不同干燥方式对新鲜藤椒品质和风味影响

朱翔; 李萍; 赵伦; 尤霜; 赵麟; 张逸飞; 张家余; 文成刚

doi:10.13995/j.cnki.11-1802/ts.041257

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食品与发酵工业 ›› 2025, Vol. 51 ›› Issue (5) : 336-342. DOI: 10.13995/j.cnki.11-1802/ts.041257

分析与检测

不同干燥方式对新鲜藤椒品质和风味影响

朱翔^1,2*, 李萍¹, 赵伦¹, 尤霜¹, 赵麟^1,2, 张逸飞², 张家余², 文成刚¹

作者信息 +

Effect of different drying methods on the quality and flavour of Zanthoxylum armatum DC

ZHU Xiang^1,2*, LI Ping¹, ZHAO Lun¹, YOU Shuang¹, ZHAO Lin^1,2, ZHANG Yifei², ZHANG Jiayu², WEN Chenggang¹

Author information +

文章历史 +

摘要

研究自然阴干、自然晒干、热风干燥(hot air drying,HD)和真空冷冻干燥(vacuum freeze drying,VFD)对藤椒品质和风味物质的影响。结果表明,VFD处理后藤椒在色泽、山椒素含量等品质上均优于其他3种干燥方式;HD处理后的水分含量结果稍高于另外3种处理方式;在所有干燥方式的藤椒中,HD处理后的风味物质种类最多,有38种,而VFD处理后的藤椒的风味物质含量最高,为2 235.407 mg/mL;并且根据风味物质建立偏最小二乘判别分析模型,计算变量投影重要性值,筛选出藤椒受不同干燥方式影响显著的22种关键风味差异物质,分别是松油醇、桧酮、4-萜烯醇、α-松油醇等烯醇酮类物质。根据研究结果综合考量VFD在干燥过程中对鲜藤椒的色泽、水分含量和风味物质保留方面都有较好的结果。该研究结果可为鲜藤椒干燥技术的选择和应用提供数据支持。

Abstract

The impact of natural shade drying, natural sun drying, hot air drying (HD), and vacuum freeze drying (VFD) on the quality and flavour of Zanthoxylum armatum DC was investigated.The findings revealed that the quality of vine pepper subjected to VFD was superior to that of the other three drying methods in terms of colour, lustre, sanction content, and other characteristics.The moisture content of peppers treated with HD was marginally higher than that of the other three treatments.Among all the drying methods of Z. armatum DC, HD-treated peppers exhibited the greatest diversity of flavouring substances, with a total of 38, while VFD-treated peppers demonstrated the highest concentration.The content of flavouring substances was found to be 2 235.407 mg/mL. A partial least squares discriminant analysis model was established based on the flavour substances, and the variable importance in projection value was calculated to identify 22 key flavour differentiating substances of Z. armatum DC that were significantly affected by different drying methods.These were the enol ketones such as pinacol, hinokitone, 4-terpene alcohol, and α-pinacol.The findings of the study indicated that the comprehensive utilization of VFD in the drying process yields superior outcomes in terms of colour, moisture content, and the retention of flavour substances in fresh Z. armatum DC.The results of this study offer a valuable data-driven foundation for the selection and application of fresh Z. armatum DC drying technology.

导出引用

朱翔, 李萍, 赵伦, 尤霜, 赵麟, 张逸飞, 张家余, 文成刚. 不同干燥方式对新鲜藤椒品质和风味影响[J]. 食品与发酵工业, 2025, 51(5): 336-342 https://doi.org/10.13995/j.cnki.11-1802/ts.041257

ZHU Xiang, LI Ping, ZHAO Lun, YOU Shuang, ZHAO Lin, ZHANG Yifei, ZHANG Jiayu, WEN Chenggang. Effect of different drying methods on the quality and flavour of Zanthoxylum armatum DC[J]. Food and Fermentation Industries, 2025, 51(5): 336-342 https://doi.org/10.13995/j.cnki.11-1802/ts.041257

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