干燥方式对不同生长时期秋葵果实营养品质及挥发性风味物质的影响  

Effects of Drying Methods on Nutritional Quality and Volatile Substances of Okra Fruit Harvested at Different Growth Stages

作　　者：马璐瑶[1] 林海峰 王喆[1] 殷军艺[1] MA Luyao;LIN Haifeng;WANG Zhe;YIN Junyi(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2020年第8期186-193,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0400104);国家自然科学基金面上项目(31871775);南昌大学研究生创新基金项目(CX2018117)。

摘　　要：以不同生长时期秋葵新鲜果实为原料,分别采用杀青后热风干燥、热风干燥、自然干燥和冷冻干燥处理,研究不同干燥方式对其灰分、水分、黄酮、氨基酸和挥发性风味物质的影响。结果发现:经杀青后热风干燥和热风干燥处理后的秋葵水分含量较低,冷冻干燥相对于其他干燥方式可更好保留黄酮物质;新鲜秋葵主要挥发性风味物质为二甲基硫醚,经4种干燥方式处理后,挥发性风味物质数量都有不同程度的增加,相对含量也有一定程度的增减,且对主要挥发性风味物质二甲基硫醚有一定影响;杀青后热风干燥的秋葵果实中醇类物质和醛类物质相对含量最高,热风干燥后主要挥发性风味物质为醛类物质,经自然干燥后醇类物质相对含量较高,冷冻干燥后醛类物质相对含量较高;经4种不同干燥方式处理后,新鲜秋葵果实的主要挥发性风味物质都有所保留,同时出现其他不同的挥发性风味物质,这些物质不同的比例赋予了不同干燥方式所得秋葵果实特殊香气。Fresh okra fruit harvested at different growth stages were subjected to hot-air drying after fixation(SHD),hot-air drying(HD),natural drying(ND)and freeze drying(FD),separately.The effects of these drying methods on the contents of ash,moisture,amino acids and volatile substances in dried products were investigated.The results showed that the moisture content of okra was relatively low after SHD and HD.But FD had less effect on flavonoids as compared with other drying methods.Dimethyl sulfide was the characteristic volatile substance of fresh okra.It was found that the four drying treatments could contribute to increased number of volatile substances to different extents and also result in changes in the relative contents of volatile substances including dimethyl sulfide.The most abundant volatile substances were alcohols and aldehydes after SHD,while the relative contents of alcohols were higher after ND.The relative content of aldehydes was higher after FD and HD.These findings suggested that the characteristic volatile substances of fresh okra fruit were retained,and at the same time new volatile substances appeared after all drying treatments.Combinations of these substances in different proportions imparted distinct aromas to okra fruit dried by different drying methods.

关 键 词：秋葵 生长时期 干燥方式 挥发性风味物质 

分 类 号：TS201[轻工技术与工程—食品科学]