|本期目录/Table of Contents|

[1]董静,邢锦城,洪立洲,等.干燥工艺对马齿苋活性成分及风味物质的影响[J].江苏农业科学,2021,49(16):179-183.
 Dong Jing,et al.Effects of drying process on active constituents and volatile flavor composition of Portulaca oleracea[J].Jiangsu Agricultural Sciences,2021,49(16):179-183.
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干燥工艺对马齿苋活性成分及风味物质的影响(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第49卷
期数:
2021年第16期
页码:
179-183
栏目:
贮藏加工与检测分析
出版日期:
2021-08-20

文章信息/Info

Title:
Effects of drying process on active constituents and volatile flavor composition of Portulaca oleracea
作者:
董静邢锦城洪立洲刘冲朱小梅赵宝泉温祝桂贺亭亭赵小慧
江苏沿海地区农业科学研究所,江苏盐城 224002
Author(s):
Dong Jinget al
关键词:
马齿苋干燥工艺活性成分风味物质气相色谱-质谱联用分析
Keywords:
-
分类号:
TS201.1
DOI:
-
文献标志码:
A
摘要:
研究自然干燥、热风干燥、真空干燥、烫漂后干燥等4种工艺分别对马齿苋干粉中总黄酮、总酚、多糖含量及挥发性风味成分的影响。结果表明,在活性成分方面,真空干燥法制得的总酚、总黄酮含量最高,烫漂后干燥法次之;经热风干燥法处理的样品多糖含量最高,略高于烫漂后干燥。气相色谱-质谱联用分析结果表明,不同加工工艺处理后的马齿苋挥发性风味物质成分存在较大差异,4种工艺得到的马齿苋粉的香味贡献最大的成分各不相同,对4种制备工艺贡献最大的物质分别为β-紫罗兰酮、乙醛、β-紫罗兰酮、二甲基硅烷二醇。综合分析可知,采用真空干燥处理制得的马齿苋干综合品质较好,但考虑成分含量及加工成本,采用烫漂后干燥法更为合理。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2020-11-19
基金项目:江苏省农业科技自主创新资金[编号:CX(19)3096];国家自然科学基金 (编号:31800525);江苏现代农业产业技术体系项目[编号:JATS(2019)];苏北科技专项(编号:SZ-YC2018059、SZ-YC2018060)。
作者简介:董静(1988—),女,江苏盐城人,硕士,助理研究员,主要从事植物逆境生理方面的研究。Tel:(0515)68668987;E-mail:dongjingyc@163.com。
通信作者:邢锦城,硕士,副研究员,主要从事土壤肥料与盐土农业工程研究。Tel:(0515)88334141;E-mail:sdauxxx@163.com。
更新日期/Last Update: 2021-08-20