【摘要】：為研究不同干燥方式對蠶蛹揮發(fā)性風味化合物的影響,采用固相微萃取和氣相色譜-質譜聯(lián)用技術,分別對繅絲蠶蛹鮮樣,經過熱風、真空微波、熱風聯(lián)合真空微波、真空冷凍干燥蠶蛹中揮發(fā)性成分進行分析與比較,探討不同干燥方式對蠶蛹干制品揮發(fā)性成分的影響。結果表明,繅絲蠶蛹及蠶蛹干樣中共檢測出118種風味化合物。干燥方式對蠶蛹中的醇類、醛類、烴類及芳香類等揮發(fā)性風味成分影響較明顯,其中熱風干燥和真空微波干燥蠶蛹主要揮發(fā)性成分為烴類,真空冷凍干燥主要揮發(fā)性成分為芳香類物質,熱風聯(lián)合真空微波干燥蠶蛹揮發(fā)性物質醛類、酮類含量均高于其他干燥方式,可促使蠶蛹風味物質的有效形成。
[Abstract]:In order to study the effect of different drying methods on volatile flavor compounds of silkworm pupae, solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate the fresh silkworm pupae samples through hot air, vacuum microwave and hot air combined vacuum microwave. The volatile components in silkworm pupae dried by vacuum freeze drying were analyzed and compared, and the effects of different drying methods on the volatile components of dried silkworm pupae products were discussed. The results showed that 118 flavor compounds were detected in silkworm pupae and dried silkworm pupae. The effects of drying methods on volatile flavor components such as alcohols, aldehydes, hydrocarbons and aromatics in silkworm pupae were obvious. The main volatile components of silkworm pupae dried by hot air drying and vacuum microwave drying were hydrocarbons. The main volatile components in vacuum freeze-drying were aromatics. The contents of aldehydes and ketones of the volatile substances in silkworm pupae dried by hot air and vacuum microwave were higher than those of other drying methods, which could promote the effective formation of flavor substances in silkworm pupae.
【作者單位】： 江蘇省農業(yè)科學院農產品加工研究所;
【基金】：江蘇省科技支撐計劃(編號:BE2014332)
【分類號】：O657.63;TS149
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本文編號：2393341