食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 344 - 355

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044836

研究报告

不同干燥方式对甜瓜片的理化品质和香气成分的影响

  • 赵艺杰 ,
  • 白羽嘉 ,
  • 冯作山 ,
  • 段继华 ,
  • 王细伟 ,
  • 祖丽米热·米吉提
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆果品采后科学与技术重点实验室,新疆 乌鲁木齐,830052)
    3(新疆维吾尔自治区农业科学院农产品加工研究所,新疆 乌鲁木齐,830091)
    4(新疆丝凯食品研发中心(有限公司),新疆 昌吉,831100)
第一作者:硕士研究生(白羽嘉副教授和冯作山教授为共同通信作者,E-mail:saintbyj@126.com;fengzuoshan@126.com)

收稿日期: 2025-10-16

  修回日期: 2025-12-20

  网络出版日期: 2026-08-20

基金资助

自治区天山英才-新疆特色果蔬绿色、低碳加工技术体系创新团队(2023TSYCTD0005)

收起

Effects of different drying methods on the physicochemical quality and aroma compounds of melon slices

  • ZHAO Yijie ,
  • BAI Yujia ,
  • FENG Zuoshan ,
  • DUAN Jihua ,
  • WANG Xiwei ,
  • Zulimire·MIJITI
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  • 1(School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology for Fruit Products, Urumqi 830052, China)
    3(Institute of Food Science and Technology, Xinjiang Academy of Agricultural Sciences,Urumqi 830091, China)
    4(Xinjiang Sikai Food R&D Center Co.Ltd.,Changji 831100,China)

Received date: 2025-10-16

  Revised date: 2025-12-20

  Online published: 2026-08-20

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摘要

为探究热风干燥(hot air drying,HAD)、真空冷冻干燥(vacuum freeze drying,VFD)和微波联合热风干燥(microwave-assisted hot air drying,MD-HD)3种干燥方式对甜瓜片的干燥效果,评估了不同干燥方式对甜瓜片干燥特性、理化指标及香气成分的影响。结果表明:HAD、VFD和MD-HD的干燥时间分别为12、17、5.4 h;VFD的L*值显著高于HAD与MD-HD(P<0.05),HAD的a*值与b*值显著高于VFD与MD-HD(P<0.05);VFD的维生素C、可溶性糖、黄酮和总酚含量高于HAD和MD-HD。在香气成分方面,采用气相色谱-离子迁移质谱(gas chromatography-ion mobility spectrometry, GC-IMS)结合电子鼻分析挥发性物质差异。GC-IMS共鉴定出57种挥发性物质,包括酯类、醛类、醇类、酮类、酸类等。利用正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)和气味活度值(odor activity values, OAV)分析确定2-甲基丁醛(M)、3-戊烯-2-酮、丁酸乙酯、2-甲基丙醛和异丁酸乙酯(D)是不同方式干燥后的差异性特征风味物质。HAD与MD-HD相较于VFD酯类(如乙酸乙酯、甲酸丁酯)、醇类(如2-戊醇、2,3-丁二醇)的相对含量更高,协同构建了花香-果香复合香香型。同时VFD醛类(如3-甲基丁醛、2-甲基丙醛)、酮类(如甲基异丁基酮)的相对含量更高,使得整体风味更加和谐。综合分析得出MD-HD更适用于甜瓜干生产,为提升果干工业化效率与品质提供了参考。

关键词： 干燥方式; 甜瓜片; 香气成分; 气相色谱-离子迁移谱(GC-IMS)

本文引用格式

赵艺杰 , 白羽嘉 , 冯作山 , 段继华 , 王细伟 , 祖丽米热·米吉提 . 不同干燥方式对甜瓜片的理化品质和香气成分的影响[J]. 食品与发酵工业, 2026 , 52(15) : 344 -355 . DOI: 10.13995/j.cnki.11-1802/ts.044836

Abstract

To investigate the drying effects of three methods—hot air drying (HAD), vacuum freeze drying (VFD), and microwave-assisted hot air drying (MD-HD)—on melon slices, this study evaluated their impacts on the drying characteristics, physicochemical properties, and aroma components of the slices.Results indicated:drying times for HAD, VFD, and MD-HD were 12, 17, 5.4 h, respectively;VFD exhibited significantly higher L* values than HAD and MD-HD (P<0.05), while HAD showed significantly higher a* and b* values than VFD and MD-HD (P<0.05);VFD exhibited higher vitamin C, total sugar, flavonoid, and total phenolic content compared to HAD and MD-HD.For aroma components, gas chromatography-ion mobility spectrometry (GC-IMS) combined with electronic nose analysis was employed to identify volatile compound differences.GC-IMS identified a total of 57 volatile compounds, including esters, aldehydes, alcohols, ketones, acids, and others.Orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity values (OAV) analysis were employed to identify 2-methylbutanal (M), 3-penten-2-one, ethyl butyrate, 2-methylpropanal, and ethyl isobutyrate (D) as distinctive flavor compounds after different drying methods.HAD and MD-HD exhibited higher relative contents of esters (e.g., ethyl acetate, butyl formate) and alcohols (e.g., 2-pentanol, 2,3-butanediol) compared to VFD, synergistically constructing a floral-fruity compound aroma profile.Concurrently, the higher relative content of VFD aldehydes (e.g., 3-methylbutanal, 2-methylpropanal) and ketones (e.g., methyl isobutyl ketone) contributes to a more harmonious overall flavor profile.Comprehensive analysis indicates that MD-HD is more suitable for dried melon production, providing a reference for enhancing the industrial efficiency and quality of dried fruit processing.

Key words： drying methods; melon slices; aromatic components; gas chromatography-ion mobility spectrometry (GC-IMS)

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