摘要
为研究不同干燥方式对库买提杏香气成分和含量的影响,采用自然晒干和40℃、60℃热风干制这3种方式对库买提鲜杏进行干制处理。采用气相色谱-质谱(GC-MS)联用技术对鲜杏和3种方式制干过程中的杏干香气成分进行检测分析,并结合保留指数法定性。结果表明,干制方式对杏干香气成分和含量影响显著,60℃热风干制的杏干共检测到香气成分25种,40℃热风干制和晒干的杏干均检测到香气成分29种。影响杏干香气品质的主要香气物质种类为酯类、醛类、醇类和酮类。综合对比3种方式制干,60℃热风干制的杏干香气成分的数量和相对含量最低,40℃热风干制和晒干比较香气成分接近,且相对含量较高。综合评价认为,40℃热风干制为鲜杏较优干制条件。
To investigate effects of different drying methods on the aroma composition and content of Kumaiti apricot,the fresh apricot was dried by natural drying and hot air drying at 40℃and 60℃.The aroma components of fresh apricot and dried apricot in three different drying processes were measured by gas chromatography-mass spectrometry(GC-MS)and qualitatived with the retention index method.The results showed that the aroma composition and content of dried apricot were significantly affected by drying methods,a total of 25 aroma components were detected in hot-air dried apricots at 60℃,and 29 kinds of aroma components were detected both in hot-air dried apricots at 40℃and natural dried apricots.The main aroma compounds which affecting the aroma quality of dried apricot were esters,aldehydes,alcohols,and ketones.Comprehensive comparison of three drying ways showed that the quantity and relative content of aroma components in hot-air dried apricots at 60℃were the lowest,the aroma components of hot-air dried apricots at 40℃and natural dried apricots were similar,but the relative contents were higher.Thus,hot-air drying at 40℃was optimum technique for Kumaiti apricot drying.
作者
陈雪
陶永霞
马钰泰
窦子薇
黄文书
CHEN Xue;TAO Yong-xia;MA Yu-tai;DOU Zi-wei;HUANG Wen-shu(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第2期186-194,共9页
Storage and Process
基金
国家自然科学基金项目(31660465)
中国科学院“西部青年学者”项目(2017-XBQNXZ-A-010)。
