摘要
在单因素实验的基础上,以微波功率、物料质量为影响因素,采用不同组合微波功率进行工艺优化,探索不同微波真空条件(单一功率、物料质量、组合功率)下生咖啡豆色泽、脂肪、蛋白质、咖啡因、葫芦巴碱、绿原酸、有机酸及挥发性成分的变化规律,并采用一元方差分析(ANOVA)对不同处理下生咖啡豆的风味成分进行统计学分析。结果表明:不同组合功率干燥可以在缩短单一功率干燥时间的同时,对咖啡豆中色泽、脂肪、蛋白质、咖啡因、葫芦巴碱、新绿原酸、苹果酸保护较好;不同组合功率干燥条件下共定性出41种挥发性化合物,酸类、醛类、烷烃烯烃类及醇类为生咖啡豆中四类主要的挥发性化合物,酯类化合物和其它类别化合物含量相对较低。
On the basis of single factor experiments of microwave power and material weight, different combined microwave power was used to optimize the drying process. Different microwave vacuum drying conditions（single microwave power, material weight and combined microwave power）were considered to explore the changing rule of color, fat, caffeine, trigonelline, chlorogenic acid, organic acids and votatiles of green coffee beans, and analysis of one-way variance （ANOVA）was applied to the data set of flavor components to explain the differences between the samples. Results indicated that different combined microwave power could not only shorten the drying time of a single microwave power, but protect the color, fat, protein, caffeine, trigonelline, 5-caffeoylquinic acid, malic acid of green coffee beans better. A total of 41 volatile compounds were identified under different combined microwave power drying and acids, aldehydes, alkenes, alcohols were the four main volatile compounds in green coffee beans. Esters and other types of compounds were relatively low.
作者
程可
董文江
胡荣锁
初众
宗迎
赵建平
CHENG Ke1,2, DONG Wenjiang2,3,4, HU Rongsuo2,3,4, CHU Zhong2,3,4, ZONG Ying2,3,4, ZHAO Jianping2,3,4(1 College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China 2 Spice and Beverage Research Institute, CATAS, Wanning, Hainan 571533, China 3 National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China 4 Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, Chin)
出处
《热带作物学报》
CSCD
北大核心
2018年第2期380-391,共12页
Chinese Journal of Tropical Crops
基金
国家自然科学基金项目(No.31501404)
中国热带农业科学院院本级基本科研业务费创新团队项目(No.1630142017005)
关键词
微波真空干燥
生咖啡豆
组合功率
活性物质
挥发性成分
microwave vacuum drying
green coffee beans
combined microwave power
bioactive components
volatile compounds
