食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 342 - 350

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040461

研究报告

干燥方式对糯米香叶干燥动力学及挥发性成分的影响

  • 薛晶晶 ,
  • 李山 ,
  • 许志杰 ,
  • 李岩冰 ,
  • 许航 ,
  • 吴薇 ,
  • 孙正光 ,
  • 白冰 ,
  • 杨靖
展开
  • 1(郑州轻工业大学 烟草科学与工程学院, 河南 郑州, 450001)
    2(甘肃烟草工业有限责任公司技术研发中心, 甘肃 兰州, 730050)
    3(贝尔香精香料(上海)有限公司, 上海, 201600)
    4(郑州轻大烟草产业技术研究院有限公司, 河南 郑州, 450001)
    5(江西中烟工业有限责任公司技术中心, 江西 南昌, 330096)
第一作者:硕士研究生(杨靖教授为通信作者,E-mail:13623810925@126.com)

收稿日期: 2024-07-11

  修回日期: 2024-08-15

  网络出版日期: 2025-06-19

基金资助

国家自然科学基金青年基金资助项目(81903507);香味前体物液相色谱-质谱数据库构建及应用研究(110202201053(SJ-03))

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Effect of drying methods on drying kinetics and volatile components of Strobilanthes tonkinensis leaves

  • XUE Jingjing ,
  • LI Shan ,
  • XU Zhijie ,
  • LI Yanbing ,
  • XU Hang ,
  • WU Wei ,
  • SUN Zhengguang ,
  • BAI Bing ,
  • YANG Jing
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  • 1(College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Technology R&D Center, Gansu Tobacco Industry Co. Ltd. , Lanzhou 730050, China)
    3(Bell Flavors & Fragrances (Shanghai) Co. Ltd. , Shanghai 201600, China)
    4(Zhengzhou Qingda Tobacco Industry Technology Research Institute Co. Ltd. , Zhengzhou 450001, China)
    5(Technology Center, China Tobacco Jiangxi Industrial Co. Ltd. , Nanchang 330096, China)

Received date: 2024-07-11

  Revised date: 2024-08-15

  Online published: 2025-06-19

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摘要

以糯米香叶为研究对象,探究热风干燥(hot air drying,HAD)40 ℃、热风干燥50 ℃(HAD 50 ℃)、热风干燥60 ℃(HAD 60 ℃)、微波真空(microwave vacuum drying,MVD)、真空冷冻(vacuum freeze drying,VFD)、自然晾干对糯米香叶干燥动力学及挥发性成分的影响。通过薄层干燥模型模拟糯米香叶6种干燥方式的干燥过程,利用电子鼻(E-nose)及顶空固相微萃取-气相色谱-质谱联用技术,分析不同干燥方式对挥发性成分的影响,并结合感官评价,确定糯米香叶适宜的干燥方式。结果表明,MVD干燥速率最高,自然晾干最低。Page模型为模拟糯米香叶干燥特性的最佳数学模型。不同干燥方式的挥发性成分的种类及含量差异显著,与电子鼻结果基本一致,6种干燥方式共检出9类61种挥发性成分,其中HAD 40 ℃、HAD 50 ℃、HAD 60 ℃、MVD、VFD、自然晾干分别检出42种、27种、28种、25种、38种、49种,HAD 50 ℃、HAD 60 ℃、MVD的挥发性成分损失显著,VFD和自然晾干能保留大部分醇类和酮类成分,HAD 40 ℃含氮化合物含量最高。感官评价表明:HAD 40 ℃的感官总评分最高,其茶汤呈现明亮的黄绿色,香气纯正,糯米特征香气更为明显,口感较醇厚,余味较强。偏最小二乘法共筛选出20种差异挥发性成分,能够有效区分糯米香叶的不同干燥方式。研究结果可为糯米香叶的精细化干燥加工提供理论依据。

关键词： 糯米香叶; 干燥方式; 动力学; 顶空固相微萃取-气相色谱-质谱; 挥发性成分

本文引用格式

薛晶晶 , 李山 , 许志杰 , 李岩冰 , 许航 , 吴薇 , 孙正光 , 白冰 , 杨靖 . 干燥方式对糯米香叶干燥动力学及挥发性成分的影响[J]. 食品与发酵工业, 2025 , 51(11) : 342 -350 . DOI: 10.13995/j.cnki.11-1802/ts.040461

Abstract

The study investigated the impact of different drying methods, including hot air drying at 40 ℃ (HAD 40 ℃), hot air drying at 50 ℃ (HAD 50 ℃), hot air drying at 60 ℃ (HAD 60 ℃), microwave vacuum drying (MVD), vacuum freeze drying (VFD), and natural air drying, on the drying kinetics and volatile compositions of Strobilanthes tonkinensis Leaves.The drying processes of the six drying methods were simulated using a thin-layer drying model.The impact of these different drying methods on the volatile components was assessed through the utilization of an electronic nose (E-nose) in conjunction with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Additionally, organoleptic evaluations were conducted to determine the most suitable drying method for S. tonkinensis leaves.The results showed that the drying rate was highest for MVD and lowest for natural drying, with the Page model demonstrating the best fit for simulating the drying kinetics of S. tonkinensis leaves.Significant variations were observed in the types and concentrations of volatile components among different drying methods, aligning closely with the outcomes obtained from the electronic nose analysis.A total of 61 volatile components across 9 types were identified in the six drying methods, with 42, 27, 28, 25, 38, and 49 components detected in HAD 40 ℃, HAD 50 ℃, HAD 60 ℃, MVD, VFD, and natural drying, respectively.Significant losses of volatile components were observed in HAD 50 ℃, HAD 60 ℃, and MVD.HAD 50 ℃, MVD, VFD, and natural drying methods exhibited better preservation of alcohols and ketones.HAD 40 ℃ had the highest nitrogen compound content.In sensory evaluation, HAD 40 ℃ received the highest total sensory score, displaying a bright yellow-green color in the tea broth, a pure aroma with a distinct glutinous rice note, a mellow taste, and a lingering aftertaste.PLS-DA identified 20 distinct volatile components, enabling effective differentiation among the various drying methods applied to S. tonkinensis leaves.The study offers a theoretical foundation for the optimized drying and processing of S. tonkinensis leaves.

Key words： Strobilanthes tonkinensis leaves; drying method; kinetics; HS-SPME-GC-MS; volatile components

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