周明;卢剑青;陈金印;沈勇根;朱凤妮;王强;

• 1:江西农业大学食品科学与工程学院·江西省天然产物与功能食品重点实验室
• 2:江西农业大学农学院·江西省果蔬保鲜与无损检测重点实验室

摘要(Abstract)：

【目的】以‘修水化红’甜橙皮外观特征、总黄酮与橙皮苷含量、抗氧化能力、挥发性风味成分为指标,考察‘修水化红’皮适宜的干燥方法。【方法】用紫外分光光度计法测定‘修水化红’皮总黄酮含量及抗氧化能力,高效液相色谱法(HPLC)测定‘修水化红’皮橙皮苷含量,顶空气相色谱质谱联用仪(HS-GC-MS)测定‘修水化红’皮挥发性风味物质,综合评价热风干燥(HAD)、真空冷冻干燥(VFD)、真空干燥(VD)、微波干燥(MD)4种干燥方式对‘修水化红’皮品质的影响。【结果】VFD能够最大程度地保持‘修水化红’原始的色泽和形状,总黄酮、橙皮苷等成分含量最高,清除·OH自由基能力最强,而MD‘修水化红’皮清除DPPH、ABTS+自由基能力及还原力最强。4种干燥‘修水化红’皮共鉴定出35种挥发性风味成分,其中HAD‘修水化红’皮11种,VFD‘修水化红’皮9种,VD‘修水化红’皮12种,MD‘修水化红’皮29种。D-柠檬烯是‘修水化红’皮主要的挥发性风味物质,4种干燥方法的‘修水化红’皮D-柠檬烯相对含量依次为HAD(86.618%)>VFD(82.715%)>VD(79.022%)>MD(57.663%),且MD能够促进‘修水化红’皮风味物质的释放,特别是橙花醇、香叶醇、1-石竹烯等倍单萜类化合物。【结论】需求黄酮类物质含量高的高端产品考虑VFD,生产香料用产品考虑MD,一般工业化生产建议选择HAD。

关键词(KeyWords)： 甜橙;‘修水化红’;干燥方法;黄酮;抗氧化能力;挥发性风味成分

Abstract:

Keywords:

基金项目(Foundation): 江西省现代农业产业技术体系(柑橘)建设专项(JXARS-07);; 江西省教育厅一般项目(GJJ11404)

作者(Author): 周明;卢剑青;陈金印;沈勇根;朱凤妮;王强;

Email:

DOI: 10.13925/j.cnki.gsxb.20170310

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