不同干燥方式对胡萝卜粉香气成分的影响  

Effect on aroma components in carrot powder prepared by different drying methods

作　　者：陈瑞娟[1,2] 毕金峰[1,2] 陈芹芹[2] 刘璇[2] 吴昕烨[2] 周沫[2] 周禹含[1,2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110061 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品与发酵工业》2013年第9期70-76,共7页Food and Fermentation Industries

基　　金：“公益性行业(农业)科研专项经费资助(201303079)”;国家“十二五”科技支撑计划课题“复合果蔬新产品创制与节能减排关键技术开发及示范”(2012BAD31B06)

摘　　要：采用固相微萃取/气相色谱-质谱(SPME/GC-MS)联用技术,分别对胡萝卜鲜样及四种不同干燥胡萝卜粉的香气成分进行测定与分析。结果表明:胡萝卜鲜样的主要芳香成分为萜烯类,包括石竹烯,α-蒎烯,β-蒎烯,β-月桂烯,柠檬烯等并以石竹烯为主。胡萝卜经过热风干燥、中短波红外干燥以及真空干燥后萜烯类物质损失较多,新生成了醛类、酮类及其他化合物。真空冷干燥能够最大程度的保留了鲜样胡萝卜的香气组分,同时酯类物质含量增高。Solid-phase micro-extraction （SPME）/ Chromatography-mass spectrometry （GC-MS） technology was applied to detect and analyze the aroma components in fresh carrot powders and four carrot powders bydifferent drying methods. Results showed that the main aroma components of fresh carrot samples were terpenoids, such as caryophyllene, α-pinene, β-pinene, β-myrcene, limonene. Moreover, caryophyllene was the dominant one. Terpenoids were lost lot and new compounds were generated such as aldehydes, ketone and the others through hot air drying, short- and medium-wave infrared drying, vacuum drying and vacuum freezing drying. Vacuum freezing drying could maximally retain the aroma of the fresh carrot, and the esters content were also increased.

关 键 词：胡萝卜粉 热风干燥 中短波红外干燥 真空干燥 真空冷冻干燥 香气成分 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]