首页|真空冷冻干燥和热风干燥对洋葱挥发性成分的影响

真空冷冻干燥和热风干燥对洋葱挥发性成分的影响

扫码查看
原文链接
  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
  • 维普
采用同时蒸馏萃取的方法提取新鲜洋葱、真空冷冻干燥洋葱和热风干燥洋葱的挥发性成分,并经气质联用分析,分别析出36、33、27种物质.鉴定出洋葱的挥发性成分主要包括含硫化合物、有机酸、醚、醛、酯、烃类化合物,新鲜洋葱中的挥发性物质在真空冷冻干燥和热风干燥过程中分别保留了14、12种物质,其总峰面积含量分别为55.59%、53.16%.真空冷冻干燥洋葱更利于洋葱干燥品质的提高.
Effect of Vacuum Freeze-drying and Hot-air Drying on Volatile Components of Onion
Volatile components of fresh onion, vacuum freeze-drying onion and hot-air drying onion were obtained by simultaneous distillation-extraction (SDE) ,36,33,27substances were analyzed by GC-MS. The components included sulfide compounds, organic acids, ethers, aldehydes, esters andhydrocarbons. Through vacuum freeze-drying and hot-air drying, 14 and 12 kinds of substances were separately preserved, each total peak area was 55.59% and 53.16%. Vacuum freeze-drying is more favorable to the qualities of drying onion.

dehydrated onionGC-MSvolatile componentsvacuum freeze-dryinghot-air drying

谭宇涛、陆宁

展开 >

安徽农业大学,茶与食品科技学院,合肥,230036

脱水洋葱 气质联用仪 挥发性成分 真空冷冻干燥 热风干燥

2010

10.3969/j.issn.1005-1295.2010.04.005

包装与食品机械
中国机械工程学会

包装与食品机械

CSTPCD
影响因子：1.019
ISSN：1005-1295
年,卷(期)：2010.28(4)
  • 4
  • 7