包装方式对室温储存下干制八角（Illicium verum Hook.f.）颜色、挥发油、莽草酸和挥发性物质的影响
DOI:
https://doi.org/10.18686/zhfnc.v1i3.94关键词:
八角；包装方法；贮藏；理化性质；挥发性成分摘要
消费者对食品包装和食品质量的要求越来越高，因此在贮藏过程中保持其品质就显得尤为重要，特别是是香辛料。本研究采用四种不同的包装方法（透明密封袋（transparent sealing bag，TSB）、透明塑料袋（transparent plastic bag，TPB）、黑色避光密封袋（lightproof sealing bag，LSB）和编织袋（woven bag，WB））对干制八角进行包装处理，并在室温下贮藏一年。在贮藏过程中监测了水分含量、挥发油（volatile oil，VO）及其主要物质（反式-茴香脑）（trans-anethole，TA-O）、莽草酸（shikimic acid，SA）、主要挥发性物质和真菌毒素的变化。结果表明，两种密封包装方法（TSB和LSB）的防吸潮效果优于非密封包装方法（WB和TPB）。此外，采用TSB包装的八角色泽最好，但LSB包装能有效减少SA、VO和TA-O的损失。通过气相色谱-质谱联用仪（gas chromatography-mass spectrometer，GC-MS）和主成分分析（principal component analysis，PCA）得出，LSB样品的挥发性物质得分最高，其次是TSB、TPB和WB。最后，使用层次聚类分析（hierarchical clustering analysis，HCA）评估了干制八角在保存过程中使用不同包装方法的质量特性。综合以上结果，LSB是干制八角在室温下的最佳贮藏方法。
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