Issue 10
May. 2023
Turn off MathJax
Article Contents
JOURNAL OF MECHANICAL ENGINEERING  > 2023  >  44(10): 27-35.
CUI Chun, LIANG jiaxin, YUAN Meng, et al. Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice[J]. Science and Technology of Food Industry, 2023, 44(10): 27−35. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070033
Citation: CUI Chun, LIANG jiaxin, YUAN Meng, et al. Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice[J]. Science and Technology of Food Industry, 2023, 44(10): 27−35. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070033
shu

Effects of Different Drying Methods on Volatile/Semi-volatile Components and Surface Structure of Sweet Potato Solid Spice

doi: 10.13386/j.issn1002-0306.2022070033
  • 1.

    Technical Center of China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450016, China

  • 2.

    College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, China

  • Received Date: 05 Jul 2022
  • Issue Publish Date: 15 May 2023
    Abstract
  • To compare the effects of different drying methods on the solid spice of sweet potato, the fresh sweet potato was taken as the research object, and infrared drying, freeze drying, microwave vacuum drying and vacuum drying were carried out after baking. The volatile/semi volatile components of the solid spice of sweet potato were analyzed and detected by gas chromatography mass spectrometry (GC-MS), principal component analysis was used to explore the impact of different drying methods on volatile/semi volatile components, and scanning electron microscopy was used to explore the impact of different drying methods by its surface structure. The results showed that the content of volatile/semi-volatile substances in dried sweet potato solid flavor from high to low was vacuum drying, microwave vacuum drying, infrared drying and freeze drying, and the highest content was 128.87 μg/g, the main flavor substances include octyl p-methoxycinnamate, palmitoleic acid, geranyl linalool, 5-hydroxymethylfurfural, (9Z)-octadec-9,17-dialdehyde. Compared with the other three drying methods, the surface structure of vacuum dried solid spice had more water evaporation channels and holes, and the structural density was moderate, which had a positive impact on the adsorption capacity and volatile flavor of solid spice. In conclusion, vacuum drying was applicable to the drying and preparation of sweet potato solid spice, which laid a theoretical foundation for the development and application of sweet potato solid spice.

     

    • FullText(HTML)
  • loading
    • References(30)
  • [1]
    李臣, 王永徐, 邱天越, 等. 不同品种甘薯香味组分差异性分析[J]. 中国粮油学报,2019,34(2):45−52. [LI Chen, WANG Yongxu, QIU Tianyue, et al. Difference analysis of aroma components of different sweet potato varieties[J]. Chinese Journal of Grain and Oil,2019,34(2):45−52.
    [2]
    杨金初, 郝辉, 马宇平, 等. 甘薯浸膏的开发及其香气成分分析[J]. 中国烟草学报,2016,22(5):10−18. [YANG Jinchu, HAO Hui, MA Yuping, et al. Development of sweet potato extract and analysis of its aroma components[J]. Chinese Journal of Tobacco,2016,22(5):10−18.
    [3]
    郑美玲, 杨金初, 朱远洋, 等. 烤甘薯浸膏提取工艺优化及香味成分分析[J]. 化学试剂,2020,42(12):1480−1485. [ZHENG Meiling, YANG Jinchu, ZHU Yuanyang, et al. Optimization of extraction process and analysis of aroma components of roasted sweet potato extract[J]. Chemical Reagent,2020,42(12):1480−1485.
    [4]
    WANG Y, KAYS S J. Effect of cooking method on the aroma constituents of sweet potatoes [Ipomoea batatas (I.) Lam.][J]. Journal of Food Quality,2001,24(1):67−78. doi: 10.1111/j.1745-4557.2001.tb00591.x
    [5]
    陈芝飞, 杨金初, 芦昶彤, 等. 一种甘薯水提取液、其制备方法以及在卷烟中的应用: 中国, 201410021786.5[P]. 2014-04-30[2015-06-17].

    CHEN Zhifei, YANG Jinchu, LU Changtong, et al. A sweet potato water extract, its preparation method and its application in cigarettes: China, 201410021786.5 [P]. 2014-04-30[2015-06-17].
    [6]
    陈芝飞, 杨金初, 芦昶彤, 等. 一种甘薯乙醇提取液、其制备方法以及在卷烟中的应用: 中国, 201410021795.4[P]. 2014-04-30[2015-06-17].

    CHEN Zhifei, YANG Jinchu, LU Changtong, et al. A sweet potato ethanol extract, its preparation method and its application in cigarettes: China, 201410021795.4 [P]. 2014-04-30 [2015-06-17].
    [7]
    陈芝飞, 杨金初, 芦昶彤, 等. 一种甘薯香精、其制备方法以及在卷烟中的应用: 中国, 201410141940.2[P]. 2014-07-23[2015-06-17].

    CHEN Zhifei, YANG Jinchu, LU Changtong, et al. A sweet potato flavor, its preparation method and its application in cigarette: China, 201410141940.2[P]. 2014-07-23[2015-06-17].
    [8]
    张晓宇, 朱青林, 何庆, 等. 甘-谷二肽与葡萄糖的Maillard 反应及在卷烟中的应用[J]. 香料香精化妆品,2015(2):16−22. [ZHANG Xiaoyu, ZHU Qinglin, HE Qing, et al. Maillard reaction of glycan glutathione with glucose and its application in cigarettes[J]. Perfume Flavor Cosmetics,2015(2):16−22.
    [9]
    黄世杰, 张文洁, 宋凌勇, 等. 罗汉果浸膏的提取及其热裂解产物分析研究[J]. 化学试剂,2021,43(1):115−120. [HUANG Shijie, ZHANG Wenjie, SONG Lingyong, et al. Study on the extraction of Siraitia grosvenorii extract and analysis of its pyrolysis products[J]. Chemical Reagent,2021,43(1):115−120.
    [10]
    王宣静, 张天兵, 苏海洋, 等. 枫槭叶酶解液美拉德反应及其挥发性成分分析[J]. 食品工业科技,2021,42(3):222−229. [WANG Xuanjing, ZHANG Tianbing, SU Haiyang, et al. Maillard reaction and volatile components analysis of maple leaf enzymolysis solution[J]. Science and Technology of Food Industry,2021,42(3):222−229.
    [11]
    徐茂. 速冻烤甘薯工艺及品质研究[D]. 重庆: 西南大学, 2021

    XU Mao. Study on technology and quality of quick frozen roasted sweet potato[D]. Chongqing: Southwest University, 2021.
    [12]
    PARK M H, KIM C J, LEE J Y, et al. Development and validation of a gas chromatography method for the determination of β-caryophyllene in clove extract and its application[J]. Scientific Reports,2021,11(1):13853. doi: 10.1038/s41598-021-93306-5
    [13]
    李鹏宇, 张宁, 陈海涛, 等. SDE-GC-MS结合GC-O分析番茄牛腩的挥发性风味成分[J]. 食品工业科技,2017,38(2):89−97. [LI Pengyu, ZHANG Ning, CHEN Haitao, et al. Analysis of volatile flavor components of tomato sirloin by SDE-GC-MS combined with GC-O[J]. Science and Technology of Food Industry,2017,38(2):89−97.
    [14]
    VATANKHAH L S, MORTAZAVI S A, YEGANEHAZD S. Study on the release and sensory perception of encapsulated D-limonene flavor in crystal rock candy using the time-intensity analysis and HS-GC/MS spectrometry[J]. Food Science & Nutrition,2020,8(2):933−941.
    [15]
    李程勋, 李爱萍, 徐晓俞, 等. 低温冷藏对大马士革玫瑰花水香气成分的影响[J]. 福建农业学报,2020,35(2):178−186. [LI Chengxun, LI Aiping, XU Xiaoyu, et al. Effect of low temperature refrigeration on water aroma components of damascus rose[J]. Fujian Agricultural Journal,2020,35(2):178−186.
    [16]
    陈佳瑜, 袁海波, 沈帅, 等. 基于智能感官多源信息融合技术的滇红工夫茶汤综合感官品质评价[J]. 食品科学,2022,43(16):294−301. [CHEN Jiayu, YUAN Haibo, SHEN Shuai, et al. Comprehensive sensory quality evaluation of Dianhong Gongfu tea soup based on intelligent sensory multi-source information fusion technology[J]. Food Science,2022,43(16):294−301.
    [17]
    WANG Y, KAYS S. Contribution of volatile compounds to the characteristic aroma of baked jewel' sweet potatoes[J]. Journal of the American Society for Horticultural Science,2000,125(5):638−643. doi: 10.21273/JASHS.125.5.638
    [18]
    田晴, 孙立永, 杨胜广, 等. 不同品种甘薯烘烤后感官、质构及香气成分的差异[J]. 食品工业科技,2021,42(5):85−92. [TIAN Qing, SUN Liyong, YANG Shengguang, et al. Differences in sensory, texture and aroma components of different varieties of sweet potatoes after baking[J]. Science and Technology of Food Industry,2021,42(5):85−92.
    [19]
    罗章, 马美湖, 孙术国, 等. 不同加热处理对牦牛肉风味组成和质构特性的影响[J]. 食品科学,2012,33(15):148−154. [LUO Zhang, MA Meihu, SUN Shuguo, et al. Effects of different heating treatments on flavor composition and texture characteristics of yak meat[J]. Food Science,2012,33(15):148−154.
    [20]
    周琦, 赵峰, 张慧会, 等. 香水莲花茶抗氧化性比较及挥发性物质研究[J]. 云南农业大学学报(自然科学),2021,36(4):666−675. [ZHOU Qi, ZHAO Feng, ZHANG Huihui, et al. Comparison of antioxidant activity and study on volatile substances of perfume lotus tea[J]. Journal of Yunnan Agricultural University (Natural Science),2021,36(4):666−675.
    [21]
    刘真, 朱丽霞. 5-羟甲基糠醛、糠醛、乙酰呋喃、呋喃酮、5-甲基糠醛的高效液相检测方法[J]. 食品研究与开发,2019,40(18):166−170. [LIU Zhen, ZHU Lixia. Determination of 5-hydroxymethylfurfural, furfural, acetylfuran, furanone and 5-methylfurfural by HPLC[J]. Food Research and Development,2019,40(18):166−170.
    [22]
    张启东, 刘俊辉, 柴国璧, 等. 主流烟气粒相物水溶性组分中烤甜香成分分析[J]. 烟草科技,2014(6):54−59. [ZHANG Qidong, LIU Junhui, CHAI Guobi, et al. Analysis of roasted sweet aroma components in water-soluble components of mainstream smoke particles[J]. Tobacco Science and Technology,2014(6):54−59.
    [23]
    刘嘉飞, 熊含鸿, 许和强. 白酒中麦芽酚、乙基麦芽酚的测定[J]. 酿酒,2015,42(2):110−111. [LIU Jiafei, XIONG Hanhong, XU Heqiang. Determination of maltol and ethyl maltol in Baijiu[J]. Wine Making,2015,42(2):110−111. doi: 10.3969/j.issn.1002-8110.2015.02.029
    [24]
    王政文, 张万尧, 崔建航. 真空干燥技术研究进展与展望[J]. 化工机械,2021,48(3):321−325. [WANG Zhengwen, ZHANG Wanyao, CUI Jianhang. Research progress and prospect of vacuum drying technology[J]. Chemical Machinery,2021,48(3):321−325.
    [25]
    吴彦, 俞金伟, 黄东业, 等. 膜分离技术精制罗汉果香味成分及应用[J]. 烟草科技,2019,52(7):51−60. [WU Yan, YU Jinwei, HUANG Dongye, et al. Purification of aroma components of Siraitia grosvenorii by membrane separation technology and its application[J]. Tobacco Science and Technology,2019,52(7):51−60.
    [26]
    丁媛媛, 毕金峰, 木泰华, 等. 不同干燥方式对甘薯产品品质的影响[J]. 食品科学,2011,32(16):108−112. [DING Yuanyuan, BI Jinfeng, MU Taihua, et al. The influence of different drying methods on the quality of sweet potato products[J]. Food Science,2011,32(16):108−112.
    [27]
    李盼盼, 胡钦锴, 张敏. 微波真空干燥技术研究进展[J]. 食品安全导刊,2022(20):175−177. [LI Panpan, HU Qinkai, ZHANG Min. Research progress of microwave vacuum drying technology[J]. Food Safety Guide,2022(20):175−177.
    [28]
    罗鸣, 张桂容, 罗钰婕, 等. 不同干燥方式对青梅品质的影响[J]. 食品与发酵工业,2018,44(10):152−159. [LUO Ming, ZHANG Guirong, LUO Yujie, et al. Effects of different drying methods on the quality of green plum[J]. Food and Fermentation Industry,2018,44(10):152−159.
    [29]
    韩旭, 董京磊, 宫俊杰, 等. 果蔬干燥技术的研究进展[J]. 中国食物与营养,2020,26(9):37−40. [HAN Xu, DONG Jinglei, GONG Junjie, et al. Research progress of fruit and vegetable drying technology[J]. China Food and Nutrition,2020,26(9):37−40.
    [30]
    YANG Ruilin, LI Qin, HU Qingping. Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods[J]. Scientific Reports,2020,10(1):121. doi: 10.1038/s41598-019-56901-1
    • Relative Articles
    • Supplements(0)
    • Cited By
  • 加载中

Catalog

    Figures(4)  / Tables(3)

    Get Citation
    PDF
    XML

    Article Metrics

    Article views(26) PDF downloads(0) Cited by()
    Proportional views
    Related

    Copyright © 2009《 石油钻探技术 》 All Rights Reserved.

    Address：North-Star Times Tower, No.8 Beichendong Road, Chaoyang District, Beijing, China China Pos：100101

    Tel：010-84988317，84988356，84988357 Fax：021-64253812 Email：syzt@vip.163.com

    Beijing public network security equipment 11010502036328　Beijing ICP backup 17033152

    Supported by: Beijing Renhe Information Technology Co., Ltd.  

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return