不同干燥方法对无核白鸡心葡萄干色泽及次生代谢物质变化的影响

doi:10.6048/j.issn.1001-4330.2018.12.002

新疆农业科学 ›› 2018, Vol. 55 ›› Issue (12): 2166-2174.DOI: 10.6048/j.issn.1001-4330.2018.12.002

不同干燥方法对无核白鸡心葡萄干色泽及次生代谢物质变化的影响

谢辉¹,张雯¹,王敏¹,韩守安¹,钟海霞¹,曹雨欣²,潘明启¹,陆胜祖¹

1.新疆农业科学院园艺作物研究所,乌鲁木齐 830091;
2.新疆农业大学食品科学与药学学院,乌鲁木齐 830052

收稿日期:2018-10-08 发布日期:2019-04-18
通信作者: 陆胜祖(1962-),男,新疆哈密人,副研究员,研究方向为果品初加工,(E-mail)1256220860@qq.com
作者简介:谢辉(1984-),男,山西永济人,副研究员,研究方向为葡萄栽培与加工,(E-mail)xhxjnky@163.com
基金资助:
国家自然科学基金项目(31460429);河南省果树瓜类生物学重点实验室(HNS201603-2);新疆优秀青年科技人才培养项目(QN2016YX0146);现代农业产业技术体系专项资金(CARS-29-ZP-08)

Effect of Drying Process on the Color and the Changes of Secondary Metabolites in Centennial Seedless Raisin

XIE Hui¹, ZHANG Wen¹, WANG Min¹, HAN Shou-an¹, ZHONG Hai-xia¹, CAO Yu-xin², PAN Ming-qi¹, LU Sheng-zu¹

1.Research Institute of Horticultural Crops,Xinjiang Academy of Agricultural Sciences, Urumqi 830091,China;
2. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China

Received:2018-10-08 Published:2019-04-18
Correspondence author: Lu Sheng-zu (1962-), male, native place: Hami, Xinjiang, associate researcher, research field: Preliminary processing of fruit, (E-mail):1256220860@qq.com
Supported by:
The National Natural Science Foundation of China （31460429）; Henan Key Laboratory of Fruit and Cucurbit Biology（HNS201603-2）; Xinjiang Outstanding Youth Science and Technology Talent Training Project（QN2016YX0146）; Special Fund for Technical System R & D Program of China Modern Agricultural Industry（CARS-29-ZP-08）

摘要/Abstract

摘要： 【目的】研究不同干燥工艺对葡萄干颜色及次生代谢物质的影响,为传统干燥工艺的改进提供理论依据。【方法】运用晒干和晾干两种制干方式,测定含水量、色差值、水分活度、总酚含量、总黄酮,分析颜色、酚类、酮类及香气物质。【结果】晒干方式干燥速率显著晾干方式,晾干方式葡萄果实内水分活度变化晒干方式,有利于形成绿色葡萄干;晒干、晾干方式葡萄干中总黄酮、多酚类物质含量先下降后上升的趋势,晾干葡萄干总黄酮、多酚类物质高于晒干葡萄干。制干过程中香气种类含量均呈现先上升后下降的趋势。【结论】采用晾干方式制干,干燥速率、水分活度变化均低于晒干方式,能较好的保存葡萄果实内的香气成分、总黄酮和多酚物质。

关键词: 无核白鸡心葡萄; 干燥方法; 色泽; 次生代谢物质; 变化规律

Abstract: 【Objective】 This project aims to study the effects of different drying methods on color and secondary metabolites of raisin in order to provide a theoretical basis for improving traditional technology of drying processes.【Method】With the white seedless grape as the research material, the samples were collected regularly during the drying process: air drying and sun drying to determine the moisture activity, the color, phenols, ketones and aroma substances for analyzing their differences and variation trends.【Result】The drying rate of sun drying was significantly higher than that of air drying. The change of moisture activity in grape fruit was lower than that in dry grape fruit. The water activity in the grape fruit by air drying was slower than that in the grape fruit by sun drying, which was conducive to the formation of green raisins. The contents of total flavonoids and polyphenols in dried raisins decreased first and then increased after sun drying and air drying. The total flavonoids and polyphenols in air dried raisins were higher than those in sun dried raisins. During the drying process, the types and contents of aromas showed a trend of increasing first and then decreasing. The kinds of free and bonded aroma in dried raisins were higher than those in drying treatments. 【Conclusion】The drying rate and the change of water activity in air dried grapes are lower than those in sun dried ones. The change of green color is the initial stage of drying, and the 4-6 d of drying is a key period for making differences. In addition, the aroma components, total flavonoids and polyphenols in the grape fruit can be well preserved.

Key words: centennial seedless; drying methods; color; secondary metabolite; variation law

中图分类号:

S663.1

谢辉, 张雯, 王敏, 韩守安, 钟海霞, 曹雨欣, 潘明启, 陆胜祖. 不同干燥方法对无核白鸡心葡萄干色泽及次生代谢物质变化的影响[J]. 新疆农业科学, 2018, 55(12): 2166-2174.

XIE Hui, ZHANG Wen, WANG Min, HAN Shou-an, ZHONG Hai-xia, CAO Yu-xin, PAN Ming-qi, LU Sheng-zu. Effect of Drying Process on the Color and the Changes of Secondary Metabolites in Centennial Seedless Raisin[J]. Xinjiang Agricultural Sciences, 2018, 55(12): 2166-2174.

参考文献

[1] 谢辉, 张雯, 伍新宇,等. 新疆葡萄干生产研究现状及展望[J]. 北方园艺, 2015,(21):182-184.
XIE Hui, ZHANG Wen, WU Xin-yu, et al. (2015). Present Situation and Prospect of XinJiang Raisin Production [J]. Northern Horticulture, (21):182-184. (in Chinese)
[2] 钱昕, 王恒振. 新疆石河子地区无核白鸡心套袋试验效果[J]. 中外葡萄与葡萄酒, 2008,(2):38-39.
QIAN Xin, WANG Heng-zhen. (2008).Non-nuclear white chicken heart bag test effect in Shihezi, Xinjiang [J]. Sino-Overseas Grapevine & Wine, (2):38-39. (in Chinese)
[3] 冯建忠, 鄢新民, 王献革. 无核白鸡心葡萄引种栽培试验[J]. 山西果树, 2007,(1):14-15.
FENG Jian-zhong, YAN Xin-min, WANG Xian-ge. (2007). Introduction and cultivation experiment of seedless white chicken heart grape [J]. Shanxi Fruits, (1):14-15. (in Chinese)
[4] 谢辉, 孙峰, 陈光,等. 制干方式对'无核白鸡心'葡萄干品质的影响[J]. 果树学报, 2013, 30(5):871-877.
XIE Hui, SUN Feng, CHEN Guang, et al. (2013). Effect of different drying methods on quality of 'Centennial Seedless' raisin [J]. Journal of Fruit Science, 30(5): 871-877. (in Chinese)
[5] 孔庆山. 中国葡萄志[M]. 北京: 中国农业科学技术出版社,2004: 287-288.
KONG Qing-shan. (2004). China Grapes [M]. Beijing: China's Agricultural Science and Technology Press: 287-288. (in Chinese)
[6] 谢辉, 张雯, 林静,等. 南疆庭院无核白鸡心葡萄快速制干工艺浅析[J]. 农村科技, 2018,(5):62-63.
XIE Hui, ZHANG Wen, LING Jing, et al. (2018). Analysis on the Rapid Drying Process of Seedless White Chicken Heart Grape in Nanjiang Garden [J]. Rural Science & Technology, (5): 62-63. (in Chinese)
[7] 谢辉, 张雯, 张付春,等. 三种制干方式对制干过程中无核白鸡心葡萄成干指标的影响[J]. 新疆农业科学, 2016, 53(8):1 415-1 422.
XIE Hui, ZHANG Wen, ZHANG Fu-chun, et al. (2016). Influence of Three Drying Methods on Thompson Seedless Grape's Drying Indexes during Dry Process [J]. Xinjiang Agricultural Sciences, 53(8):1,415-1,422. (in Chinese)
[8] 鲁周民. 干制对红枣香气物质和品质的影响[D]. 杨凌:西北农林科技大学硕士学位论文,2011.
LU Zhou-min. (2011). Effect of Drying on Aroma Components and Quality of Jujube [D]. Master Dissertation. Northwest A&F University, Yangling. (in Chinese)
[9] 闫忠心,鲁周民,刘坤,等. 干制条件对红枣香气品质的影响[J]. 农业工程学报,2011, 27:(1)389-392.
YAN Zhong-xin, LU Zhou-min, LIU Kun, et al. (2011). Effects of drying conditions on Chinese jujube aroma components [J]. Transactions of the CSAE, 27(1): 389-392. (in Chinese)
[10] 李焕荣,徐晓伟,徐淼. 干制方式对红枣部分营养成分和香气成分的影响[J].食品科学, 2008, 29(10):330-333.
LI Huan-rong,XU Xiao-wei,XU Miao. (2008). Effects of Different Drying Methods on Nutritional and Aromatic Components of Jujube [J]. Food Science, 29(10):330-333. (in Chinese)
[11] 李其晔,鲁周民,化志秀,等. 成熟度和干燥方法对红枣汁香气成分的影响[J]. 食品科学, 2012, 33(24):234-238.
LI Qi-ye, LU Zhou-min, HUA Zhi-xiu, et al. (2012). Effects of Degree of Maturity and Drying Methods on Aroma Components in Chinese Jujube Juice [J]. Food Science, 33(24):234-238. (in Chinese)
[12] 郭亚娟,邓媛元,张瑞芬,等. 不同荔枝品种果干挥发性物质种类及其含量比较[J]. 中国农业科学2013, 46(13): 2 751-2 768.
GUO Ya-juan, DENG Yuan-yuan, ZHANG Rui-fen, et al. (2013). Comparison of Volatile Components from Different Varieties of Dried Litchi (Litchi chinensis Sonn.) [J]. Scientia Agricultura Sinica, 46(13): 2,751-2,768. (in Chinese)
[13] Prachayawarakorn, S., Sawangduanpen, S., Saynampheung, S., Poolpatarachewin, T., Soponronnarit, S., & Nathakarakule, A. (2004). Kinetics of colour change during storage of dried garlic slices as affected by relative humidity and temperature. Journal of Food Engineering, 62(1): 1-7.
[14] 鲁周民, 闫忠心,刘坤, 等. 不同温度对干制红枣香气成分的影响[J]. 深圳大学学报理工版,2010,27(4): 490-495.
LU Zhou-min, YAN Zhong-xin, LIU Kun, et al. (2010). Effects of drying temperature on aroma co mponents of Chinese jujube [J]. Journal of Shenzhen Uniiversity Science and Engineering, 27(4): 490-495. (in Chinese)
[15] 张灵枝,陈维信,王登良,等. 不同干燥方式对普洱茶香气影响的研究[J]. 茶叶科学,2007, 27(1):71-75.
ZHANG Ling-zhi, CHEN Wei-xin, WANG Deng-liang, et al. (2007). Effect of Drying Methods on the Aromatic Character of Pu-erh Tea [J]. Journal of Tea Science, 27(1):71-75.
[16] A. Venkatram,A.S. Padmavathamma,D. Vijaya,et al. (2017). Studies on Various Concentrations of Antioxidants with Alkaline Emulsion of Ethyl Oleate as Pre-Treatment on Rate of Drying, Yield and Colour of Raisins Prepared from Seedless Grape (Vitis vinifera L.) [J]. Int.J.Curr.Microbiol.App.Sci, 6(9): 2,785-2,793.
[17] Heaton, J. W., Lencki, R. W., & Marangoni, A. G. (1996). Kinetic model for chlorophyll degradation in green tissue. Journal of Agricultural and Food Chemistry, 44(2):399-402.
[18] Buckle K A, Edwards R A. (2010). Chlorophyll degradation and lipid oxidation in frozen unblanched peas[J]. Journal of the Science of Food & Agriculture, 21(6):307-312.
[19] Koca, N., Karadeniz, F., & Burdurlu, H. S. (2007). Effect of ph on chlorophyll degradation and colour loss in blanched green peas. Food Chemistry, 100(2):609-615.
[20] Harbour, J. R. , & Bolton, J. R. (1978). The involvement of the hydroxyl radical in the destructive photooxidation of chlorophylls in vivo and in vitro *. Photochemistry and Photobiology, 28(2): 231-234.
[21] Sakaki, T., Kondo, N., & Sugahara, K. (2010). Breakdown of photosynthetic pigments and lipids in spinach leaves with ozone fumigation: role of active oxygens. Physiologia Plantarum, 59(1):28-34.
[22] 孙鹤, 丛培君. 绿色蔬菜汁中叶绿素稳定性研究[J]. 食品科学, 1997, 18 (2): 9-13.
SUN He, CONG Pei-jun. (1997). Study on chlorophyll stability in green vegetable juice [J]. Food Science, 18 (2): 9-13. (in Chinese)
[23] 李静, 聂继云, 毋永龙. Folin-Ciocalteus法测定马铃薯中的总多酚[J]. 中国马铃薯, 2014,(1):27-30.
LI Jing, NIE Ji-yun, WU Yong-long. (2014). Determination of total polyphenols in potato by Folin-Ciocalteus method [J]. Chinese Potato Journal, (1):27-30. (in Chinese)
[24] 贺伟强, 向天勇, 陶昆,等. 响应面法优化超声辅助提取桑叶总黄酮的工艺研究[J]. 中国农学通报, 2012, 28(33):296-301.
HE Wei-qiang, XIANG Tian-yong, TAO Kun, et al. (2012). Optimization of Technology for Ultrasonic-assisted Extraction of Total Flavonoids from Mulberry Leaves by Response Surface Methodology [J]. Chinese Agricultural Science Bulletin, 28(33):296-301.(in Chinese)
[25] 杨晓帆, 高媛, 韩梅梅,等. 云南高原区酿酒葡萄果实香气物质的积累规律[J]. 中国农业科学, 2014, 47(12):2 405-2 416.
YANG Xiao-fan, GAO Yuan, HAN Mei-mei. (2014). Accumulation of aroma components in wine grapes of Yunnan Plateau [J]. Scientia Agricultura Sinica, 47(12):2,405-2,416. (in Chinese)
[26] Motevali, A., Minaei, S., Banakar, A., Ghobadian, B., & Darvishi, H. (2016). Energy analyses and drying kinetics of chamomile leaves in microwave-convective dryer. Journal of the Saudi Society of Agricultural Sciences, 15(2):179-187.
[27] Zielinska, M., & Michalska, A. (2016). Microwave-assisted drying of blueberry (vaccinium corymbosum l.) fruits: drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chemistry, (212): 671-680.
[28] Sharma, A. K., Banerjee, K., Ramteke, S. D., Jogaiah, S., & Adsule, P. G. (2016). Evaluation of ascorbic acid and sodium metabisulfite applications for improvement in raisin quality. Proceedings of the National Academy of Sciences, India - Section B: Biological Sciences, 86(3):637-641.

不同干燥方法对无核白鸡心葡萄干色泽及次生代谢物质变化的影响

Effect of Drying Process on the Color and the Changes of Secondary Metabolites in Centennial Seedless Raisin

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 7

编辑推荐

Metrics

[1]	刘娜, 哈力旦·依克热木, 刘联正, 曹俊梅, 周安定, 张新忠, 达买力江·合孜尔. 新疆小麦品种面粉色泽(白度)的变异及其影响因素分析[J]. 新疆农业科学, 2023, 60(10): 2426-2432.
[2]	廉苇佳, 徐彦军, 艾斯坎尔·买提尼牙孜, 唐秋菊, 陈雅, 刘峰娟. 不同促干剂对无核白葡萄干燥速率及感官品质的影响[J]. 新疆农业科学, 2022, 59(5): 1277-1283.
[3]	张杰;郭忠羽;师旭明;孔令卓;马娟;李浩;赵超;冯斌. 新疆冬季双坡式拴系饲养自然通风肉牛舍的环境空气质量测定与分析[J]. , 2016, 53(2): 383-390.
[4]	史军辉;刘茂秀;王新英. 塔里木河中游胡杨种群蒴果形态特征分析[J]. , 2014, 51(10): 1878-1885.
[5]	阿卜杜瓦伊提·萨迪克;艾尼瓦尔·艾山;安沙舟;热孜亚·木太里甫;伊斯拉依·达吾提. 新苏2号优质干草调制方法研究[J]. , 2013, 50(3): 541-544.
[6]	吴翠云;张娟;王合理;李天红;李亚琼;闫芬芬. 不同枣品种幼龄树落花落果的规律研究[J]. , 2013, 50(10): 1834-1841.
[7]	锡文林;李卫军;孙强;徐晶. 水分对高羊茅草坪质量的影响[J]. , 2010, 47(9): 1853-1857.