The Effect of Different Drying Methods on the Volatile Components of Pandanus Amaryllifolius Roxb.Leaves
Pandanus amaryllifolius Roxb.(Pandan)leaves are one of the emerging characteristic spice plants in Hainan Province,and there is an urgent require to develop the suitable high-quality drying methods for Pandan leaves.To compare the effects of different drying methods on the contents of volatile components and other quality indicators of Pandan leaves,gas chromatography-mass spectrometry(GC-MS)was used to analyze the differences in the main volatile components of Pandan leaves treated with three methods:room temperature drying,50℃ hot air drying and microwave drying.The results indicated that different drying methods had a significant impact on the contents of different types of volatile substances in Pandan leaves.For the main volatile components of Pandan leaves,microwave drying was conducive to retain the key volatile aroma component 2-acetyl-l-pyrroline and the key active substance squalene in Pandan leaves,but accelerated the loss of chlorophyll.However,the contents of chlorophyll and squalene significantly decreased after hot air drying.The research results indicated that although microwave drying might have a significant impact on the color of Pandan leaves,it was still the most suitable drying method for high-quality Pandan leaves.This study was expected to solve the bottleneck of Pandan leaf industry,broaden the application scenarios of Pandan leaves,and provide the theoretical support for the development of related industries.
Pandanus amaryllifolius Roxb.microwave dryinghot air drying2-acetyl-l-pyrrolinesqualenechlorophyll
万方数据
维普
