梁建兰;高红叶;赵玉华;刘秀凤;常学东;

• 1:河北科技师范学院
• 2:河北省板栗工程技术研究中心

摘要(Abstract)：

【目的】揭示板栗贮藏过程中香气成分组成的变化。【方法】采用溶剂萃取技术提取贮藏30、90、150 d板栗果实的香气成分,经气相色谱质谱联用仪进行测定分析。【结果】‘燕龙’板栗的香气成分共检测到27种,主要成分为酯类、酮类、醛类、醇类。在果实的不同贮藏期间,香味组分及其含量变化明显。贮藏30 d时有17种,90 d时有22种,150 d时有22种。酯类和醛类的含量随贮藏期的延长而持续上升;酮类和酸类的含量随贮藏期的延长先上升后基本持平;醇类在贮藏30 d时含量最高,然后徒降,贮藏90 d后变化不大。【结论】丁内酯、2-羟基-γ-丁内酯、2,5-二甲基-4-羟基-3(2H)-呋喃酮、2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮、糠醛和5-(羟甲基)-2-糠醛是‘燕龙’板栗的特征性香气成分。在一定的贮藏条件下,板栗的最佳食用期在贮藏90 d之前。

关键词(KeyWords)： 板栗;贮藏;GC/MS;香气成分

Abstract:

Keywords:

基金项目(Foundation): 国家农业科技成果转化资金(2008GB2A200014);; 河北省科学研究资助项目(12227166)

作者(Author): 梁建兰;高红叶;赵玉华;刘秀凤;常学东;

Email:

DOI: 10.13925/j.cnki.gsxb.2014.03.023

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