摘要
芋头是一种营养丰富且资源广泛的食物。其含有丰富的淀粉、蛋白质、维生素、多糖、矿物质、膳食纤维等,具有补脾宽肠胃、调补中气、消疡散结、降压降脂、延缓衰老、增强人体免疫力等作用,是药食两用的佳品。国内对芋头的开发利用不充分,芋头加工产品主有油炸芋条、脆皮芋角、芋头糕、芋头扣肉以及罐头等。芋头挥发性风味物质是芋头加工产品品质控制中的主要研究内容。因此,综述国内外芋头挥发性风味物质的研究现状,介绍芋头的挥发性风味物质的提取及鉴定方法,展望芋头挥发性风味物质的研究方向,以期为芋头的深加工及品质控制研究提供理论基础和有益参考。
Taro is a kind of food with rich nutrition and wide resources.It is rich in starch,protein,vitamins,polysaccharides,minerals,dietary fibers,etc.It is a good food for both medicine and food since its functions of invigorating the spleen,broadening the intestine and stomach,regulating mid-qi,eliminating ulcers and dispersing nodules,lowering blood pressure and lipid,delaying aging,and enhancing human immunity.The development and utilization of taro in China were not sufficient.The main products of taro processing were fried taro sticks,crisp taro corns,taro cakes,taro buckle meat and canned,etc.The volatile flavor substances of taro were the main research contents in the quality control of taro processing products.The research status of volatile flavor substances in taro at home and abroad was reviewed.The extraction and identification of volatile flavor substances from taro were introduced.The research direction of volatile flavor substances in taro was prospected.It is expected to provide theoretical basis and useful reference for the study of deep processing and quality control of taro.
作者
苏可珍
罗杨合
李官丽
梁宁
聂辉
黎小椿
SU Kezhen;LUO Yanghe;LI Guanli;LIANG Ning;NIE Hui;LI Xiaochun(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034;Institute of Food Science and Technology,Hezhou University,Hezhou 542899)
出处
《食品工业》
CAS
北大核心
2020年第4期230-233,共4页
The Food Industry
基金
国家重点研发计划资助(2018YFD0901003)
广西高等学校高水平创新团队及卓越学者计划(桂教人[2018]35号)
广西高校食品农产品质量安全重点实验室(桂教科研[2014]6-97)
广西重点学科农产品加工及贮藏工程(桂教科研[2013]16-123)
广西果蔬保鲜和深加工研究人才小高地
广西特聘专家专项经费(厅发[2016]21号)
2019年度广西高校中青年教师基础能力提升项目(2019KY0710)
贺州市科学研究与技术开发计划项目(贺科攻1541001)
贺州学院博士科研启动基金项目(HZUBS201608)
贺州学院教授科研启动基金项目(HZUJS201613)。
关键词
芋头
挥发性
风味物质
研究现状
taro
volatile
flavor substance
research status
