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大枣具有很高的药用和食用价值,其独特的香气还令其可作为香原料的重要来源。对大枣香气的形成途径及香气组分进行了概述,并从干燥方法及过程、大枣的香气形成过程、提取方法以及品种差异等方面,讨论了这些因素对大枣香气成分的影响,重点介绍了现有的、尤其是较新的香气物质提取技术,如亚临界流体萃取技术等,同时对大枣香气成分的应用做了讨论,以期为相关研究提供一定参考。
Jujube has high medicinal and edible value, its unique aroma also makes it an important source of fragrant raw materials. In this paper, the formation route of jujube aroma and the components of aroma were summarized. The influences of these factors on the aroma composition of jujube were discussed in terms of the drying method and process, the process of aroma formation of jujube, the extraction methods and the variety differences. The existing, especially newer aroma extraction techniques, such as subcritical fluid extraction techniques, are introduced. The application of aroma components in jujube is also discussed in this paper, in order to provide some reference for the related research.