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Position: Home > Articles > Study on Aromatic Components of Fresh Litchi and Dried Litchi FOOD SCIENCE 2007,28 (9) 455-461

荔枝及其干制后香气成分的研究

作  者:
蔡长河;郭际;曾庆孝
单  位:
华南理工大学轻工与食品学院
关键词:
荔枝;荔枝干;香气;固相微萃取;GC-MS
摘  要:
利用固相微萃取(SPME)、GC-MS研究荔枝鲜果,半干型荔枝干以及焦化的荔枝干的香气成分。从三个样品中分别检测出了29、43、36种香气物质,其中烯类物质的相对含量都是最高的,分别占各自总含量的74.92%、42.64%和67.25%。
译  名:
Study on Aromatic Components of Fresh Litchi and Dried Litchi
作  者:
CAI Chang-he1,2,GUO Ji1,ZENG Qing-xiao1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China;2.Pomology Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)
关键词:
fresh litchi;dried litchi;aromatic components;SPME;GC-MS
摘  要:
The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper.29,43 and 36 aromatic components were detected from three samples,respectively.The highest relative content with all aromatic compo-nents was alkene in three samples.And it is 74.92%,42.64% and 67.25%,respectively.

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