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| 基于GC-MS分析不同干燥方式对草果香气的影响 |
| Analysis of volatile aroma compounds of dried Amomum tsao-ko obtained by different drying methods by GC-MS |
| 投稿时间：2024-07-30 修订日期：2025-04-02 |
| DOI： |
| 中文关键词: 草果 干燥方式 理化特征 挥发性香气成分 |
| 英文关键词:Amomum tsao-ko drying methods physicochemical indexes volatile aroma compounds |
| 基金项目:云南省重大科技专项计划“怒江草果产业科技创新与应用研究”(202202AE090035)；云南省郝朝运专家工作站:科技人才与平台计划(202205AF150050);云南省李积华专家工作站:科技人才与平台计划(202305AF150176)。 |
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| 中文摘要: |
| 为了探究不同干燥方式对草果理化特征及其挥发性香气成分的影响,以怒江州境内草果鲜果为原料,采用怒江州常用的6种干燥方式对其进行干燥加工,对草果干果的色泽、水分及挥发油含量等理化指标进行检测,并使用GC-MS技术对其挥发性香气成分进行分析。结果显示,不同干燥方式干燥所得草果色差值、水分含量、挥发油含量具有明显差异,空气能热泵干燥及高效电能干燥所得草果L*值、a*值、b*值较高,提示其草果色泽明亮棕红、品质高。水分含量为10.16 ~11.76%,挥发油含量为(1.04±0.07)~ (1.29±0.07) ml/100g,其中自然晒干干燥、空气能热泵干燥、高效电能干燥挥发油含量相对较高。不同干燥方式干燥所得草果的挥发性香气物质组成既有共性也有差异性,共有物质有19中,绝大部分共有物质的相对含量差异显著。主要挥发性香气成分(相对含量≥3%)物质有13种,共有成分有桉叶油醇、反式-橙花叔醇、对正丙基苯甲醛、(Z)-柠檬醛4种,其相对含量差异显著。草果挥发性香气成分中醛类和醇类相对含量为82.75 ~95.69%,生物质热风干燥所得草果醛类相对含量最高,其他干燥方式醇类最高。因此,不同的干燥方式对草果色泽、水分及挥发性香气成分影响较大,草果香气风味差异显著。该研究结果可为草果干燥技术及风味草果的选择提供理论支持。 |
| 英文摘要: |
| In order to explore the effects of different drying methods on the physical and chemical characteristics and volatile aroma components of Amomum tsao-ko, the fresh fruit of Amomum tsao-ko in Nujiang Prefecture was used as the raw material, and six drying methods commonly used in Nujiang Prefecture were used to dry it. The physical and chemical indexes such as color, moisture and volatile oil content of Amomum tsao-ko were detected, and the volatile aroma components were analyzed by GC-MS technology. The results showed that the color difference, moisture content and volatile oil content of Amomum tsao-ko dried by different drying methods were significantly different. The L* value, a* value and b* value of Amomum tsao-ko dried by air energy heat pump drying and high efficiency electric energy drying were higher, suggesting that the color of Amomum tsao-ko was bright brown red and the quality was high. The moisture content was 10.16~11.76%, and the volatile oil content was (1.04±0.07) ~ (1.29±0.07) ml/100g. The volatile oil content of natural sun drying, air energy heat pump drying and high efficiency electric energy drying was relatively high. The composition of volatile aroma substances in Amomum tsao-ko dried by different drying methods has both similarities and differences. There are 19 common substances, and the relative content of most common substances is significantly different. There were 13 kinds of main volatile aroma components (relative content ≥3%), and the common components were eucalyptol, trans-nerolidol, p-propylbenzaldehyde and (Z) -citral, and their relative contents were significantly different. The relative content of aldehydes and alcohols in the volatile aroma components of Amomum tsao-ko was 82.75~95.69%. The relative content of aldehydes in Amomum tsao-ko obtained by biomass hot air drying was the highest, and the alcohols in other drying methods were the highest. Therefore, different drying methods have great influence on the color, moisture and volatile aroma components of Amomum tsao-ko, and the aroma flavor of Amomum tsao-ko is significantly different. The research results can provide theoretical support for the drying technology of Amomum tsao-ko and the selection of flavor Amomum tsao-ko. |
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