脱水香葱在不同水分活度下贮藏品质的变化规律
|
摘要
脱水香葱在贮藏期间因受潮吸水而导致的品质劣变是影响其商业价值的主要原因,为阐明脱水香葱在不同水分活度下贮藏品质的变化,研究了脱水香葱在不同水分活度下(0.33、0.43、0.67、0.78、0.84)的水分质量分数、水分分布、外观品质、微观结构、硬度、槲皮素含量和风味成分的变化。结果表明:结合水是脱水香葱中水分的主要存在状态,且其含量和流动性随着水分活度上升而增加;贮藏过程中,脱水香葱在高水分活度下的结合水含量和流动性增加导致了脱水香葱变色、管状组织黏连、硬度下降,同时加剧了槲皮素的降解;在贮藏末期,水分活度为0.84的条件下,脱水香葱风味成分变化相对于低水分活度样品明显,且产生了土霉味。本研究为减少干制品贮藏损失、控制干制品品质和延长其货架期提供了理论依据。
The quality deterioration of dried Allium ascalonicum caused by water absorption during storage is the dominant factor affecting its commercial value. Therefore, to explore the influence of different water activity(aw) levels on the quality changes of dried A. ascalonicum during storage, we analyzed the changes in water content and status, visual quality,microstructure, hardness, quercetin content and flavor properties of dried A. ascalonicum stored at aw levels of 0.33, 0.43,0.67, 0.78, and 0.84. Results indicated that bound water was the dominant water status in dried A. ascalonicum. The content of bound water and its molecular mobility increased at higher aw, which could result in decolorization, hardness loss, tubular tissue adhesion, and increased quercetin loss in dried A. ascalonicum. At the end of storage, dried A. ascalonicum showed greater change in flavor characteristics at a 0.84 aw than at lower aw, having a musty flavor. In summary, this study provides a theoretical basis for loss reduction, quality control and shelf-life prolongation of dried A. ascalonicum during storage.
The quality deterioration of dried Allium ascalonicum caused by water absorption during storage is the dominant factor affecting its commercial value. Therefore, to explore the influence of different water activity(aw) levels on the quality changes of dried A. ascalonicum during storage, we analyzed the changes in water content and status, visual quality,microstructure, hardness, quercetin content and flavor properties of dried A. ascalonicum stored at aw levels of 0.33, 0.43,0.67, 0.78, and 0.84. Results indicated that bound water was the dominant water status in dried A. ascalonicum. The content of bound water and its molecular mobility increased at higher aw, which could result in decolorization, hardness loss, tubular tissue adhesion, and increased quercetin loss in dried A. ascalonicum. At the end of storage, dried A. ascalonicum showed greater change in flavor characteristics at a 0.84 aw than at lower aw, having a musty flavor. In summary, this study provides a theoretical basis for loss reduction, quality control and shelf-life prolongation of dried A. ascalonicum during storage.
引文
[1]ZHANG M J,LIU W,ZHOU Y L,et al.Neurodevelopmental toxicity induced by maternal PM 2.5 exposure and protective effects of quercetin and vitamin C[J].Chemosphere,2018,213:182-196.DOI:10.1016/j.chemosphere.2018.09.009.
[2]姜洪芳,张卫明,刘艳,等.兴化香葱降血脂作用的实验研究[J].中国野生植物资源,2009,28(5):48-50.
[3]尤亚林,李慧,潘思轶,等.细香葱提取物对人胃癌细胞SGC7901抑制作用[J].食品科学,2017,38(3):176-181.DOI:10.7506/spkx1002-6630-201703029.
[4]薛玉峰.兴化香葱发展方向探讨[J].现代园艺,2012(7):18-19;52.DOI:10.14051/j.cnki.xdyy.2012.07.006.
[5]代小梅.香葱高效减灭菌剂筛选与适宜干制方法研究[D].南京:南京农业大学,2011:8-9.
[6]张文成,刘玲,王瑞侠,等.提高冻干香葱品质的工艺研究[J].食品工业科技,2012,33(2):316-321;325.DOI:10.13386/j.issn1002-0306.2012.02.110.
[7]赵兴,吴本刚,马海乐,等.香葱催化式红外干燥特性及品质研究[J].现代食品科技,2018,34(9):182-189.DOI:10.13982/j.mfst.1673-9078.2018.9.026.
[8]卢江长美.三种芳香蔬菜热风干燥工艺及贮藏条件研究[D].邯郸:河北工程大学,2016:3-4.
[9]FOURAR-BELAIFA R,FLEURAT-LESSARD F,BOUZNAD Z.A systemic approach to qualitative changes in the stored-wheat ecosystem:prediction of deterioration risks in unsafe storage conditions in relation to relative humidity level,infestation by Sitophilus oryzae(L.),and wheat variety[J].Journal of Stored Products Research,2011,47:48-61.DOI:10.1016/j.jspr.2010.09.002.
[10]VAN DYKEN S,BAKKEN B H,SKJELBRED H I.Linear mixedinteger models for biomass supply chains with transport,storage and processing[J].Energy,2010,35:1338-1350.DOI:10.1016/j.energy.2009.11.017.
[11]YANG S L,LIU X Y,JIN Y,et al.Water dynamics in egg white peptide,Asp-His-Thr-Lys-Glu,powder monitored by dynamic vapor sorption and LF-NMR[J].Journal of Agricultural and Food Chemistry,2016,64:2153-2161.DOI:10.1021/acs.jafc.6b00056.
[12]HATZIDIMITRIOU E,NENADIS N,TSIMIDOU M Z.Changes in the catechin and epicatechin content of grape seeds on storage under different water activity(aw)conditions[J].Food Chemistry,2007,105:1504-1511.DOI:10.1016/j.foodchem.2007.05.032.
[13]SONG Yuan,HU Qiuhui,WU Yuanyue,et al.Storage time assessment and shelf-life prediction models for postharvest Agaricus bisporus[J].LWT-Food Science and Technology,2019,101:360-365.DOI:10.1016/j.lwt.2018.11.020.
[14]WANG Liuqing,HU Qiuhui,PEI Fei,et al.Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices[J].LWT-Food Science and Technology,2018,97:164-171.DOI:10.1016/j.lwt.2018.06.052.
[15]WU Yuanyue,HU Qiuhui,LI Zhixiao,et al.Effect of nanocompositebased packaging on microstructure and energy metabolism of Agaricus bisporus[J].Food Chemistry,2019,276:790-796.DOI:10.1016/j.foodchem.2018.10.088.
[16]刘维信,冯希环,蔡宋宋,等.大葱槲皮素含量的测定[J].中国农学通报,2008(3):266-269.
[17]陶虹伶,杨文建,裴斐,等.松茸曲奇特征风味成分分析鉴定[J].食品科学,2016,37(16):128-134.DOI:10.7506/spkx1002-6630-201616021.
[18]邓祥元,成婕,刘孟姣,等.响应面法优化小球藻叶绿素提取工艺及其稳定性研究[J].东北农业大学学报,2015,46(7):40-49.DOI:10.19720/j.cnki.issn.1005-9369.2015.07.007.
[19]AFZAL T M,ABE T,HIKIDA Y.Energy and quality aspects during combined FIR-convection drying of barley[J].Journal of Food Engineering,1999,42(4):177-182.DOI:10.1016/S0260-8774(99)00117-X.
[20]XU C C,LI Y F,YU H N.Effect of far-infrared drying on the water state and glass transition temperature in carrots[J].Journal of Food Engineering,2014,136:42-47.DOI:10.1016/j.jfoodeng.2014.03.022.
[21]HATAKEYAMA T,NAKAMURA K,HATAKEYAMA H.Vaporization of bound water associated with cellulose fibres[J].Thermochimica Acta,2000,352(6):233-239.DOI:10.1016/S0040-6031(99)00471-2.
[22]GARCíA-SEGOVIA P,ANDRéS-BELLO A,MARTíNEZ-MONZóJ.Rehydration of air-dried Shiitake mushroom(Lentinus edodes)caps:comparison of conventional and vacuum water immersion processes[J].LWT-Food Science and Technology,2011,44(2):480-488.DOI:10.1016/j.lwt.2010.08.010.
[23]王静,张卫卫,石勇,等.真空冷冻干燥技术对食品品质的影响[J].农产品加工,2018(1):36-38;42.DOI:10.16693/j.cnki.1671-9646(X).2018.01.010.
[24]HERNANDO I,SANJUáN N,PéREZ-MUNUERA I,et al.Rehydration of freeze-dried and convective dried Boletus edulis mushrooms:effect on some quality parameters[J].Journal of Food Science,2008,73(8):356-362.DOI:10.1111/j.1750-3841.2008.00913.x.
[25]颜欢,祝友文,安春娜,等.槲皮素对糖尿病GK大鼠肝功能和血脂水平的影响[J].亚太传统医药,2018,14(11):32-33.
[26]王晶.漆黄素和槲皮素稳定性和抗胃癌活性研究[D].哈尔滨:东北农业大学,2016:6-8.
[27]TAO Y Z,ZHANG L N,CHEUNG P C K.Physicochemical properties and antitumor activities of water-soluble native and sulfated hyperbranched mushroom polysaccharides[J].Carbohydrate Research,2006,341(13):2261-2269.DOI:10.1016/j.carres.2006.05.024.
[28]刘志云,胡秋辉.香菇粉和豆沙复配曲奇特征风味物质分析[J].食品科学,2016,37(20):95-101.DOI:10.7506/spkx1002-6630-201620016.
[29]付湘晋,许时婴,王璋,等.电子鼻检测白鲢鱼腥味[J].浙江大学学报(农业与生命科学版),2010,36(3):316-321.DOI:10.3785/j.issn.1008-9209.2010.03.013.
[30]AGüERO M V,BARG M V,YOMMI A,et al.Postharvest changes in water status and chlorophyll content of lettuce(Lactuca sativa L.)and their relationship with overall visual quality[J].Journal of Food Science,2008,73(1):47-55.DOI:10.1111/j.1750-3841.2007.00604.x.
[31]CHEN Q S,ZHAO J W,CHEN Z,et al.Discrimination of green tea quality using the electronic nose technique and the human panel test,comparison of linear and nonlinear classification tools[J].Sensors and Actuators B:Chemical,2011,159(1):294-300.DOI:10.1016/j.snb.2011.07.009.
[32]YANG W J,YU J,PEI F,et al.Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J].Food Chemistry,2016,196:860-866.DOI:10.1016/j.foodchem.2015.09.097.
[2]姜洪芳,张卫明,刘艳,等.兴化香葱降血脂作用的实验研究[J].中国野生植物资源,2009,28(5):48-50.
[3]尤亚林,李慧,潘思轶,等.细香葱提取物对人胃癌细胞SGC7901抑制作用[J].食品科学,2017,38(3):176-181.DOI:10.7506/spkx1002-6630-201703029.
[4]薛玉峰.兴化香葱发展方向探讨[J].现代园艺,2012(7):18-19;52.DOI:10.14051/j.cnki.xdyy.2012.07.006.
[5]代小梅.香葱高效减灭菌剂筛选与适宜干制方法研究[D].南京:南京农业大学,2011:8-9.
[6]张文成,刘玲,王瑞侠,等.提高冻干香葱品质的工艺研究[J].食品工业科技,2012,33(2):316-321;325.DOI:10.13386/j.issn1002-0306.2012.02.110.
[7]赵兴,吴本刚,马海乐,等.香葱催化式红外干燥特性及品质研究[J].现代食品科技,2018,34(9):182-189.DOI:10.13982/j.mfst.1673-9078.2018.9.026.
[8]卢江长美.三种芳香蔬菜热风干燥工艺及贮藏条件研究[D].邯郸:河北工程大学,2016:3-4.
[9]FOURAR-BELAIFA R,FLEURAT-LESSARD F,BOUZNAD Z.A systemic approach to qualitative changes in the stored-wheat ecosystem:prediction of deterioration risks in unsafe storage conditions in relation to relative humidity level,infestation by Sitophilus oryzae(L.),and wheat variety[J].Journal of Stored Products Research,2011,47:48-61.DOI:10.1016/j.jspr.2010.09.002.
[10]VAN DYKEN S,BAKKEN B H,SKJELBRED H I.Linear mixedinteger models for biomass supply chains with transport,storage and processing[J].Energy,2010,35:1338-1350.DOI:10.1016/j.energy.2009.11.017.
[11]YANG S L,LIU X Y,JIN Y,et al.Water dynamics in egg white peptide,Asp-His-Thr-Lys-Glu,powder monitored by dynamic vapor sorption and LF-NMR[J].Journal of Agricultural and Food Chemistry,2016,64:2153-2161.DOI:10.1021/acs.jafc.6b00056.
[12]HATZIDIMITRIOU E,NENADIS N,TSIMIDOU M Z.Changes in the catechin and epicatechin content of grape seeds on storage under different water activity(aw)conditions[J].Food Chemistry,2007,105:1504-1511.DOI:10.1016/j.foodchem.2007.05.032.
[13]SONG Yuan,HU Qiuhui,WU Yuanyue,et al.Storage time assessment and shelf-life prediction models for postharvest Agaricus bisporus[J].LWT-Food Science and Technology,2019,101:360-365.DOI:10.1016/j.lwt.2018.11.020.
[14]WANG Liuqing,HU Qiuhui,PEI Fei,et al.Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices[J].LWT-Food Science and Technology,2018,97:164-171.DOI:10.1016/j.lwt.2018.06.052.
[15]WU Yuanyue,HU Qiuhui,LI Zhixiao,et al.Effect of nanocompositebased packaging on microstructure and energy metabolism of Agaricus bisporus[J].Food Chemistry,2019,276:790-796.DOI:10.1016/j.foodchem.2018.10.088.
[16]刘维信,冯希环,蔡宋宋,等.大葱槲皮素含量的测定[J].中国农学通报,2008(3):266-269.
[17]陶虹伶,杨文建,裴斐,等.松茸曲奇特征风味成分分析鉴定[J].食品科学,2016,37(16):128-134.DOI:10.7506/spkx1002-6630-201616021.
[18]邓祥元,成婕,刘孟姣,等.响应面法优化小球藻叶绿素提取工艺及其稳定性研究[J].东北农业大学学报,2015,46(7):40-49.DOI:10.19720/j.cnki.issn.1005-9369.2015.07.007.
[19]AFZAL T M,ABE T,HIKIDA Y.Energy and quality aspects during combined FIR-convection drying of barley[J].Journal of Food Engineering,1999,42(4):177-182.DOI:10.1016/S0260-8774(99)00117-X.
[20]XU C C,LI Y F,YU H N.Effect of far-infrared drying on the water state and glass transition temperature in carrots[J].Journal of Food Engineering,2014,136:42-47.DOI:10.1016/j.jfoodeng.2014.03.022.
[21]HATAKEYAMA T,NAKAMURA K,HATAKEYAMA H.Vaporization of bound water associated with cellulose fibres[J].Thermochimica Acta,2000,352(6):233-239.DOI:10.1016/S0040-6031(99)00471-2.
[22]GARCíA-SEGOVIA P,ANDRéS-BELLO A,MARTíNEZ-MONZóJ.Rehydration of air-dried Shiitake mushroom(Lentinus edodes)caps:comparison of conventional and vacuum water immersion processes[J].LWT-Food Science and Technology,2011,44(2):480-488.DOI:10.1016/j.lwt.2010.08.010.
[23]王静,张卫卫,石勇,等.真空冷冻干燥技术对食品品质的影响[J].农产品加工,2018(1):36-38;42.DOI:10.16693/j.cnki.1671-9646(X).2018.01.010.
[24]HERNANDO I,SANJUáN N,PéREZ-MUNUERA I,et al.Rehydration of freeze-dried and convective dried Boletus edulis mushrooms:effect on some quality parameters[J].Journal of Food Science,2008,73(8):356-362.DOI:10.1111/j.1750-3841.2008.00913.x.
[25]颜欢,祝友文,安春娜,等.槲皮素对糖尿病GK大鼠肝功能和血脂水平的影响[J].亚太传统医药,2018,14(11):32-33.
[26]王晶.漆黄素和槲皮素稳定性和抗胃癌活性研究[D].哈尔滨:东北农业大学,2016:6-8.
[27]TAO Y Z,ZHANG L N,CHEUNG P C K.Physicochemical properties and antitumor activities of water-soluble native and sulfated hyperbranched mushroom polysaccharides[J].Carbohydrate Research,2006,341(13):2261-2269.DOI:10.1016/j.carres.2006.05.024.
[28]刘志云,胡秋辉.香菇粉和豆沙复配曲奇特征风味物质分析[J].食品科学,2016,37(20):95-101.DOI:10.7506/spkx1002-6630-201620016.
[29]付湘晋,许时婴,王璋,等.电子鼻检测白鲢鱼腥味[J].浙江大学学报(农业与生命科学版),2010,36(3):316-321.DOI:10.3785/j.issn.1008-9209.2010.03.013.
[30]AGüERO M V,BARG M V,YOMMI A,et al.Postharvest changes in water status and chlorophyll content of lettuce(Lactuca sativa L.)and their relationship with overall visual quality[J].Journal of Food Science,2008,73(1):47-55.DOI:10.1111/j.1750-3841.2007.00604.x.
[31]CHEN Q S,ZHAO J W,CHEN Z,et al.Discrimination of green tea quality using the electronic nose technique and the human panel test,comparison of linear and nonlinear classification tools[J].Sensors and Actuators B:Chemical,2011,159(1):294-300.DOI:10.1016/j.snb.2011.07.009.
[32]YANG W J,YU J,PEI F,et al.Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J].Food Chemistry,2016,196:860-866.DOI:10.1016/j.foodchem.2015.09.097.