Position: Home > Articles > Study on volatile flavor compounds in different candied process Tongling white ginger by SPME- GC- MS
Science and Technology of Food Industry
2015,36
(1)
319-323
不同糖制工艺铜陵白姜挥发性成分的SPMEGCMS研究
作 者：
史先振;王强伟;李永仙;王洪新;高行恩;苏义海
单 位：
安徽铜陵白姜发展有限责任公司;江苏食品职业技术学院;徐州生物工程职业技术学院;江南大学食品学院
关键词：
SPME-GC-MS分析;铜陵白姜;糖制;风味物质
摘 要：
目的:比较多次煮成法传统工艺白姜蜜饯与常温渗糖法新工艺白姜蜜饯在挥发性风味物质组成和含量上的差异,为阐释新工艺白姜蜜饯的风味物质基础内涵提供科学依据。方法:采用固相微萃取-气相色谱-质谱(SPME-GCMS)联用技术对挥发性风味物质进行分离分析,采用峰面积归一化法计算各组分的相对含量。结果:总共确定了85种化合物,其中铜陵白姜47种、传统工艺白姜蜜饯49种、新工艺白姜蜜饯42种。结论:新工艺白姜蜜饯基本保留了原料白姜特有的辛辣风味,而且具有香气的风味物质含量也相应增加。
译 名：
Study on volatile flavor compounds in different candied process Tongling white ginger by SPME- GC- MS
作 者：
SHI Xian- zhen;WANG Qiang-wei;LI Yong-xian;WANG Hong-xin;GAO Xing-en;SU Yi-hai;Xuzhou Bioengineering Technical College;College of Food Science and Technology,Jiangnan University;Jiangsu Food Science College;Anhui Tongling White Ginger Development Co.,Ltd.;
关键词：
SPME-GC-MS analysis;;Tongling white ginger;;candied;;volatile flavor compounds
摘 要：
Objective: To compare the components and contents of the volatile flavor substances in candied process on Tongling white ginger and to provide scientific basis for intrinsic material of candied white ginger by a new process.Methods: The volatile flavor compounds were separated and analyzed by SPME- GC- MS. The relative content of each component was determined by area normalization. Results: 47,49 and 42 were identified from Tongling white ginger,candied white ginger by tradition process and a new process respectively.85 compounds were identified.Conclusion: Candied white ginger by a new process preserves the inherent spicy flavor of tongling white ginger,and the components and contents of aromatic flavor compounds were increased.
相似文章
-
夏黑葡萄果粒品质及其挥发物SPME-GC-MS分析 [纪亚楠, 李洪山, 申玉香, 张红, 李凤伟, 梁慧星] 安徽农业科学 2012 (22) 11205-11207
