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

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

机构地区：[1]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 [2]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品工业科技》2014年第3期52-58,共7页Science and Technology of Food Industry

基　　金：国家“十二五”科技支撑计划课题(2012BAD31B06);中国农业科学院基本科研业务费预算增量项目(2013ZL014)

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。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.

关 键 词：枣粉 超微粉碎 中短波红外干燥 变温压差膨化干燥 芳香成分 

分 类 号：TS201.1[轻工技术与工程—食品科学]