿特征香气,又经GC-FPD检测器确定了A和B属于含硫化合物。气相色谱法测定了香椿在0、5及20 ℃下,特征香气随时间的变化。结果表明: 0 ℃下,化合物A和B含量基本维持恒定;5 ℃下A和B在前3 d无明显变化,第6天A降低44.2%,B降低62.6%,第12天A和B分别降低了93.6%和97.4%;20 ℃下香椿特征香气迅速减少,第6天A和B分别降至3.2%和1.8%。因此,温度越高,香椿特征香气降低越迅速,香椿的最佳贮藏条件为0 ℃。

       

      Abstract: In order to investigate the composition of characteristic aroma of Toona sinensis (A. Juss.) Roem. and its change under different storage conditions, aroma compounds were condensed by headspace solidphase microextraction (HS-SPME). Two of 43 compounds, named A and B, which had characteristic aroma of T. sinensis, were identified by gas chromatographyolfactometry (GC-O) and GColfactometrymass spectrometer (GC-O-MS). They were shown to be sulfurcontaining by GCflame photometric detector (GC-FPD). In addition, we discussed the changes in characteristic aroma of T. sinensis with the storage time at 0 ℃, 5 ℃ and 20 ℃. The results showed that both A and B kept stable at 0℃; at 5 ℃, they did not change much in first three days, but A decreased by 44.2% while B decreased by 62.6% on the 6th day and 93.6% of A and 97.4% of B disappeared on the 12th day. At 20 ℃, both A and B decreased rapidly and there were only 3.2% of A and 1.8% of B left on the 6th day. So the higher the temperature, the more rapid decrease of characteristic aroma of T. sinensis. The optimal storage temperature should be 0 ℃.

       

    /

    返回文章
    返回