论文部分内容阅读
目的:探讨烹制加工对板栗挥发性物质的影响。方法:对生板栗、煮板栗、以及煮+烤板栗进行固相微萃取气质联用(SPME-GC-MS)分析。结果:在3种样品中,共鉴定出34种物质,包括醇类(4种)、醛类(7种)、酸类(6种)、酮类(3种)、酯类(2种)、烃类(9种)和芳香族(3种)等7类化合物。与生板栗相比,煮板栗、煮+烤板栗中的烃类物质、醛类物质的相对含量均有增加,酸类、酯类、酮类物质相对含量均有降低,醛类是烹制加工后的板栗香气的主要组分。另外,4-乙烯基愈创木酚是煮+烤板栗的特征香气物质。
Objective: To investigate the influence of cooking processing on volatile substances in chestnut. Method: Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was performed on raw chestnuts, chestnuts and cooked chestnuts. Results: A total of 34 substances were identified among the three samples, including alcohols (4), aldehydes (7), acids (6), ketones (3) , Hydrocarbons (9 species) and aromatic (3 species) and other 7 kinds of compounds. Compared with raw chestnuts, the relative contents of aldehydes, boiled chestnuts, boiled and roasted chestnuts increased, while the relative contents of acids, esters and ketones decreased. The aldehydes were cooked After the chestnut aroma of the main components. In addition, 4-vinyl guaiacol is cooking + roasted chestnut characteristic aroma substances.