【摘要】 以新鲜青梅、咸水梅、梅坯、腌渍液为样品,采用气相色谱-质谱联用技术对青梅在梅坯制作过程中香气成分的变化进行了分析。结果表明:新鲜青梅、咸水梅、梅坯、腌渍液中分别检测出26、20、27、12种香气成分,各占总峰面积的87.23%、81.65%、79.81%、90.16%。香气成分主要为醛类、醇类、酯类、呋喃类、酸类、酮类、酚类、碳氢化合物。其中醛类占67.99~78.61%,醇类占5.12~10.81%,酯类占0.20~12.94%。青梅在梅坯制作过程中,醛类的含量基本保持不变,醇类的含量略有增加,酯类的含量大幅度减少。更多还原

【Abstract】 Changes of aromatic components of greengage during salted plume processing were analyzed using GC-MS.Aromatic components of greengage,pickled plum,salted plum and plum bittern were detected.The results showed that the four samples contained 26,20,27 and 12 aromatic components respectively,occupying 7.23%,81.65%,79.81% and 90.16% of the total peak area.The major constituents were aldehydes,alcohols,esters,furans,acids,ketones,phenols and hydrocarbons.The proportions of aldehydes,alcohols and esters were 67.99~78.61%,5.12~10.81%,and 0.20~12.94%,respectively.During salted plum processing,the content of aldehydes remained invariable and alcohol contents increased slightly.And the content of esters decreased largely.更多还原