基于GC-IMS研究预处理结合热风干燥对赛买提切分杏风味物质的影响  

Effect of Pretreatment Combined with Hot Air Drying on Flavour Substances in Saimaiti Cut Apricots Based on GC-IMS

作　　者：李悦 陈恺 许铭强[2] 马欣 承春平 LI Yue;CHEN Kai;XU Mingqiang;MA Xin;CHENG Chunping(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Agricultural Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091

出　　处：《食品工业科技》2025年第8期281-292,共12页Science and Technology of Food Industry

基　　金：中央林业与草原局项目“鲜杏加工关键技术集成与示范”([2020]TG19号);国家重点研发计划项目“特色经济林果产地干制技术与应用”(2019YFD100230302)。

摘　　要：探究护色预处理(热烫处理、蒸汽处理、微波处理、浸硫处理)和热风干燥温度(40、50、60℃)对赛买提切分杏和杏皮风味物质的影响,为生产高品质赛买提杏皮提供理论依据及技术支持。采用气相-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)结合正交偏最小二乘法判别(orthogonal partial least squares-discriminant analysis,OPLS-DA)方法,分别以无处理新鲜赛买提切分杏和自然晒干的杏皮为对照,分析护色预处理对赛买提切分杏及预处理结合热风干燥对杏皮中风味物质的影响。GC-IMS在预处理切分杏及预处理结合热风干燥杏皮中分别检测出51和78种风味物质,从4种预处理赛买提切分杏中筛选8种特征标志性差异物,包括4-庚烯醇、3-羟基-2-丁酮、己腈、二甲基二硫、丙醛、异丙烯基丙酮、糠醛和2-庚醇。预处理结合热风干燥杏皮中分别筛选出15、16、13和14种特征标志物,其中共有的特征标志物有5种,3-甲基戊酸、异丁酸乙酯、3-甲基-3-丁烯-1-醇、4-烯丙基苯甲醚和异戊醛为杏皮共有的特征标志物。浸硫处理切分杏和50℃蒸气处理杏皮中检测出的风味物质更为丰富。The effects of color-preserving pretreatments(hot water blanching,steam blanching,microwave treatment,and sulfite soak)and hot air drying temperatures(40,50,60°C)on the flavor compounds of half-cut and destoned fresh Saimaiti apricot and dried apricot were investigated,in order to provide theoretical basis and technical support for producing high-quality dried apricot.Gas chromatography-ion mobility spectrometry(GC-IMS)combined with orthogonal partial least squares-discriminant analysis(OPLS-DA)was employed to analyze the effect of color-preserving pretreatments on apricot and the effect of pretreatments combined with hot air drying on apricot flavor compounds,using untreated fresh apricot and sun-dried apricot as controls.GC-IMS detected 51 and 78 flavor compounds in pretreated apricot and pretreated hot air-dried apricot,respectively.Eight characteristic markers were screened from the four pretreated apricots,including(Z)-4-heptenal,3-hydroxy-2-butanone,hexanenitrile,dimethyl disulfide,propanal,mesityl oxide,furfural,and 2-heptanol.From the pretreated hot air-dried apricot,15,16,13,and 14 characteristic markers were screened,respectively,with 5 common characteristic markers identified:3-methyl valeric acid,ethyl 2-methylpropanoate,3-methyl-3-buten-1-ol,methyl chavicol,and isovaleraldehyde.Sulfite-soaked apricot in half cut apricot and steam-treated apricot dried at 50℃exhibited a richer variety of flavor compounds.

关 键 词：赛买提切分杏 预处理 热风干燥 气相-离子迁移谱法(GC-IMS) 风味物质 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]