^(60)Co-γ辐照对峰甘板栗风味物质的影响

Effect of irradiation processing to flavor components in Fenggan chestnut

以真空包装峰甘板栗为研究对象,对其进行不同剂量(0、0.5、1、3、3.5、4、4.5、5k Gy)辐照处理,通过气相色谱-质谱联用(GC-MS)检测分析,研究^(60)Co-γ辐照对峰甘板栗风味物质的影响。结果表明,GC-MS共检测到106种风味物质,辐照前后各类物质种类及相对含量的变化未呈现一定的规律,但其改变峰甘板栗的风味轮廓;初步认为峰甘板栗中特征风味物质有:5-羟甲基糠醛、2,5-二甲基-4-羟基-3(2H)-呋喃酮、2-羟基-γ-丁内酯;辐照剂量为4k Gy处理峰甘板栗风味物质发生部分改变,但特征风味物质保存较好,甚至增加其风味;相比于对照组,辐照处理组的烷烃及胺类数量均增加,故辐照处理有利于此类物质的生成,推断此类物质可能是"辐照臭"的来源。

Gas chromatography-mass spectrometry（GC-MS） were used to analysis the effect of aroma components in vacuum-packed Fenggan chestnut after 60Co-γ irradiation of different doses（0, 0.5, 1, 3, 3.5, 4, 4.5, 5 k Gy）. Results indicated that 106 kinds of flavor components were detected by GC-MS and the flavor profile were modified by irradiation, Preliminary view that characteristic flavor compounds in Fenggan chestnut were： 5-Hydroxymethyl furfural, 2,5-Dimethyl-4-hydroxy-3（2H）-furanone, 2-Hydroxygamma-butyrolactone; exposure dose 4 k Gy altered flavor compounds of Fenggan chestnut but the characteristic flavor compounds retained better, and even increase its flavor; compared with nonirradiated group, the alkanes and amines of irradiated group were increased, so irradiation facilitate the creation of such substances, these substances may be the ＂irradiation odor＂ of origin, so need further confirmed.