不同温度对干制红枣香气成分的影响

Effects of drying temperature on aroma components of Chinese jujube

采用固相微萃取与气相色谱质谱联用技术,分别测定50、60和70℃恒温热风条件下干制红枣的香气成分,结果从3种干制红枣中分别鉴定出挥发性物质55、53和51种.这些挥发性物质中均含羧酸类、醛酮类、酯类、醇类、烷烃类及少量其他物质,其中,70℃时干制红枣挥发性物质中羧酸类和醇类质量分数较高;60℃时挥发性物质中含有较多的醛酮类、酯类和烷烃类物质.研究表明,不同温度对干制红枣特征香气成分的形成有较大影响.

Aroma compounds of Chinese jujube were analysed after drying in hot-air at 50,60 and 70 ℃,respectively.Solid phase micro-extraction coupled with gas chromatography mass spectrometry（SPME/GC-MS）techniques were applied in isolation and identification of aroma compounds.As a result,55,53 and 51 kinds of volatile compounds were identified from dried jujube at 50,60 and 70 ℃,respectively.Acids,aldehydes,ketones,esters,alcohols,alkanes and a few other compounds existed in the volatile compounds.The relative content of carboxylic acids and alcohols in volatile components from jujube dried at 70 ℃ was higher than that at 50 and 60 ℃,and the relative content of aldehydes,ketones,esters and alkanes in volatile components from jujube dried at 60 ℃ was higher than that at 50 and 70 ℃.The test results show that the different drying temperature can induce a significant difference in content and variety of aroma components in Chinese jujube.