| 罗 伟1，余以刚1，胡双芳1，邱 杨2.不同干燥方式加工的梅干菜风味物质研究[J].广东农业科学,2016,43(8):131-137 |
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不同干燥方式加工的梅干菜风味物质研究 |
| Study on flavor components of pickled mustard dried by different methods |
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| DOI：10.16768/j.issn.1004-874X.2016.08.022 |
| 中文关键词: 梅干菜 风味物质 气相色谱- 质谱 酯化反应 |
| 英文关键词: pickled mustard flavor component GC-MS esterification |
| 基金项目:广东省科技计划项目（2013B020311007） |
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| 摘要点击次数: 2155 |
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| 中文摘要: |
| 运用气- 质联用方法对不同干燥方式加工的梅干菜风味物质进行研究，鉴定微波干燥的梅干菜中6 个有机酸组分、16 个酯类组分、10 个醛类组分、5 个醇类组分、6 个酮类组分、4 个杂环类组分、6个烃类组分，冷冻干燥的梅干菜中3 个有机酸组分、15 个酯类组分、7 个醛类组分、4 个醇类组分、5 个酮类组分、2 个杂环类组分和10 个烃类组分。结果表明：微波和冷冻干燥梅干菜的酯类含量分别为45.28%和28.9%；微波干燥过程中梅干菜发生了酯化反应和氧化反应，产品褐变比较严重，产品色泽和复水性较差；冷冻干燥梅干菜较好保留了热敏性营养成分和风味物质，产品色泽和复水性好。 |
| 英文摘要: |
| Gas chromatography-mass spectrometry（ GC/MS） was used to analyze the flavor components of pickled mustard dried by different methods. 6 organic acids，16 esters，10 aldehydes，5 alcohols，6 ketones，4 heterocyclic and 6 hydrocarbon components were identified in microwave drying pickled mustard；3 organic acids，15 esters，7 aldehydes，4 alcohols，5 ketones，2 heterocyclic and 10 hydrocarbon components were identified in freeze drying pickled mustard. The results showed that，the percentages of esters among all the identified components were 45.28% and 28.9% in microwave drying and freeze drying pickled mustard，respectively. During the microwave drying process，oxidation and esterification of pickled mustard led to a severer brown stained effect，which damaged the color quality of final product. While，freeze drying process could protect heat-sensitive nutrients as well as flavor substances in pickled mustard. Compared to microwave drying process，better color quality and rehydration performance were achieved for final pickled mustard product by using freeze drying method. |
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