魔芋葡甘聚糖对香料水分吸附和解吸的影响

Impacts of Konjac Glucomannan on the Water Adsorption and Desorption Properties of Spice

水分含量是影响香料制品品质的重要因素。文章以肉桂叶为例,分析了魔芋葡甘聚糖(KGM)的添加对香料叶片、叶梗和叶丝水分吸附/解吸的影响。结果表明,在常温下,叶片、叶梗和叶丝的水分吸附/解吸等温线较为接近,均属于TypeⅢ型。添加KGM后,样品在高湿度环境下的吸水能力增强,但在低湿度环境下也容易失水。Peleg模型可很好地用于预测常温下的香料水分吸附/解吸情况。不同烘干温度下测得的叶片、叶梗和叶丝的水分散失存在较大差异,这与其孔隙率和结构紧密程度相关。添加KGM可使得叶丝在各烘干温度下的水分散失量均低于未添加的样品,但对叶梗和叶片影响较小。因此,KGM可强化香料叶丝的保水性。该研究可为香料的水分测量与控制提供理论依据和数据支持。

Moisture content is an important factor influencing the quality of spices.This study took cinnamon leaf as the typical spice example,and the effects of konjac glucomannan(KGM)addition on the water adsorption/desorption in spice leaves,spice stems and shredded spice leaves were analyzed.Results indicated that at room temperature,the water adsorption/desorption isotherms of leaves,leaf stems and leaf shredded were relatively close,and they all belonged to the TypeⅢisotherm.After adding KGM,the water adsorption capacity of the samples was enhanced in a high humidity environment,but it was also easy to lose water in a low humidity environment.The Peleg model can be well used to predict the moisture adsorption/desorption of spices at room temperature.The water loss of spice leaves,stems and shredded leaves measured at different drying temperatures was quite different,which was closely related to its porosity and structure compactness.The addition of KGM can make the water loss of shredded spice leaves lower than that of the original sample at each drying temperature,but it showed little impact on the leaf stems and leaves.Therefore,KGM could enhance the water retention of shredded spice leaves.This research can provide a theoretical basis and data support for the moisture measurement and control of spices.