本文研究了不同复水条件处理后脱水香椿的香气成分、色泽、复水比、亚硝酸盐溶出率及维生素C保存率的变化。结果表明：复水温度40 ℃时，能较好地保护脱水香椿特征香气和萜烯类及含硫化合物等主要香气成分；随复水时间延长，脱水香椿L*降低，复水温度对其无显著影响；复水过程中a*先降低后升高，30 min时a*降至最低即颜色的绿值最大，b*亦较低，且复水温度40 ℃条件下a*和b*均最小；于复水温度40 ℃、料液比1:60(g/mL)条件下复水30-40 min，此时复水比及亚硝酸盐溶出率均较高；复水初期维生素C保存率大大降低，20 min后趋于平缓。适度降低复水温度和缩短复水时间有利于保护复水香椿的色泽、香气及营养素，并能保证其安全性。该研究为科学合理利用我国特色资源香椿提供技术依据。

Effects of rehydration conditions on the quality of dehydrated Toona sinensis were studied by analyzing the aromatic components, color, rehydration ratio, as well as nitrite and vitamin C content. Results showed that 40 ℃ rehydration temperature was favorable for retention of the characteristics of dehydrated T. sinensis as well as its major aromatic components (terpenes and sulfur-containing compounds). When rehydration time was prolonged the L* of dehydrated T. sinensis was reduced, whereas rehydration temperature had no significant effect on the L*. The value of a* decreased at the beginning of rehydration and subsequently increased, wherein a* decreased to a minimum at 30 min, that is, the greenness was at a maximum, while b* was relatively low. a* and b* were observed to be the lowest at a rehydration temperature of 40 ℃. Dehydrated T. sinensis, rehydrated at 40 ℃ with solid:liquid ratio of 1:60 and 30 to 40 min soaking time, showed a higher rehydration ratio and nitrite dissolution rate. Vitamin C retention rate decreased significantly at the beginning of rehydration and levelled off after 20 min. Reducing rehydration temperature and shortening rehydration time moderately were beneficial for protecting the color, aroma and nutrients of rehydrated T. sinensis, while also ensuring its safety. These results provide scientific and reasonable potential for utilization of T. sinensis, which is a unique resource in China.

林业公益性行业科研专项（201304811）；国家自然科学基金（31071584）