摘要
研究热风干燥对枇杷果皮中功能性成分（多酚、黄酮、三萜酸）及果皮挥发性成分的影响。用60℃热风干燥将枇杷果皮烘干至水分含量为9%~10%后,测定干燥前后功能性成分的含量,并利用顶空固相微萃取结合气相色谱-质谱联用分析和鉴定挥发性成分及相对含量。结果显示,干燥后枇杷果皮中的总多酚（（37.94±0.84）？mg GAE/g）和总黄酮（（19.29±0.76）？mg Rutin/g）的含量较新鲜果皮（总多酚：（63.66±1.68）mg GAE/g;总黄酮：（56.78±1.44）mg Rutin/g）显著减少（P〈0.05）,总三萜酸含量变化不显著;在新鲜果皮中检测到35种挥发性成分,主要是醛、酯、酮,其中己醛（相对含量19.79%）和反-2-己烯醛（相对含量26.59%）为主要挥发性成分。与新鲜枇杷皮相比,热风干燥增加了挥发性成分的种类,共检测到73种挥发性成分,主要是醛、酯、酮,与新鲜果皮共有的成分有21种。壬醛（相对含量31.47%）为干样中的主要挥发性成分,其他相对含量较高的成分为β-环柠檬醛、β-紫罗酮、二氢猕猴桃内酯、癸醛等,这些成分共同构成了干燥果皮的特有香气。
In this research study, we determined the effect of hot-air drying on three functional components （polyphenols,flavonoids and triterpene acids） and volatile components of loquat peel. Fresh samples of loquat peel were hot-air dried 60 ℃to a moisture of 9%–10% to investigate changes in the contents of functional components before and after the dryingprocess. The identification and quantitation of volatile components by using headspace solid phase microextraction coupledwith gas chromatography-mass spectrometry （HS-SPME-GC-MS）. Results illustrated that the contents of polyphenols andflavonoids in dried loquat peel were significantly lower than in fresh loquat peel （P 〈 0.05）, which were （37.94 ± 0.84） and（19.29±0.76） mg/g vs. （63.66 ± 1.68） and （56.78 ± 1.44） mg/g, respectively. On the other hand, no significant change intriterpene acids was noted. Totally, 35 volatile compounds were detected in fresh loquat peel, mainly aldehydes, esters,ketones, which were dominated by hexanal （19.79%） and trans-2-hexenal （26.59%）. In comparison with fresh loquatpeel, hot-air drying resulted in the formation of new volatiles as indicated by increasing the number of volatiles identifiedto 73, which mainly included aldehydes, esters and ketones. Twenty-one volatile compounds were common to bothsamples. Nonanal （31.47%） was the most dominant volatile of the dried sample, followed by β-cyclocitral, β-ionone,dihydroactinidiolide and decanal, which altogether contributed to the distinct aroma of the dried loquat peel.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第16期117-122,共6页
Food Science
基金
公益性行业(农业)科研专项(201303088-03)
关键词
枇杷果皮
热风干燥
多酚
黄酮
三萜酸
挥发性成分
loquat peel
hot-air drying
polyphenol
flavonoid
triterpene acid
volatile components
