不同干燥工艺对枣粉挥发性香气成分的影响

Effects of Different Drying Processes on Aroma Components of Jujube Powder

以新疆哈密红枣为原料,通过喷雾干燥和冷冻干燥工艺方法制取枣粉,采用色差仪和固相微萃取-气相色谱质谱联用技术,对两种红枣粉的色泽进行评定,并对其香气成分进行检测分析,研究不同干燥工艺对枣粉香气成分的影响。结果表明:冷冻干燥的枣粉色泽呈淡绿色,喷雾干燥的枣粉色泽呈淡黄色;从冷冻干燥枣粉、喷雾干燥枣粉和原枣浆中分别检测出挥发性化合物42、52和43种,均含有醛类、酮类、酸类、酯类、醇类、烷烃类、烯烃类、芳香烃类及少量未知物,其有效组分分别占总挥发物质的52.37%、72.07%和56.44%,且喷雾干燥枣粉的酯类和酸类化合物显著多于原枣浆,冷冻干燥枣粉组分无明显减少,其醇类物质所占总有效组分比例显著增加,且枣的特征香气成分相对较稳定。

Taking Xinjiang Hami red jujube as raw materials, the jujube powder was prepared through spray-drying and freeze-drying process, the color of jujube powder was evaluated by color difference meter and the aroma components were detected and analyzed by solid phase micro-extraction coupled with gas chromatography mass spectrometry, the effects of different drying processes on aroma components were studied. The results showed that, the color of freeze-drying jujube powder was pale green, and the color of spray-drying jujube powder was pale yellow. We detected 42, 52 and 43 kinds of volatile compounds respectively from the freeze-drying jujube powder, spray-drying jujube powder and raw jujube paste, all of them contained aldehydes, ketones, acids, esters, alcohols, alkanes, olefins,aromatic hydrocarbons and a small amount of unknown compound, the effective components were 52.37%, 72.07% and56.44% of total volatile substances respectively, the compounds of esters and acids of spray-drying jujube powder was significantly more than the raw jujube paste. The components of freeze-drying jujube powder had no significant reduction, the ratio of alcohols in total effective components increased significantly, and the characteristic aroma components of jujube was relatively stable.