Components, Processing Characteristics and Aroma of Xinjiang Qiamagu (<i>Brassica rapa</i> L.) Powder Prepared by Different Drying Methods

WANG Jing; WU Jiangchao; LI Biansheng

doi:10.13386/j.issn1002-0306.2023010140

Volume 44 Issue 22

Nov. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(22): 257-265. > DOI: 10.13386/j.issn1002-0306.2023010140

WANG Jing, WU Jiangchao, LI Biansheng. Components, Processing Characteristics and Aroma of Xinjiang Qiamagu (Brassica rapa L.) Powder Prepared by Different Drying Methods[J]. Science and Technology of Food Industry, 2023, 44(22): 257−265. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010140.

Citation:

PDF (1200 KB)

Components, Processing Characteristics and Aroma of Xinjiang Qiamagu (Brassica rapa L.) Powder Prepared by Different Drying Methods

WANG Jing^1,,
WU Jiangchao^1, ,,
LI Biansheng^{1, 2, ,}

1.
College of Life and Geographical Sciences, Kashi University, Kashi 844000, China
2.
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

More Information

Received Date: January 31, 2023
Available Online: September 17, 2023

Graphical Abstract

Abstract

Abstract

Qiamagu (Brassica rapa L) is a plant that can be used both as an edible and medicinal plant. Qiamagu powder is a common form of processed product, which can be used as an ingredient in direct edible products or other products. In order to understand the influence of different drying methods on the quality of Qiamagu powder, this paper took Qiamagu produced in Pamir Plateau of Xinjiang as raw material, and used five drying methods: Natural drying (ND), cold air drying (CD), hot air drying (HD), vacuum drying (VD) and freeze-drying (FD) to dry Qiamagu slices, and then mashed them to Qiamagu powder. The main nutritional components, physical properties and processing characteristics of Qiamagu powder were analyzed and tested. The aroma components of the powder were analyzed by electronic nose and GC-MS. The results showed that the FD powder maintained completely all nutrient components of Qiamagu, especially V_C and protein content, followed by CD powder. The color of FD powder was milky white with brightness L^* being 90.31. The browning of FD powder was the least, followed by CD powder. The solubility of FD powder was the lowest (0.055 g/g), and its stability was good (0.068%). The types and relative contents of aroma components in FD powder were the most, followed by CD powder. Therefore, FD had better retention of the Qiamagu flavor. In summary, FD could be used as the preferred drying method for producing high-quality Qiamagu powder. Considering the cost of industrial production, CD could be used as a better alternative drying method.
- Qiamagu (Brassica rapa L) powder,
- drying methods,
- components,
- processing characteristics,
- aroma

FullText(HTML)

References (38)

References

[1]	张涛, 安熙强, 程江南, 等. 维药恰玛古的化学成分及生物活性研究进展[J]. 中国药房,2017,28(7):982−986 ZHANG T, AN X Q, CHENG J N, et al. Research progress on chemical composition and biological activity of Brassica rapa[J]. China Pharmacy,2017,28(7):982−986.
[2]	LIANG Y S, KIM H K, LEFEBER A W M, et al. Identification of phenylpropanoids in methyl jasmonate treated Brassica rapa leaves using two-dimensional nuclear magnetic resonance spectroscopy[J]. Chromatogr A,2006,1112:148−155. doi: 10.1016/j.chroma.2005.11.114
[3]	王萍, 于新, 陈于陇, 等. 恰玛古食用与药用研究进展[J]. 仲恺农业工程学院学报,2021,34(1):63−70 WANG P, YU X, CHEN Y L, et al. Advances in research on edible and medicinal use of Qiamagu[J]. Journal of Zhongkai University of Agriculture and Engineering,2021,34(1):63−70.
[4]	白颖慧, 鲁碧楠, 庞宗然. 5种药食同源维药防治2型糖尿病研究进展[J]. 天津中医药大学学报,2016,15(6):428−432 BAI Y H, LU B N, PANG Z R. Research progress on prevention and treatment of type 2 diabetes with five kinds of medicine and food homologous drugs[J]. Journal of Tianjin University of Traditional Chinese Medicine,2016,15(6):428−432.
[5]	GONG L X, LI J J, LIU Y F, et al. Studies on synergetic effect of Tibet turnip combined with bamboo leaf flavonoid for promoting human being's tolerant ability to hypoxia[J]. Journal of Chinese Institute of Food Science and Technology,2014,14:7−15.
[6]	ZHANG Y, TANG W M, NI M, et al. Effects of Tibetan turnip and its processed products on human tolerance to hypoxia[J]. Journal of Chinese Institute of Food Science and Technology,2014,35:178−182.
[7]	FERNANDES F, VALENTAO P, SOUSA C, et al. Chemical and antioxidative assessment of dietary turnip ( Brassica rapa var. rapa L. )[J]. Food Chemistry,2007,105:1003−1010. doi: 10.1016/j.foodchem.2007.04.063
[8]	NINOMIYA M, EFDI M, INUZUKA T, et al. Chalcone glycosides from aerial parts of Brassica rapa L. ‘hidabeni’, turnip[J]. Phytochemistry Letters,2010,3:96−99. doi: 10.1016/j.phytol.2010.02.004
[9]	XIE Y, JIANG S P, SU D H, et al. Composition analysis and anti-hypoxia activity of polysaccharide from Brassica rapa L.[J]. International Journal of Biological Macromolecules,2010,47:528−533.
[10]	AGRAWAL A A, KURASHIGE N S, et al. A role for isothiocyanates in plant resistance against the specialist herbivore Pieris rapae[J]. Journal of Chemical Ecology, 2003, 29: 1403–1415.
[11]	CHU B Q, CHEN C, LI J J, et al. Effects of Tibetan turnip ( Brassica rapa L.) on promoting hypoxia-tolerance in healthy humans[J]. Journal of Ethnopharmacology,2017,195:246−254.
[12]	尹俊涛, 刘艳怀, 雷勇, 等. 恰玛古无花果复合果蔬汁工艺[J]. 食品工业, 2021, 42（12）: 201−205. YIN J T, LIU Y H, LEI Y, et al. Processing technology of compound juice made from Brassica rapa L. and Ficus carica L.[J]. Food Industry, 2021, 42（12）: 201−205.
[13]	张谦筱, 安熙强, 白利平, 等. 恰玛古多糖的抗氧化功能及其片剂的制备工艺[J]. 食品安全质量检测学报,2017,8(6):2079−2085 ZHANG Q X, AN X Q, BAI L P, et al. Antioxidant function of Brassica rapa L. polysaccharide and processing technology of its tablet[J]. Journal of Food Safety Quality Inspection,2017,8(6):2079−2085.
[14]	孟伊娜, 过利敏, 张谦. 恰玛古脆片不同干燥方式工艺初探[J]. 中国农学通报,2016,32(29):41−52 MENG Y N, GUO L M, ZHANG Q. Different drying conditions of Brassica rapa L. chips[J]. Chinese Agricultural Science Bulletin,2016,32(29):41−52.
[15]	高琦, 李加恒, 韩昊廷, 等. 基于灰色关联分析法研究不同干燥方式对芜菁脆片的影响[J]. 食品科学,2019,40(5):95−101 GAO Q, LI J H, HAN H T, et al. Study on the influence of different drying methods on turnip chips based on grey relational analysis[J]. Food Science,2019,40(5):95−101.
[16]	徐庚, 王庆惠, 马月虹, 等. 不同干燥工艺对恰玛古制干特性的影响[J]. 新疆农业科学, 2019, 56（10）: 1869−1878. XU G, WANG Q H, MA Y H, et al. Experimental research of the hot drying process of Brassica rapa L.[J]. Xinjiang Agricultural Sciences, 2019, 56（10）: 1869−1878.
[17]	王联珠, 李晓庆, 顾晓慧, 等. 干海参外源性总糖的测定方法[J]. 食品科学,2013,34(14):293−297 WANG L Z, LI X Q, GU X H, et al. A method for determination of exogenous total sugar in dried sea cucumber[J]. Food Science,2013,34(14):293−297.
[18]	赵晓梅, 江英, 吴玉鹏, 等. 果蔬中V_C含量测定方法的研究[J]. 食品科学,2006,27(3):197−199 ZHAO X M, JIANG Y, WU Y P, et al. Assay research on V_C in fruit and vegetable[J]. Food Science,2006,27(3):197−199.
[19]	PROSKY L, ASP N G, SCHWEIZER T F, et al. Determination of insoluble, soluble, and total dietary fiber in foods and food products:inter laboratory study[J]. Journal-Association of Official Analytical Chemists,1988,71(5):1017−1023.
[20]	陈启聪, 黄惠华, 王娟, 等. 香蕉粉喷雾干燥工艺优化[J]. 农业工程学报,2010,26(8):331−337 doi: 10.3969/j.issn.1002-6819.2010.08.056 CHEN Q C, HUANG H H, WANG J, et al. Optimization of spray drying technology in processing banana powder[J]. Transactions of the CSAE,2010,26(8):331−337. doi: 10.3969/j.issn.1002-6819.2010.08.056
[21]	KIM S H, CHIO Y J, LEE H, et al. Physicochemical properties of jujube powder from air, vacuum, and freeze drying and their correlations[J]. Journal of the Korean Society for Applied Biological Chemistry,2012,55:271−279. doi: 10.1007/s13765-012-1039-3
[22]	刘钊, 黄彬兰. 百香果茶固体饮料的速溶性[J]. 食品工业,2021,42(4):145−149 LIU Z, HUANG B L. The instant dissolution of passion fruit tea solid beverage[J]. Food Industry,2021,42(4):145−149.
[23]	侯小桢, 章斌, 陈添象, 等. 柠檬汁对茶汤及速溶绿茶粉品质的影响[J]. 安徽农业科学,2017,45(6):79−81 HOU X Z, ZHANG B, CHEN T X, et al. Influence of lemon juice on quality of tea infusion and instant green tea powder[J]. Journal of Anhui Agriculture Science,2017,45(6):79−81.
[24]	CAI Y Z, CROKE H. Production and propertied of spray-dried Amaranthus betacyanin pigments[J]. Journal of Food Science,2000,65(6):1248−1252.
[25]	CAPARINO O A, TANG J, NINDO C I, et al. Effect of drying methods on the physical properties and microstructures of mango ( Philippine ‘ Carabao’ var.) powder[J]. Journal of Food Engineering,2012,11:135−148.
[26]	FERRARI C C, GERMER S P M, AGUIRRE J M. Effects of spray-drying conditions on the physicochemical properties of blackberry powder[J]. Drying Technology,2012,30:154−163. doi: 10.1080/07373937.2011.628429
[27]	薛雪萍. HACCP体系在葡萄籽超微粉胶囊生产中的应用[D]. 杨凌:西北农林科技大学, 2007 XUE X P. The application of HACCP system in grape seeds ultrafine-powder capsule processing[D]. Yangling:Northwest A&F University, 2007.
[28]	SINGH J, SINGH N, SHARMA T R, et al. Physicochemical, rheological and cookie making properties of corn and potato flours[J]. Food Chemistry,2003,83(3):387−393. doi: 10.1016/S0308-8146(03)00100-6
[29]	沈晓萍, 卢晓黎, 闫志农. 工艺方法对马铃薯粉品质的影响[J]. 食品科学,2004,25(10):108−112 SHEN X P, LU X L, YAN Z N. Effect of different process technology on the quality of potato granules and potato flakes[J]. Food Science,2004,25(10):108−112.
[30]	IWUOHA C I. Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers[J]. Food Chemistry,2004,85(4):541−551. doi: 10.1016/j.foodchem.2003.06.022
[31]	ELKHALIFA A E O, SCHIFFLER B, BERNHARDT R. Effect of fermentation on the functional properties of sorghum flour[J]. Food Chemistry,2005,92(1):1−5. doi: 10.1016/j.foodchem.2004.05.058
[32]	BADIN E E, ROSSI Y E, MONTENGRO M A, et al. Thermal processing of raspberry pulp:Effect on the color and bioactive compounds[J]. Food and Bioproducts Processing,2020,124:469−477. doi: 10.1016/j.fbp.2020.08.016
[33]	JUN G. Newton-Gauss curvature matrix based cDBN for online edible fungus drying prediction model[J]. Future Generation Computer Systems,2018,81:273−279. doi: 10.1016/j.future.2017.10.004
[34]	RAHIMI F, RAHMANPOUR S, et al. Archives of phytopathology and plant protection[J]. Archives of Phytopathology and Plant Protection,2013,10:1−14.
[35]	BROWN P D, MORRA M J. Glucosinolate-containing plant tissues as bioherbicides[J]. Journal of Agricultural and Food Chemistry,1995,43:3070−3074. doi: 10.1021/jf00060a015
[36]	BONES A M, ROSSITEER J T. The myrosinase-glucosinolate system, its organisation and biochemistry[J]. Physiologia Plantarum,1996,97:194−208. doi: 10.1111/j.1399-3054.1996.tb00497.x
[37]	MITHEN R. Glucosinolates-biochemistry, genetics and biological activity[J]. Plant Growth Regulation,2001,34:91−103. doi: 10.1023/A:1013330819778
[38]	康志敏, 郭东旭, 何梦影, 等. 不同干燥工艺对鲜玉米粉品质及风味的影响[J]. 食品工业科技,2020,41(18):58−63,69 doi: 10.13386/j.issn1002-0306.2020.18.009 KANG Z M, GUO D X, HE M Y, et al. Effect of different drying methods on the quality and flavor profiles of fresh corn flour[J]. Science and Technology of Food Industry,2020,41(18):58−63,69. doi: 10.13386/j.issn1002-0306.2020.18.009