不同干燥方式对甘薯固体香料挥发性/半挥发性成分和表面结构的影响  

Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice

作　　者：崔春 梁佳欣 袁梦 高明奇 陈芝飞 张弛 杨雯静 邢雨晴 黄家乐 许春平 CUI Chun;LIANG jiaxin;YUAN Meng;GAO Mingqi;CHEN Zhifei;ZHANG Chi;YANG Wenjing;XING Yuqing;HUANG Jiale;XU Chunping(Technical Center of China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450000,China)

机构地区：[1]河南中烟工业有限责任公司技术中心,河南郑州450016 [2]郑州轻工业大学食品与生物工程学院,河南郑州450000

出　　处：《食品工业科技》2023年第10期27-35,共9页Science and Technology of Food Industry

基　　金：河南省科技创新团队计划(20IRTSTHN022);河南中烟工业有限公司对外合作项目(2021410001300084)。

摘　　要：为了比较不同干燥方式对甘薯固体香料的影响,本研究以新鲜的甘薯为研究对象,烘烤后进行红外干燥、冷冻干燥、微波真空干燥和真空干燥,用气相色谱-质谱法(GasChromatography-MassSpectrometry,GC-MS)分析检测甘薯固体香料的挥发性/半挥发性成分,并进行主成分分析探究不同干燥方法对挥发性/半挥发性成分的影响,用扫描电子显微镜探究不同的干燥方式对其表面结构的影响。结果表明:干燥后甘薯固体香料挥发性/半挥发性物质含量从高到低依次为真空干燥、微波真空干燥、红外干燥、冷冻干燥,含量最高为128.87μg/g,主要香味物质有对甲氧基肉桂酸辛酯、棕榈油酸、香叶基芳樟醇、5-羟甲基糠醛、(9Z)-十八碳-9,17-二烯醛。真空干燥固体香料表面结构相较于其他三种干燥方式,真空干燥的表面有较多的水分蒸发通道及孔洞,且结构密度适中,对固体香料的吸附能力及挥发香味有积极影响。综上所述,真空干燥适用于甘薯固体香料的干燥制备,为甘薯固体香料的开发应用奠定了理论基础。To compare the effects of different drying methods on the solid spice of sweet potato,the fresh sweet potato was taken as the research object,and infrared drying,freeze drying,microwave vacuum drying and vacuum drying were carried out after baking.The volatile/semi volatile components of the solid spice of sweet potato were analyzed and detected by gas chromatography mass spectrometry(GC-MS),principal component analysis was used to explore the impact of different drying methods on volatile/semi volatile components,and scanning electron microscopy was used to explore the impact of different drying methods by its surface structure.The results showed that the content of volatile/semi-volatile substances in dried sweet potato solid flavor from high to low was vacuum drying,microwave vacuum drying,infrared drying and freeze drying,and the highest content was 128.87μg/g,the main flavor substances include octyl p-methoxycinnamate,palmitoleic acid,geranyl linalool,5-hydroxymethylfurfural,(9Z)-octadec-9,17-dialdehyde.Compared with the other three drying methods,the surface structure of vacuum dried solid spice had more water evaporation channels and holes,and the structural density was moderate,which had a positive impact on the adsorption capacity and volatile flavor of solid spice.In conclusion,vacuum drying was applicable to the drying and preparation of sweet potato solid spice,which laid a theoretical foundation for the development and application of sweet potato solid spice.

关 键 词：甘薯 气相色谱-质谱法(GC-MS) 固体香料 主成分分析 扫描电镜 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]