谢辉;孙峰;陈光;张雯;郭春苗;樊丁宇;周晓明;卢春生;

• 1:新疆农业科学院园艺作物研究所
• 2:新疆葡萄瓜果开发研究中心

摘要(Abstract)：

【目的】探明制干方式对‘无核白鸡心’葡萄干品质的影响。【方法】以‘无核白鸡心’为试材,2010年、2011年连续2 a分别采用晒制和晾制2种方式制得葡萄干,采用气相色谱—质谱联用技术(GC-MS)和常规方法对其香气成分和营养指标进行测定。【结果】晒制和晾制方式对葡萄干的营养品质影响较小,但是对葡萄干的加工耗时、色泽以及葡萄干的香气影响较大,晒制葡萄干检出48种香气成分,晾制葡萄干检出54种香气成分,晒制葡萄干的乙醇和乙酸乙酯的相对含量低于晾制葡萄干,而2,3-丁二酮、3-羟基-2-丁酮和乙酸相对含量显著高于晾制葡萄干。【结论】晒制和晾制方式对葡萄干的营养品质无显著性影响,但是显著影响葡萄干的外观、香气物质的种类和含量。

关键词(KeyWords)： 葡萄干;晒制;晾制;芳香物质;营养成分

Abstract:

Keywords:

基金项目(Foundation): 新疆农业科学院青年基金项目(xjnkq-2013029);; 葡萄加工特性研究与品质评价技术(200903043-08)

作者(Author): 谢辉;孙峰;陈光;张雯;郭春苗;樊丁宇;周晓明;卢春生;

Email:

DOI: 10.13925/j.cnki.gsxb.2013.05.018

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