不同热风干燥温度对番木瓜粉品质与香气成分的影响

The Effects of Different Hot Air Drying Temperature on Quality and Aroma Components of Hainan Papaya Powder

采用国标方法分别对番木瓜粉在不同温度(60、80、90和100℃)下主要营养成分(蛋白质及氨基酸、粗脂肪、水分、碳水化合物)组成和含量及其物化特性的变化进行了测定,并利用顶空固相微萃取结合气质联用技术对不同温度下热风干燥所得番木瓜粉香气成分进行了分析。结果表明:番木瓜粉的色泽、褐变度随着温度的升高而加深;番木瓜粉的水分与蛋白质含量随干燥温度升高而逐渐降低,粗脂肪和碳水化合物的含量则随干燥温度升高而逐渐增加,灰分含量则受干燥温度的影响变化不明显;番木瓜粉氨基酸含量随干燥温度的升高而降低,以天门冬氨酸和精氨酸变化最为显著。番木瓜粉中的酸类、醇类、酯类和烃类化合物随着干燥温度的升高而逐步减少,而具有不良气味的醛类和酮类化合物则随干燥温度的升高而逐步增多。综上所述,以60℃干燥温度为最宜。

The primary nutritional composition（protein and amino acids, crude fat, moisture, carbohydrate and ash ）and physicochemical properties of Carica papaya Linn under different temperature（60, 80, 90 and 100 ℃ ）were measured using the National Standard method in the paper. The aroma components of papaya powder made by hot air drying at different temperature were analyzed using headspace solid phase microextraction（ HS-SPME ）and gas chromatography mass spectrometry（GC-MS）. The results showed that the color and browning degree of papaya powder deepened with drying temperature. The content of protein and amino acids and moisture of papaya powder decreased with the increasing of drying temperature, while the content of crude fat and carbohydrate of papaya powder increased on rising temperature. But the content of ash of papaya powder kept changeless, when aspartie acid and arginine were the most significant changes. The relative content of acids, alcohols, esters and hydrocarbons compounds of papaya powder decreased with drying temperatur increased while the relative content of aldehydes and ketones with bad smell of papaya powder increased on rising temperature. In summary, Hainan papaya powder can keep better quality and aroma components than other hot air drying temperature.