【摘要】 为研究板栗粉碎前、后香气成分的变化,采用溶剂萃取和气相色谱-质谱联用技术,分别测定"大板红"、"迁优一号"、"紫珀"3个板栗品种果仁粉碎前、后的香气成分。测定结果表明,粉碎前,在3个板栗品种果仁样品中共检出香气成分30种,主要为酮类、酯类、醛类、酸类、醇类;粉碎后,在3个板栗品种果仁样品中共检出香气成分35种,主要为酮类、酯类、醛类、醇类。粉碎前、后3个板栗品种果仁样品主要香气成分发生显著变化的为1-羟基-2-丙酮、2-羟基-γ-丁酸酮、糠醛、5-羟甲基-2-呋喃甲醛、乙酸等。3个板栗品种果仁样品在干燥、粉碎过程中,消失的香气成分共有18种。板栗干燥、粉碎后独有的香气成分(相对新鲜板栗果仁样品)共有29种。更多还原

【Abstract】 To research the changes in the aroma components in chestnuts before and after crushing,aroma components in the‘Da Ban Hong’,‘Qou You Yi Hao’,‘Zi Po’ three chestnut varieties of nuts were measured before and afte crushing,by solvent extraction and gas chromatography-mass spectrometry(GC/MS).The results show that,before the sample from the three chestnut varieties of nuts was crushed,were detected 30 kinds of fragrance ingredients,mainly ketones,esters,aldehydes,acids,alcohols; after the sample from the three chestnut varieties of nuts was crushed,were detected 35 kinds of fragrance ingredients,mainly ketones,esters,aldehydes,alcohols.Which aroma ingredients of significant change as ketones,aldehydes,acids,alcohols.The main aroma components of the samples from the three chestnut varieties of nuts before and after crushing which of significant change as 2-Propanone,1-hydroxy-,2-Hydroxygamma-butyrolactone,Furfural,2-Furancarboxaldehyde,5-(hydroxymethyl)-,Acetic acid and so on.A total of 18kinds of disappeared aroma components were detected in the samples from the three chestnut varieties of nuts in the process of drying and crushing,a total of 29 kinds of unique aroma components(relative to the samplesfrom fresh Chestnut Nuts) were detected in the samples from the three chestnut varieties of nuts after drying and crushing.更多还原