汽爆预处理对灰枣品质及香气物质的影响

Effect of Steam Explosion Pretreatment on the Quality and Aroma Matter of Jujube

选取压力0.1、0.2、0.3、0.4、0.5 MPa和保压时间10、20、30、40 s,对灰枣进行蒸汽爆破预处理,探讨不同汽爆预处理条件对灰枣部分营养品质和香气物质的影响。结果表明,蒸汽爆破预处理对灰枣的部分营养品质和香气物质有较大的影响:总糖、糖酸比和色差值的增长趋势均随处理条件强度的增强而增加。在预处理条件0.3 MPa、20 s时,总糖、总酸、松密度达到最佳值,分别为46.129 g/100 g、4.06 g/kg、0.5 g/mL。从不同汽爆预处理条件处理下的灰枣片中鉴定出88种香味物质,包括醇类、酸类、醛类、酮类、酯类、烃类和芳香族类7类化合物,共有香气成分23种,0.2 MPa下检测的挥发性化合物种类最多有62种,酸类化合物是主要香气成分。因此,汽爆是一种有效的改善灰枣品质的预处理方法,为其加工利用提供有效途径。

In this study,the pressure of 0.1,0.2,0.3,0.4,0.5 MPa and holding time of 10 s,20 s,30 s and 40 s were selected to conduct steam explosion pretreatment on jujube,and to explore the influence of different steam explosion pretreatment conditions on the quality and aroma substances of jujube.The results show that steam blasting pretreatment has great influence on the quality and aroma matter of jujube.The increasing trend of total sugar,sugar-acid ratio and color difference increased with the intensification of treatment condition,at the pretreatment conditions of 0.3 MPa and 20 s,the total sugar,total acid and bulk density reached the optimal value,they were 46.129 g/100 g,4.06 g/kg and 0.5 g/mL,respectively.From the jujube slices under different steam explosion pretreatment conditions,88 aroma compounds were identified,including 7 compounds of alcohols,acids,aldehydes,ketones,esters,hydrocarbons and aromatic.There were 23 kinds of aroma compounds in total,at 0.2 MPa,62 types of volatile compounds were detected at most,and acid compounds were the main aroma components.Therefore,steam explosion is an effective pretreatment method to improve the quality of jujube,which provides an effective way for its processing and utilization.