干燥方式对胡萝卜超微粉中挥发性风味物质的影响  

Effect of Different Drying Methods on Volatile Components of Carrot Superfine Powder

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

机构地区：[1]沈阳农业大学食品学院,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：《中国食品学报》2015年第1期250-256,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：“公益性行业(农业)科研专项(201303079)”;国家“十二五”科技支撑计划项目(2012BAD31B06)

摘　　要：为研究不同干燥方式对胡萝卜超微粉中挥发性风味物质的影响,运用固相微萃取和气相色谱-质谱联用技术,分别对胡萝卜鲜样及3种干燥方式的胡萝卜超微粉的香气成分进行对比分析。试验结果表明:胡萝卜鲜样的主要芳香成分为萜烯类,包括α-蒎烯、β-蒎烯、β-月桂烯、石竹烯、柠檬烯等并以石竹烯为主。经中短波红外干燥、真空干燥和变温压差膨化干燥制备的胡萝卜超微粉萜烯类物质损失较多,新生成了醛类、酮类及其他化合物。Three different drying methods were applied to prepare carrot superfine powder from fresh raw materials,and solid-phase micro-extraction（SPME）/chromatography-mass spectrometry（GC-MS） technology was used to compare and analyze the volatile components in fresh carrots and carrot superfine powder. Results showed that： the main aroma components of fresh carrot samples were terpenoids, such as caryophyllene, α-pinene, β-pinene, β-myrcene, limonene,and caryophyllene was the main component. Terpenoids were reduced, but aldehydes, ketone and the other compounds were produced after short- and medium-wave infrared drying, vacuum drying and explosion puffing drying.

关 键 词：中短波红外干燥 真空干燥 变温压差膨化干燥 胡萝卜超微粉 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]