超微粉碎对冬枣粉芳香成分的影响

Effect of ultrafine grinding on volatile compounds in winter jujube powder

摘要: 采用固相微萃取与气相色谱质谱联用法（SPME-GC-MS）,测定了中短波红外干燥和变温压差膨化干燥的冬枣粉在超微粉碎后芳香成分的变化。结果表明,从中短波红外干燥普通粉碎枣粉中检测到38种芳香成分,超微粉碎枣粉中检测到44种芳香成分;从变温压差膨化干燥普通粉碎枣粉中检测到35种芳香成分,超微粉碎枣粉中检测到51种芳香成分。枣粉在超微粉碎后,酚类化合物、醇类化合物和烷烃类化合物的含量均有明显增加;酯类化合物,酸类化合物和醛类化合物的含量均有明显降低。

Abstract: The change of volatile compounds in ultrafine grinding winter jujube powder made by short-and medium-wave infrared drying and explosion puffing drying by combining solid phase micro- extraction with GC- MS method was studied. 38 and 44 kinds of volatile compounds were identified from ordinary jujube powder and ultramicro jujube powder made by short-and medium-wave infrared drying, respectively.35 and 51 kinds of volatile compounds were identified from explosion puffing drying, respectively. After ultrafine grinding, the contents of phenols, alcohols and alkanes compounds were significantly increased. The contents of esters, alcohols and aldehydes were decreased obviously.