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当前位置: 首页 > 文章 > 干燥温度对紫苏挥发性物质组成的影响 食品科学 2016,37 (10) 134-138
Position: Home > Articles > Effect of Drying Temperature on Volatile Compounds of Perilla FOOD SCIENCE 2016,37 (10) 134-138

干燥温度对紫苏挥发性物质组成的影响

作  者：
卢江长美;张超;马越;赵晓燕
单  位：
河北工程大学农学院;北京市农林科学院蔬菜研究中心
关键词：
紫苏;挥发性物质;电子鼻;气相色谱-质谱法;紫苏酮
摘  要：
采用气相色谱-质谱和电子鼻相结合的方法,评价干燥温度对紫苏中挥发性物质组成和风味的影响。电子鼻分析显示:55℃干燥获得产品的风味与新鲜紫苏冻干后的风味非常相似,与其他温度干燥获得产品风味有一定区别。气相色谱-质谱分析显示:新鲜紫苏冻干后总共检出25种挥发性物质,其中紫苏酮含量最高为173μg/g,根据生理代谢途径特征可以判定该紫苏为PK(perillaketone)型。干燥温度对紫苏中挥发性物质组成有不同影响,其中55℃干燥样品保留的挥发性物质种类最多,典型的挥发性物质如紫苏酮、芳樟醇、香芹酮等均有检出,较好保留了紫苏的风味。因此,55℃是紫苏较适宜的干燥温度。
译  名：
Effect of Drying Temperature on Volatile Compounds of Perilla
作  者：
LU Jiangchangmei;ZHANG Chao;MA Yue;ZHAO Xiaoyan;College of Agriculture, Hebei University of Engineering;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Key Laboratory of Urban Agriculture(North), Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences;
关键词：
Perilla;;volatile composition;;electronic nose;;gas chromatography-mass spectrometry(GC-MS);;perillaketone
摘  要：
The effect of drying temperature on volatile compounds and flavor of juvenile leaves and stems of Perilla was evaluated by gas chromatography-mass spectrometry(GC-MS) and electronic nose analysis. The electronic nose analysis showed that the flavor of Perilla dried at 55 ℃ was similar to that of the frozen dried Perilla but was slightly different from that dried at other temperatures tested. The GC-MS analysis showed that a total of 25 volatile compounds were detected in the frozen dried Perilla with perillaketone(PK) being the most abundant component(173 μg/g). Consequently, the Perilla analyzed was perillaketone type based on the physiological characteristics of its metabolic pathways. The drying temperatures affected the composition of volatile compounds of Perilla. The Perilla dried at 55 ℃ retained the maximum volatile compounds, including the typical compounds perillaketone, linalool, and carvone, and its flavor was well maintained. Hence, the temperature of 55 ℃ was the proper temperature for drying Perilla.

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