| 南果梨芳香成分分析研究 |
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| 引用本文： | 庄晓虹,刘声远,马岩松,马春蕾,胡桂娟,陈霞. 南果梨芳香成分分析研究[J]. 保鲜与加工, 2007, 7(4): 19-21 |
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| 作者姓名： | 庄晓虹 刘声远 马岩松 马春蕾 胡桂娟 陈霞 |
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| 作者单位： | 辽宁大学资源与环境学院,沈阳,110036;东北大学化学学院,沈阳,110004;沈阳农业大学食品学院,沈阳,110161;辽宁大学轻型产业学院,沈阳,110036 |
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| 摘 要： | 以辽宁海城大屯地区优质南果梨为试材,并选用绥中白梨作为对照,着重研究了南果梨香气组成成分.通过研究发现,南果梨中的主要芳香成分可能是3-呋喃甲酸甲酯等物质的混合物.并提出在南果梨制汁加工过程中会发生美拉德与焦糖化两种非酶褐变,今后应采取仪器分析与感官嗅觉分辨两种方法相结合研究芳香成分.
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| 关 键 词： | 南果梨 芳香成分 非酶褐变 |
| 文章编号： | 1009-6221（2007）04-0019-03 |
| 修稿时间： | 2007-03-23 |
Study on Aroma Component of Pear cv Nanguo |
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| ZHUANG Xiao-hong,LIU Sheng-yuan,MA Yan-song,MA Chun-lei,HU Gui-juan,CHEN Xia. Study on Aroma Component of Pear cv Nanguo[J]. Storage & Process, 2007, 7(4): 19-21 |
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| Authors: | ZHUANG Xiao-hong LIU Sheng-yuan MA Yan-song MA Chun-lei HU Gui-juan CHEN Xia |
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| Affiliation: | 1.Resource and Environment College, Liaoning University, Shenyang 110036, China; 2. Chemical College of Northeastern University, Shenyang 110004, China; 3.Food Science College, Shenyang Agriculture University, Shenyang 110161, China; 4.Light Industry College, Liaoning University, Shenyang 110036, China |
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| Abstract: | The top quality pear cv nanguo from Datun of Haicheng city was used as materials, and compared with the white pear from Suizhong, it was found that the aroma components in pear cv nanguo was a mixture of some substances such as 3-furancarboxylic acid, methyl ester etc. The maillard reaction and sugar colouring reaction were also found to be occurring in pear's juice. The two reactions were unenzymatic browning, we should combine instrument analysis with distinguish by smell to study the aroma components in the future. |
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| Keywords: | pear cv nanguo aroma component browning |
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