烘干温度对大枣香气成分及理化指标的影响  

Effect of Drying Temperature on the Aroma Components and Physiochemical Properties of Jujube

作　　者：吕姗[1] 凌敏[2] 董浩爽 孟明佳 曹真[1] 刘孟军[3] 敖常伟[1] Lü Shan;LING Min;DONG Haoshuang;MENG Mingjia;CAO Zhen;LIU Mengjun;AO Changwei(College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;College of Plant Protection, Hebei Agricultural University, Baoding 071000, China;Research Center of Chinese Jujube, Hebei Agricultural University, Baoding 071000, China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北农业大学植物保护学院,河北保定071000 [3]河北农业大学中国枣研究中心,河北保定071000

出　　处：《食品科学》2017年第2期139-145,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD14B03)

摘　　要：为比较不同烘干温度条件下大枣香气成分的变化,采用气相色谱-质谱-嗅觉(gas chromatography-mass spectrometry-olfactometry,GC-MS-O)测量法对80~160℃烘干大枣的香气成分进行分析鉴定,并对不同烘干温度条件下大枣的总糖、还原糖、氨基酸及色泽变化进行分析。结果表明:GC-MS-O共鉴定出99种物质,其中经嗅觉测量法检测出61种。典型的随温度升高相对含量逐渐升高的物质为糠醛、5-甲基呋喃醛、5-羟甲基糠醛、2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮、糠醇、2-乙酰基呋喃、3,5-二氢-2-甲基-4H-吡喃-4-酮、4-环戊烯-1,3-二酮。酸类物质如醋酸、2-甲基丁酸、正己酸、正庚酸、羊脂酸、苯甲酸、正癸酸、月桂酸随温度升高相对含量逐渐降低。糖与氨基酸含量随温度升高逐渐降低,色差指数表明当温度超过140℃时,大枣褐变反应剧烈,会产生焦糊。The volatile compounds in dried jujube obtained in the temperature range of 80–160 ℃ were characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). The total sugars, reducing sugars, amino acids and color parameters were determined as well to evaluate the effect of drying temperature on jujube quality. A total of 99 volatilecompounds were identified by GC-MS, 61 compounds of which were verified as aroma-active compounds by olfactometry.The main compounds, furfural, 5-methyl furfural, 5-hydroxymethylfurfural, 2,3-dihydro-3,5-dihydroxy-6-methyl-4Hpyran-4-one, furfuryl alcohol, 2-acetylfuran, 3,5-dihydroxy-2-methyl-4H-pyran-4-one, and 1,3-dione-cyclopent-4-ene, weregenerated at high drying temperature in a temperature-dependent manner. Some acids, such as acetic acid glacial, 2-methyl butyric acid, hexanoic acid, heptanoic acid, octanoic acid, benzoic acid, benzoic acid, and lauric acid, as well as sugar and amino acid contents, were decreased as the temperature increased. Color parameters showed that the browning reaction was enhanced, leading to a burnt flavor when the temperature was over 140 ℃.

关 键 词：气相色谱-质谱-嗅觉测量法 大枣 烘干 还原糖 氨基酸 色泽 

分 类 号：TS201.1[轻工技术与工程—食品科学]