| 不同干燥方法对无核白鸡心葡萄干色泽及次生代谢物质变化的影响 |
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| 引用本文： | 谢辉,张雯,王敏,韩守安,钟海霞,曹雨欣,潘明启,陆胜祖.不同干燥方法对无核白鸡心葡萄干色泽及次生代谢物质变化的影响[J].新疆农业科学,2018,55(12):2166-2174. |
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| 作者姓名： | 谢辉 张雯 王敏 韩守安 钟海霞 曹雨欣 潘明启 陆胜祖 |
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| 作者单位： | 1.新疆农业科学院园艺作物研究所,乌鲁木齐 830091;2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052 |
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| 基金项目： | 国家自然科学基金项目(31460429);河南省果树瓜类生物学重点实验室(HNS201603-2);新疆优秀青年科技人才培养项目(QN2016YX0146);现代农业产业技术体系专项资金(CARS-29-ZP-08) |
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| 摘 要： | 【目的】研究不同干燥工艺对葡萄干颜色及次生代谢物质的影响,为传统干燥工艺的改进提供理论依据。【方法】运用晒干和晾干两种制干方式,测定含水量、色差值、水分活度、总酚含量、总黄酮,分析颜色、酚类、酮类及香气物质。【结果】晒干方式干燥速率显著晾干方式,晾干方式葡萄果实内水分活度变化晒干方式,有利于形成绿色葡萄干;晒干、晾干方式葡萄干中总黄酮、多酚类物质含量先下降后上升的趋势,晾干葡萄干总黄酮、多酚类物质高于晒干葡萄干。制干过程中香气种类含量均呈现先上升后下降的趋势。【结论】采用晾干方式制干,干燥速率、水分活度变化均低于晒干方式,能较好的保存葡萄果实内的香气成分、总黄酮和多酚物质。
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| 关 键 词： | 无核白鸡心葡萄 干燥方法 色泽 次生代谢物质 变化规律 |
| 收稿时间： | 2018-10-08 |
Effect of Drying Process on the Color and the Changes of Secondary Metabolites in Centennial Seedless Raisin |
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| XIE Hui,ZHANG Wen,WANG Min,HAN Shou-an,ZHONG Hai-xia,CAO Yu-xin,PAN Ming-qi,LU Sheng-zu.Effect of Drying Process on the Color and the Changes of Secondary Metabolites in Centennial Seedless Raisin[J].Xinjiang Agricultural Sciences,2018,55(12):2166-2174. |
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| Authors: | XIE Hui ZHANG Wen WANG Min HAN Shou-an ZHONG Hai-xia CAO Yu-xin PAN Ming-qi LU Sheng-zu |
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| Institution: | 1.Research Institute of Horticultural Crops,Xinjiang Academy of Agricultural Sciences, Urumqi 830091,China;2. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China |
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| Abstract: | 【Objective】 This project aims to study the effects of different drying methods on color and secondary metabolites of raisin in order to provide a theoretical basis for improving traditional technology of drying processes.【Method】With the white seedless grape as the research material, the samples were collected regularly during the drying process: air drying and sun drying to determine the moisture activity, the color, phenols, ketones and aroma substances for analyzing their differences and variation trends.【Result】The drying rate of sun drying was significantly higher than that of air drying. The change of moisture activity in grape fruit was lower than that in dry grape fruit. The water activity in the grape fruit by air drying was slower than that in the grape fruit by sun drying, which was conducive to the formation of green raisins. The contents of total flavonoids and polyphenols in dried raisins decreased first and then increased after sun drying and air drying. The total flavonoids and polyphenols in air dried raisins were higher than those in sun dried raisins. During the drying process, the types and contents of aromas showed a trend of increasing first and then decreasing. The kinds of free and bonded aroma in dried raisins were higher than those in drying treatments. 【Conclusion】The drying rate and the change of water activity in air dried grapes are lower than those in sun dried ones. The change of green color is the initial stage of drying, and the 4-6 d of drying is a key period for making differences. In addition, the aroma components, total flavonoids and polyphenols in the grape fruit can be well preserved. |
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| Keywords: | centennial seedless drying methods color secondary metabolite variation law |
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