Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice

CUI Chun; LIANG jiaxin; YUAN Meng; GAO Mingqi; CHEN Zhifei; ZHANG Chi; YANG Wenjing; XING Yuqing; HUANG Jiale; XU Chunping

doi:10.13386/j.issn1002-0306.2022070033

Volume 44 Issue 10

May 2023

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Science and Technology of Food Industry > 2023 > 44(10): 27-35. > DOI: 10.13386/j.issn1002-0306.2022070033

CUI Chun, LIANG jiaxin, YUAN Meng, et al. Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice[J]. Science and Technology of Food Industry, 2023, 44(10): 27−35. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070033.

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Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice

1.
Technical Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, China
2.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China

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Received Date: July 04, 2022
Available Online: March 21, 2023

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Abstract

Abstract

To compare the effects of different drying methods on the solid spice of sweet potato, the fresh sweet potato was taken as the research object, and infrared drying, freeze drying, microwave vacuum drying and vacuum drying were carried out after baking. The volatile/semi volatile components of the solid spice of sweet potato were analyzed and detected by gas chromatography mass spectrometry (GC-MS), principal component analysis was used to explore the impact of different drying methods on volatile/semi volatile components, and scanning electron microscopy was used to explore the impact of different drying methods by its surface structure. The results showed that the content of volatile/semi-volatile substances in dried sweet potato solid flavor from high to low was vacuum drying, microwave vacuum drying, infrared drying and freeze drying, and the highest content was 128.87 μg/g, the main flavor substances include octyl p-methoxycinnamate, palmitoleic acid, geranyl linalool, 5-hydroxymethylfurfural, (9Z)-octadec-9,17-dialdehyde. Compared with the other three drying methods, the surface structure of vacuum dried solid spice had more water evaporation channels and holes, and the structural density was moderate, which had a positive impact on the adsorption capacity and volatile flavor of solid spice. In conclusion, vacuum drying was applicable to the drying and preparation of sweet potato solid spice, which laid a theoretical foundation for the development and application of sweet potato solid spice.
- sweet potato,
- gas chromatography-mass spectrometry (GC-MS),
- solid spice,
- principal component analysis,
- scanning electron microscope

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References

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