摘要
采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)和电子鼻,分别测定热风干燥、微波干燥、真空干燥、真空冷冻干燥、联合干燥5种干燥方式加工的铁棍山药片的挥发性风味成分,并结合主成分分析,研究干燥过程中山药片风味的变化。结果表明,在5种干燥方式制得的山药片中,共检出95种挥发性成分,主要包括烃类、醛类、酮类、醇类、酯类、苯类和杂环化合物等。壬醛、癸醛、2,6,10-三甲基十四烷、香叶基丙酮是山药片中的主要风味物质。热风干燥、真空干燥、微波干燥所得山药片的主要挥发性物质有烃类、苯类和醛类;真空冷冻干燥、联合干燥所得山药片的主要挥发性物质有烃类、醛类和酮类。电子鼻检测结果表明,5种干燥方式制得的山药片风味存在一定差异,其中热风干燥和真空干燥所得山药片的风味在醇、部分芳香族化合物上具有相似性,真空冷冻干燥山药片与其它干燥方式山药片的风味差异主要是含氮化合物、含硫化合物。这与GC-MS分析结果一致。根据主成分分析法建立了山药片香气品质评价模型,得出联合干燥方式制得的山药片综合得分最高,香气品质最好,其次为真空冷冻干燥、微波干燥、热风干燥、真空干燥。
Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)and electronic nose were used to determine the volatile components of yam slices processed by hot-air drying(HAD),microwave drying(MD),vacuum drying(VD),vacuum freeze-drying(VFD)and combined drying.The effects of drying processing on the flavor of yam slices were studied by principal component analysis.The results showed that a total of 95 kinds of volatile substances were detected in these five dried products.And hydrocarbons,aldehydes,ketones,alcohols,esters,benzene and heterocyclic compounds were the main components.Nonanal,decanal,2,6,10-trimethyl-tetradecane and geranyl acetone were the main volatile substances in yam slices.The main volatile substances in yam slices processed by HAD,VD and MD were hydrocarbons,benzene and aldehydes,while the main volatile substances of VFD or VFD-HAD dired yam slices were hydrocarbons,aldehydes and ketones.The electronic nose detection showed that the aroma of yam slices was affected by drying methods.The aroma of yam slices processed by HAD and VD were similar in alcohol and some aromatic compounds.The aroma differences of yam slices between VFD and other drying methods were mainly nitrogen oxides and sulfur compounds.These were consistent with GC-MS analysis.On the basis of principal component analysis,the evaluation model of aroma quality was established.Considering the comprehensive score and aroma quality of yam slices,combined drying were the best drying method,followed by VFD,MD,HAD and VD.
作者
庞凌云
詹丽娟
李家寅
潘思轶
李瑜
Pang Lingyun;Zhan Lijuan;Li Jiayin;Pan Siyi;Li Yu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第1期301-314,共14页
Journal of Chinese Institute Of Food Science and Technology
基金
河南省高等学校重点科研项目(18B550005)。