摘要
为研究不同干燥方式对慈姑挥发性风味化合物的影响,采用固相微萃取技术萃取慈姑鲜样和热风干燥、微波干燥、热风联合微波干燥慈姑挥发性成分,用气质联用分析鉴定其风味化合物,探讨不同干燥方式下慈姑风味成分变化。结果显示热风干燥、微波干燥和热风联合微波干燥慈姑分别检测出19种、25种、28种风味化合物。干燥方式对慈姑中的醇类、醛类、烯类、醚类、杂环类及含硫类挥发性风味成分影响较明显,醇类化合物数量和含量上均减少,醛类化合物含量均增加,除了热风干燥,数量上也增加,醚类化合物和烯烃类化合物含量减少,而含硫类化合物含量大幅增加。热风联合微波干燥慈姑挥发性风味物质的种类和含量均高于热风干燥和微波干燥,该方法结合了热风干燥和微波干燥生成风味物质的优势,可促使慈姑干燥片风味物质的有效形成。
The volatile flavor compounds of arrowhead in hot air drying,microwave drying,hot air combining microwave drying were extracted by solid phase microextration（ SPME）,determined using gas chromatographymass spectrometry（ GC- MS）.The changes of volatile flavor compounds in different dried arrowhead were compared. The results showed that a total of 19,25,28 compounds were detected under differently dried treatments. Alcohol,aldehyde,alkenes,ethers,heterocyclic,and sulfur containing compounds were changed remarkably after three dehydrations. The numbers and contents of alcohol were reduced. Aldehyde compounds contents were increased,in addition to hot air drying,also its number was increased. The contents of ethers and alkenes were decreased,and sulfur containing compounds were increased substantially. The number and type of favor compounds of arrowhead in hot air combining microwave drying were higher than hot air drying and microwave drying. It combined the superiority of flavor compounds production in hot air drying and microwave drying,to promote the formation of flavor substances in dried film arrowhead.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第21期102-106,共5页
Science and Technology of Food Industry
基金
江苏省农业科技自主创新资金项目(CX(13)3082)
