摘要
骏枣营养丰富,富含碳水化合物、维生素、氨基酸、矿物质元素及多酚、萜烯、皂苷和环磷酸鸟苷等活性物质,具有提高免疫力、抗氧化、抗衰老和抗肿瘤等生物活性功效。目前大部分骏枣以干品的形式销售,通过干燥的方式来延长骏枣的贮藏期。然而不同干燥方式对骏枣中香气成分的影响不同,传统自然干燥和烘烤方式逐渐被现代干燥技术取代。不同干燥方式对骏枣中香气成分的影响较明显,但不同干燥方式对骏枣中香气成分的影响的报道并不充分。该研究基于此,采用气相色谱、传感器电子鼻和快速气相色谱电子鼻对真空干燥、红外干燥、热泵干燥、热风干燥、真空冷冻干燥和压差闪蒸干燥制作的骏枣片中的香气成分进行分析。结果表明,热泵干燥、红外干燥、真空干燥和热风干燥的骏枣片的香气成分较接近;真空冷冻干燥的骏枣片的香气成分与其他几种干燥方式的骏枣片的香气成分差异明显。
Ziziphus jujuba Mill.cv.Junzao is rich in nutrients,including carbohydrates,vitamins,amino acids,mineral elements as well as active substances such as polyphenols,terpenes,saponins and cyclic guanosine monophosphate.It has bioactive effects such as improving immunity,anti-oxidation,anti-aging and anti-tumor.At present,most of Ziziphus jujuba Mill.cv.Junzao are sold in the form of dried products,and the storage period of Ziziphus jujuba Mill.cv.Junzao is extented by drying.However,different drying methods have different effects on the aroma components in Ziziphus jujuba Mill.cv.Junzao.The traditional natural drying and baking methods of Ziziphus jujuba Mill.cv.Junzao are gradually replaced by modern drying technology.The effects of different drying methods on the aroma components in Ziziphus jujuba Mill.cv.Junzao are obvious,but the reports on the effects of different drying methods on the aroma components in Ziziphus jujuba Mill.cv.Junzao are not sufficient.Based on this,in this study,gas chromatography,sensing electronic nose and fast gas chromatography electronic nose are used to analyze the aroma components in Ziziphus jujuba Mill.cv.Junzao.crisps produced by vacuum drying,infrared drying,heat pump drying,hot air drying,vacuum freeze drying and differential pressure flash drying.The results show that Ziziphus jujuba Mill.cv.Junzao.crisps dried by heat pump drying,infrared drying,vacuum drying and hot air drying have similar aroma components;the aroma components of jujube crisps dried by vacuum freeze drying are significantly different from those of Ziziphus jujuba Mill.cv.Junzao crisps dried by other drying methods.
作者
郭雅娟
范军刚
李建珍
GUO Ya-juan;FAN Jun-gang;LI Jian-zhen(Department of Light Chemical Technology,Shanxi Railway Vocational and Technical College,Taiyuan 030013,China;School of Chemistry and Materials Science,Shanxi Normal University,Taiyuan 030013,China)
出处
《中国调味品》
CAS
2024年第4期173-177,共5页
China Condiment
基金
2021年山西省高等学校科技创新项目(2021L607)。
关键词
骏枣
不同干燥方式
香气成分
气相色谱
电子鼻技术
Ziziphus jujuba Mill.cv.Junzao
different drying methods
aroma components
gas chromatography
electronic nose technology
