高温热风干燥对枣中游离氨基酸含量的影响  

Effect of high-temperature hot air drying on the content of free amino acids in jujube

作　　者：许利平[1] 黄贵元 刘崇盛 张丽娜[1] 梁淼 许高燕[1] 李瑞丽 吴兆明[1] 高阳[1] XU Liping;HUANG Guiyuan;LIU Chongsheng;ZHANG Lina;LIANG Miao;XU Gaoyan;LI Ruili;WU Zhaoming;GAO Yang(Zhejiang China Tobacco Industry Co.Ltd.,Hangzhou 310008,China;School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)

机构地区：[1]浙江中烟工业有限责任公司,浙江杭州310008 [2]郑州轻工业大学食品与生物工程学院,河南郑州450002

出　　处：《食品与发酵工业》2022年第22期206-212,共7页Food and Fermentation Industries

基　　金：浙江中烟工业有限责任公司科技项目(2021330000340290)。

摘　　要：为探究高温热风干燥过程中新郑大枣游离氨基酸含量的变化,利用高效液相-二极管阵列检测技术跟踪大枣在不同干燥温度下游离氨基酸的变化规律。结果表明,实验中采用的高温干燥可以显著提高枣的干燥效率,缩短干燥时间;干燥温度对游离氨基酸含量有显著影响,在干燥温度达到140℃后,随着干燥时间的延长,必需氨基酸、药用氨基酸、鲜味氨基酸、苦味氨基酸和咸味氨基酸含量会快速升高;但甜味氨基酸含量在整个加热过程中主要呈下降趋势,且干燥温度越高,下降速率越快。相关性分析结果显示,游离氨基酸总含量受到干燥温度和时间的影响,且干燥时间的影响程度较大;含水率的降低会对游离氨基酸,特别是甜味氨基酸的含量造成负面影响。In order to explore the changes of free amino acids content in Ziziphus jujuba cv.Xinzheng during high-temperature hot-air drying,high performance liquid phase-diode array detector was used to track the law of change of free amino acids in Ziziphus jujuba cv.Xinzheng at different drying temperatures.Results showed that high-temperature drying used in the experiment could significantly improve the drying efficiency of jujube and shorten the drying time.The drying temperature had a significant effect on the content of free amino acids.After the drying temperature reached 140℃,with the extension of drying time,the content of essential,medicinal,umami,bitter and salty amino acids increased rapidly.However,the content of sweet amino acids mainly showed a downward trend during the whole heating process,and the higher the drying temperature,the faster the decline rate.The correlation analysis results showed that the total content of free amino acids was affected by the drying temperature and time,and the drying time had a greater degree of influence.The re-duction of water content had a negative impact on the content of free amino acids,especially sweet amino acids.

关 键 词：新郑大枣 高温热风干燥 游离氨基酸 聚类分析 相关性分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]