不同干制方式对新疆哈密大枣香气成分的影响

通过不同干制方式对新疆哈密大枣进行处理,采用顶空固相微萃取联合气相色谱-质谱联用分析鉴定40℃干制、45℃干制、晒干、阴干和鲜枣的香气成分及相对含量,探索不同干制方式对红枣香气成分的影响。结果表明:50/30 μm DVB/CAR/PDMS纤维头对红枣香气成分的灵敏度最佳,检出的香气成分种类和相对含量也最多,明显优于其他纤维头。5种红枣样品中共分离出66种香气成分,主要香气物质种类为醛类、酯类、酸类和酮类。采用主成分分析法对香气物质种类评价结果可知:45℃干制处理的红枣香气品质最佳,其次是40℃干制和晒干处理的红枣,阴干处理的样品香气品质最差。

Effects of Drying Conditions on Aroma Compounds of Hami Jujube from Xinjiang

The objective of the current study was to explore the effect of different drying methods on the aroma compound composition of red jujubes. Fresh Hami jujubes from Xinjiang and dried jujubes obtained by different drying methods, namely, hot air drying at 40 ℃ and 45 ℃, sun drying, and shade drying were analyzed by head-space solid phase micro-extraction coupled with gas chromatography-mass spectrometry (GC-MS) for their aroma compound composition. The results showed that a 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber exhibited high sensitivity and selectivity in the extraction of aroma compounds. A total of 66 aroma compounds were identified from five samples, the predominant ones being aldehydes, esters, acids and ketone. Principal component analysis (PCA) was adopted to investigate the eight main aroma compounds for Chinese jujube. Jujubes dried by hot air at 45 ℃ had the best aroma quality, followed by those dried at 40 ℃ and the sun dried ones, and the aroma quality of the shade dried samples was the worst.