不同干燥方式对蚕蛹挥发性风味成分的影响
发布时间：2018-12-27 16:57
【摘要】：为研究不同干燥方式对蚕蛹挥发性风味化合物的影响,采用固相微萃取和气相色谱-质谱联用技术,分别对缫丝蚕蛹鲜样,经过热风、真空微波、热风联合真空微波、真空冷冻干燥蚕蛹中挥发性成分进行分析与比较,探讨不同干燥方式对蚕蛹干制品挥发性成分的影响。结果表明,缫丝蚕蛹及蚕蛹干样中共检测出118种风味化合物。干燥方式对蚕蛹中的醇类、醛类、烃类及芳香类等挥发性风味成分影响较明显,其中热风干燥和真空微波干燥蚕蛹主要挥发性成分为烃类,真空冷冻干燥主要挥发性成分为芳香类物质,热风联合真空微波干燥蚕蛹挥发性物质醛类、酮类含量均高于其他干燥方式,可促使蚕蛹风味物质的有效形成。
[Abstract]:In order to study the effect of different drying methods on volatile flavor compounds of silkworm pupae, solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate the fresh silkworm pupae samples through hot air, vacuum microwave and hot air combined vacuum microwave. The volatile components in silkworm pupae dried by vacuum freeze drying were analyzed and compared, and the effects of different drying methods on the volatile components of dried silkworm pupae products were discussed. The results showed that 118 flavor compounds were detected in silkworm pupae and dried silkworm pupae. The effects of drying methods on volatile flavor components such as alcohols, aldehydes, hydrocarbons and aromatics in silkworm pupae were obvious. The main volatile components of silkworm pupae dried by hot air drying and vacuum microwave drying were hydrocarbons. The main volatile components in vacuum freeze-drying were aromatics. The contents of aldehydes and ketones of the volatile substances in silkworm pupae dried by hot air and vacuum microwave were higher than those of other drying methods, which could promote the effective formation of flavor substances in silkworm pupae.
【作者单位】： 江苏省农业科学院农产品加工研究所;
【基金】：江苏省科技支撑计划(编号:BE2014332)
【分类号】：O657.63;TS149
，
本文编号：2393341
[Abstract]:In order to study the effect of different drying methods on volatile flavor compounds of silkworm pupae, solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate the fresh silkworm pupae samples through hot air, vacuum microwave and hot air combined vacuum microwave. The volatile components in silkworm pupae dried by vacuum freeze drying were analyzed and compared, and the effects of different drying methods on the volatile components of dried silkworm pupae products were discussed. The results showed that 118 flavor compounds were detected in silkworm pupae and dried silkworm pupae. The effects of drying methods on volatile flavor components such as alcohols, aldehydes, hydrocarbons and aromatics in silkworm pupae were obvious. The main volatile components of silkworm pupae dried by hot air drying and vacuum microwave drying were hydrocarbons. The main volatile components in vacuum freeze-drying were aromatics. The contents of aldehydes and ketones of the volatile substances in silkworm pupae dried by hot air and vacuum microwave were higher than those of other drying methods, which could promote the effective formation of flavor substances in silkworm pupae.
【作者单位】： 江苏省农业科学院农产品加工研究所;
【基金】：江苏省科技支撑计划(编号:BE2014332)
【分类号】：O657.63;TS149
，
本文编号：2393341
本文链接：https://www.wllwen.com/kejilunwen/huaxue/2393341.html
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