基于主成分分析法综合评价四种干燥方式对芜菁脆片香气品质的影响
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摘要
通过测定真空冷冻干燥(freeze drying,FD)、变温压差膨化干燥(explosion puffing drying,EPD)、红外干燥(infrared drying,ID)、热风干燥(hot air drying,AD)四种不同干燥方式的芜菁脆片的香气成分,来研究不同干燥方式对芜菁脆片的香气品质的影响。使用顶空固相微萃取-气相色谱质谱联用法(HS-SPME-GC-MS)进行芜菁脆片香气成分的测定。并进行主成分分析(PCA),建立香气品质评价模型,计算不同干燥方式所得芜菁脆片的风味品质综合得分。结果表明:FD芜菁脆片的综合得分最高,其香气品质是最佳的,其次是AD与EPD,ID则品质最差。各类香气成分在4种芜菁脆片中拥有着不同的含量,这导致了4种脆片香气品质的显著差异,而且芜菁脆片的香气品质与干燥方式、干燥温度和干燥时间等众多因素有关。因此利用主成分分析,可以实现对芜菁脆片品质的区分,为进一步研究干燥方式对芜菁脆片的品质影响提供理论基础,也为芜菁脆片的干制加工提供了技术依据。
The effects of freeze drying( FD),explosion puffing drying( EPD),infrared drying( ID) and hot air drying( AD) on the aroma quality of turnip chips were investigated.The aroma compounds identified by head space-solid phase micro extraction-gas chromatography-mass spectrometry( HS-SPME-GC-MS) in four dried turnip chips were analyzed by the method of principle component analysis.The aroma quality assessment model was established to calculate the comprehensive scores of the flavor quality of the turnip chips dried by four different ways.The results showed that FD products had the highest score and the best aroma quality among these chips,followed by AD and EPD dried chips,while ID products showed the worst aroma quality.Volatile compounds had different contents in 4 samples,which resulted the different aroma qualities.Moreover,the aroma quality of turnip chips related to many factors such as drying method,drying temperature and drying duration. So that,the principal component analysis( PCA) was utilized to evaluate the aroma quality of turnip chips. The conclusion obtained not only could provide a theoretical basis for further turnip chips study but also be used as a reference of turnip chips processing.
The effects of freeze drying( FD),explosion puffing drying( EPD),infrared drying( ID) and hot air drying( AD) on the aroma quality of turnip chips were investigated.The aroma compounds identified by head space-solid phase micro extraction-gas chromatography-mass spectrometry( HS-SPME-GC-MS) in four dried turnip chips were analyzed by the method of principle component analysis.The aroma quality assessment model was established to calculate the comprehensive scores of the flavor quality of the turnip chips dried by four different ways.The results showed that FD products had the highest score and the best aroma quality among these chips,followed by AD and EPD dried chips,while ID products showed the worst aroma quality.Volatile compounds had different contents in 4 samples,which resulted the different aroma qualities.Moreover,the aroma quality of turnip chips related to many factors such as drying method,drying temperature and drying duration. So that,the principal component analysis( PCA) was utilized to evaluate the aroma quality of turnip chips. The conclusion obtained not only could provide a theoretical basis for further turnip chips study but also be used as a reference of turnip chips processing.
引文
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[2]李雅双,连路宁,刘杰,等.芜菁多糖提取工艺及清除自由基活性的研究[J].食品与发酵工业,2014,40(5):235-240.
[3]杨永东.藏药蔓菁多糖的制备、组分分析及抗急性低压缺氧损伤作用的研究[D].成都:成都中医药大学,2013.
[4]陈湘宏,刘燕,翁裕馨,等.高原植物芜菁挥发油成分降血糖作用研究[J].中国实验方剂学杂志,2014,20(15):131-133.
[5]刘晔峰,龚凌霄,刘连亮,等.西藏芜菁营养成分测定及提高缺氧耐受性的动物实验研究[J].食品工业科技,2012,33(9):412-416.
[6]陈执.果蔬脆片工业化发展大品牌带动[N].中国食品报,2016-1-13(2).
[7]刘璇,赖必辉,毕金峰,等.不同干燥方式芒果脆片香气成分分析[J].食品科学,2013,34(22):179-184.
[8]Jiang H,Zhang M,Mujumdar A S,et al.Analysis of temperature distribution and SEM images of microwave freeze drying banana chips[J].Food&Bioprocess Technology,2013,6(5):1144-1152.
[9]Huang L L,Zhang M,Wang L P,et al.Influence of combination drying methods on composition,texture,aroma and microstructure of apple slices[J].LWT-Food Science and Technology,2012,47(1):183-188.
[10]Elickova E,Winlelhausen E,Kuzmanova S.Physical and sensory properties of ready to eat apple chips produced by osmoconvective drying[J].Journal of Food Science and Technology,2014,51(12):3691-3701.
[11]Oh S,Ramachandraiah K,Hong G P.Effects of pulsed infrared radiation followed by hot-press drying on the properties of mashed sweet potato chips[J].LWT-Food Science and Technology,2017,82:66-71.
[12]李慧勤,彭见林,赵国华.不同干燥方式的豆渣香气成分的顶空固相微萃取-气相色谱-质谱分析[J].食品科学,2012,33(22):167-172.
[13]孙莲,代文洁,李敏.芜菁子挥发油GC-MS指纹图谱的建立[J].化学研究与应用,2016,28(1):30-35.
[14]马国财,李雅雯,王丽君,等.不同种质资源芜菁花朵香气成分的研究[J].中国酿造,2017,36(11):161-164.
[15]曹源,李建伟,李述刚,等.不同干燥工艺对枣粉挥发性香气成分的影响[J].保鲜与加工,2015,15(2):44-49.
[16]李其晔,鲁周民,化志秀,等.成熟度和干燥方法对红枣汁香气成分的影响[J].食品科学,2012,33(24):234-238.
[17]周林.藏药蔓菁抗疲劳、抗氧化活性筛选及质量分析初步研究[D].成都:成都中医药大学,2012.
[18]李宝玉,杨君,尹凯丹,等.应用SPME-GC-MS分析变温压差膨化干燥香蕉脆片香气成分[J].食品科学,2014,35(14):184-188.
[19]沈静,杜若曦,魏婷,等.干制方式对鲜食枣脆片香气品质的影响[J].食品科学,2017,38(18):131-137.
[20]潘璨,鞠兴荣,袁建,等.顶空固相微萃取-气质联用检测大蒜挥发性成分条件的优化[J].食品科技,2016,23(4):47-52.
[21]蔡倩,陈琨,王桃梅,等.保留指数辅助GC-MS对宁夏芜菁挥发性成分分析[J].食品研究与开发,2016,37(19):145-149.
[22]柘植新,大谷肇,渡边忠(著),等.聚合物的裂解气相色谱-质谱图集[M].北京:化学工业出版社,2016:0-389.
[23]潘年龙,王孝荣,吴凯,等.黄花菜热泵干燥前后香气成分分析[J].食品科学,2013,34(18):258-262.
[24]李鲜,陈昆松,张明方,等.十字花科植物中硫代葡萄糖苷的研究进展[J].园艺学报,2006(3):675-679.
[25]Pechácek R,Velí2ek J,HrabcováH.Decomposition products of allyl isothiocyante in aqueous solutions[J].Journal o Agricultural and Food Chemistry,1997,45(12):4584-4588.
[26]Zhao D,Tang J,Ding X.Analysis of volatile components during potherb mustard(Brassica juncea,Coss.)pickle fermentation using SPME-GC-MS[J].LWT-Food Science and Technology,2007,40(3):439-447.
[27]吴春燕,何启伟,宋廷宇,等.大白菜风味物质的气相色谱-质谱分析[J].食品科学,2009,30(4):145-148.
[28]Shimoda M,Nakada Y,Nakashima M,et al.Quantitative comparison of volatile flavor compoundsin deep-roasted and light-roasted sesame seed oil[J].Food Chemistry,1997(45):3193-3196.
[29]汪东风.食品化学[M].北京:化学工业出版社,2007:245-275.
[30]Kim Y,Lee K G,Kim M K.Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference[J].Journal of Food Science and Technology,2016,53(10):3735-3743.DOI:10.1007/s13197-016-2349-y.
[31]吕世懂,孟庆雄,徐咏全,等.普洱茶香气分析方法及香气活性物质研究进展[J].食品科学,2014,35(11):292-298.
[32]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996.
[33]邓静,李萍萍.大头菜腌制过程中挥发性香味物质变化分析[J].食品科学,2013,34(24):225-229.
[34]库阿得·P,伏屋一郎,李春,等.烷基砜化合物的制造方法,CN 102459161 A[P].2012-05-16.
[35]张逸君,郑福平,张玉玉,等.MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分[J].食品科学,2014,35(22):130-134.