不同干燥方式与粉碎粒度对玛咖活性成分和气味影响的研究  

Effects of drying methods and grinding size on the bioactive components and smell of Maca

作　　者：李爱民 夏凯 郝俊冉[3] 温霖 苑鹏[2] 党艳婷 赵可心 李志军[2] 高晓冬 段盛林[2] 

机构地区：[1]江南大学生物工程学院,糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]中国食品发酵工业研究院,北京100015 [3]北京市八一学校,北京100080 [4]新时代健康产业(集团)有限公司,北京102206

出　　处：《食品与发酵工业》2018年第2期121-128,共8页Food and Fermentation Industries

摘　　要：以玛咖为研究对象,比较自然干燥、热风干燥和冷冻干燥等干燥方式对玛咖中芥子油苷、玛咖酰胺和玛咖烯的影响。通过超微粉碎技术制备获得200目、500目、800目和1 000目的玛咖粉。采用电子鼻和扫描电镜对玛咖干燥粉碎过程中感官气味和表面颗粒特性进行评价。结果表明,自然干燥和热风干燥能够兼顾玛咖中芥子油苷的保留和玛咖酰胺的富集,同时能够较好地保持感官气味,是较为理想的干燥方法。超微粉碎能够保留芥子油苷同时改善感官气味,但不利于玛咖酰胺的富集。The effects of dry methods such as natural drying,hot air drying,freeze drying,vacuum drying and microwave drying on the contents of glucosinolate,macamides and macaenes were studied. 200 mesh,500 mesh,800 mesh and 1 000 mesh superfine powders were prepared by ultrafine grinding technology. The sensory odor and surface particle properties were evaluated by electronic nose and scanning electron microscopy. The results showed that natural drying and hot air drying kept glucosinolate and enriched macamide in maca,and had a better odor. Therefore,it was an ideal drying method. Ultrafine grinding preserves glucosinolate while improving the sensory odor,but does not help macamides enrichment.

关 键 词：玛咖 超微粉碎 干燥工艺 芥子油苷 玛咖酰胺 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]