不同干燥方式下啤酒花香气成分变化的比较研究

夏娜; 热阳古·阿布拉; 木尼热·阿不都克里木

doi:10.13386/j.issn1002-0306.2013.18.058

不同干燥方式下啤酒花香气成分变化的比较研究

喀什师范学院化环系

基金项目:

自治区高校科研计划重点课题(XJEDU2011147)；

详细信息

作者简介:
夏娜 (1985-) , 女, 硕士研究生, 助教, 研究方向:食品加工原理与技术。;

中图分类号: TS262.5
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出版历程
- 收稿日期: 2013-02-18

Study on the change of aroma compounds in hops with different drying methods

Department of Chemistry Kashi Teacher Colloge

摘要

摘要: 采用固相微萃取-气相色谱-质谱联用法（SPME-GC-MS）测定了干燥方式对啤酒花挥发性成分的影响。新鲜啤酒花中鉴定出挥发性成分41种,其中醇类9种、醛类3种、酯类7种、酮类5种、烯烃类3种、有机酸类7种、其他成分7种,烯烃类占总相对含量的58.54%。与新鲜啤酒花比较,工厂热风干燥的酒花增加了2种成分,占总峰面积的0.57%;减少了11种,占总峰面积的3.69%;常温气流酒花增加了3种成分,占总峰面积的0.53%;减少了8种,占总峰面积的1.5%,挥发性成分种类和数量均与新鲜酒花相似,表明气流干燥能减少啤酒花挥发性成分损失。
- 啤酒花 /
- 气流干燥 /
- 热风干燥 /
- 挥发性成分 /
- 气相色谱
Abstract: Effects of drying methods on volatile components of hops were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) .There were 41 kinds of volatile companents identified in fresh hops, including nine kinds of alcohols, three kinds of aldehydes, seven kinds of esters, five kinds of ketones, three kinds of alkenes, seven kinds of organic acid, seven kinds of other ingredients, and the olefins accounted for 58.54% of the total relative content.Compared with fresh hops, there was an increase of two kinds of components in hops of factory hot air drying, accounted for 0.57% of the total peak area, and a decrease of eleven kinds, accounted for 3.69% of the total peak area, there was an increase of two kinds of components in hops of ambient air drying, accounted for 0.53% of the total peak area, and a decrease of eight kinds, accounted for 1.5% of the total peak area, the volatile constituents species and quantity were similar to that of fresh hops, and air drying could reduce the loss of hops volatile components.
- hops /
- air drying /
- hot air drying /
- volatile components /
- gas chromatography

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参考文献(13)

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