食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 328 - 335

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039926

分析与检测

草果果实和种仁干燥前后游离氨基酸含量及挥发油香气成分分析

  • 吴莲张 ,
  • 张映萍 ,
  • 廖方平 ,
  • 周继兰 ,
  • 黄梅 ,
  • 杨毅 ,
  • 穆明兴 ,
  • 和雨秋 ,
  • 和俊才
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  • (怒江绿色香料产业研究院, 云南 泸水, 673299)
第一作者:学士,高级农艺师(和俊才高级农艺师为通信作者,E-mail:396051178@qq.com)

收稿日期: 2024-05-19

  修回日期: 2024-07-24

  网络出版日期: 2025-06-11

基金资助

云南省重大科技专项计划(202202AE090035);云南省郝朝运专家工作站:科技人才与平台计划(202205AF150050);云南省李积华专家工作站:科技人才与平台计划(院士专家工作站)(202305AF150176)

收起

Analysis of free amino acid content and volatile oil aroma components of Amomum tsaoko fruits and seeds before and after drying

  • WU Lianzhang ,
  • ZHANG Yingping ,
  • LIAO Fangping ,
  • ZHOU Jilan ,
  • HUANG Mei ,
  • YANG Yi ,
  • MU Mingxing ,
  • HE Yuqiu ,
  • HE Juncai
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  • (Nujiang Green Spice Industry Research Institute, Lushui 673299, China)

Received date: 2024-05-19

  Revised date: 2024-07-24

  Online published: 2025-06-11

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摘要

为探究分析草果果实和种仁干燥前后理化品质及挥发油香气成分的差异,该研究以新鲜草果果实和种仁为原料,采用无烟绿色干燥技术干燥草果,分析检测干燥前后草果果实和种仁的水分、色差、挥发油含量、游离氨基酸含量等指标,并采用GC-MS法分析鉴定挥发油香气成分。结果表明,干燥后草果水分含量明显降低,相同质量下草果干果中挥发油含量较高,草果全果和种仁的L*值均显著增加,全果的a*值、b*值也显著增加,4种草果样品中均检出了16种游离氨基酸,游离氨基酸组分基本相似,总氨基酸含量为2.09～6.05 g/100 g,呈味氨基酸含量存在明显差异。4种草果样品中共检出27种香气成分,包括5种萜烯类、9种醇类、9种醛类、4种酯类,主要以醇类和醛类为主,干果全果挥发油中检出的香气成分较多,鲜果全果和鲜果种仁中相对含量高的香气成分为橙花醛,干果全果和干果种仁中相对含量最高的香气成分是1,8-桉叶素。由此说明,干燥前后草果果实和种仁的水分、色差、挥发油含量存在一定的差异性,其游离氨基酸含量和挥发油香气成分既有共性又有一定的差异性。该研究结果可为新鲜草果果实和种仁、干燥草果果实和种仁的开发利用提供理论参考。

关键词： 草果; 干燥; 游离氨基酸; 挥发油; 香气成分

本文引用格式

吴莲张 , 张映萍 , 廖方平 , 周继兰 , 黄梅 , 杨毅 , 穆明兴 , 和雨秋 , 和俊才 . 草果果实和种仁干燥前后游离氨基酸含量及挥发油香气成分分析[J]. 食品与发酵工业, 2025 , 51(10) : 328 -335 . DOI: 10.13995/j.cnki.11-1802/ts.039926

Abstract

This study aimed to explore and analyze the differences in physical and chemical quality and volatile oil aroma components of Amomum tsaoko fruit and kernel before and after drying.In this study, fresh Amomum tsaoko fruits and kernels were used as raw materials and smokeless green drying technology was used to dry Amomum tsaoko.The moisture, color difference, volatile oil content, and free amino acid content of Amomum tsaoko fruits and kernels before and after drying were analyzed and detected, and the GC-MS method was used to analyze and identify the aroma components of volatile oil.Results showed that the moisture content of Amomum tsaoko was significantly reduced after drying.The volatile oil content of Amomum tsaoko was higher under the same condition.The L* values of the whole fruit and kernel of Amomum tsaoko were significantly increased, and the a* and b* values of the whole fruit were also significantly increased.Sixteen free amino acids were detected in all four Amomum tsaoko samples, and the free amino acid components were similar.The total amino acid content was 2.09-6.05 g/100 g, and the flavor amino acid content was significantly different.A total of 27 aroma components were detected in four kinds of Amomum tsaoko samples, including 5 terpenes, 9 alcohols, 9 aldehydes, and 4 esters, mainly alcohols and aldehydes.There were more aroma components detected in the volatile oil of dried fruit.The highest relative content of aroma components in fresh fruit and fresh fruit kernel was nerol, and the highest relative content of aroma components in dried fruit and dried fruit kernel was 1,8-cineole.These results demonstrated that there were some differences in moisture, color, and volatile oil content of Amomum tsaoko fruits and kernels before and after drying.The free amino acid content and volatile oil aroma components had both commonalities and certain differences.The results of this study can provide a theoretical reference for the development and utilization of fresh and dried Amomum tsaoko fruits and kernels.

Key words： Amomum tsaoko; drying; free amino acids; volatile oil; aroma components

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