闭环热泵干燥温度对龙眼果肉干燥特性和挥发性成分的影响  

Effects of Closed-Loop Heat Pump Drying on Drying Characteristics and Volatile Components of Longan Aril

作　　者：萧奕童 张子希 苗俨龙 何婷 蓝海波 王凯[1] 赵雷[1] 胡卓炎[1] XIAO Yitong;ZHANG Zixi;MIAOYanlong;HE Ting;LAN Haibo;ZHAO Lei;WANG Kai;HU Zhuoyan(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《制冷》2021年第3期1-9,共9页Refrigeration

基　　金：国家荔枝龙眼产业技术体系项目(CRAS-32)。

摘　　要：目的探究闭环热泵干燥温度对龙眼果肉的干燥特性和挥发性成分的影响。方法使用色差仪、质构仪、电子鼻和顶空固相微萃取-气相色谱质谱联用技术(HS-SPME-GC-MS)分析闭环热泵在40~70℃和10%RH下龙眼果肉的干燥速率、色泽、质构特性和挥发性成分的变化规律。结果龙眼果肉的干燥特性和挥发性成分具有显著影响,与40℃干燥的样品比较,70℃干燥样品的干燥时间显著减少了66.7%,颜色a*、b*值和质构硬度指标显著增加(p<0.05),桂圆肉的挥发性成分如酯类、烷烃类物质的相对含量有所增加,使之具有更丰富的花香、果香味。结论在闭环干燥温度为70℃条件下得到的桂圆肉质构硬度大而保持龙眼果肉的形状,并具备典型的桂圆香气成分。Objective To investigate the effects of closed-loop heat pump drying on drying characteristics and volatile components of longan aril.Methods colorimeter,texture analyzer,electronic nose and headspace solid phase extraction with gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to investigate the changes of drying rate,color,texture properties and volatile components of longan aril at 40~70℃and 10%RH drying condition.Results The drying characteristics and volatile component were affected significantly by drying temperature.Compared with the longan aril dried at 40℃,longan aril dried at 70℃showed that the drying time significantly decreased by 66.7%,and increased hardness,color a*and b*value(p<0.05).The volatile components,such as esters and alkanes of longan aril were also increased dried at 70℃,which had more floral and fruity fragrance.Conclusion The dried longan aril obtained at closed-loop drying temperature of 70℃has higher hardness and rich aroma components.

关 键 词：闭环热泵干燥 龙眼果肉 质构 色泽 挥发性成分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]