目的:研究活血丹风干前后挥发油的化学成分,比较两者之间的异同。方法:采用水蒸气蒸馏法提取自然风干处理前后活血丹的挥发油,计算挥发油含油率并进行比较。利用GC-MS分析其化学组分,峰面积归一法比较各组分间的相对含量。色谱条件:采...目的:研究活血丹风干前后挥发油的化学成分,比较两者之间的异同。方法:采用水蒸气蒸馏法提取自然风干处理前后活血丹的挥发油,计算挥发油含油率并进行比较。利用GC-MS分析其化学组分,峰面积归一法比较各组分间的相对含量。色谱条件:采用毛细管柱(30 m×0.25 mm×0.25μm),柱温为程序升温(起始柱温60℃,保持2 min,以10℃·min^(-1)升温速率升至230℃,保持1 min),载气为高纯氦气,柱流速为1.0 m L·min^(-1),进样量1.0μL,挥发油用乙醚稀释100倍,不分流;质谱条件:EI离子源,电子能量70 e V,扫描范围33~350 amu,四极杆温度和离子源温度分别为150℃和230℃。结果:自然风干前后活血丹挥发油平均含量分别为0.15%和0.01%;分别检出32个和27个色谱峰,鉴定了其中的23个和18个化合物,各占挥发油总量的91.8%和90.2%。主要成分包括柠檬烯、薄荷酮、胡薄荷酮、γ-榄香烯、石竹烯等。结论:经自然风干处理后,活血丹的含油率下降,自然风干处理前后的活血丹挥发油化学成分基本一致,但各主要成分含量存在明显差异。展开更多
In order to study the effects of chemical osmotic pretreatment on the characteristics and quality of blueberry under hot air drying,fresh blueberries were pretreated with 2.5 g/100 mL K2CO3+0.6 g/100 mL olive oil,and ...In order to study the effects of chemical osmotic pretreatment on the characteristics and quality of blueberry under hot air drying,fresh blueberries were pretreated with 2.5 g/100 mL K2CO3+0.6 g/100 mL olive oil,and 5.0 g/100 mL K2CO3+0.6 g/100 mL olive oil at(45±0.5)℃,respectively.The changes of water content,rehydration,hardness,microstructure,color difference,active ingredient anthocyanin,total phenol and DPPH radical scavenging capacity of dried blueberries in different treatment groups under hot air drying were compared and analyzed.The results showed that the dehydration rates of blueberries vary greatly according to the type of pretreatments when the samples were dried to the same water content with hot air.Specifically,the dehydration rate of dried blueberries pretreated by 5.0%K2CO3 solution was the highest,followed by 2.5%K2CO3 osmotic pretreatment and lastly the control group;the corresponding dehydration time was 10,14 and 20h,respectively.The physical qualities of dried blueberries,involving the browning degree,color difference,rehydration and microstructure,were significantly different between the chemical osmotic pretreatment group and the control group(P<0.05).The chemical osmotic pretreatment of K2CO3 solution increased the dehydration rate of the samples,shortened the drying time and maintained the quality of blueberries dried with hot air.There was no significant difference between the physical quality of dried blueberries pretreated by 2.5%and 5.0%K2CO3 solution(P>0.05),whereas there was significant difference in drying time and nutrient quality which is characterized by total phenols,anthocyanins,DPPH radical scavenging rate,soluble total sugar(P<0.05).Conclusion:5.0%K2CO3 osmotic pretreatment combining with hot air drying can improve the dehydration rate,shorten the drying time and maintain the physical and nutritional quality.展开更多
文摘目的:研究活血丹风干前后挥发油的化学成分,比较两者之间的异同。方法:采用水蒸气蒸馏法提取自然风干处理前后活血丹的挥发油,计算挥发油含油率并进行比较。利用GC-MS分析其化学组分,峰面积归一法比较各组分间的相对含量。色谱条件:采用毛细管柱(30 m×0.25 mm×0.25μm),柱温为程序升温(起始柱温60℃,保持2 min,以10℃·min^(-1)升温速率升至230℃,保持1 min),载气为高纯氦气,柱流速为1.0 m L·min^(-1),进样量1.0μL,挥发油用乙醚稀释100倍,不分流;质谱条件:EI离子源,电子能量70 e V,扫描范围33~350 amu,四极杆温度和离子源温度分别为150℃和230℃。结果:自然风干前后活血丹挥发油平均含量分别为0.15%和0.01%;分别检出32个和27个色谱峰,鉴定了其中的23个和18个化合物,各占挥发油总量的91.8%和90.2%。主要成分包括柠檬烯、薄荷酮、胡薄荷酮、γ-榄香烯、石竹烯等。结论:经自然风干处理后,活血丹的含油率下降,自然风干处理前后的活血丹挥发油化学成分基本一致,但各主要成分含量存在明显差异。
基金Supported by Science and Technology Innovation Project in Hunan Academy of Agricultural Sciences(2017JC66)International Science and Technology Innovation Cooperation Base Construction Project in Hunan(2018WK4011)~~
文摘In order to study the effects of chemical osmotic pretreatment on the characteristics and quality of blueberry under hot air drying,fresh blueberries were pretreated with 2.5 g/100 mL K2CO3+0.6 g/100 mL olive oil,and 5.0 g/100 mL K2CO3+0.6 g/100 mL olive oil at(45±0.5)℃,respectively.The changes of water content,rehydration,hardness,microstructure,color difference,active ingredient anthocyanin,total phenol and DPPH radical scavenging capacity of dried blueberries in different treatment groups under hot air drying were compared and analyzed.The results showed that the dehydration rates of blueberries vary greatly according to the type of pretreatments when the samples were dried to the same water content with hot air.Specifically,the dehydration rate of dried blueberries pretreated by 5.0%K2CO3 solution was the highest,followed by 2.5%K2CO3 osmotic pretreatment and lastly the control group;the corresponding dehydration time was 10,14 and 20h,respectively.The physical qualities of dried blueberries,involving the browning degree,color difference,rehydration and microstructure,were significantly different between the chemical osmotic pretreatment group and the control group(P<0.05).The chemical osmotic pretreatment of K2CO3 solution increased the dehydration rate of the samples,shortened the drying time and maintained the quality of blueberries dried with hot air.There was no significant difference between the physical quality of dried blueberries pretreated by 2.5%and 5.0%K2CO3 solution(P>0.05),whereas there was significant difference in drying time and nutrient quality which is characterized by total phenols,anthocyanins,DPPH radical scavenging rate,soluble total sugar(P<0.05).Conclusion:5.0%K2CO3 osmotic pretreatment combining with hot air drying can improve the dehydration rate,shorten the drying time and maintain the physical and nutritional quality.
