Article(id=1320880468849963076, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025070360, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1753804800000, receivedDateStr=2025-07-30, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852044545, onlineDateStr=2026-10-24, pubDate=1789401600000, pubDateStr=2026-09-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852044545, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852044545, creator=13701087609, updateTime=1792852044545, updator=13701087609, issue=Issue{id=1320880262012056083, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='18', pageStart='1', pageEnd='613', issueExtLink='null', onlineDate='null', pubDate='1789401600000', pubDateStr='2026-09-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=1, specialIssue=null, createTime=1792851995232, creator='13701087609', updateTime=1792921655980, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1321172440479290195, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1321172440479290196, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=65, endPage=74, ext={EN=ArticleExt(id=1320880469101621318, articleId=1320880468849963076, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effects of Different Sterilization Methods on Basic Nutritional Components, Lipid Oxidation Index and Volatile Flavors of Tsamba, columnId=1320880469017735237, journalTitle=Science and Technology of Food Industry, columnName=Food Components and Quality Mechanisms, runingTitle=null, highlight=null, articleAbstract=
To determine the optimal sterilization method for tsampa storage, tsampa samples from the control, moist-heat sterilization, dry-heat sterilization, 60Co irradiation sterilization, microwave sterilization, and ozone sterilization groups were stored for 30 and 60 days. These samples were analyzed for essential nutritional components, lipid oxidation indicators, microbial indicators, and volatile flavor compounds. The samples from the moist-heat, dry-heat, and microwave sterilization groups exhibited significant alterations in moisture content (P<0.05), leading to drastic changes in other nutrient contents and high levels of lipid oxidation. All five sterilization methods demonstrated good sterilization efficacy and inhibited lipoxygenase activity (P<0.05), but significantly increased total acid and malondialdehyde contents (P<0.05). Among them, the lipid oxidation levels in the tsampa were higher in the moist heat, dry heat, and irradiation sterilization, while the ozone sterilization exhibited relatively lower in the tsampa. In total, 57 volatile compounds were detected in tsampa, including 18 aldehydes, 9 esters, 12 alcohols, 10 ketones, 3 acids, 2 furans, and 3 other substances. Moist-heat sterilization resulted in a decrease in the relative amount of organic acids, whereas dry-heat, irradiation, and microwave sterilization led to conspicuous increase in ester and acid contents. However, ozone sterilization had a relatively weak influence on volatile compound profiles, and principal component analysis showed that the ozone sterilization group and the control group had high overall similarity in volatile compounds of tsamba. Therefore, ozone sterilization is the optimal tsampa sterilization method, as it has minimal effect on the essential nutritional components and lipid oxidation indicators, while maintaining good sterilization efficiency and flavor retention.
, authors=Cuicui YU, Wenhui ZHANG
*, authorsList=Cuicui YU, Wenhui ZHANG, authorCompany=null, correspAuthors=Wenhui ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320880471773392978, articleId=1320880468849963076, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=不同灭菌方式对糌粑基础营养成分、脂质氧化指标和挥发性风味物质的影响, columnId=1320880469198090311, journalTitle=食品工业科技, columnName=食品组分与品质机制, runingTitle=null, highlight=null, articleAbstract=
为筛选适合糌粑贮藏的灭菌方法,将对照组、湿热灭菌组、干热灭菌组、60Co辐照灭菌组、微波灭菌组和臭氧灭菌组的糌粑分别贮藏30和60 d进行基础营养成分、脂质氧化指标、微生物指标和挥发性风味物质的检测。结果表明:湿热、干热和微波灭菌组因水分含量显著(P<0.05)差异,导致其他基础营养物质变化较大;5种不同灭菌方法对糌粑具有良好的灭菌效果,但均显著增加糌粑总酸、丙二醛含量(P<0.05),抑制脂氧合酶活性(P<0.05),其中湿热、干热和辐照灭菌组对糌粑脂质氧化程度更高,而臭氧灭菌组糌粑的脂质氧化程度相对小。其中,5组方法下糌粑共检测出57种挥发性化合物,包括18种醛类、9种酯类、12种醇类、10种酮类、3种酸类、2种呋喃类、3种其他物质;湿热灭菌组引起酸类化合物相对含量下降,干热、辐照、微波灭菌组较大幅度引起酯类和酸类化合物相对变化量增加,而臭氧灭菌组对糌粑化合物相对变化量影响相对较弱。主成分分析说明臭氧灭菌组与对照组在糌粑挥发性化合物上整体相似度高。综合评价后可知臭氧灭菌方法是一种适合糌粑的灭菌方法,对糌粑基础营养物质和脂质氧化指标的影响小,且具有较好的灭菌效果和风味保持效果。
, authors=于翠翠, 张文会
*, authorsList=于翠翠, 张文会, authorCompany=null, correspAuthors=张文会, authorNote=
, correspAuthorsNote=
, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=zXzCpvB9VpVs4Or0iIAraQ==, magXml=vb6zGZKGThP+b4WpNCu02g==, pdfUrl=null, pdf=TVN5qqzVYVaHvlOJSt3new==, pdfFileSize=10916321, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=hpOw0umA4h6cUx1aYGJWEg==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=it+bMffwpuJ6DbMUGI4F2A==, mapNumber=null, fund=null)}, authors=[Author(id=1320880472125714519, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=913180271@qq.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320880472192823385, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, authorId=1320880472125714519, language=EN, stringName=Cuicui YU, firstName=Cuicui, middleName=null, lastName=YU, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320880472255737946, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, authorId=1320880472125714519, language=CN, stringName=于翠翠, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000, bio={"content":"
于翠翠(1988−),女,硕士,助理研究员,研究方向:特色农产品开发,E-mail:913180271@qq.com
"}, bioImg=null, bioContent=
于翠翠(1988−),女,硕士,助理研究员,研究方向:特色农产品开发,E-mail:913180271@qq.com
, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320880472046022739, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, xref=null, ext=[AuthorCompanyExt(id=1320880472054411348, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China), AuthorCompanyExt(id=1320880472062799957, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000)])]), Author(id=1320880472318652508, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, orderNo=1, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=zhhf08@163.com, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1320880472406732894, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, authorId=1320880472318652508, language=EN, stringName=Wenhui ZHANG, firstName=Wenhui, middleName=null, lastName=ZHANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
*, address=Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320880472494813279, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, authorId=1320880472318652508, language=CN, stringName=张文会, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=
*, address=西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320880472046022739, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, xref=null, ext=[AuthorCompanyExt(id=1320880472054411348, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China), AuthorCompanyExt(id=1320880472062799957, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000)])])], keywords=[Keyword(id=1320880472599670880, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, orderNo=1, keyword=tsampa), Keyword(id=1320880472662585441, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, orderNo=2, keyword=different sterilization methods), Keyword(id=1320880472738082914, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, orderNo=3, keyword=basic nutrients), Keyword(id=1320880472796803171, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, orderNo=4, keyword=lipid oxidation index), Keyword(id=1320880472876494948, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, orderNo=5, keyword=volatile flavor substances), Keyword(id=1320880472956186725, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, orderNo=1, keyword=糌粑), Keyword(id=1320880473048461414, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, orderNo=2, keyword=不同灭菌方式), Keyword(id=1320880473136541799, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, orderNo=3, keyword=基础营养成分), Keyword(id=1320880473220427880, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, orderNo=4, keyword=脂质氧化指标), Keyword(id=1320880473308508265, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, orderNo=5, keyword=挥发性风味物质)], refs=[Reference(id=1320880477410537596, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=0, authorNames=null, journalName=null, refType=null, unstructuredReference=赵波. 青稞适度加工稳定化关键技术及制品品质改良机制研究[D]. 北京: 中国农业科学院, 2020. [ZHANG Bo. Study on the key technology of moderate processing stability of highland barley and the mechanism of product quality improvement[D]. Beijing: China Academy of Agricultural Sciences, 2020.], articleTitle=null, refAbstract=null), Reference(id=1320880477536366717, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=1, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Bo. Study on the key technology of moderate processing stability of highland barley and the mechanism of product quality improvement[D]. Beijing: China Academy of Agricultural Sciences, 2020., articleTitle=null, refAbstract=null), Reference(id=1320880477695750270, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=2, authorNames=null, journalName=null, refType=null, unstructuredReference=夏虎, 晏熙玥, 卢利聃, 等. 青稞的营养功能及其高值化利用研究进展[J]. 食品工业科技, 2022, 43(20): 403−413. [XIA Hu, YAN Xiyue, LU Liyong, et al. Research progress on nutritional function and high-value utilization of highland barley[J]. Food Industry Science and Technology, 2022, 43(20): 403−413.], articleTitle=null, refAbstract=null), Reference(id=1320880477825773695, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=3, authorNames=null, journalName=null, refType=null, unstructuredReference=XIA Hu, YAN Xiyue, LU Liyong, et al. Research progress on nutritional function and high-value utilization of highland barley[J]. Food Industry Science and Technology, 2022, 43(20): 403−413., articleTitle=null, refAbstract=null), Reference(id=1320880477964185728, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=4, authorNames=null, journalName=null, refType=null, unstructuredReference=景孝男, 党斌, 杨希娟, 等. 热灭菌对不同品种青稞全粉结构及理化特性的影响[J]. 食品与机械, 2021, 37(9): 44−52. [JING Xiaonan, DANG Bin, YANG Xijuan, et al. Effects of heat treatment on the structure and physical and chemical properties of different varieties of highland barley[J]. Food and Machinery, 2021, 37(9): 44−52.], articleTitle=null, refAbstract=null), Reference(id=1320880478115180673, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=5, authorNames=null, journalName=null, refType=null, unstructuredReference=JING Xiaonan, DANG Bin, YANG Xijuan, et al. Effects of heat treatment on the structure and physical and chemical properties of different varieties of highland barley[J]. Food and Machinery, 2021, 37(9): 44−52., articleTitle=null, refAbstract=null), Reference(id=1320880478241009794, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=4, rfOrder=6, authorNames=null, journalName=null, refType=null, unstructuredReference=松芳. 青稞糌粑及其社会文化意义研究[D]. 成都: 西南民族大学, 2020. [SONG Fang. Study on highland barley Baba and its social and cultural significance[D]. Chengdu: Southwest University for Nationalities, 2020.], articleTitle=null, refAbstract=null), Reference(id=1320880479964868739, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=4, rfOrder=7, authorNames=null, journalName=null, refType=null, unstructuredReference=SONG Fang. Study on highland barley Baba and its social and cultural significance[D]. Chengdu: Southwest University for Nationalities, 2020., articleTitle=null, refAbstract=null), Reference(id=1320880480132640900, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=8, authorNames=null, journalName=null, refType=null, unstructuredReference=井璐珍. 不同色泽青稞及发芽青稞中酚类物质的定性定量分析及抗氧化活性研究[D]. 咸阳: 西北农林科技大学, 2019. [JING Luzhen. Qualitative and quantitative analysis and antioxidant activity of phenolic compounds in different colors and germinated highland barley[D]. Xianyang: Northwest A&F University, 2019.], articleTitle=null, refAbstract=null), Reference(id=1320880480262664325, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=9, authorNames=null, journalName=null, refType=null, unstructuredReference=JING Luzhen. Qualitative and quantitative analysis and antioxidant activity of phenolic compounds in different colors and germinated highland barley[D]. Xianyang: Northwest A&F University, 2019., articleTitle=null, refAbstract=null), Reference(id=1320880480434630790, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=6, rfOrder=10, authorNames=null, journalName=null, refType=null, unstructuredReference=袁欣, 王娅茹, 马玲君, 等. 基于粉体稳态化技术的风味物质控释研究进展[J]. 食品科学, 2024, 45(23): 23288−23296. [YUAN Xin, WANG Yaru, MA Lingjun, et al. Research progress on controlled release of flavor substances based on powder stabilization technology[J]. Food Science, 2024, 45(23): 299−307.], articleTitle=null, refAbstract=null), Reference(id=1320880480539488391, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=6, rfOrder=11, authorNames=null, journalName=null, refType=null, unstructuredReference=YUAN Xin, WANG Yaru, MA Lingjun, et al. Research progress on controlled release of flavor substances based on powder stabilization technology[J]. Food Science, 2024, 45(23): 299−307., articleTitle=null, refAbstract=null), Reference(id=1320880480627568776, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=7, rfOrder=12, authorNames=null, journalName=null, refType=null, unstructuredReference=王峥, 闫孟婷, 郑倩娜, 等. 炒制对青稞糌粑粉品质及贮藏稳定性的影响[J]. 中国调味品, 2023, 48(9): 11−17. [WANG Zheng, YAN Mengting, ZHENG Qianna, et al. Effect of frying on the quality and storage stability of highland barley Ciba powder[J]. China Condiment, 2023, 48(9): 11−17.], articleTitle=null, refAbstract=null), Reference(id=1320880480719843465, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=7, rfOrder=13, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Zheng, YAN Mengting, ZHENG Qianna, et al. Effect of frying on the quality and storage stability of highland barley Ciba powder[J]. China Condiment, 2023, 48(9): 11−17., articleTitle=null, refAbstract=null), Reference(id=1320880480828895370, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=14, authorNames=null, journalName=null, refType=null, unstructuredReference=张琳, 张超凡. 我国全麦食品加工利用现状及存在问题[J]. 粮油食品科技, 2019, 27(6): 62−66. [ZHANG Lin, ZHANG Chaofan. Current situation and existing problems of processing and utilization of whole wheat food in China[J]. Cereals, Oils and Foodstuffs Science and Technology, 2019, 27(6): 62−66.], articleTitle=null, refAbstract=null), Reference(id=1320880480921170059, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=15, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Lin, ZHANG Chaofan. Current situation and existing problems of processing and utilization of whole wheat food in China[J]. Cereals, Oils and Foodstuffs Science and Technology, 2019, 27(6): 62−66., articleTitle=null, refAbstract=null), Reference(id=1320880481017639052, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=16, authorNames=null, journalName=null, refType=null, unstructuredReference=杨希娟. 青稞糌粑加工工艺研究[J]. 食品工业, 2016, 37(8): 78−81. [YANG Xijuan. Study on the processing technology of highland barley Ciba[J]. Food Industry, 2016, 37(8): 78−81.], articleTitle=null, refAbstract=null), Reference(id=1320880481114108045, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=17, authorNames=null, journalName=null, refType=null, unstructuredReference=YANG Xijuan. Study on the processing technology of highland barley Ciba[J]. Food Industry, 2016, 37(8): 78−81., articleTitle=null, refAbstract=null), Reference(id=1320880481197994126, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=18, authorNames=null, journalName=null, refType=null, unstructuredReference=梁锋, 杜艳, 郝静, 等. HACCP在青稞即食糌粑生产中的应用[J]. 粮食与食品工业, 2016, 23(6): 47−49. [LIANG Feng, DU Yan, HAO Jing, et al. Application of HACCP in the instant production of highland barley[J]. Grain and Food Industry, 2016, 23(6): 47−49.], articleTitle=null, refAbstract=null), Reference(id=1320880481290268815, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=19, authorNames=null, journalName=null, refType=null, unstructuredReference=LIANG Feng, DU Yan, HAO Jing, et al. Application of HACCP in the instant production of highland barley[J]. Grain and Food Industry, 2016, 23(6): 47−49., articleTitle=null, refAbstract=null), Reference(id=1320880481395126416, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=11, rfOrder=20, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Shuqi, CHEN Haitao, SUN Baoguo. Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)[J]. Food Chemistry, 2020, 315: 126158., articleTitle=null, refAbstract=null), Reference(id=1320880481504178321, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=12, rfOrder=21, authorNames=null, journalName=null, refType=null, unstructuredReference=LI C, AL-DALALI S, WANG Z, et al. Investigation of vo latile flavor compounds and characterization of aroma-active com-pounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose[J]. Food Chem, 2022, 386: 132728., articleTitle=null, refAbstract=null), Reference(id=1320880481625813138, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=13, rfOrder=22, authorNames=null, journalName=null, refType=null, unstructuredReference=NIE Shi, LI Laihao, WANG Yueqi, et al. Discrimination and characterization of volatile organic compound fingerprints during sea bass (
Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS[J]. Food Bioscience, 2022, 50: 102048., articleTitle=null, refAbstract=null), Reference(id=1320880481730670739, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=14, rfOrder=23, authorNames=null, journalName=null, refType=null, unstructuredReference=郭雅红, 佟立涛, 王丽丽, 等. 基于GC-IMS分析炒制温度对青稞糌粑粉挥发性风味物质的影响[J]. 食品工业科技, 2023, 44(14): 326−335. [GUO Yahong, TONG Litao, WANG Lili, et al. Based on GC-IMS, the influence of frying temperature on the volatile flavor compounds of highland barley Baba powder was analyzed[J]. Food Industry Science and Technology, 2023, 44(14): 326−335.], articleTitle=null, refAbstract=null), Reference(id=1320880481852305556, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=14, rfOrder=24, authorNames=null, journalName=null, refType=null, unstructuredReference=GUO Yahong, TONG Litao, WANG Lili, et al. Based on GC-IMS, the influence of frying temperature on the volatile flavor compounds of highland barley Baba powder was analyzed[J]. Food Industry Science and Technology, 2023, 44(14): 326−335., articleTitle=null, refAbstract=null), Reference(id=1320880481986523285, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=15, rfOrder=25, authorNames=null, journalName=null, refType=null, unstructuredReference=高艳红, 曹玲, 崔琳琳, 等. 黄芪饮片不同灭菌方式考察及最佳灭菌工艺研究[J]. 中国药师, 2024, 27(7): 1134−1141. [GAO Yanhong, CAO Ling, CUI Linlin, et al. Study on different sterilization methods and optimal sterilization technology of
Radix astragali[J]. China Pharmacist, 2024, 27(7): 1134−1141.], articleTitle=null, refAbstract=null), Reference(id=1320880482112352406, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=15, rfOrder=26, authorNames=null, journalName=null, refType=null, unstructuredReference=GAO Yanhong, CAO Ling, CUI Linlin, et al. Study on different sterilization methods and optimal sterilization technology of
Radix astragali[J]. China Pharmacist, 2024, 27(7): 1134−1141., articleTitle=null, refAbstract=null), Reference(id=1320880482322067607, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=16, rfOrder=27, authorNames=null, journalName=null, refType=null, unstructuredReference=黄丽玲, 邹洵, 刘立辉, 等. 不同灭菌方式对当归粉阿魏酸保留率的影响[J]. 食品与药品, 2024, 26(3): 227−231. [HUANG LiLing, ZOU Xun, LIU Lihui, et al. Effects of different sterilization methods on the retention rate of ferulic acid in angelica powder[J]. Food and Drug, 2024, 26(3): 227−231.], articleTitle=null, refAbstract=null), Reference(id=1320880482695360664, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=16, rfOrder=28, authorNames=null, journalName=null, refType=null, unstructuredReference=HUANG LiLing, ZOU Xun, LIU Lihui, et al. Effects of different sterilization methods on the retention rate of ferulic acid in angelica powder[J]. Food and Drug, 2024, 26(3): 227−231., articleTitle=null, refAbstract=null), Reference(id=1320880483945263258, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=29, authorNames=null, journalName=null, refType=null, unstructuredReference=王冠, 岳鑫颖, 吕春茂, 等.
60Co-
γ射线辐照对榛子鲜果采后生理及脂质营养的影响[J]. 食品科学, 2023, 44(15): 212−219. [WANG Guan, YUE Xinying, LU Chunmao, et al. Effects of
60Co-
γ-ray irradiation on postharvest physiology and lipid nutrition of hazelnut[J]. Food Science, 2023, 44(15): 212−219.], articleTitle=null, refAbstract=null), Reference(id=1320880484339527835, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=30, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Guan, YUE Xinying, LU Chunmao, et al. Effects of
60Co-
γ-ray irradiation on postharvest physiology and lipid nutrition of hazelnut[J]. Food Science, 2023, 44(15): 212−219., articleTitle=null, refAbstract=null), Reference(id=1320880484775735452, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=18, rfOrder=31, authorNames=null, journalName=null, refType=null, unstructuredReference=尚炳娴, 李军, 张佟, 等. 开心散
60Co-
γ射线辐照灭菌工艺优化及不同灭菌方式对其质量影响研究[J]. 中草药, 2023, 54(8): 2408−2416. [SHANG Bingxian, LI Jun, ZHANG Tong, et al. Optimization of
60Co-
γ radiation sterilization process of Kaixinsan and study on the influence of different sterilization methods on its quality[J]. Chinese Herbal Medicine, 2023, 54(8): 2408−2416.], articleTitle=null, refAbstract=null), Reference(id=1320880485190971549, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=18, rfOrder=32, authorNames=null, journalName=null, refType=null, unstructuredReference=SHANG Bingxian, LI Jun, ZHANG Tong, et al. Optimization of
60Co-
γ radiation sterilization process of Kaixinsan and study on the influence of different sterilization methods on its quality[J]. Chinese Herbal Medicine, 2023, 54(8): 2408−2416., articleTitle=null, refAbstract=null), Reference(id=1320880485270663326, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=19, rfOrder=33, authorNames=null, journalName=null, refType=null, unstructuredReference=秦迎丹. 灭菌方式对醋延胡索药材质量与镇痛效能的影响[D]. 锦州: 锦州医科大学, 2023. [QIN Yingdan. Effect of sterilization methods on quality and analgesic efficacy of vinegar corydalis yanhusuo[D]. Jinzhou: Jinzhou Medical University, 2023.], articleTitle=null, refAbstract=null), Reference(id=1320880485371326623, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=19, rfOrder=34, authorNames=null, journalName=null, refType=null, unstructuredReference=QIN Yingdan. Effect of sterilization methods on quality and analgesic efficacy of vinegar corydalis yanhusuo[D]. Jinzhou: Jinzhou Medical University, 2023., articleTitle=null, refAbstract=null), Reference(id=1320880485430046880, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=20, rfOrder=35, authorNames=null, journalName=null, refType=null, unstructuredReference=白羽辛, 王玥玥, 贡济宇, 等. 不同灭菌方式人参粉的皂苷含量、指纹图谱分析及灭菌效果评价[J]. 食品工业科技, 2021, 42(10): 229−235. [BAI Yuxin, WANG Yueyue, GONG Jiyu, et al. Saponin content, fingerprint analysis and sterilization effect evaluation of ginseng powder with different sterilization methods[J]. Food Industry Science and Technology, 2021, 42(10): 229−235.], articleTitle=null, refAbstract=null), Reference(id=1320880485522321569, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=20, rfOrder=36, authorNames=null, journalName=null, refType=null, unstructuredReference=BAI Yuxin, WANG Yueyue, GONG Jiyu, et al. Saponin content, fingerprint analysis and sterilization effect evaluation of ginseng powder with different sterilization methods[J]. Food Industry Science and Technology, 2021, 42(10): 229−235., articleTitle=null, refAbstract=null), Reference(id=1320880485585236130, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=21, rfOrder=37, authorNames=null, journalName=null, refType=null, unstructuredReference=刘小娇, 白婷, 王姗姗, 等. 不同灭菌对青稞脂肪氧化酶活性及品质的影响[J]. 食品研究与开发, 2021, 42(7): 39−44. [LIU Xiaojiao, BAI Ting, WANG Shanshan, et al. Effects of different treatments on lipoxygenase activity and quality of highland barley[J]. Food Research and Development, 2021, 42(7): 39−44.], articleTitle=null, refAbstract=null), Reference(id=1320880485660733603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=21, rfOrder=38, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Xiaojiao, BAI Ting, WANG Shanshan, et al. Effects of different treatments on lipoxygenase activity and quality of highland barley[J]. Food Research and Development, 2021, 42(7): 39−44., articleTitle=null, refAbstract=null), Reference(id=1320880485736231076, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=22, rfOrder=39, authorNames=null, journalName=null, refType=null, unstructuredReference=王峥. 青稞糌粑粉的炒制工艺及贮藏稳定性研究[D]. 咸阳: 西北农林科技大学, 2023. [WANG Zheng. Study on the frying technology and storage stability of highland barley Baba powder[D]. Xianyang: Northwest A&F University, 2023.], articleTitle=null, refAbstract=null), Reference(id=1320880485828505765, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=22, rfOrder=40, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Zheng. Study on the frying technology and storage stability of highland barley Baba powder[D]. Xianyang: Northwest A&F University, 2023., articleTitle=null, refAbstract=null), Reference(id=1320880485916586150, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=23, rfOrder=41, authorNames=null, journalName=null, refType=null, unstructuredReference=徐婧婷, 张菀坤, 陈辰, 等. 包装方式对糌粑粉贮藏品质及货架期的影响[J]. 食品工业科技, 2021, 42(22): 321−328. [XU Jingting, ZHANG Kunkun, CHEN Chen, et al. Effects of packaging methods on storage quality and shelf life of Ciba powder[J]. Food Industry Science and Technology, 2021, 42(22): 321−328.], articleTitle=null, refAbstract=null), Reference(id=1320880486004666535, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=23, rfOrder=42, authorNames=null, journalName=null, refType=null, unstructuredReference=XU Jingting, ZHANG Kunkun, CHEN Chen, et al. Effects of packaging methods on storage quality and shelf life of Ciba powder[J]. Food Industry Science and Technology, 2021, 42(22): 321−328., articleTitle=null, refAbstract=null), Reference(id=1320880486105329832, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=24, rfOrder=43, authorNames=null, journalName=null, refType=null, unstructuredReference=陈绮媚, 钟玉鸣, 古艳霞, 等. 基于气相色谱-离子迁移谱技术分析梅青柚绿茶挥发性成分[J]. 现代食品科技, 2024, 41(2): 334−344. [CHEN Qimei, Zhong Yuming, Gu Yanxia, et al. Analysis of volatile components in Meiqing Yuchun green tea based on gasatography-ion mobility spectrometry technology[J]. Modern Food Science and Technology, 2024, 41(2): 334−344.], articleTitle=null, refAbstract=null), Reference(id=1320880486189215913, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=24, rfOrder=44, authorNames=null, journalName=null, refType=null, unstructuredReference=CHEN Qimei, Zhong Yuming, Gu Yanxia, et al. Analysis of volatile components in Meiqing Yuchun green tea based on gasatography-ion mobility spectrometry technology[J]. Modern Food Science and Technology, 2024, 41(2): 334−344., articleTitle=null, refAbstract=null), Reference(id=1320880486264713386, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=25, rfOrder=45, authorNames=null, journalName=null, refType=null, unstructuredReference=张文刚, 张垚, 杨希娟, 等. 不同品种青稞炒制后挥发性风味物质GC-MS分析[J]. 食品科学, 2019, 40(8): 192−201. [ZHANG Wengang, ZHANG Yao, YANG Xijuan, et al. GC-MS analysis of volatile flavor compounds of different varieties of highland barley after frying[J]. Food Science, 2019, 40(8): 192−201.], articleTitle=null, refAbstract=null), Reference(id=1320880486331822251, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=25, rfOrder=46, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Wengang, ZHANG Yao, YANG Xijuan, et al. GC-MS analysis of volatile flavor compounds of different varieties of highland barley after frying[J]. Food Science, 2019, 40(8): 192−201., articleTitle=null, refAbstract=null), Reference(id=1320880486445068460, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=47, authorNames=null, journalName=null, refType=null, unstructuredReference=王倩. 不同品种青稞的营养和淀粉糊化特性及面包加工适宜性研究[D]. 北京: 中国农业科学院, 2024. [WANG Qian. Study on nutrition and starch gelatinization characteristics of different varieties of highland barley and bread processing suitability[D]. Beijing: China Academy of Agricultural Sciences, 2024.], articleTitle=null, refAbstract=null), Reference(id=1320880486499594413, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=48, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Qian. Study on nutrition and starch gelatinization characteristics of different varieties of highland barley and bread processing suitability[D]. Beijing: China Academy of Agricultural Sciences, 2024., articleTitle=null, refAbstract=null), Reference(id=1320880486562508974, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=49, authorNames=null, journalName=null, refType=null, unstructuredReference=郭雅红. 炒制对青稞糌粑粉功能组分、加工特性以及储藏稳定性的影响[D]. 北京: 中国农业科学院, 2023. [GUO Yahong. Effects of frying on functional components, processing characteristics and storage stability of highland barley Ciba powder[D]. Beijing: China Academy of Agricultural Sciences, 2023.], articleTitle=null, refAbstract=null), Reference(id=1320880486629617839, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=50, authorNames=null, journalName=null, refType=null, unstructuredReference=GUO Yahong. Effects of frying on functional components, processing characteristics and storage stability of highland barley Ciba powder[D]. Beijing: China Academy of Agricultural Sciences, 2023., articleTitle=null, refAbstract=null), Reference(id=1320880486700921008, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=51, authorNames=null, journalName=null, refType=null, unstructuredReference=张垚. 青稞糌粑粉特征香气成分鉴别及产生机制初探[D]. 西宁: 青海大学, 2020. [ZHANG Yao. Identification of characteristic aroma components of highland barley Ciba powder and preliminary study on its production mechanism[D]. Xining: Qinghai University, 2020.], articleTitle=null, refAbstract=null), Reference(id=1320880486860304561, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=52, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Yao. Identification of characteristic aroma components of highland barley Ciba powder and preliminary study on its production mechanism[D]. Xining: Qinghai University, 2020., articleTitle=null, refAbstract=null), Reference(id=1320880486927413426, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=53, authorNames=null, journalName=null, refType=null, unstructuredReference=赵阿丹, 胡志全, 刘友明, 等. 米茶焙炒挥发性气味的形成与特征研究[J]. 中国粮油学报, 2016, 31(3): 1−6. [ZHAO Adan, Hu Zhiquan, Liu Youming, et al. Study on the formation and characteristics of volatile odor of roasted rice tea[J]. Chinese Journal of Cereals and Oils, 2016, 31(3): 1−6.], articleTitle=null, refAbstract=null), Reference(id=1320880487011299508, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=54, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHAO Adan, Hu Zhiquan, Liu Youming, et al. Study on the formation and characteristics of volatile odor of roasted rice tea[J]. Chinese Journal of Cereals and Oils, 2016, 31(3): 1−6., articleTitle=null, refAbstract=null), Reference(id=1320880487090991285, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=55, authorNames=null, journalName=null, refType=null, unstructuredReference=李孟佳. 碾磨与灭酶灭菌对青稞品质特性的影响[D]. 北京: 中国农业科学院, 2022. [LI Mengjia. Effects of milling and enzyme inactivation on quality characteristics of highland barley[D]. Beijing: China Academy of Agricultural Sciences, 2022.], articleTitle=null, refAbstract=null), Reference(id=1320880487170683062, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=56, authorNames=null, journalName=null, refType=null, unstructuredReference=LI Mengjia. Effects of milling and enzyme inactivation on quality characteristics of highland barley[D]. Beijing: China Academy of Agricultural Sciences, 2022., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320880472046022739, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, xref=null, ext=[AuthorCompanyExt(id=1320880472054411348, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China), AuthorCompanyExt(id=1320880472062799957, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000)])], figs=[ArticleFig(id=1320880473438531690, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.1, caption=
Fingerprints of VOCs in tsamba under different sterilization methods, figureFileSmall=GPFtzQJaC/DsWxGLMunYEg==, figureFileBig=hpOw0umA4h6cUx1aYGJWEg==, tableContent=null), ArticleFig(id=1320880473530806379, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图1, caption=
不同灭菌方法下贮藏30 d糌粑中VOCs的指纹图谱注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。
, figureFileSmall=GPFtzQJaC/DsWxGLMunYEg==, figureFileBig=hpOw0umA4h6cUx1aYGJWEg==, tableContent=null), ArticleFig(id=1320880473719550060, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.2, caption=
Changes of volatile components in tsamba after 30 and 60 days of storage under different sterilization methods, figureFileSmall=ja1XlZ4VHmU3S+j2ROVT1Q==, figureFileBig=lmUvylOrocrafuPGOpfB1g==, tableContent=null), ArticleFig(id=1320880473795047533, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图2, caption=
贮藏30与60 d时不同灭菌方式下糌粑中挥发性成分变化注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。
, figureFileSmall=ja1XlZ4VHmU3S+j2ROVT1Q==, figureFileBig=lmUvylOrocrafuPGOpfB1g==, tableContent=null), ArticleFig(id=1320880475497934958, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.3, caption=
PCA score of volatile components of tsamba under different sterilization methods after 30 days of storage, figureFileSmall=0T3X5uRNDQR2wk53kuz8CA==, figureFileBig=7Col7E5bJxwmi5uhTg/RvQ==, tableContent=null), ArticleFig(id=1320880475623764079, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图3, caption=
保藏30 d时不同灭菌方法下糌粑挥发性成分的PCA得分图注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。
, figureFileSmall=0T3X5uRNDQR2wk53kuz8CA==, figureFileBig=7Col7E5bJxwmi5uhTg/RvQ==, tableContent=null), ArticleFig(id=1320880475749593200, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.4, caption=
PCA score of volatile components of tsamba under different sterilization methods after 60 days storage, figureFileSmall=zT7e1imEMMtr8nNpxD5JmA==, figureFileBig=BU1TW9dHuVFFyBqLyT7/cQ==, tableContent=null), ArticleFig(id=1320880475846062193, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图4, caption=
保存60 d时不同灭菌方法下糌粑挥发性成分的PCA得分图注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。
, figureFileSmall=zT7e1imEMMtr8nNpxD5JmA==, figureFileBig=BU1TW9dHuVFFyBqLyT7/cQ==, tableContent=null), ArticleFig(id=1320880475980279922, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 1, caption=
Changes of basic nutrients in tsamba under different sterilization methods
, figureFileSmall=null, figureFileBig=null, tableContent=
| 不同灭菌方式 | 贮藏30 d | | 贮藏60 d |
|---|
| 水分(g/100 g) | 蛋白质(g/100 g) | 脂肪(g/100 g) | 淀粉(g/100 g) | | 水分(g/100 g) | 蛋白质(g/100 g) | 脂肪(g/100 g) | 淀粉(g/100 g) |
|---|
| 对照组 | 6.69±0.11b | 11.00±0.00de | 1.60±0.06b | 72.27±0.45c | | 6.97±0.06b | 11.13±0.33b | 1.57±0.03a | 66.5±0.26c |
| 湿热灭菌组 | 8.46±0.01a | 10.83±0.07e | 1.43±0.03c | 72.53±0.37c | | 7.45±0.03a | 10.73±0.07d | 1.40±0.00b | 68.20±0.15b |
| 干热灭菌组 | 1.02±0.02f | 11.87±0.09a | 1.53±0.03bc | 76.17±0.64a | | 1.85±0.03e | 11.53±0.03a | 1.43±0.03b | 68.77±0.03a |
| 辐照灭菌组 | 5.72±0.04c | 11.13±0.03cd | 1.77±0.09a | 73.13±0.44bc | | 5.32±0.05d | 10.87±0.03cd | 1.47±0.03ab | 65.57±0.09d |
| 微波灭菌组 | 4.46±0.02e | 11.30±0.06bc | 1.60±0.00b | 71.97±0.49c | | 5.51±0.05c | 11.03±0.09bc | 1.57±0.03a | 68.50±0.21ab |
| 臭氧灭菌组 | 5.49±0.02d | 11.33±0.07b | 1.67±0.03ab | 74.50±0.58b | | 5.61±0.02c | 10.93±0.03c | 1.47±0.03ab | 68.17±0.09b |
), ArticleFig(id=1320880476110303347, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表1, caption=
不同灭菌方法下糌粑基础营养物质变化
, figureFileSmall=null, figureFileBig=null, tableContent=
| 不同灭菌方式 | 贮藏30 d | | 贮藏60 d |
|---|
| 水分(g/100 g) | 蛋白质(g/100 g) | 脂肪(g/100 g) | 淀粉(g/100 g) | | 水分(g/100 g) | 蛋白质(g/100 g) | 脂肪(g/100 g) | 淀粉(g/100 g) |
|---|
| 对照组 | 6.69±0.11b | 11.00±0.00de | 1.60±0.06b | 72.27±0.45c | | 6.97±0.06b | 11.13±0.33b | 1.57±0.03a | 66.5±0.26c |
| 湿热灭菌组 | 8.46±0.01a | 10.83±0.07e | 1.43±0.03c | 72.53±0.37c | | 7.45±0.03a | 10.73±0.07d | 1.40±0.00b | 68.20±0.15b |
| 干热灭菌组 | 1.02±0.02f | 11.87±0.09a | 1.53±0.03bc | 76.17±0.64a | | 1.85±0.03e | 11.53±0.03a | 1.43±0.03b | 68.77±0.03a |
| 辐照灭菌组 | 5.72±0.04c | 11.13±0.03cd | 1.77±0.09a | 73.13±0.44bc | | 5.32±0.05d | 10.87±0.03cd | 1.47±0.03ab | 65.57±0.09d |
| 微波灭菌组 | 4.46±0.02e | 11.30±0.06bc | 1.60±0.00b | 71.97±0.49c | | 5.51±0.05c | 11.03±0.09bc | 1.57±0.03a | 68.50±0.21ab |
| 臭氧灭菌组 | 5.49±0.02d | 11.33±0.07b | 1.67±0.03ab | 74.50±0.58b | | 5.61±0.02c | 10.93±0.03c | 1.47±0.03ab | 68.17±0.09b |
), ArticleFig(id=1320880476206772340, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 2, caption=
Changes of lipid oxidation indexes of tsamba under different sterilization methods
, figureFileSmall=null, figureFileBig=null, tableContent=
| 不同灭菌方式 | 贮藏30 d | | 贮藏60 d |
|---|
总酸 (g/100 g) | 丙二醛 (mg/100 g) | 脂肪酸值 (mg/100 g) | 脂氧合酶 (U/g) | | 总酸 (g/100 g) | 丙二醛 (mg/100 g) | 脂肪酸值 (mg/100 g) | 脂氧合酶 (U/g) |
|---|
| 对照组 | 0.19±0.01d | 0.13±0.00e | 8.10±0.15d | 84.8±0.42a | | 0.19±0.01e | 0.19±0.000e | 9.40±0.02c | 73.67±0.78a |
| 湿热灭菌组 | 0.26±0.01c | 0.32±0.00b | 8.77±0.14c | 20.83±0.78f | | 0.29±0.01b | 0.31±0.003b | 9.02±0.01d | 18.73±0.24f |
| 干热灭菌组 | 0.26±0.01c | 0.28±0.00c | 10.03±0.12b | 55.53±1.79d | | 0.28±0.02c | 0.28±0.000c | 14.57±0.03a | 52.67±0.30d |
| 辐照灭菌组 | 0.33±0.01a | 0.34±0.00a | 8.67±0.15c | 28.77±0.45e | | 0.34±0.02a | 0.36±0.000a | 14.37±0.03a | 26.07±0.78e |
| 微波灭菌组 | 0.29±0.01b | 0.20±0.00d | 10.67±0.07a | 69.03±0.75b | | 0.27±0.02d | 0.24±0.003d | 11.33±0.03b | 67.27±1.2b |
| 臭氧灭菌组 | 0.29±0.00b | 0.20±0.00d | 6.84±0.07e | 62.87±1.34c | | 0.27±0.05d | 0.24±0.006d | 8.78±0.06e | 61.87±0.57c |
), ArticleFig(id=1320880476315824245, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表2, caption=
不同灭菌方式下糌粑脂质氧化指标变化
, figureFileSmall=null, figureFileBig=null, tableContent=
| 不同灭菌方式 | 贮藏30 d | | 贮藏60 d |
|---|
总酸 (g/100 g) | 丙二醛 (mg/100 g) | 脂肪酸值 (mg/100 g) | 脂氧合酶 (U/g) | | 总酸 (g/100 g) | 丙二醛 (mg/100 g) | 脂肪酸值 (mg/100 g) | 脂氧合酶 (U/g) |
|---|
| 对照组 | 0.19±0.01d | 0.13±0.00e | 8.10±0.15d | 84.8±0.42a | | 0.19±0.01e | 0.19±0.000e | 9.40±0.02c | 73.67±0.78a |
| 湿热灭菌组 | 0.26±0.01c | 0.32±0.00b | 8.77±0.14c | 20.83±0.78f | | 0.29±0.01b | 0.31±0.003b | 9.02±0.01d | 18.73±0.24f |
| 干热灭菌组 | 0.26±0.01c | 0.28±0.00c | 10.03±0.12b | 55.53±1.79d | | 0.28±0.02c | 0.28±0.000c | 14.57±0.03a | 52.67±0.30d |
| 辐照灭菌组 | 0.33±0.01a | 0.34±0.00a | 8.67±0.15c | 28.77±0.45e | | 0.34±0.02a | 0.36±0.000a | 14.37±0.03a | 26.07±0.78e |
| 微波灭菌组 | 0.29±0.01b | 0.20±0.00d | 10.67±0.07a | 69.03±0.75b | | 0.27±0.02d | 0.24±0.003d | 11.33±0.03b | 67.27±1.2b |
| 臭氧灭菌组 | 0.29±0.00b | 0.20±0.00d | 6.84±0.07e | 62.87±1.34c | | 0.27±0.05d | 0.24±0.006d | 8.78±0.06e | 61.87±0.57c |
), ArticleFig(id=1320880476450041974, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 3, caption=
Changes of microbial indicators of tsamba under different sterilization methods
, figureFileSmall=null, figureFileBig=null, tableContent=
| 不同灭菌方式 | 贮藏30 d | | 贮藏60 d |
|---|
| 菌落总数(CFU/g) | 霉菌计数 (CFU/g) | 酵母计数 (CFU/g) | | 菌落总数 (CFU/g) | 霉菌计数 (CFU/g) | 酵母计数 (CFU/g) |
|---|
| 对照组 | 55 | 10 | <10 | | 4.57×104 | 12 | 48 |
| 湿热灭菌组 | <10 | <10 | <10 | | <10 | <10 | <10 |
| 干热灭菌组 | 35 | <10 | <10 | | <10 | <10 | <10 |
| 辐照灭菌组 | <10 | <10 | <10 | | 25 | <10 | <10 |
| 微波灭菌组 | 40 | 10 | <10 | | 12 | <10 | <10 |
| 臭氧灭菌组 | 18 | 20 | <10 | | 15 | 18 | <10 |
), ArticleFig(id=1320880476588454007, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表3, caption=
不同灭菌方式下糌粑微生物指标变化
, figureFileSmall=null, figureFileBig=null, tableContent=
| 不同灭菌方式 | 贮藏30 d | | 贮藏60 d |
|---|
| 菌落总数(CFU/g) | 霉菌计数 (CFU/g) | 酵母计数 (CFU/g) | | 菌落总数 (CFU/g) | 霉菌计数 (CFU/g) | 酵母计数 (CFU/g) |
|---|
| 对照组 | 55 | 10 | <10 | | 4.57×104 | 12 | 48 |
| 湿热灭菌组 | <10 | <10 | <10 | | <10 | <10 | <10 |
| 干热灭菌组 | 35 | <10 | <10 | | <10 | <10 | <10 |
| 辐照灭菌组 | <10 | <10 | <10 | | 25 | <10 | <10 |
| 微波灭菌组 | 40 | 10 | <10 | | 12 | <10 | <10 |
| 臭氧灭菌组 | 18 | 20 | <10 | | 15 | 18 | <10 |
), ArticleFig(id=1320880476731060344, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 4, caption=
Relative changes of various volatile compounds in tsamba under different sterilization methods during storage for 30 and 60 days
, figureFileSmall=null, figureFileBig=null, tableContent=
| 挥发性化合物 | 贮藏30 d相对变化量(%) | | 贮藏60 d相对变化量(%) |
|---|
对照 灭菌组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 | | 对照 灭菌组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 |
|---|
| 醛类 | 100.00 | 100.43 | 112.34 | 100.19 | 118.81 | 101.61 | | 91.39 | 90.90 | 97.52 | 96.16 | 92.83 | 91.55 |
| 酮类 | 100.00 | 101.33 | 114.29 | 96.72 | 106.30 | 96.12 | | 99.87 | 102.69 | 95.10 | 106.98 | 98.04 | 107.66 |
| 醇类 | 100.00 | 94.49 | 118.14 | 110.54 | 106.61 | 100.27 | | 84.76 | 91.61 | 86.93 | 88.25 | 85.27 | 86.94 |
| 酯类 | 100.00 | 98.72 | 188.29 | 123.23 | 149.50 | 110.51 | | 99.50 | 98.91 | 97.69 | 114.89 | 88.77 | 100.25 |
| 酸类 | 100.00 | 77.05 | 146.04 | 132.27 | 105.98 | 116.43 | | 100.00 | 95.51 | 113.09 | 89.64 | 90.95 | 107.36 |
| 呋喃 | 100.00 | 96.15 | 86.86 | 89.11 | 85.76 | 93.82 | | 90.67 | 88.99 | 94.62 | 95.97 | 89.43 | 89.09 |
), ArticleFig(id=1320880476840112249, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表4, caption=
贮藏30与60 d时不同灭菌方法下糌粑各类挥发性化合物相对变化量
, figureFileSmall=null, figureFileBig=null, tableContent=
| 挥发性化合物 | 贮藏30 d相对变化量(%) | | 贮藏60 d相对变化量(%) |
|---|
对照 灭菌组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 | | 对照 灭菌组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 |
|---|
| 醛类 | 100.00 | 100.43 | 112.34 | 100.19 | 118.81 | 101.61 | | 91.39 | 90.90 | 97.52 | 96.16 | 92.83 | 91.55 |
| 酮类 | 100.00 | 101.33 | 114.29 | 96.72 | 106.30 | 96.12 | | 99.87 | 102.69 | 95.10 | 106.98 | 98.04 | 107.66 |
| 醇类 | 100.00 | 94.49 | 118.14 | 110.54 | 106.61 | 100.27 | | 84.76 | 91.61 | 86.93 | 88.25 | 85.27 | 86.94 |
| 酯类 | 100.00 | 98.72 | 188.29 | 123.23 | 149.50 | 110.51 | | 99.50 | 98.91 | 97.69 | 114.89 | 88.77 | 100.25 |
| 酸类 | 100.00 | 77.05 | 146.04 | 132.27 | 105.98 | 116.43 | | 100.00 | 95.51 | 113.09 | 89.64 | 90.95 | 107.36 |
| 呋喃 | 100.00 | 96.15 | 86.86 | 89.11 | 85.76 | 93.82 | | 90.67 | 88.99 | 94.62 | 95.97 | 89.43 | 89.09 |
), ArticleFig(id=1320880476974329978, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 5, caption=
Changes in volatile compound composition of tsamba underdifferent sterilization methods after storage for 30 and 60 days without treatment
, figureFileSmall=null, figureFileBig=null, tableContent=
| 挥发化合物 | 贮藏30 d VOCs相对变化量(%) | | 贮藏60 d VOCs相对变化量(%) |
|---|
| 对照组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 | | 对照组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 |
|---|
| (E)-2-壬烯醛二聚体 | 100 | 123.83 | 93.92 | 111.87 | 116.84 | 114.96 | | 84.83 | 70.74 | 78.53 | 83.27 | 71.01 | 71.56 |
| (E)-2-壬烯醛单体 | 100 | 111.99 | 87.19 | 99.83 | 98.55 | 100.09 | | 72.67 | 71.32 | 76.52 | 74.91 | 70.06 | 68.85 |
| (E)-2-辛烯醛二聚体 | 100 | 130.75 | 70.1 | 77.79 | 88.6 | 83.08 | | 85.76 | 80.54 | 99.33 | 87.35 | 83.02 | 79.21 |
| (E)-2-辛烯醛单体 | 100 | 115.13 | 78.34 | 90.1 | 97.6 | 98.63 | | 100.24 | 95.18 | 113.02 | 94.48 | 101.4 | 96.79 |
| (E)-2-戊烯醛二聚体 | 100 | 100.4 | 124.34 | 90.09 | 113.24 | 88.11 | | 105.41 | 105.54 | 105.51 | 110.98 | 107.77 | 107.79 |
| (E)-2-戊烯醛单体 | 100 | 108.18 | 95.77 | 102.21 | 107.5 | 109.72 | | 105.16 | 113.18 | 93.24 | 96.6 | 102.11 | 106.36 |
| (E,E)-2,4-庚二烯醛二聚体 | 100 | 93.16 | 143.35 | 103.23 | 126.43 | 103.85 | | 94.18 | 85.32 | 91.5 | 103.98 | 86.7 | 95.77 |
| (E,E)-2,4-庚二烯醛单体 | 100 | 115.77 | 72.4 | 68.61 | 97.94 | 68.93 | | 74.41 | 79.32 | 101.79 | 85.32 | 85.11 | 87.45 |
| 2-己烯醛二聚体 | 100 | 106.09 | 94.58 | 88.3 | 94.05 | 87.12 | | 98.83 | 97.96 | 94.83 | 102.16 | 93.4 | 97.75 |
| 2-己烯醛单体 | 100 | 95.96 | 112.05 | 103.7 | 113.53 | 106.15 | | 97.91 | 98.15 | 92.19 | 89.46 | 96.36 | 95.01 |
| 2-甲基-2-戊烯醛二聚体 | 100 | 78.48 | 407.41 | 123.29 | 457.39 | 103.09 | | 114.54 | 114.82 | 118.54 | 100.84 | 101 | 102.29 |
| 2-甲基-2-戊烯醛单体 | 100 | 83.22 | 202.41 | 102.07 | 222.45 | 95.35 | | 104.76 | 108.4 | 99.71 | 111.7 | 96.83 | 120.9 |
| 2-甲基丁醛 | 100 | 75.28 | 84.51 | 90.91 | 98.4 | 101.32 | | 97.97 | 99.86 | 97.43 | 95.17 | 87.09 | 97.14 |
| 3-(甲硫基)丙醛 | 100 | 87.72 | 33.22 | 107.04 | 42.81 | 96.73 | | 80.66 | 73.38 | 102.59 | 93.26 | 101.61 | 93.6 |
| 3-甲基丁醛二聚体 | 100 | 83.78 | 44.39 | 83.78 | 88.77 | 150.13 | | 80.1 | 77.92 | 93 | 73.87 | 83.43 | 68.83 |
| 3-甲基丁醛单体 | 100 | 102.73 | 118.41 | 114.51 | 106.69 | 87.52 | | 100.15 | 96.56 | 95.24 | 98.87 | 92.04 | 101.2 |
| 3-甲基-2-丁烯醛 | 100 | 93.36 | 128.81 | 98.74 | 110.41 | 94.47 | | 95.58 | 93.14 | 91.51 | 106.66 | 89.03 | 103.37 |
| 苯甲醛二聚体 | 100 | 84.32 | 156.41 | 154.24 | 142.5 | 125.09 | | 79.23 | 86.47 | 91.13 | 92.67 | 92.82 | 95.5 |
| 苯甲醛单体 | 100 | 90.42 | 106.4 | 111.47 | 103.1 | 109.79 | | 86.17 | 89.38 | 103.42 | 94.1 | 102.98 | 98.29 |
| 庚醛 | 100 | 104.21 | 50.62 | 91.48 | 70 | 91.23 | | 84.16 | 88.36 | 98.24 | 85.36 | 89.22 | 84.73 |
| 己醛 | 100 | 107.23 | 89.71 | 92.05 | 102.35 | 93.31 | | 89.13 | 86.06 | 97.12 | 85.71 | 92.08 | 87.98 |
| 正戊醛 | 100 | 100.17 | 100.52 | 95.24 | 103.48 | 91.82 | | 105.9 | 109.59 | 109.53 | 107.85 | 111.66 | 109.47 |
| 正壬醛二聚体 | 100 | 130.08 | 69.19 | 66.08 | 69.96 | 103.64 | | 88.8 | 89.23 | 124.92 | 137.19 | 113.01 | 84.71 |
| 正壬醛单体 | 100 | 123.21 | 80.47 | 81.1 | 87.73 | 116.81 | | 103.47 | 95.54 | 118.91 | 124.66 | 110.29 | 95.91 |
| β-环柠檬醛 | 100 | 81.65 | 168.9 | 145.07 | 123.63 | 111.7 | | 72.53 | 86.03 | 67.97 | 78.7 | 77.03 | 76.1 |
| 丁醛 | 100 | 86.53 | 116.16 | 114.05 | 118.39 | 105.29 | | 74.74 | 65.32 | 83.25 | 79.55 | 80.15 | 70.99 |
| 癸醛 | 100 | 97.93 | 103.54 | 98.38 | 105.59 | 105.64 | | 90.14 | 97.09 | 94 | 101.76 | 89.15 | 74.34 |
| (R/S)-芳樟醇二聚体 | 100 | 73.54 | 145.48 | 158.7 | 146.22 | 87 | | 55.76 | 85.43 | 59.77 | 48.44 | 56.66 | 57.91 |
| (R/S)-芳樟醇单体 | 100 | 78.53 | 105.81 | 119.91 | 109.12 | 88.39 | | 68.24 | 80.59 | 76.32 | 74.82 | 76.58 | 59.17 |
| (Z)-2-戊烯醇 | 100 | 100.59 | 109.87 | 98.11 | 102.06 | 98.57 | | 106.28 | 108.34 | 100.48 | 113.89 | 102.94 | 103.95 |
| (Z)-香叶醇 | 100 | 87.7 | 185.3 | 174.04 | 140.07 | 103.98 | | 51.28 | 85.02 | 55.54 | 57.33 | 58.99 | 51.98 |
| 1,8-桉叶油醇 | 100 | 86.28 | 108.97 | 114.7 | 89.1 | 82.86 | | 56.63 | 75.56 | 65.22 | 67.73 | 69.45 | 51.9 |
| 1-己醇二聚体 | 100 | 94.93 | 89.29 | 91.36 | 93.32 | 84.56 | | 101.19 | 115.23 | 107.97 | 108.52 | 105.77 | 104.11 |
| 1-己醇单体 | 100 | 101.12 | 100.55 | 94.84 | 105.37 | 97.76 | | 103.9 | 101.18 | 104.12 | 99.04 | 99.4 | 99.34 |
| 1-辛烯-3-醇二聚体 | 100 | 126.51 | 65.8 | 75.79 | 68.7 | 69.31 | | 78.95 | 85.28 | 101.24 | 92.66 | 90.18 | 80.15 |
| 1-辛烯-3-醇单体 | 100 | 107.58 | 81.96 | 90.38 | 88.33 | 93.14 | | 94.33 | 95.54 | 107.59 | 95.86 | 100.44 | 89.78 |
| 2-甲基-3-呋喃硫醇 | 100 | 111.69 | 109.87 | 94.98 | 109.65 | 104.16 | | 53.72 | 55.98 | 58.61 | 65.39 | 52.7 | 89.25 |
| 3-甲基-3-丁烯-1-醇 | 100 | 93.31 | 62.92 | 111.79 | 65.52 | 106.71 | | 92.86 | 94.75 | 75.13 | 92.97 | 82.32 | 90.63 |
| 苯甲醇二聚体 | 100 | 61.49 | 324.35 | 138.08 | 198.98 | 132.13 | | 86.57 | 95.45 | 61.3 | 88.18 | 68.98 | 95.68 |
| 苯甲醇单体 | 100 | 81.66 | 137.94 | 111.01 | 122.13 | 117.31 | | 90.57 | 93.01 | 81.29 | 88.49 | 87.71 | 98.8 |
| 1-戊醇二聚体 | 100 | 101.37 | 92.73 | 92.64 | 100.56 | 92.43 | | 90.58 | 93.31 | 93.97 | 93.87 | 91.65 | 93.07 |
| 1-戊醇聚合物 | 100 | 105.28 | 108.99 | 97.85 | 128.05 | 100.93 | | 155.04 | 152.82 | 155.89 | 150.74 | 132.98 | 136.65 |
| 糠醇二聚体 | 100 | 92.44 | 46.33 | 99.54 | 42.01 | 93.68 | | 90.24 | 85.58 | 82.81 | 99.17 | 92.3 | 101.64 |
| 糠醇单体 | 100 | 102.84 | 54.64 | 87.2 | 58.51 | 94.25 | | 97.54 | 95.55 | 103.49 | 99.18 | 102.4 | 110.38 |
| 2-呋喃甲醇 | 100 | 93.96 | 195.78 | 138.79 | 151.24 | 157.69 | | 51.96 | 50.35 | 73.91 | 52.32 | 63.5 | 50.6 |
| 1-戊烯-3-酮 | 100 | 122.19 | 112.8 | 86.95 | 96.31 | 90.59 | | 120.15 | 124.52 | 110.84 | 139.03 | 129.27 | 148.17 |
| 2-丁酮 | 100 | 90.5 | 102.36 | 106.07 | 95.89 | 93.41 | | 105.62 | 104.53 | 103.1 | 107.91 | 106.21 | 111.08 |
| 2-庚酮 | 100 | 111.36 | 95.55 | 103.92 | 104.08 | 100.13 | | 90.27 | 92.3 | 94.69 | 88.35 | 91.46 | 86.18 |
| 2-己酮 | 100 | 124.16 | 104.14 | 100.23 | 104.16 | 97.46 | | 96.42 | 91.02 | 90.59 | 93.35 | 89.79 | 87.11 |
| 2-戊酮 | 100 | 103.71 | 115.18 | 113.41 | 103.76 | 108.99 | | 92.7 | 96.4 | 94.48 | 93.21 | 103.36 | 88.38 |
| 3-戊烯-2-酮二聚体 | 100 | 102.24 | 160.2 | 108.79 | 147.75 | 98.26 | | 83.51 | 83.19 | 82.47 | 86.73 | 78.53 | 81.19 |
| 3-戊烯-2-酮单体 | 100 | 110.89 | 133.26 | 100.45 | 141.11 | 114.08 | | 107 | 118.41 | 102.42 | 91.11 | 93.53 | 94.07 |
| 3-羟基-2-丁酮 | 100 | 113.94 | 60.54 | 94.19 | 67.98 | 97.12 | | 101.49 | 115.88 | 120.57 | 112.11 | 129.06 | 125 |
| 丙酮 | 100 | 82.36 | 118.3 | 103.35 | 96.85 | 91.64 | | 96.88 | 92.53 | 97.84 | 94.74 | 103.58 | 90.47 |
| 1-辛烯-3-酮二聚体 | 100 | 95.06 | 105.58 | 100.15 | 108.04 | 100.34 | | 97.75 | 96.79 | 100.68 | 126.84 | 98.69 | 132.21 |
| 1-辛烯-3-酮单体 | 100 | 86.6 | 89.37 | 85.01 | 89.84 | 89.22 | | 97 | 81.49 | 77.21 | 83.03 | 74.29 | 85.09 |
| 环己酮 | 100 | 72.9 | 174.18 | 58.07 | 119.8 | 72.22 | | 109.63 | 135.17 | 66.35 | 167.33 | 78.69 | 162.95 |
| γ-丁内酯二聚体 | 100 | 138.98 | 166.97 | 125.23 | 123.32 | 95.95 | | 89.8 | 97.67 | 90.49 | 98.99 | 101.96 | 101.39 |
| γ-丁内酯单体 | 100 | 119.83 | 116.67 | 102.99 | 105.48 | 92.43 | | 96.28 | 93.76 | 93.35 | 97.52 | 99.97 | 103.61 |
| γ-己内酯二聚体 | 100 | 67.94 | 154.72 | 126.64 | 131.1 | 115.3 | | 88.58 | 105.15 | 79.66 | 97.25 | 82.83 | 96.16 |
| γ-己内酯单体 | 100 | 78.44 | 110.83 | 113.51 | 112.04 | 112.75 | | 96.87 | 107.53 | 96.48 | 95.5 | 97.65 | 100.37 |
| γ-壬内酯二聚体 | 100 | 95.96 | 188.65 | 128.89 | 139.12 | 115.24 | | 89.61 | 91.79 | 67.38 | 89.93 | 72.65 | 84.27 |
| γ-壬内酯单体 | 100 | 89.19 | 150.3 | 115.24 | 117.63 | 108.28 | | 82.92 | 84.37 | 71.35 | 88.96 | 73.75 | 73.89 |
| γ-戊内酯二聚体 | 100 | 65.74 | 547.05 | 162.82 | 266.48 | 130.6 | | 96.82 | 118.77 | 76 | 102.24 | 89.24 | 112.42 |
| γ-戊内酯单体 | 100 | 62.81 | 233.8 | 123.24 | 146.34 | 112.68 | | 105 | 112.7 | 90.02 | 112.83 | 99.63 | 133.6 |
| 芳樟醇乙酸酯 | 100 | 132.91 | 180.07 | 157.45 | 176.96 | 148.57 | | 39.87 | 44.23 | 49.25 | 58.58 | 39 | 25.5 |
| 戊酸甲酯 | 100 | 92.19 | 267.21 | 141.47 | 250.59 | 117.63 | | 103.05 | 116.57 | 108.79 | 89.81 | 87.47 | 81.31 |
| 异戊酸乙酯 | 100 | 125.89 | 150.86 | 102.72 | 162.6 | 106.89 | | 319.88 | 238.5 | 334.76 | 469.79 | 214.34 | 303.65 |
| 乙酸正丁酯 | 100 | 132.36 | 88.84 | 91.74 | 105.74 | 82.31 | | 29.53 | 27.04 | 39.61 | 26.8 | 30.33 | 29.55 |
| 乙酸乙酯 | 100 | 81.15 | 91.82 | 110.03 | 106.12 | 97.95 | | 55.31 | 47.8 | 72.79 | 65.37 | 65.13 | 57.48 |
| 2-乙酰基呋喃二聚体 | 100 | 97.93 | 133.52 | 85.58 | 113.86 | 84.27 | | 79.42 | 82.54 | 79.53 | 96.81 | 77.09 | 83.18 |
| 2-乙酰基呋喃单体 | 100 | 80.35 | 68.35 | 86.88 | 74.24 | 104.78 | | 86.67 | 83.4 | 95.54 | 88.56 | 91.29 | 87.13 |
| 2-戊基呋喃 | 100 | 110.18 | 58.71 | 94.87 | 69.19 | 92.41 | | 105.92 | 101.02 | 108.78 | 102.54 | 99.9 | 96.96 |
| 己酸单体 | 100 | 99.12 | 96.82 | 105.33 | 111.9 | 110.59 | | 95.28 | 92.96 | 98.85 | 85.59 | 93.25 | 90.78 |
| 己酸二聚体 | 100 | 75.3 | 141.96 | 112.3 | 122.69 | 112.18 | | 106.31 | 117.03 | 93.84 | 102.57 | 99.28 | 104.57 |
| 丙酸 | 100 | 77.18 | 164.62 | 116.18 | 109.49 | 162.25 | | 115.3 | 135.28 | 112.69 | 122.01 | 151.14 | 124.62 |
| 苯甲酸 | 100 | 56.6 | 180.77 | 195.28 | 79.86 | 80.68 | | 65.16 | 107.08 | 53.15 | 53.62 | 85.77 | 57.72 |
| 2-乙基-3,5-二甲基吡嗪二聚体 | 100 | 134.35 | 48.15 | 73.37 | 67.09 | 78.29 | | 73.34 | 75.04 | 99.88 | 82.56 | 74.92 | 64.11 |
| 2-乙基-3,5-二甲基吡嗪单体 | 100 | 109.12 | 80.3 | 99.18 | 94.09 | 97.36 | | 71.17 | 73.9 | 93.29 | 79.55 | 81.7 | 72.6 |
| 柠檬烯 | 100 | 108.68 | 118.24 | 133.03 | 127.82 | 122.32 | | 41.33 | 34.19 | 41.98 | 34.35 | 29.45 | 27.35 |
| β-蒎烯 | 100 | 94.52 | 101.81 | 124.08 | 104.74 | 105.1 | | 38.59 | 38.92 | 44.62 | 37.11 | 40.76 | 38.52 |
), ArticleFig(id=1320880477142102139, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表5, caption=
贮藏30与60 d时不灭菌方式下糌粑挥发性化合物组成的变化
, figureFileSmall=null, figureFileBig=null, tableContent=
| 挥发化合物 | 贮藏30 d VOCs相对变化量(%) | | 贮藏60 d VOCs相对变化量(%) |
|---|
| 对照组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 | | 对照组 | 湿热 灭菌组 | 干热 灭菌组 | 辐照 灭菌组 | 微波 灭菌组 | 臭氧 灭菌组 |
|---|
| (E)-2-壬烯醛二聚体 | 100 | 123.83 | 93.92 | 111.87 | 116.84 | 114.96 | | 84.83 | 70.74 | 78.53 | 83.27 | 71.01 | 71.56 |
| (E)-2-壬烯醛单体 | 100 | 111.99 | 87.19 | 99.83 | 98.55 | 100.09 | | 72.67 | 71.32 | 76.52 | 74.91 | 70.06 | 68.85 |
| (E)-2-辛烯醛二聚体 | 100 | 130.75 | 70.1 | 77.79 | 88.6 | 83.08 | | 85.76 | 80.54 | 99.33 | 87.35 | 83.02 | 79.21 |
| (E)-2-辛烯醛单体 | 100 | 115.13 | 78.34 | 90.1 | 97.6 | 98.63 | | 100.24 | 95.18 | 113.02 | 94.48 | 101.4 | 96.79 |
| (E)-2-戊烯醛二聚体 | 100 | 100.4 | 124.34 | 90.09 | 113.24 | 88.11 | | 105.41 | 105.54 | 105.51 | 110.98 | 107.77 | 107.79 |
| (E)-2-戊烯醛单体 | 100 | 108.18 | 95.77 | 102.21 | 107.5 | 109.72 | | 105.16 | 113.18 | 93.24 | 96.6 | 102.11 | 106.36 |
| (E,E)-2,4-庚二烯醛二聚体 | 100 | 93.16 | 143.35 | 103.23 | 126.43 | 103.85 | | 94.18 | 85.32 | 91.5 | 103.98 | 86.7 | 95.77 |
| (E,E)-2,4-庚二烯醛单体 | 100 | 115.77 | 72.4 | 68.61 | 97.94 | 68.93 | | 74.41 | 79.32 | 101.79 | 85.32 | 85.11 | 87.45 |
| 2-己烯醛二聚体 | 100 | 106.09 | 94.58 | 88.3 | 94.05 | 87.12 | | 98.83 | 97.96 | 94.83 | 102.16 | 93.4 | 97.75 |
| 2-己烯醛单体 | 100 | 95.96 | 112.05 | 103.7 | 113.53 | 106.15 | | 97.91 | 98.15 | 92.19 | 89.46 | 96.36 | 95.01 |
| 2-甲基-2-戊烯醛二聚体 | 100 | 78.48 | 407.41 | 123.29 | 457.39 | 103.09 | | 114.54 | 114.82 | 118.54 | 100.84 | 101 | 102.29 |
| 2-甲基-2-戊烯醛单体 | 100 | 83.22 | 202.41 | 102.07 | 222.45 | 95.35 | | 104.76 | 108.4 | 99.71 | 111.7 | 96.83 | 120.9 |
| 2-甲基丁醛 | 100 | 75.28 | 84.51 | 90.91 | 98.4 | 101.32 | | 97.97 | 99.86 | 97.43 | 95.17 | 87.09 | 97.14 |
| 3-(甲硫基)丙醛 | 100 | 87.72 | 33.22 | 107.04 | 42.81 | 96.73 | | 80.66 | 73.38 | 102.59 | 93.26 | 101.61 | 93.6 |
| 3-甲基丁醛二聚体 | 100 | 83.78 | 44.39 | 83.78 | 88.77 | 150.13 | | 80.1 | 77.92 | 93 | 73.87 | 83.43 | 68.83 |
| 3-甲基丁醛单体 | 100 | 102.73 | 118.41 | 114.51 | 106.69 | 87.52 | | 100.15 | 96.56 | 95.24 | 98.87 | 92.04 | 101.2 |
| 3-甲基-2-丁烯醛 | 100 | 93.36 | 128.81 | 98.74 | 110.41 | 94.47 | | 95.58 | 93.14 | 91.51 | 106.66 | 89.03 | 103.37 |
| 苯甲醛二聚体 | 100 | 84.32 | 156.41 | 154.24 | 142.5 | 125.09 | | 79.23 | 86.47 | 91.13 | 92.67 | 92.82 | 95.5 |
| 苯甲醛单体 | 100 | 90.42 | 106.4 | 111.47 | 103.1 | 109.79 | | 86.17 | 89.38 | 103.42 | 94.1 | 102.98 | 98.29 |
| 庚醛 | 100 | 104.21 | 50.62 | 91.48 | 70 | 91.23 | | 84.16 | 88.36 | 98.24 | 85.36 | 89.22 | 84.73 |
| 己醛 | 100 | 107.23 | 89.71 | 92.05 | 102.35 | 93.31 | | 89.13 | 86.06 | 97.12 | 85.71 | 92.08 | 87.98 |
| 正戊醛 | 100 | 100.17 | 100.52 | 95.24 | 103.48 | 91.82 | | 105.9 | 109.59 | 109.53 | 107.85 | 111.66 | 109.47 |
| 正壬醛二聚体 | 100 | 130.08 | 69.19 | 66.08 | 69.96 | 103.64 | | 88.8 | 89.23 | 124.92 | 137.19 | 113.01 | 84.71 |
| 正壬醛单体 | 100 | 123.21 | 80.47 | 81.1 | 87.73 | 116.81 | | 103.47 | 95.54 | 118.91 | 124.66 | 110.29 | 95.91 |
| β-环柠檬醛 | 100 | 81.65 | 168.9 | 145.07 | 123.63 | 111.7 | | 72.53 | 86.03 | 67.97 | 78.7 | 77.03 | 76.1 |
| 丁醛 | 100 | 86.53 | 116.16 | 114.05 | 118.39 | 105.29 | | 74.74 | 65.32 | 83.25 | 79.55 | 80.15 | 70.99 |
| 癸醛 | 100 | 97.93 | 103.54 | 98.38 | 105.59 | 105.64 | | 90.14 | 97.09 | 94 | 101.76 | 89.15 | 74.34 |
| (R/S)-芳樟醇二聚体 | 100 | 73.54 | 145.48 | 158.7 | 146.22 | 87 | | 55.76 | 85.43 | 59.77 | 48.44 | 56.66 | 57.91 |
| (R/S)-芳樟醇单体 | 100 | 78.53 | 105.81 | 119.91 | 109.12 | 88.39 | | 68.24 | 80.59 | 76.32 | 74.82 | 76.58 | 59.17 |
| (Z)-2-戊烯醇 | 100 | 100.59 | 109.87 | 98.11 | 102.06 | 98.57 | | 106.28 | 108.34 | 100.48 | 113.89 | 102.94 | 103.95 |
| (Z)-香叶醇 | 100 | 87.7 | 185.3 | 174.04 | 140.07 | 103.98 | | 51.28 | 85.02 | 55.54 | 57.33 | 58.99 | 51.98 |
| 1,8-桉叶油醇 | 100 | 86.28 | 108.97 | 114.7 | 89.1 | 82.86 | | 56.63 | 75.56 | 65.22 | 67.73 | 69.45 | 51.9 |
| 1-己醇二聚体 | 100 | 94.93 | 89.29 | 91.36 | 93.32 | 84.56 | | 101.19 | 115.23 | 107.97 | 108.52 | 105.77 | 104.11 |
| 1-己醇单体 | 100 | 101.12 | 100.55 | 94.84 | 105.37 | 97.76 | | 103.9 | 101.18 | 104.12 | 99.04 | 99.4 | 99.34 |
| 1-辛烯-3-醇二聚体 | 100 | 126.51 | 65.8 | 75.79 | 68.7 | 69.31 | | 78.95 | 85.28 | 101.24 | 92.66 | 90.18 | 80.15 |
| 1-辛烯-3-醇单体 | 100 | 107.58 | 81.96 | 90.38 | 88.33 | 93.14 | | 94.33 | 95.54 | 107.59 | 95.86 | 100.44 | 89.78 |
| 2-甲基-3-呋喃硫醇 | 100 | 111.69 | 109.87 | 94.98 | 109.65 | 104.16 | | 53.72 | 55.98 | 58.61 | 65.39 | 52.7 | 89.25 |
| 3-甲基-3-丁烯-1-醇 | 100 | 93.31 | 62.92 | 111.79 | 65.52 | 106.71 | | 92.86 | 94.75 | 75.13 | 92.97 | 82.32 | 90.63 |
| 苯甲醇二聚体 | 100 | 61.49 | 324.35 | 138.08 | 198.98 | 132.13 | | 86.57 | 95.45 | 61.3 | 88.18 | 68.98 | 95.68 |
| 苯甲醇单体 | 100 | 81.66 | 137.94 | 111.01 | 122.13 | 117.31 | | 90.57 | 93.01 | 81.29 | 88.49 | 87.71 | 98.8 |
| 1-戊醇二聚体 | 100 | 101.37 | 92.73 | 92.64 | 100.56 | 92.43 | | 90.58 | 93.31 | 93.97 | 93.87 | 91.65 | 93.07 |
| 1-戊醇聚合物 | 100 | 105.28 | 108.99 | 97.85 | 128.05 | 100.93 | | 155.04 | 152.82 | 155.89 | 150.74 | 132.98 | 136.65 |
| 糠醇二聚体 | 100 | 92.44 | 46.33 | 99.54 | 42.01 | 93.68 | | 90.24 | 85.58 | 82.81 | 99.17 | 92.3 | 101.64 |
| 糠醇单体 | 100 | 102.84 | 54.64 | 87.2 | 58.51 | 94.25 | | 97.54 | 95.55 | 103.49 | 99.18 | 102.4 | 110.38 |
| 2-呋喃甲醇 | 100 | 93.96 | 195.78 | 138.79 | 151.24 | 157.69 | | 51.96 | 50.35 | 73.91 | 52.32 | 63.5 | 50.6 |
| 1-戊烯-3-酮 | 100 | 122.19 | 112.8 | 86.95 | 96.31 | 90.59 | | 120.15 | 124.52 | 110.84 | 139.03 | 129.27 | 148.17 |
| 2-丁酮 | 100 | 90.5 | 102.36 | 106.07 | 95.89 | 93.41 | | 105.62 | 104.53 | 103.1 | 107.91 | 106.21 | 111.08 |
| 2-庚酮 | 100 | 111.36 | 95.55 | 103.92 | 104.08 | 100.13 | | 90.27 | 92.3 | 94.69 | 88.35 | 91.46 | 86.18 |
| 2-己酮 | 100 | 124.16 | 104.14 | 100.23 | 104.16 | 97.46 | | 96.42 | 91.02 | 90.59 | 93.35 | 89.79 | 87.11 |
| 2-戊酮 | 100 | 103.71 | 115.18 | 113.41 | 103.76 | 108.99 | | 92.7 | 96.4 | 94.48 | 93.21 | 103.36 | 88.38 |
| 3-戊烯-2-酮二聚体 | 100 | 102.24 | 160.2 | 108.79 | 147.75 | 98.26 | | 83.51 | 83.19 | 82.47 | 86.73 | 78.53 | 81.19 |
| 3-戊烯-2-酮单体 | 100 | 110.89 | 133.26 | 100.45 | 141.11 | 114.08 | | 107 | 118.41 | 102.42 | 91.11 | 93.53 | 94.07 |
| 3-羟基-2-丁酮 | 100 | 113.94 | 60.54 | 94.19 | 67.98 | 97.12 | | 101.49 | 115.88 | 120.57 | 112.11 | 129.06 | 125 |
| 丙酮 | 100 | 82.36 | 118.3 | 103.35 | 96.85 | 91.64 | | 96.88 | 92.53 | 97.84 | 94.74 | 103.58 | 90.47 |
| 1-辛烯-3-酮二聚体 | 100 | 95.06 | 105.58 | 100.15 | 108.04 | 100.34 | | 97.75 | 96.79 | 100.68 | 126.84 | 98.69 | 132.21 |
| 1-辛烯-3-酮单体 | 100 | 86.6 | 89.37 | 85.01 | 89.84 | 89.22 | | 97 | 81.49 | 77.21 | 83.03 | 74.29 | 85.09 |
| 环己酮 | 100 | 72.9 | 174.18 | 58.07 | 119.8 | 72.22 | | 109.63 | 135.17 | 66.35 | 167.33 | 78.69 | 162.95 |
| γ-丁内酯二聚体 | 100 | 138.98 | 166.97 | 125.23 | 123.32 | 95.95 | | 89.8 | 97.67 | 90.49 | 98.99 | 101.96 | 101.39 |
| γ-丁内酯单体 | 100 | 119.83 | 116.67 | 102.99 | 105.48 | 92.43 | | 96.28 | 93.76 | 93.35 | 97.52 | 99.97 | 103.61 |
| γ-己内酯二聚体 | 100 | 67.94 | 154.72 | 126.64 | 131.1 | 115.3 | | 88.58 | 105.15 | 79.66 | 97.25 | 82.83 | 96.16 |
| γ-己内酯单体 | 100 | 78.44 | 110.83 | 113.51 | 112.04 | 112.75 | | 96.87 | 107.53 | 96.48 | 95.5 | 97.65 | 100.37 |
| γ-壬内酯二聚体 | 100 | 95.96 | 188.65 | 128.89 | 139.12 | 115.24 | | 89.61 | 91.79 | 67.38 | 89.93 | 72.65 | 84.27 |
| γ-壬内酯单体 | 100 | 89.19 | 150.3 | 115.24 | 117.63 | 108.28 | | 82.92 | 84.37 | 71.35 | 88.96 | 73.75 | 73.89 |
| γ-戊内酯二聚体 | 100 | 65.74 | 547.05 | 162.82 | 266.48 | 130.6 | | 96.82 | 118.77 | 76 | 102.24 | 89.24 | 112.42 |
| γ-戊内酯单体 | 100 | 62.81 | 233.8 | 123.24 | 146.34 | 112.68 | | 105 | 112.7 | 90.02 | 112.83 | 99.63 | 133.6 |
| 芳樟醇乙酸酯 | 100 | 132.91 | 180.07 | 157.45 | 176.96 | 148.57 | | 39.87 | 44.23 | 49.25 | 58.58 | 39 | 25.5 |
| 戊酸甲酯 | 100 | 92.19 | 267.21 | 141.47 | 250.59 | 117.63 | | 103.05 | 116.57 | 108.79 | 89.81 | 87.47 | 81.31 |
| 异戊酸乙酯 | 100 | 125.89 | 150.86 | 102.72 | 162.6 | 106.89 | | 319.88 | 238.5 | 334.76 | 469.79 | 214.34 | 303.65 |
| 乙酸正丁酯 | 100 | 132.36 | 88.84 | 91.74 | 105.74 | 82.31 | | 29.53 | 27.04 | 39.61 | 26.8 | 30.33 | 29.55 |
| 乙酸乙酯 | 100 | 81.15 | 91.82 | 110.03 | 106.12 | 97.95 | | 55.31 | 47.8 | 72.79 | 65.37 | 65.13 | 57.48 |
| 2-乙酰基呋喃二聚体 | 100 | 97.93 | 133.52 | 85.58 | 113.86 | 84.27 | | 79.42 | 82.54 | 79.53 | 96.81 | 77.09 | 83.18 |
| 2-乙酰基呋喃单体 | 100 | 80.35 | 68.35 | 86.88 | 74.24 | 104.78 | | 86.67 | 83.4 | 95.54 | 88.56 | 91.29 | 87.13 |
| 2-戊基呋喃 | 100 | 110.18 | 58.71 | 94.87 | 69.19 | 92.41 | | 105.92 | 101.02 | 108.78 | 102.54 | 99.9 | 96.96 |
| 己酸单体 | 100 | 99.12 | 96.82 | 105.33 | 111.9 | 110.59 | | 95.28 | 92.96 | 98.85 | 85.59 | 93.25 | 90.78 |
| 己酸二聚体 | 100 | 75.3 | 141.96 | 112.3 | 122.69 | 112.18 | | 106.31 | 117.03 | 93.84 | 102.57 | 99.28 | 104.57 |
| 丙酸 | 100 | 77.18 | 164.62 | 116.18 | 109.49 | 162.25 | | 115.3 | 135.28 | 112.69 | 122.01 | 151.14 | 124.62 |
| 苯甲酸 | 100 | 56.6 | 180.77 | 195.28 | 79.86 | 80.68 | | 65.16 | 107.08 | 53.15 | 53.62 | 85.77 | 57.72 |
| 2-乙基-3,5-二甲基吡嗪二聚体 | 100 | 134.35 | 48.15 | 73.37 | 67.09 | 78.29 | | 73.34 | 75.04 | 99.88 | 82.56 | 74.92 | 64.11 |
| 2-乙基-3,5-二甲基吡嗪单体 | 100 | 109.12 | 80.3 | 99.18 | 94.09 | 97.36 | | 71.17 | 73.9 | 93.29 | 79.55 | 81.7 | 72.6 |
| 柠檬烯 | 100 | 108.68 | 118.24 | 133.03 | 127.82 | 122.32 | | 41.33 | 34.19 | 41.98 | 34.35 | 29.45 | 27.35 |
| β-蒎烯 | 100 | 94.52 | 101.81 | 124.08 | 104.74 | 105.1 | | 38.59 | 38.92 | 44.62 | 37.11 | 40.76 | 38.52 |
)], attaches=null, journal=Journal(id=1260987317930967064, delFlag=0, nameCn=食品工业科技, nameEn=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, issn=1002-0306, eissn=null, cn=11-1759/TS, coden=null, periodic=3, language=CN, oaType=null, ccby=null, superviseOffice=null, ownerOffice=null, pubOffice=null, editorOffice=null, officeType=null, aims=null, clcCode=null, officeProv=null, officeCity=null, officeAddr=null, officeZip=null, officeEmail=null, officePhone=null, editDirector=null, officeDirector=null, officeDirectorPhone=null, officeStaffNum=null, officeEmpNum=null, coverPicUrl=pHKBTDK6IiDT2yQZYevC/g==, journalPrice=null, startedYear=null, abbrevIsoEn=Science and Technology of Food Industry, journalRemark=null, publicationField=null, createdTime=1778572404609, updatedTime=1788949639446, createdBy=18614031015, updatedBy=13041195026, firstLetterCn=S, firstLetterEn=S, subjectCode=Agriculture, subjectName=null, subjectCodeEn=Agriculture, subjectNameEn=null, picCn=pHKBTDK6IiDT2yQZYevC/g==, picEn=k9cXIKW0r+dhvmYbf8WDQQ==, jcr=null, cjcr=null, exts=[JournalExt(id=1304512595617145106, language=CN, name=食品工业科技, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639467, updatedTime=1788949639467, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""}), JournalExt(id=1304512595688448275, language=EN, name=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639484, updatedTime=1788949639484, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""})], databaseList=null, tenantJournalId=1260987677001138203, websiteList=[Website(id=1260990269093196609, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/CN, language=CN, createTime=1778573108218, createBy=18614031015, updateTime=1778573937722, updateBy=18614031015, name=食品工业科技-中文, tplId=1146099689490845704, title=食品工业科技, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993882188333840, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=articleTextType, value=kx, createTime=1778573969647, updateTime=1778573969647, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881970230029, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=banner, value=null, createTime=1778573969595, updateTime=1778573969595, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882259637011, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=grayFlag, value=0, createTime=1778573969664, updateTime=1778573969664, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881940869900, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573969588, updateTime=1778573969588, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882284802837, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=minRunFlag, value=0, createTime=1778573969670, updateTime=1778573969670, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882175750927, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic, createTime=1778573969644, updateTime=1778573969644, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882276414228, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=silenceFlag, value=0, createTime=1778573969668, updateTime=1778573969668, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882049921806, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_cn_619/, createTime=1778573969614, updateTime=1778573969614, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882196722449, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeColor, value=null, createTime=1778573969649, updateTime=1778573969649, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882234471186, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeStyle, value=null, createTime=1778573969658, updateTime=1778573969658, creator=18614031015, updator=18614031015)]), Website(id=1260990269265163062, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/EN, language=EN, createTime=1778573108259, createBy=18614031015, updateTime=1778573934408, updateBy=18614031015, name=食品工业科技-英文, tplId=1146101810881728533, title=Science and Technology of Food Industry, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993842489246463, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=articleTextType, value=kx, createTime=1778573960182, updateTime=1778573960182, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842438914812, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=banner, value=null, createTime=1778573960170, updateTime=1778573960170, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842510217986, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=grayFlag, value=0, createTime=1778573960187, updateTime=1778573960187, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842430526203, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573960168, updateTime=1778573960168, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842531189508, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=minRunFlag, value=0, createTime=1778573960192, updateTime=1778573960192, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842476663550, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic, createTime=1778573960179, updateTime=1778573960179, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842522800899, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=silenceFlag, value=0, createTime=1778573960190, updateTime=1778573960190, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842447303421, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_en_623/, createTime=1778573960172, updateTime=1778573960172, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842497635072, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeColor, value=null, createTime=1778573960184, updateTime=1778573960184, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842506023681, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeStyle, value=null, createTime=1778573960186, updateTime=1778573960186, creator=18614031015, updator=18614031015)])], journalTitle=食品工业科技, weixinUrl=null, journalUrl=https://www.spgykj.com/, iacademicId=null, status=1, seqNo=null, journalTitleEn=Science and Technology of Food Industry, journalPhotoCn=pHKBTDK6IiDT2yQZYevC/g==, journalPhotoEn=k9cXIKW0r+dhvmYbf8WDQQ==, journalFirstLetter=S, journalRecommend=null, journalNew=null, journalCollection=null, jcrJf=null, cjcrJf=null, jcrJfStr=null, cjcrJfStr=null, submissionFirstDecision=null, sciSubjectClassification=null, casSubjectClassification=null, citeScore=null, totalCitationFrequency=null, icpCode=null, psCode=null, advertisingLicenseCode=null, copyrightInformation=null, country=null, option=, provinceCode=null, provinceName=null, collectFlag=false, interPubPlatform=, interPubPlatformUrl=null), detailUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/10.13386/j.issn1002-0306.2025070360, detailUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025070360, pdfUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/PDF/10.13386/j.issn1002-0306.2025070360, pdfUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/PDF/10.13386/j.issn1002-0306.2025070360, aliStartDate=0, aliEndDate=0, collectionFlag=false, citedCount=null, citedUrl=null, previewStatus=0, delFlag=0, hasFullText=1, orderTime=1789401600000, fullTextJson=null, articleText=null, reference=null)