不同干燥方式对草果理化特征及香气的影响-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

不同干燥方式对草果理化特征及香气的影响

Effects of different drying methods on physicochemical characteristics and aroma of Amomum tsaoko

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20240730002
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	黄梅, 张映萍, 廖方平, 和俊才, 和雨秋, 杨毅, 高鹏慧, 吴莲张*,
作者单位	怒江绿色香料产业研究院
摘要	目的探究不同干燥方式对草果理化特征及其挥发性香气成分的影响。方法以怒江州境内草果鲜果为原料, 采用怒江州常用的6种干燥方式对其进行干燥加工, 对草果干果的色泽及挥发油含量等理化指标进行检测, 并使用气相色谱-质谱法(gas chromatography mass spectrometry, GC-MS)对其挥发性香气成分进行分析。结果不同干燥方式干燥所得草果色差值、挥发油含量具有明显差异, 空气能热泵干燥及高效电能干燥所得草果L、a、b*较高, 提示其草果色泽明亮棕红、品质高。挥发油含量为(1.04±0.07)~(1.29±0.07) mL/100 g, 其中自然晒干干燥、空气能热泵干燥、高效电能干燥挥发油含量相对较高。不同干燥方式干燥所得草果的挥发性香气物质组成既有共性也有差异性, 共有物质有19种, 绝大部分共有物质的相对含量差异显著。主要挥发性香气成分(相对含量大于等于3%)物质有13种, 共有成分有桉叶油醇、反式-橙花叔醇、对正丙基苯甲醛、(Z)-柠檬醛4种, 其相对含量具有较大差异性。草果挥发性香气成分中醛类和醇类相对含量为82.75%~95.69%, 生物质热风干燥所得草果醛类相对含量最高, 其他干燥方式醇类最高。结论不同的干燥方式对草果理化特征及香气的影响较大, 草果色泽存在差异, 草果香气风味差异显著。
Abstract	Objective To explore the effects of different drying methods on the physicochemical characteristics and volatile aroma components of Amomum tsaoko. Methods The fresh fruit of Amomum tsaoko in Nujiang Prefecture was used as the raw material, and 6 kinds of drying methods commonly used in Nujiang Prefecture were used to dry it. The physical and chemical indexes such as color and volatile oil content of Amomum tsaoko were detected, and the volatile aroma components were analyzed by gas chromatography-mass spectrometry (GC-MS). Results The color difference and volatile oil content of Amomum tsaoko dried by different drying methods were significantly different. The L, a and b* of Amomum tsaoko dried by air energy heat pump drying and high efficiency electric energy drying were higher, suggesting that the color of Amomum tsaoko was bright brown red and the quality was high. The volatile oil content was (1.04±0.07)–(1.29±0.07) mL/100 g. The volatile oil content of natural sun drying, air energy heat pump drying and high efficiency electric energy drying was relatively high. The composition of volatile aroma substances in Amomum tsaoko dried by different drying methods had both similarities and differences. There were 19 kinds of common substances, and the relative content of most common substances was significantly different. There were 13 kinds of main volatile aroma components (relative content≥3%), and the common components were eucalyptol, trans-nerolidol, P-propylbenzaldehyde and (Z) -citral, and their relative contents had great difference. The relative content of aldehydes and alcohols in the volatile aroma components of Amomum tsaoko was 82.75%–95.69%. The relative content of aldehydes in Amomum tsaoko obtained by biomass hot air drying was the highest, and the alcohols in other drying methods were the highest. Conclusion Therefore, different drying methods have great influence on the physical and chemical characteristics and aroma of Amomum tsaoko. The color of Amomum tsaoko is different, and the aroma and flavor of Amomum tsaoko are significantly different.
关键词	草果;干燥方式;理化特征;挥发性香气成分
KeyWord	Amomum tsaoko; drying methods; physicochemical characteristics; volatile aroma components
基金项目
页码	309-317

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黄梅, 张映萍, 廖方平, 和俊才, 和雨秋, 杨毅, 高鹏慧, 吴莲张*. 不同干燥方式对草果理化特征及香气的影响 [J]. 食品安全质量检测学报. 2025; 16; (9). 309 - 317.

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