摘要
为明确不同渗透脱水联合干燥方式对桃脆片挥发性物质的影响,采用顶空固相微萃取技术结合气相色谱-质谱联用技术(headspace solid phase microextraction gas chromatography mass spectrometry,HS-SPME-GC-MS)对蔗糖渗透脱水联合热风干燥(SH)、低聚异麦芽糖渗透脱水联合热风干燥(IH)、蔗糖渗透脱水联合真空冷冻干燥(SF)、低聚异麦芽糖渗透脱水联合真空冷冻干燥(IF)制得的桃脆片样品进行挥发性成分分析。结果表明,四种干燥方式共检测到61种挥发性物质,其中IF总挥发性成分含量最高为528.06μg/g。结合香气活度值(odor activity value,OAV)分析分别筛选出13种(SH)、18种(IH)、20种(SF)、22种(IF)关键香气成分,共有的关键组分为己醛、反式-2-己烯醛、壬醛、反式-2-壬烯醛、苯甲醛、己醇、反式-2-己烯-1-醇、1-辛烯-3-醇、苯甲酸甲酯和乙酸叶醇酯。电子鼻主成分分析可以对不同干燥方式下的桃脆片进行较好的区分。通过实验可知,30%低聚异麦芽糖渗透脱水联合真空冷冻干燥可以得到风味较好的桃脆片。本研究可为桃脆片的理论研究与实际生产提供一定的理论基础。
In order to clarify the effects of different osmotic dehydration coupled with drying methods on the volatile substances of peach chips, head-space solid phase micro-extraction combined with gas chromatography mass spectrometry(HS-SPME-GC-MS) was used for the analysis of volatile components of peach chips prepared by sucrose osmotic dehydration combined with hot air drying(SH), isomalto-oligosaccharides osmotic dehydration combined with hot air drying(IH), sucrose osmotic dehydration combined with vacuum freeze drying(SF), isomalto-oligosaccharides osmotic dehydration combined with vacuum freeze drying(IF). The results showed that 61 volatile compounds were detected in the four drying methods, and the content of total volatile components in IF was the highest, which was 528.06 μg/g. Combined with the analysis of odor activity value(OAV), 13(SH), 18(IH), 20(SF) and 22(IF) key aroma components were selected respectively. Hexanal, trans-2-hexenal, nonanal, trans-2-nonenal, benzaldehyde, hexanol, trans-2-hexen-1-ol, 1-octen-3-oll,methyl benzoate and cis-3-hexenyl acetate were the key components in all drying methods. Principal component analysis of electronic nose could distinguish peach chips under different drying methods. The experiment showed that 30% isomaltooligosaccharides osmotic dehydration combined with vacuum freeze-drying could obtain peach chips with good flavor. This study could provide a theoretical basis for the theoretical research and practical production of peach chips.
作者
龙杰
吴昕烨
毕金峰
姚闽娜
庞杰
李嘉欣
LONG Jie;WU Xinye;BI Jinfeng;YAO Minna;PANG Jie;LI Jiaxin(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)
出处
《食品工业科技》
CAS
北大核心
2022年第18期241-251,共11页
Science and Technology of Food Industry
基金
财政部和农业农村部:国家现代农业产业技术体系资助(CARS-30-5-02)
国家自然科学基金青年科学基金项目(31801564)。
