不同贮藏条件对无核白葡萄干贮期香气成分的影响

Effects of Different Storage Conditions on Aroma Components during Storage of Thompson Seedless Raisins

【目的】研究无核白葡萄干贮期香气成分的变化。【方法】以吐鲁番无核白葡萄干为试材,用0.08 mm PE袋密封包装,贮藏于一氧化氮(NO)、低温(5℃)条件下通过测定香气成分的变化,研究贮藏条件对无核白葡萄干香气成分变化的影响。【结果】入贮前的无核白葡萄干,样品检测出37种化合物,主要的是醛类、酯类、醇类、酸类、酮类,其中数量最多的为醛类12种,其次是酯类9种,第三是酮类6种;一氧化氮(NO)和低温(5℃)的无核白葡萄干在贮藏360 d,,两处理组各检测出26和30种;与入贮前比较,两种处理在贮藏360 d时,香气成分既存在相同的主要成分也新增了许多不同的成分,共有的:酯类6种,醇类3种,酮类3种,酸类3种,醛类2种,烷烃3种,烯烃1种,共计21种。其中共有的乙酸含量由13.711%上升到23%左右,乙酸乙酯含量由17.67%下降到9.5%左右,乙醇含量由15.265%上升到31%左右;两处理间香气成分含量差异不显著。【结论】无核白葡萄干主要的香气成分是醇类、酸类、酯类、醛类和酮类,一氧化氮(NO)与低温(5℃)两处理在贮藏末期,香气成分差异不大。

【Objective】To research and analyze the change of aroma components of Thompson seedless raisin during storage period. 【Method 】Thompson Seedless raisins in Turpan were taken as test material,sealed in 0. 08 mm PE bag,stored in carbon monoxide（ NO）,low temperature（ 5 DEG C） condition and by measuring the change of aroma components,the effects of storage conditions on changes of aroma components of seedless raisins were investigated. 【Result】In the early storage period,37 kinds of chemical compounds were detected from samples which mainly included esters,alcohol,acids,aldehydes and ketone. There were12 species of aldehydes,9 species of esters,and 6 species of ketone. Different changes happened in the aroma components of seedless raisin which had been stored 360 days in NO,low temperature（ 5℃）. 26 and 30 species of chemical compounds were detected in the two experimental groups. There were 21 species of chemical compounds,both of which were detected in the two experimental groups,which were esters（ 6 species）,alcohol（ 3 species）,ketone（ 3 species）,acids（ 3 species）,aldehydes（ 2 species）,alkane（ 3 species）,alkene（ 1 species）. The aroma components content of seedless raisin stored 360 days dropped in the two experimental groups. The total acetic acid content increased from 13. 711% to about 23%. The content of ethyl acetate decreased from 17. 67% to 9. 5%. Ethanol content increased from 15. 265% to about 31%. The contents of aroma components in the two treatments were not significant. 【Conclusion】The main aroma components of Thompson seedless raisin are esters,acids,alcohol,aldehdes and ketone. In the storage final stage,there are no obvious differences of aroma components stored in the NO and low temperature（ 5℃）.