贮藏过程中半干型荔枝干香气成分的变化

Researches on change of hemi-dried litchi fruits aroma components during storage

以糯米糍半干型荔枝干为试材,采用顶空固相微萃取(HS-SPME)结合GC-MS联用仪对半干型荔枝干贮藏期间果肉的香气成分进行分析鉴定。结果表明:在贮藏前、中、后期糯米糍半干型荔枝干主要香气成分分别有44,28,29种,相对总含量分别为94.55%,88.7%,93.19%,3个阶段共有的香气成分为14种,其成分主要分为烯类、醛类、醇类,其中烯类的相对含量最高,分别为86.01%,81.22%,87.75%。贮藏过程中,烯烃类、醛类、烷烃类的含量基本保持不变,醇类略有减少,酯类、酸类大幅度减少。对荔枝干香气起重要作用的1-辛烯-3-醇、苯甲醇、橙花醇、芳樟醇、苏合香烯、à-古芸烯、柠檬烯、β-蒎烯、壬醛、正己醛、青叶醛含量减少,有不愉快气味的异戊醇含量变化不大,安息香醛、糠醛的相对含量逐渐升高,从而导致了荔枝干所特有的香气有所淡化,不良气味有所突显。

The aroma components in hemi-dried litchi fruits were trace extracted by head space solid-phase micro-extraction during storage.The aroma compounds were analyzed and identified by GC-MS.The results shows that there were 44,28,29kinds of aroma components,respectively,in the earlier,middle and later of the storage.And their relative total contents were 94.55%,88.7% and 93.19%,existing 14common aroma components.The mainly aroma components included alkene,aldehydes,alcohols,alkene,have the highest relative content,were 86.01%,81.22%and 87.75%among the three stages.During storage,the contents of olefin,aldehydes,alkanes,basic remain constant,alcohol content were slightly decreased,and the content of esters,acids were greatly reduced.The key aroma components for dry litchi decreased,including alkene,aldehydes,alcohols,1-octene-3alcohol,benzyl alcohol,neryl alcohol,4-Carvomenthenol,Styrene,à-gurjunene,limonene,beta-pinene,nonanal,hexana,Leaf aldehyde,and the content of unpleasant odor isoamyl alcohol remain unchange,benzoic aldehyde,furfural gradually increased,resulting the special aroma of the hemi-dried litchi fruits become weak and the unpleasant odor come to highlight.