郑灿芬

(广东顺大食品调料有限公司，广东潮州515633)

摘要：为了深入了解荔枝的香气特征，扩大荔枝的开发利用途径，采用热脱附方法对新鲜荔枝果肉和新鲜荔枝果汁的香气成分进行提取，用气相色谱-质谱法（GC-MS）进行成分的定性分析鉴定，得到主要呈香的挥发性物质。结合调香经验，调香师用感官品评方式对新鲜荔枝果实进行反复嗅闻对其香气成分进行剖析，得出香气成分主要有醇类化合物、酯类化合物、醛类化合物、酸类化合物、烯烃类化合物、酮类化合物、醚类化合物，由这些挥发性成分构成了荔枝的独特香气风味。选择GB2760中允许使用的香料进行调配，得出和谐自然的荔枝香精。

关键词：荔枝；热脱附；气相色谱-质谱法（GC-MS)；呈香成分分析；荔枝香精调配

Analysis of Litchi Aroma and Blending Technology of Litchi Flavor

ZHENG Can-fen

（Guangdong Shun Da Food Condiment Co.，Ltd.，Chaozhou 515633，China）

Abstract: In order to understand the aroma characteristics of litchi thoroughly and develop utilization of litchi，thearoma components of fresh litchi pulp and juice were extracted by thermal desorption and identified by GC-MS.Combining with the experience of flavoring，the flavoring artist used sensory evaluation method to analyze the aromacomponents of fresh litchi fruits by repeatedly sniffing them. The results showed that the main aroma were alcohols，esters，aldehydes，acids，olefins，ketones and ethers，which constituted the unique aroma components of litchi. Thespices which are allowed in GB2760 to make the harmonious natural flavor.

Key words: litchi；hot stripping；gas chromatography-mass spectrometry （GC-MS）；aroma analysis；litchi flavorblending

（2018年第21卷第6期）