| 微波烫漂和速冻加工黑毛豆仁挥发性风味成分分析 |
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| 引用本文： | 李大婧,卓成龙,刘霞,刘春泉.微波烫漂和速冻加工黑毛豆仁挥发性风味成分分析[J].核农学报,2011,25(5):969-974,1003. |
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| 作者姓名： | 李大婧 卓成龙 刘霞 刘春泉 |
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| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏南京210014／东北林业大学林学院,黑龙江哈尔滨150040／国家农业科技华东江苏创新中心农产品加工工程技术研究中心,江苏南京210014
2. 江苏省农业科学院农产品加工研究所,江苏南京210014／国家农业科技华东江苏创新中心农产品加工工程技术研究中心,江苏南京210014 |
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| 基金项目： | 江苏省农业科技自主创新资金项目(CX(10)232) |
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| 摘 要： | 采用固相微萃取（SPME）与气相色谱-质谱（GC-MS）联用技术,分析微波烫漂和速冻后新大粒1号黑毛豆仁挥发性风味成分的变化。结果表明：黑毛豆仁鲜样、微波烫漂和速冻处理后分别检测到31、34和32种挥发性风味成分,主要为醇类、醛类、酮类化合物。1-辛烯-3-酮、己醛、（E,Z）-2,6-壬二烯醛、1-戊烯-3-酮、（E...
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| 关 键 词： | 黑毛豆仁 微波烫漂 速冻 风味成分 |
| 收稿时间： | 2010-11-05 |
| 修稿时间： | 2011-03-23 |
ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN MICROWAVE BLANCHED AND QUICK-FREEZING BLACK EDAMAME |
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| LI Da-jing, ZHUO Cheng-long, LIU xia, LIU Chun-quan.ANALYSIS OF VOLATILE FLAVOR COMPOUNDS IN MICROWAVE BLANCHED AND QUICK-FREEZING BLACK EDAMAME[J].Acta Agriculturae Nucleatae Sinica,2011,25(5):969-974,1003. |
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| Authors: | LI Da-jing ZHUO Cheng-long LIU xia LIU Chun-quan |
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| Institution: | LI Da-jing1,2,3 ZHUO Cheng-long1,3 LIU xia1,3 LIU Chun-quan1,3 (1.Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014,2.College of Forestry,Northeast Forestry University,Harbin,Heilongjiang 150040,3.Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China,Jiangsu 210014) |
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| Abstract: | The volatile flavor compounds of black edamame treated by microwave blanching and quick-freezing were analyzed by HS-SPME and GC/MS.The results showed that a total of 31,34,32 compounds were detected in fresh,microwave blanched and frozen black edamame,respectively.The main flavor compounds were classified into alcohols,aldehydes and ketones.1-Octen-3-one,hexanal,(E,Z)-2,6-nonadienal,1-penten-3-one,(E)-2-nonenal,(E)-2-hexenal,1-octen-3-ol made great contrition to fresh black edamame.1-Octen-3-one,1-octen-3-... |
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| Keywords: | black edamame microwave blanching quick-freezing volatile flavor compounds |
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