为探索一体化冻干(integrated freeze-drying, IFD)、传统冻干(conventional freeze-drying, CFD)和热风干燥(air drying, AD)3种干燥方法对榴莲中主要呈味成分的影响,采用高效液相色谱法跟踪测定3种干燥过程中榴莲样品的游离氨基酸和可溶性糖含量,并进行主成分分析(principal component analysis, PCA)和聚类分析。结果表明,新鲜榴莲在IFD和CFD中经过冻结后其游离氨基酸总含量显著下降(P＜0.05),而在3种干燥过程中游离氨基酸总含量均呈先升后降的趋势;对于榴莲干燥样品,游离氨基酸总含量IFD最高(P＜0.05),CFD与新鲜样品无显著差异(P＞0.05),AD最低(P＜0.05)。榴莲中游离氨基酸主要为甜味氨基酸和鲜味氨基酸,干燥样品中鲜味氨基酸含量IFD、CFD均显著高于新鲜样品(P＜0.05),AD最低;IFD和CFD干燥样品的甜味氨基酸含量均与新鲜样品无显著差异(P＞0.05),而AD干燥样品显著低于新鲜样品。榴莲中可溶性糖主要为蔗糖、葡萄糖、果糖和麦芽糖,在3种干燥过程中榴莲可溶性糖总含量均呈下降趋势,新鲜榴莲经过3种干燥后可溶性糖总量由高到低分别是IFD、CFD、AD、新鲜样品,差异显著(P＜0.05)。利用PCA提取出5种主成分,分别解释总变异量的41.181%、20.588%、14.561%、9.057%和5.992%。通过PCA综合分析和聚类分析得出,3种不同干燥方法对榴莲样品游离氨基酸和可溶性糖风味产生一定差异,综合得分IFD样品相对较高,CFD样品次之,AD样品相对较低。
This study investigated the effects of the three kinds of drying methods including integrated freeze-drying (IFD), conventional freeze-drying (CFD) and air drying (AD) on the main flavor components in durians. The contents of free amino acids and soluble sugars in durians during the three drying processes were measured by the method of high-performance liquid chromatography and were analyzed by principal component analysis and cluster analysis. The results showed that the total content of free amino acids in fresh durian was significantly reduced after the freezing process in IFD and CFD (P＜0.05). And it subsequently appeared a increasing and then decreasing trend during the three drying processes. For the dried durian samples in the three drying methods, the total content of free amino acids was as follows: IFD >CFD> AD (P<0.05). The free amino acids in durian were mainly sweet amino acids and umami amino acids. Umami amino acids content in IFD-dried samples and CFD-dried samples were all significantly higher than that in fresh samples, and the AD-dried samples were tested with the lowest umami amino acids content(P<0.05). No significant difference was observed among the sweet amino acids content of IFD-dried samples, CFD-dried samples and fresh samples(P>0.05), however, in AD-dried samples was significantly low (P<0.05). Moreover, the soluble sugars in durian were mainly sucrose, glucose, fructose and maltose. The total contents of soluble sugars in durian during the three drying processes all presented with a decreasing trend. For the dried samples, the total contents of soluble sugars were listed with a decreasing sequence as IFD, CFD and AD, which were all significantly higher than that in fresh samples (P<0.05). Five principal components were extracted by principal component analysis (PCA), which explained 41.181%, 20.588%, 14.561%, 9.057% and 5.992% of the total variation respectively. PCA comprehensive analysis and cluster analysis revealed that the three different drying methods caused a certain difference in the free amino acid and soluble sugar flavor of durian samples. The comprehensive scores of IFD samples were relatively high, followed by those of CFD samples and AD samples.
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