食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 161 - 168

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029276

研究报告

生鲜香蕉和真空冷冻干燥香蕉粉的品质与挥发性组分的研究

  • 陈铭中 ,
  • 钟旭美 ,
  • 孔令开 ,
  • 陈勇 ,
  • 叶颖娴
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  • 1(阳江职业技术学院 食品与环境工程系,广东 阳江,529566)
    2(阳江市功能性食品研发与质量评价重点实验室,广东 阳江,529566)
博士,副教授(钟旭美副教授为通信作者,E-mail:30281137@qq.com)

收稿日期: 2021-09-03

  修回日期: 2021-10-27

  网络出版日期: 2022-11-18

基金资助

2020年“攀登计划”广东大学生科技创新培育专项资金项目(pdjh2020b1310);2019年广东省普通高校特色创新类项目(2019GKTSCX122);2020年广东省科技专项资金项目(SDZX2020028);2019年阳江职业技术学院校级科技重点项目(2019kjzd02)

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Study on the quality and volatile components of fresh bananas and vacuum freeze-dried bananas powder

  • 陈铭中 ,
  • 钟旭美 ,
  • 孔令开 ,
  • 陈勇 ,
  • 叶颖娴
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  • 1(Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529566, China)
    2(Yangjiang Key Laboratory of Functional Food R&D and Quality Analysis, Yangjiang Polytechnic, Yangjiang 529566, China)

Received date: 2021-09-03

  Revised date: 2021-10-27

  Online published: 2022-11-18

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摘要

以生鲜香蕉、真空冷冻干燥24 h和33 h香蕉粉为试验对象,研究3种样品的品质和挥发性组分差异。通过分析3种香蕉样品的水分含量、总酚和DPPH抗氧化能力的品质指标,使用顶空固相微萃取气质联用技术测定3种样品的挥发性组分并鉴定其组分。应用正交偏最小二乘法判别分析、火山图和韦恩图分析样品挥发性组分,寻找差异组分。3种香蕉样品的含水率分别为80.32%、4.15%和2.67%,真空冷冻干燥后24 h和33 h的香蕉粉总酚含量分别占生鲜香蕉的75.07%和12.04%,DPPH自由基清除率分别占生鲜香蕉的61.78%和6.65%。3种样品共鉴定出64个挥发性组分,真空冷冻干燥后24 h和33 h的香蕉粉总挥发性组分分别占生鲜香蕉的88.53%和80.97%,生鲜香蕉的香气组分以酯类、醛类和酮类为主,而冷冻干燥后的香蕉粉以酯类和酮类为主,醛类占比很低。3种香蕉样品的挥发性组分均有差异,其中生鲜香蕉与2种真空冷冻干燥香蕉粉的差异较大,2种真空冷冻干燥香蕉粉的差异小。真空冷冻干燥时间对香蕉粉品质和挥发性组分的损失影响较大,从而影响了香蕉粉的香气组分。综合考虑香蕉粉的耐贮性、品质和香气,0.5 cm厚度的香蕉片真空冷冻干燥时间为24 h更合适,结果可为研制香蕉粉代餐食品提供参考。

关键词： 香蕉品质; 真空冷冻干燥; 顶空固相微萃取气质联用; 挥发性组分; 香气; 正交偏最小二乘法判别分析; 火山图; 韦恩图

本文引用格式

陈铭中 , 钟旭美 , 孔令开 , 陈勇 , 叶颖娴 . 生鲜香蕉和真空冷冻干燥香蕉粉的品质与挥发性组分的研究[J]. 食品与发酵工业, 2022 , 48(20) : 161 -168 . DOI: 10.13995/j.cnki.11-1802/ts.029276

Abstract

The quality and volatile components of three kinds of samples, which were fresh bananas, vacuum freeze-dried 24 h and 33 h banana powder, were studied. The water content, total phenols and antioxidant capacity of DPPH were analyzed. The volatile components were determined by HS-SPME-GC-MS and identified. Moreover, orthogonal partial least squares discriminant analysis, volcano plots and Venn diagram were used to analyze the volatile components. Results showed that the water content of three kinds of banana samples was 80.32%, 4.15% and 2.67% respectively. The total phenolic content of banana powder at 24 h and 33 h after vacuum freeze-drying accounted for 75.07% and 12.04% of fresh bananas. The DPPH radical scavenging rate was 61.78% and 6.65% for fresh bananas. Furthermore, a total of 64 volatile components were identified in the three kinds of samples. The total volatile components of banana powder after vacuum freeze-drying for 24 h and 33 h accounted for 88.53% and 80.97% of fresh bananas. The aroma components of fresh bananas were mainly esters, aldehydes and ketones, while those of banana powder after freeze-drying were mainly esters and ketones, and the proportion of aldehydes was very low. The volatile components between a fresh banana and the two vacuum freeze-dried banana powder were larger, and the difference between the two vacuum freeze-dried banana powder was smaller. The vacuum freeze-drying time had a great influence on the quality and volatile components of banana powder, which affected the aroma components of banana powder. Considering the storage resistance, quality and aroma of banana powder, 24 h treatment was the best for the vacuum freeze-drying of 0.5 cm banana slices. This study provided a reference for the development of banana powder meal replacement food.

Key words： banana quality; vacuum freeze drying; HS-SPME-GC-MS; volatile components; aroma; orthogonal partial least squares discriminant analysis; volcano plot; venn diagram

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