干燥方式对滁菊抗氧化、抑菌活性和挥发性风味物质的影响  

Effects of drying process on the antioxidant and antibacterial properties and volatile flavor components of Chuzhou Chrysanthemum

作　　者：詹歌 孙艳辉 严佳慧 王金涛 孙梦媛 龙门 ZHAN Ge;SUN Yan-hui;YAN Jia-hui;WANG Jin-tao;SUN Meng-yuan;LONG Men(College of Biological and Food Engineering,Chuzhou College,Chuzhou,Anhui 239000,China;Anhui Heat-sensitive Materials Processing Engineering Technology Research Center,Chuzhou,Anhui 239000,China)

机构地区：[1]滁州学院生物与食品工程学院,安徽滁州239000 [2]安徽省热敏性物料加工工程技术中心,安徽滁州239000

出　　处：《食品与机械》2018年第11期193-199,共7页Food and Machinery

基　　金：国家公益性行业(农业)科研专项(编号:201403039);滁州学院校级规划项目(编号:2016GH05);滁州学院科研启动金资助项目(编号:2014dq041);滁州学院生物与食品学院实验室开放课题(编号:SWSP201613KF)

摘　　要：以新鲜滁菊为原料,研究真空冷冻干燥、热泵干燥、热风干燥对滁菊抗氧性、抑菌活性、挥发性风味物质和感官品质的影响。结果表明:真空冷冻干燥滁菊(T1)自由基清除能力和脂质过氧化抑制能力最高,对金黄色葡萄球菌和大肠杆菌抑制作用最强,同时具有最好的感官品质。各样品活性和感官评分顺序为真空冷冻干燥滁菊(T1)>热泵干燥滁菊(T2)>热风干燥滁菊(T3)。运用固相微萃取—气相色谱—质谱联用对3种干燥方式的滁菊挥发性风味物质进行分析,T1、T2和T3分别鉴定出71,88,56种物质。萜烯类是3种干制滁菊的主体风味物质,相对含量均达到45%以上。因此,真空冷冻干燥工艺是滁菊最佳的脱水工艺。Influences of vacuum freeze drying,heat pump drying and hot air drying on the antioxidant and antibacterial properties,volatile flavor components and sensory properties of Chuzhou Chrysanthemum was studied using fresh Chuzhou Chrysanthemum as a raw material.The results indicated that Chuzhou Chrysanthemum with vacuum freeze drying(T1)exhibited the strongest scavenging activity of free radical,inhibition effect of lipid peroxidation and antibacterial activity against two foodborne pathogenic bacteria(Staphylococcus aureus and Escherichia coli),and has the best sensory qualities.The biological activities and sensory scores of each sample decreased in the order of T1(vacuum freeze drying)> T2(heat pump drying)>T3(hot air drying).The volatile flavor components of Chuzhou Chrysanthemum dried by three drying methods were analyzed by gas chromatography-mass spectrometry(GC-MS) with solid-phase micro-extraction(SPME).A total of 71,88 and 56 volatile flavor components were detected in T1,T2 and T3,respectively.Among them,Terpenes were main flavor compounds,the content of which was exceeded by more than 45%.Therefore,vacuum freeze drying was the best dehydration process of Chuzhou Chrysanthemum.

关 键 词：滁菊 真空冷冻干燥 热泵干燥 热风干燥 抗氧化 抑菌 风味物质 

分 类 号：TS272.4[农业科学—茶叶生产加工]