干制是花椒采后重要的加工处理环节之一,对花椒的品质有较大影响.探究了自然阴干(shade drying,SD)、热风干燥(hot air drying,HAD)、热泵干燥(hot pump drying,HPD)、微波干燥(microwave drying,MD)、冷冻干燥(freeze drying,FD)及汽蒸预处理(pretreatment by steaming,PS)结合5种干制方式的复合处理对九叶青花椒干燥特性和品质的影响.结果表明,Logarithimc和Weibull模型对几种方式下青花椒水分比随时间的变化规律拟合度较好.PS能有效抑制叶绿素的降解,但会显著降低挥发油含量.FD和PSFD能较好地保留青花椒中的叶绿素、麻味物质、总酚和总黄酮,但会导致极低的破壳率和挥发油含量.MD和PSMD的干燥速率最高,仅需约30 min即能完成干制过程,且保留了较高含量的麻味物质,但MD和PSMD处理的青花椒的色泽和形态较差.SD和HAD处理的青花椒的色泽和植物化学成分含量总体上都处于较低水平;而PS和HPD复合处理的青花椒色泽与市售一级青花椒较为接近,其挥发油(4.00 mL/100 g)、麻味物质(60.21 mg/g)、总酚(31.81 mg/g)和总黄酮(93.32 mg/g)含量均处于较高水平.干燥方式对青花椒的品质具有显著影响,破壳率和D-柠檬烯、麻味物质、总黄酮及叶绿素a的含量是影响不同干制青花椒品质差异的主要因素;各种干制青花椒综合得分排序前6位的依次为PSFD-青花椒、FD-青花椒、PSHPD-青花椒、HPD-青花椒、PSMD-青花椒和MD-青花椒.可根据干制成本和产品用途,选择适宜的青花椒干燥方法.
Effect of Drying Methods on Drying Characteristics and Quality of Zanthoxylum schinifolium Sieb.et Zucc.
Drying is one of the important post-harvest processing steps of Zanthoxylum bungeanum,which has great influences on the quality of Zanthoxylum bungeanum.The effects of shade drying(SD),hot air drying(HAD),hot pump drying(HPD),microwave drying(MD),freeze drying(FD),and pretreatment by steaming(PS)combined with five drying methods on the drying characteristics and quality of Zanthoxylum schinifolium Sieb.et Zucc.(ZSSZ)were evaluated.The results showed that the Logarithimc and Weibull models fit well the variation of moisture ratio of ZSSZ with time under different drying conditions.PS significantly inhibited the degradation of chlorophylls,but significantly decreased the content of volatile oil.FD and PSFD effectively preserved the chlorophylls,alkylamides,total phenols and total flavonoids in ZSSZ,however,it resulted in relatively low coat dehiscing rate and volatile oil content.MD and PSMD depicted the highest drying rate,which only took about 30 min to complete the drying process,retaining the relatively higher level of alkylamides.However,the color and morphology of MD-and PSMD-ZSSZ were not attractive.Similarly,the color and phytochemical components of SD-and HAD-ZSSZ were generally frustrating.In contrast,the color of PSHPD-ZSSZ was similar to the color of first-class ZSSZ in the market,and it also contained high concentrations of volatile oil(4.0 mL/100 g),alkylamides(60.21 mg/g),total phenols(31.81 mg/g),and total flavonoids(93.32 mg/g).Drying methods significantly influenced the quality of ZSSZ.The coat dehiscing rate,and the contents of D-limonene,alkylamides,total flavonoids,and chlorophyll a were the main factors for the quality difference of dried ZSSZ.The top six composite scores for dried ZSSZ were PSFD,FD,PSHPD,HPD,PSMD and MD.Therefore,suitable drying methods for ZSSZ could be selected according to drying cost and product use.
Zanthoxylum schinifolium Sieb.et Zucc.drying methodpretreatment by steamingdrying characteristicsquality
万方数据
维普
