摘要
比较分析番石榴果粉的超微粉与细粉的性质,测定超微果粉的挥发性成分。采用真空冷冻干燥方法制作番石榴果粉,利用傅里叶红外光谱等技术检测果粉的性质,选择GC-MS法测定超微粉的挥发性成分。结果表明,超微粉为浅绿色偏白,细粉为浅绿色略黄。超微粉的持水能力远高于细粉,流动性好于细粉。超微粉的溶解度为0.8872,细粉的溶解度为0.8630,超微粉的溶解效果比细粉略好,形成的浊液更加均匀澄清。超微粉和细粉的成分种类没有差别,超微粉的营养成分略高。超微粉具有香味活性的化合物约26种,主要香气成分为石竹烯的辛香、丁香、木香;2-己烯醛的青草香;正己醛的水果香;柠檬烯的柠檬香味;α-葎草烯的酒花香、丁香;δ-杜松烯的烤烟气味等气味物质。综合分析,番石榴超微粉的品质明显优于细粉。
To compare and analyze the properties of superfine powder and fine powder of guava,and detect the volatile components of superfine fruit powder,guava fruit powder is made through vacuum freeze-drying method,the properties of fruit powder are detected through Fourier transform infrared spectroscopy(FTIR)technique,and the volatile components of superfine powder are detected by GC-MS.The results show that superfine powder is light greenish white and fine powder is light greenish yellow.Superfine powder has much higher water-holding capacity than that of fine powder,and has better fluidity than that of fine powder.The solubility of superfine powder is 0.8872,and the solubility of fine powder is 0.8630.The solubility of superfine powder is slightly better than that of fine powder,and the formed suspension is more uniform and clear.There's no difference in components of superfine powder and fine powder,and the nutrient content of superfine powder is slightly higher.There are about 26 kinds of compounds with aroma activity in the superfine powder,and the main aroma components are caryophyllene with spicy,clove and woody aroma,2-hexenal with grass aroma,hexanal with fruity aroma,limonene with lemon aroma,α-humuleno with wine and clove aroma,δ-cadinene with cured tobacco flavor and so on.Comprehensive analysis shows that the quality of superfine powder of guava is obviously better than that of fine powder.
作者
曹湛慧
周浓
闫协民
CAO Zhan-hui;ZHOU Nong;YAN Xie-min(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088)
出处
《中国调味品》
CAS
北大核心
2022年第5期166-170,共5页
China Condiment
基金
湛江市科技专项竞争性分配项目(2017A02022)。
关键词
番石榴
细粉
超微粉
物理特性
挥发性成分
guava
fine powder
superfine powder
physical properties
volatile components
