响应面法优化真空渗糖制备西梅果脯工艺及其香气成分分析  

Optimization of Vacuum Sugar Percolation Process for the Preparation of Preserved Prunes and Its Aroma Composition by Response Surface Method

作　　者：任建业 杨加盛 王伟 李学文 马红霞 木卡代斯 REN Jian-ye;YANG Jia-sheng;WANG Wei;LI Xue-wen;MA Hong-xia;Mukadaisi(College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2022年第2期119-126,共8页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区科技特派员扶贫行动项目(2020C022)。

摘　　要：本研究以西梅干为原料,以总糖含量为主要考察指标,通过响应面法分析优化真空渗糖制备西梅果脯工艺条件为真空渗糖时间25 min、真空渗糖温度70℃、糖液浓度3.5 g/L、真空度0.06 MPa,此条件渗糖后的西梅果脯含糖量为40.20%±0.23%。另外,对西梅干与西梅果脯的气相离子迁移色谱(GC-IMS)检测结果表明,西梅果干和西梅果脯挥发性风味物质的种类和浓度整体差异较小,辛醛、壬醛、糠醛、庚醛、乙酸乙酯、乙酸丁酯等在西梅干中的相对含量较高;苯甲醛、己醛、戊醛等在西梅果脯中的相对含量较高。In this study,dried prunes were used as raw materials,and the total sugar content was used as the main index.The process conditions for the preparation of dried prunes by vacuum sugar percolation were optimized by response surface analysis,such as vacuum percolation time of 25 min,vacuum percolation temperature of 70℃,sugar concentration of 3.5 g/L,and vacuum degree of 0.06 MPa.Under these conditions,the sugar content of preserved prune fruit was 40.20%±0.23%.In addition,the results of gas phase ion mobility chromatography(GC-IMS)showed that the overall differences in the types and concentrations of volatile flavor substances between dried prunes and preserved dried prunes were small.octanal,nonanal,furfural,heptaldehyde,ethyl acetate,butyl acetate etc.were higher in dried prunes;benzaldehyde,hexanal,propionaldehyde,etc.were higher in preserved dried prunes.

关 键 词：西梅果干 真空渗糖 西梅果脯 风味物质 气相离子迁移色谱(GC-IMS) 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]