CAJ | 학술논문

为研究不同冷冻干燥温度对荠菜挥发性物质的影响,采用不同温度(5℃、10℃、15℃和20℃)对荠菜进行冷冻干燥处理,利用顶空固相微萃取结合气相色谱-质谱联用技术对荠菜中的挥发性物质进行检测。结果显示：与其他处理组相比,10℃冷冻干燥处理产品中挥发性成分种类最多,为53种,其中醇类物质如叶醇、1-戊烯-3-醇、苯乙醇和1-己醇含量较其他处理组高,酯类物质如亚硝酸异戊酯、乙酸叶醇酯、正己酸乙酯、二氢猕猴桃内酯和3-己烯酸乙酯等相对含量较高,酮类物质如甲基庚烯酮和3-甲基-2-庚酮含量较高。酸类物质种类在10℃冷冻干燥产品中最为丰富,新鲜荠菜中的3-氨基-2,3-二氢苯甲酸和2-甲基-4-戊烯酸在10℃冷冻干燥产品中得到了较好的保留,10℃冷冻干燥处理荠菜中醛类物质和烃类物质损失相对较小。综上所述,在本试验条件下,在-20℃预冻6 h,冷肼温度-85℃,真空度0.5 MPa,加热板温度10℃,干燥时间14 h能够较好地保留荠菜的挥发性成分。
위연구불동냉동간조온도대제채휘발성물질적영향,채용불동온도(5℃、10℃、15℃화20℃)대제채진행냉동간조처리,이용정공고상미췌취결합기상색보-질보련용기술대제채중적휘발성물질진행검측。결과현시：여기타처리조상비,10℃냉동간조처리산품중휘발성성분충류최다,위53충,기중순류물질여협순、1-무희-3-순、분을순화1-기순함량교기타처리조고,지류물질여아초산이무지、을산협순지、정기산을지、이경미후도내지화3-기희산을지등상대함량교고,동류물질여갑기경희동화3-갑기-2-경동함량교고。산류물질충류재10℃냉동간조산품중최위봉부,신선제채중적3-안기-2,3-이경분갑산화2-갑기-4-무희산재10℃냉동간조산품중득도료교호적보류,10℃냉동간조처리제채중철류물질화경류물질손실상대교소。종상소술,재본시험조건하,재-20℃예동6 h,랭정온도-85℃,진공도0.5 MPa,가열판온도10℃,간조시간14 h능구교호지보류제채적휘발성성분。
The wild Capsella bursa-pastoris L. was freeze-dried at 5 ℃, 10 ℃, 15 ℃ and 20 ℃, respectively, and the combination of head space-solid-phase micro-extraction and gas chromatography ( HS-SPME-GC-MS) was used to detect the volatile components. As many as 53 types of volatile components were detected at 10 ℃, among which, alcohols inclu-ding cis-3-hexen-1-ol, 1-pentene-3-alcohol, benzene ethanol and 1-hexanol, esters including amyl nitrate, acetic acid leaf alcohol ester, ethyl caproate, two hydrogen actinidia lactone and 3-hexenoic acid ethyl ester, ketones including methyl hep-tenone and 3-methyl-2-heptanone presented higher contents than those treated at other temperatures. Acids in 10 ℃ dried products were the most abundant, and 3-amino-2,3-two hydrogenation of benzoic acid and 2-methyl-4-pentenoic acid in fresh samples were maintained to the greatest contents. The losses of aldehydes and hydrocarbon were relatively small in 10℃ dried products. In conclusion, the flavor of C. bursa-pastoris L. was well maitained under the following conditions:sample loading 50 g, pre-freezing at -20 ℃ for 6 h, cold trap at -85 ℃,vacuum degree at 0. 5 MPa,freeze-drying at 10 ℃ for 14 h.