真空微波干燥及联合热风香蕉片的香气成分分析.docxVIP

真空微波干燥及联合热风香蕉片的香气成分分析 Volatile Components Analysis of Banana Chips Treated by Microwave Vacuum Drying and Combined Air Drying ZHANG Yan WU Jijun LIN Xian FU Manqin (Sericulture Farm Produce Processing Research Institute， Guangdong Academy of Agricultural Sciences ， Guangzhou ， Guangdong ***** ) Abstract The study was carried out to analyze the impact on aromatic compounds of dehydrated chips with microwave vacuum drying ( MWVD ) and combined microwave vacuum and air drying treatments ( MWAD )， with a aim of the attributes of the characteristic aroma on quality of banana products. The evaluation was done by analyzing with head space solid phase microextractiongas chromatography with a mass detector ( HS-SPME-GC-MS ). Results were used to compare with organic volatiles obtained during microwave vacuum drying and combined with air drying treatment. The research found out different drying methods presented different chromatographic aroma components. Primary component analysis extracted two principal components* which show contribution ( 85% ) to the total variance of the data set ， and it can be clearly seen on score scatter plot. Moreover， In terms of esters fraction， as the important role on volatile compounds of bananas， the sample from MWVD and MWAD chips had the characteristic aroma profiles as fresh banana puree such as isoamyl acetate， isobutyl butyrate， butyl butyrate， while MWVD chips led different volatile aroma retention， which is different from MWAD， volatiles retention with carbonyl fraction of alkenes and ketones during MWAD treatment. Keywords banana ； GS/MS ； solid phase microextraction ； principal component analysis ； qualitative change 在一些国家和地区，香蕉可作为粮食的替代品，联合国粮农组织 认定它为仅次于水稻、小麦、玉米之后的第四大粮食。香蕉在我国水 果总产第四位，次于柑桔、苹果、梨，在鲜果市场占有重要地位。广 东省2010年香（大）蕉371.27万t，占全国总产的51%。 由于香蕉是一种典型的呼吸跃变型果实，不耐贮藏，加工过程褐 变严重，且香蕉的pH 5.0左右，杀菌与保藏困难，加工难度大。水果 干燥加工是延长水果贮藏技术之一，如葡萄、苹果片、香蕉片干燥。 近年来，香蕉片因具绿色天然、营养丰富，兼具口感酥脆、食用方便、 易于贮藏等优点受到关注，另外分段联合干燥技术有助于脱水果蔬干 燥产品品质提升。微波-热风联合干燥，相对于单一的热风干燥，热 风-微波联合干燥能缩