不同干燥方式对蓝莓全粉香气成分的影响研究

肖尚月; 郜海燕; 陈杭君; 房祥军; 徐孝方; 黎云龙

doi:10.13386/j.issn1002-0306.2017.11.007

不同干燥方式对蓝莓全粉香气成分的影响研究

南京农业大学食品科技学院
浙江省农业科学院食品科学研究所农业部果品产后处理重点实验室浙江省果蔬保鲜与加工技术研究重点实验室
浙江丰岛食品有限公司

基金项目:

国家公益性行业(农业)科研专项(201303073)；浙江省重大科技专项重点农业项目(2014C02024)；

详细信息

作者简介:
肖尚月 (1992-) , 女, 研究生, 研究方向:食品物流保鲜与质量控制, E-mail:charlenexiao0518@163.com。;

郜海燕 (1958-) , 女, 博士, 研究员, 主要从事食品物流保鲜与质量控制方面的研究, E-mail:spsghy@163.com。;

中图分类号: TS255.3
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出版历程
- 收稿日期: 2017-01-12

Effect of different drying methods on aroma composition of blueberry powder

College of Food Science and Technology, Nanjing Agricultural University
Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Key Laboratory of Post-Harvest Handling of fruits, Ministry of Agriculture, Zhejiang Academy of Agricultural Science
Zhejiang Fomdas Food Co., Ltd.

摘要

摘要: 以新鲜蓝莓为原料,运用固相微萃取-气相色谱-质谱联用技术研究了热风干燥、真空干燥、真空冷冻干燥和微波-热风联合干燥4种干燥方式对蓝莓全粉香气成分的影响。结果表明,蓝莓鲜样的香气成分以醇类和醛类为主,分别占总香气成分的26.42%和45.96%。与蓝莓鲜样相比,热风干燥全粉香气成分损失最多;真空冷冻干燥全粉醛类物质保留较少,其峰面积为2.22×107AU;微波-热风联合干燥全粉酮类物质损失较大,其峰面积为7.96×106AU;真空干燥全粉对醇类、醛类和酮类物质有更好的保留效果,其峰面积分别为7.83×107、7.24×107、4.83×107AU。综合香气成分和色泽考虑,真空干燥优于其它三种干燥方式,为蓝莓全粉加工方法的优选提供理论参考。
- 干燥方式 /
- 蓝莓全粉 /
- 香气物质 /
- 固相微萃取 /
- 气相色谱-质谱
Abstract: Effects of drying methods ( hot air drying, vacuum drying, vacuum freeze drying, and combined microwave-hot-air drying) on the aroma compositions of blueberry powder were studied by using solid-phase micro extraction ( SPME) and gas chromatography-mass spectrometry ( GC-MS) .Results showed that the main aroma components of fresh blueberry sample were alcohols and aldehydes, and the contents were 26.42% and 45.96%, respectively. Compared with fresh blueberry, the contents of some characteristic aroma compounds were significantly reduced by hot air drying. The reduction of aldehydes by vacuum freeze drying treatment was most significant, the content was only 2.22 × 107 AU.Ketone was significantly reduced by combined microwave-hot-air drying, the content was 7.96 × 106 AU. While vacuum drying retained the alcohol, aldehyde and ketone components in fresh blueberry much better, the contents were 7.83 × 107, 7.24 × 107, 4.83 × 107 AU, respectively. Considering the retention effect on color and aroma compositions, vacuum drying method was selected as the relatively suitable method, which providing theoretical reference for the optimization of blueberry powder processing.
- drying methods /
- blueberry /
- aroma compositions /
- solid phase micro-extraction /
- gas chromatography-mass spectrometry

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