干燥温度对紫苏挥发性物质组成的影响-中国管理科学.PDFVIP

134 2016, Vol.37, No.10 食品科学 ※成分分析 干燥温度对紫苏挥发性物质组成的影响 1,2 2 2 2, * 卢江长美 ，张  超 ，马  越 ，赵晓燕 （1.河北工程大学农学院，河北 邯郸 056001 ；2.北京市农林科学院蔬菜研究中心，果蔬农产品保鲜与加工北京市重点实验 室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097 ） 摘  要：采用气相色谱-质谱和电子鼻相结合的方法，评价干燥温度对紫苏中挥发性物质组成和风味的影响。电子 鼻分析显示：55 ℃干燥获得产品的风味与新鲜紫苏冻干后的风味非常相似，与其他温度干燥获得产品风味有一定 区别。气相色谱-质谱分析显示：新鲜紫苏冻干后总共检出25 种挥发性物质，其中紫苏酮含量最高为173 μg/g ，根 据生理代谢途径特征可以判定该紫苏为PK （perillaketone ）型。干燥温度对紫苏中挥发性物质组成有不同影响，其 中55 ℃干燥样品保留的挥发性物质种类最多，典型的挥发性物质如紫苏酮、芳樟醇、香芹酮等均有检出，较好保 留了紫苏的风味。因此，55 ℃是紫苏较适宜的干燥温度。 关键词：紫苏；挥发性物质；电子鼻；气相色谱-质谱法；紫苏酮 Effect of Drying Temperature on Volatile Compounds of Perilla 1,2 2 2 2, * LU Jiangchangmei , ZHANG Chao , MA Yue , ZHAO Xiaoyan (1. College of Agriculture, Hebei University of Engineering, Handan 056011, China; 2. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Key Laboratory of Urban Agriculture (North), Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China) Abstract: The effect of drying temperature on volatile compounds and flavor of juvenile leaves and stems of Perilla was evaluated by gas chromatography-mass spectrometry (GC-MS) and electronic nose analysis. The electronic nose analysis showed that the flavor of Perilla dried at 55 ℃ was similar to that of the frozen dried Perilla but was slightly different from that dried at other temperatures tested. The GC-MS analysis showed tha