5种不同干燥处理方式对玫瑰花品质的影响比较研究

A comparative study on the effects of 5 kinds of different drying treatments on Rosa rugosa quality

中文关键词:  玫瑰  干燥方法  电子鼻  气相色谱-离子迁移谱法  风味品质

英文关键词:Rosa rugosa  drying method  electronic nose  gas chromatography-ion mobility spectroscopy  flavor quality

中文摘要:

      目的 探索不同干燥方法对食用玫瑰花加工品质的影响。方法 采用微波、热风、烘箱、真空冷冻及自然干燥5种方式对鲜玫瑰花进行干燥, 利用感官评价、理化分析、色差仪、电子鼻和气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)等分析不同干燥方法对玫瑰花色香味品质的影响。结果 不同干燥方法下, 玫瑰花水分含量最低的是真空冷冻干燥, 含量为8.66 g/100 g, 最高的是自然干燥, 含量为12.82 g/100 g; 感官评分为53~87, 其中真空冷冻干燥得分最高; 色差分析表明, 不同干燥方法下玫瑰花ΔE均在8.68~9.82之间, 其中微波干燥最高; 电子鼻分析结果表明, 鲜花和干燥花香气存在明显差异, 真空冷冻干燥玫瑰花香气变化较小; GC-IMS中得到的玫瑰花挥发性物质共94种, 酯20种、醇18种、酮15种、醛14种、吡嗪7种、酚醚4种、酸3种、噻唑3种、呋喃3种、烷2种、酰胺1种和其他4种, 含量较多的为酯类和醇类, 其中热风干燥酯类相对含量最多, 为24.394%, 微波干燥醇类相对含量最多, 为22.690%。结论 真空冷冻干燥对玫瑰花色泽、风味和滋味等品质影响最小, 热风干燥对玫瑰花色泽、风味和滋味等品质影响最大, 为玫瑰花加工提供了一定的理论指导。

英文摘要:

      Objective To explore the effects of different drying methods on the processing quality of Rosa rugosa. Methods Five kinds of methods were used to dry fresh Rosa rugosa: Microwave, hot air, oven, vacuum freezing and natural drying, and the effects of different drying methods on the color, flavor and quality of Rosa rugosa flowers were analyzed by sensory evaluation, physical and chemical analysis, colorimeter, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). Results The lowest moisture content of Rosa rugosa flowers under different drying methods was vacuum freeze-drying with 8.66 g/100 g, and the highest was natural drying with 12.82 g/100 g. The sensory scores were 53?87, of which vacuum freeze-drying scored the highest. The chromatic aberration analysis showed that the ΔE of Rosa rugosa was between 8.68?9.82 under different drying methods, among which microwave drying was the highest. The results of electronic nose analysis showed that there were obvious differences in the aroma of flowers and dried flowers, and the aroma of vacuum freeze-drying Rosa rugosa changed little. A total of 94 Rosa rugosa flowers volatile substances were obtained in GC-IMS, including 20 kinds of esters, 18 kinds of alcohols, 15 kinds of ketones, 14 kinds of aldehydes, 7 kinds of pyrazine, 4 kinds of phenols, 3 kinds of acids, 3 kinds of thiazoles, 3 kinds of furans, 2 kinds of alkanes, 1 kinds of amide and 4 kinds of others, with more esters and alcohols. Among them, the esters and alcohols with more content, the relative content of hot air dried esters was the largest, 24.394%, and the relative content of alcohol in microwave drying was the highest, which was 22.690%. Conclusion Vacuum freeze drying has the least effect on the color, flavor and taste of Rosa rugosa flowers, while hot air drying has the greatest effect on the color, flavor and taste of Rosa rugosa flowers, which provides some theoretical guidance for Rosa rugosa processing.