摘要
为探究饱和蒸汽处理对白萝卜干燥过程中生物活性成分和挥发性成分的影响,以传统牡丹燕菜加工工序为研究依据,选择不同饱和蒸汽处理时间,研究白萝卜饱和蒸汽-热泵组合干燥过程中生物活性和挥发性成分的变化规律。结果表明,干燥过程中,白萝卜生物活性成分均呈总体下降趋势。饱和蒸汽-热泵组合干燥较单一热泵干燥更有利于生物活性成分的保留,其中,饱和蒸汽处理6 min的效果最为明显,干燥180 min时,维生素C(VC)、总酚和总糖含量较单一热泵干燥分别提高了22.98%,66.82%,54.01%。采用顶空固相微萃取-气相色谱-质谱联用鉴定新鲜白萝卜中的挥发性成分有26种,其中,异硫氰酸酯类是其主要挥发性成分,共12种,占总组分71.99%。经饱和蒸汽-热泵组合干燥,白萝卜中异硫氰酸酯类、硫醚类、醇类含量减少,醛类、酮类含量增加。饱和蒸汽处理后增加了正己醛、庚醛、正辛醛、棕榈酸乙酯、香叶基丙酮等具有花香、果香、茶香的风味物质,改善了白萝卜的风味。研究结果为提升工业化生产牡丹燕菜的风味品质提供参考。
To investigate the effects of saturated steam treatment on the changes of bioactive components and volatile components of white radish during drying. Based on the traditional processing process of Peony Swallow, different saturated steam treatment times were selected to study the variation of bioactive components and volatile components in the saturated steam-heat pump combined drying process of white radish. The results showed that the bioactive components of white radish showed a general decreasing trend during drying. Compared with single heat pump drying, saturated steamheat pump combined drying was more conducive to the retention of bioactive components, and the results of saturated steam treatment for 6 min were the most obvious. After drying for 180 min, the contents of Vitamin C(VC), total phenol and total sugar increased by 22.98%, 66.82% and 54.01%, respectively, compared with that of single heat pump drying. Using headspace solid-phase microextraction and gas chromatography-mass spectrometry identified in fresh green radish there are 26 kinds of volatile components, and isothiocyanates were the main volatile components, accounting for a total of 12 components of 71.99%. After the combination of saturated steam-heat pump drying, the relative contents of isothiocyanates, sulfides and alcohols in the radish decreased, while the relative contents of aldehydes and ketones increased. After saturated steam treatment, n-hexanal, heptyl aldehyde, n-octanal, ethyl palmitate, geranifolyl acetone and other flavor substances with floral, fruit and tea fragrance were added to improve the flavor of white radish. The research results can provide a theoretical basis for the industrial production of Peony Swallow.
作者
刘盼盼
任广跃
赵路洁
段续
李琳琳
王兆凯
Liu Panpan;Ren Guangyue;Zhao Lujie;Duan Xu;Li Linlin;Wang Zhaokai(College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,Henan;Collaborative Innovation Center of Grain Storage Security,Zhengzhou 450001)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第10期325-339,共15页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31671907)
国家重点研发计划项目(2017YFD0400901)
“智汇郑州·1125聚才计划”项目(郑政[2017]40号)
河南省高校重点科研项目(20A550006)
河南省科技攻关项目(182102110043)。
