不同干燥方式桑叶粉物理特性、氨基酸及挥发性成分分析  

Analysis of Physical Properties,Amino Acids and Volatile Aroma Components of Mulberry Leaf Powder by Different Drying Methods

作　　者：盛金凤[1,2] 陈坤 王雪峰[1] 叶冬青 零东宁 雷雅雯[1] 何雪梅 孙健[1,2] SHENG Jinfeng;CHEN Kun;WANG Xuefeng;YE Dongqing;LING Dongning;LEI Yawen;HE Xuemei;SUN Jian(Agro-Food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China;Maize Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China)

机构地区：[1]广西农业科学院农产品加工研究所,广西南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [3]广西农业科学院玉米研究所,广西南宁530007

出　　处：《食品工业科技》2022年第9期108-118,共11页Science and Technology of Food Industry

基　　金：“八桂学者”工程专项经费([2016]21);广西科技基地和人才专项(桂科AD19110141);广西农业科学院稳定资助科研团队项目(桂农科2021YT113);“科技先锋队‘强农富民’‘六个一’专项行动”项目(桂农科盟202115)。

摘　　要：对比分析热泵干燥、微波干燥、真空冷冻干燥三种干燥方式对桑叶粉色泽、粉体特性、氨基酸组分及挥发性成分的影响;结果表明真空冷冻干燥L*、b*最大,a*最小;微波干燥润湿性、持水力和持油力最差,溶解性和堆积密度最强;真空冷冻干燥桑叶粉润湿性、吸湿性、持水力和持油力最强,堆积密度最小;微波干燥桑叶粉总氨基酸、必需氨基酸以及必需氨基酸占比均最高,分别为11.68 mg/g、3.40 mg/g、29.11%。不同干燥方式的桑叶粉鲜味氨基酸占比和含量差距较大,微波干燥桑叶粉甜味氨基酸、芳香族氨基酸和苦味氨基酸含量与相对含量都高于热泵干燥和真空冷冻干燥组;微波干燥和真空冷冻干燥桑叶粉挥发性成分相似,含量高的主要是醇类、醛类。综合可知真空冷冻干燥的桑叶粉具有较好的物理特性和香气,而微波干燥比较适宜桑叶粉产业化加工。The effects of heat pump drying,microwave drying and vacuum freeze drying on the color,powder properties,amino acid components and volatile components in mulberry leaf powder were compared and analyzed.The results showed that L* and b*were the highest,while a* was the lowest of mulberry leaf powder dried by vacuum freeze drying.Wettability,water holding capacity and oil holding capacity of mulberry leaf powder dried by microwave drying were the worst,while solubility and bulk density were the strongest.Meanwhile wettability,hygroscopicity,water holding capacity and oil holding capacity of mulberry leaf powder dried by vacuum freeze drying were the highest,and the lowest bulk density.The content of total amino acids,essential amino acids and proportions of essential amino acids in microwave dried mulberry leaf powder were 11.68 mg/g,3.40 mg/g and 29.11%.The contents and relative contents of sweet amino acids,aromatic amino acids and bitter amino acids in microwave drying were higher than others.Microwave drying and vacuum freeze drying were similar in the volatile components of mulberry leaf powder,with high content of alcohols and aldehydes.In conclusion,vacuum freeze dried mulberry leaf powder had better physical characteristics and volatile aroma components,while microwave drying was more suitable for industrial processing of mulberry leaf powder.

关 键 词：桑叶粉 干燥方式 物理特性 氨基酸 挥发性成分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]