不同糖制工艺铜陵白姜挥发性成分的SPMEGCMS研究

Study on volatile flavor compounds in different candied process Tongling white ginger by SPME- GC- MS

摘要: 目的:比较多次煮成法传统工艺白姜蜜饯与常温渗糖法新工艺白姜蜜饯在挥发性风味物质组成和含量上的差异,为阐释新工艺白姜蜜饯的风味物质基础内涵提供科学依据。方法:采用固相微萃取-气相色谱-质谱（SPME-GCMS）联用技术对挥发性风味物质进行分离分析,采用峰面积归一化法计算各组分的相对含量。结果:总共确定了85种化合物,其中铜陵白姜47种、传统工艺白姜蜜饯49种、新工艺白姜蜜饯42种。结论:新工艺白姜蜜饯基本保留了原料白姜特有的辛辣风味,而且具有香气的风味物质含量也相应增加。

Abstract: Objective: To compare the components and contents of the volatile flavor substances in candied process on Tongling white ginger and to provide scientific basis for intrinsic material of candied white ginger by a new process.Methods: The volatile flavor compounds were separated and analyzed by SPME- GC- MS. The relative content of each component was determined by area normalization. Results: 47,49 and 42 were identified from Tongling white ginger,candied white ginger by tradition process and a new process respectively.85 compounds were identified.Conclusion: Candied white ginger by a new process preserves the inherent spicy flavor of tongling white ginger,and the components and contents of aromatic flavor compounds were increased.