SONG Juan,KANG San-jiang,ZHANG Hai-yan,et al.Effects of Drying Treatments on Biochemical Components and Flavor Compounds of Huangguan Pear[J].HEILONGJIANG AGRICULTURAL SCIENCES,2022,(01):60-66.[doi:DOI:10.11942/j.issn1002-2767.2022.01.0060]
干燥处理对黄冠梨生化成分和风味物质的影响
- Title:
- Effects of Drying Treatments on Biochemical Components and Flavor Compounds of Huangguan Pear
- Keywords:
- drying treatments; Huangguan pear; biochemical components gas; chromatography ion mobility spectrometry; the flavor substances
- 文献标志码:
- A
- 摘要:
- 为促进高质量黄冠梨干制产品生产，本试验以新鲜黄冠梨为原料，采用热风、太阳能和真空冷冻3种干燥方式，研究不同干燥处理对黄冠梨的主要生化成分和风味物质的影响。结果表明：与新样相比，3种干燥处理黄冠梨的色泽、抗坏血酸含量、总酚含量和总黄酮含量均有所下降，挥发性物质的种类也明显减少。其中，真空冷冻干燥处理的样品与鲜样的色泽最为接近，L*最高为84.23±0.37，ΔE最低为11.30±0.48；真空冷冻干燥对黄冠梨抗坏血酸、总酚和总黄酮的保护效果最好。首次采用气相离子迁移谱（Gas Chromatography Ion Mobility Spectrometry，GC-IMS）共鉴定72种挥发性物质，包括酯类、醇类、醛类和萜烯类等，其中酯类物质含量最高（占67.50%），虽然真空冷冻干燥样品中酯类等物质明显减少，但是醛类、酮类和醇类等挥发性物质明显增加，风味优于热风和太阳能干燥。综合考虑，真空冷冻干燥比较适合高质量黄冠梨产品生产。
- Abstract:
- In order to promote the production of high-quality dried Huangguan pear products,fresh Huangguan pear was used as raw material,and three drying methods of hot air,solar energy and vacuum freezing were used to study the effects of different drying treatments on the main biochemical components and flavor substances of Huangguan pear.The results showed that compared with fresh samples,the color,ascorbic acid,total phenols and total flavonoids of Huangguan pear after three drying treatments were decreased,and the types of volatile substances also were decreased significantly.The color of vacuum freeze-dried samples was the closest to that of fresh samples,with the highest L* value of 84.23±0.37 and the lowest ΔE value of 11.30±0.48.Vacuum freeze-drying had the best protective effect on ascorbic acid,total phenols and total flavonoids of Huangguan pear.A total of 72 kinds of volatile substances were identified by Gas Chromatography Ion Mobility Spectrometry(GC-IMS),mainly esters,alcohols,aldehydes and terpenes,and the content of esters was the highest(accounting for 67.50%); Although the number of esters and other compounds in the samples of vacuum freeze-drying was significantly reduced,the number of volatile flavor substances such as aldehydes,ketones and alcohols was significantly increased,which was better than that of hot air and solar drying.In sum,the vacuum freeze-drying was more suitable for industrial production of Huangguan pear with high quality.
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相似文献/References:
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备注/Memo
收稿日期：2021-09-02
基金项目：国家现代农业产业技术体系建设专项（CARS-27）拓展研究内容；甘肃省农业农村厅科技计划项目（GNKJ-2018-9）。
第一作者：宋娟（1988-），女，硕士，助理研究员，从事农产品贮藏与加工研究。E-mail:914857748@qq.com。
通信作者：康三江（1977-），男，学士，研究员，从事果蔬加工技术研究。E-mail:kang58503@163.com。