喷雾干燥和真空冷冻干燥对百香果挥发性成分的影响  

Influence of Spray-drying and Freeze-drying Process on the Volatiles of Passion Fruit

作　　者：郭艳峰[1,2] 张延杰 欧洋锋 夏雨 刘妍 GUO Yan-feng;ZHANG Yan-jie;OU Yang-feng;XIA Yu;LIU Yan(Department of Biomedicine,Zhongshan Torch Polytechnic,Zhongshan 528436,China;Juxiangyuan Health Food(Zhongshan)Co.,Ltd.,Zhongshan 528437,China)

机构地区：[1]中山火炬职业技术学院生物医药系,广东中山528436 [2]咀香园健康食品(中山)有限公司,广东中山528437

出　　处：《食品工业科技》2019年第17期202-205,183,共5页Science and Technology of Food Industry

基　　金：中山市公益研究项目(2016B2164);广东省教育厅重点平台及科研项目(2017GKTSCX078)

摘　　要：为了明确加工工艺对百香果挥发性成分的影响,以紫果百香果为原料,运用顶空固相微萃取-气相色谱-质谱联用技术(Solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS)研究了喷雾干燥和真空冷冻干燥对百香果挥发性成分的影响。结果显示,鲜汁、喷雾干燥果粉和真空冷冻干燥果粉中占主导的挥发性成分的种类和含量差异较大。鲜汁中主要的挥发性成分是酯类化合物,占总挥发性成分的89.39%。喷雾干燥果粉占主导的挥发性成分是醇类(34.38%)、酮类(20.50%)、胺类(21.69%)和烯类(13.21%),酯类化合物仅占总化合物的9.16%。真空冷冻干燥果粉中主要的挥发性成分是酯类,占共挥发性成分的42.49%。喷雾干燥后的果粉产生了更多的风味物质。真空冷冻干燥后的果粉,基本能够保持百香果原有的风味,为后续百香果干燥工艺的改进及其深度开发和合理利用提供了更多的科学理论基础。Influence of spray drying and vacuum freeze drying on the volatiles of Passion was identified by solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS).The results indicated that the main volatile component in the original juice was ester compound,accounting for 89.39%of the total volatile component.Alcohols(34.38%),ketones(20.50%),amines(21.69%)and enes(13.21%)were the main volatile components of spray dried fruit powder,and the ester compounds account for only 9.16%.Consistent with the original juice,the main volatile component in vacuum frozen dried fruit powder was also esters,however,the esters was decline to 42.49%.Spray dried fruit powder produced more new flavors.Vacuum frozen dried fruit powder can basically maintain the original flavor of passion fruit.The research could provide more scientific and theoretical basis for the in-depth development and rational use of passion fruit.

关 键 词：百香果 喷雾干燥 真空冷冻干燥 挥发性成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]