Effects of Different Drying Methods on Aroma Components in Ziziphus jujuba Mill.cv.Junzao
Ziziphus jujuba Mill.cv.Junzao is rich in nutrients,including carbohydrates,vitamins,amino acids,mineral elements as well as active substances such as polyphenols,terpenes,saponins and cyclic guanosine monophosphate.It has bioactive effects such as improving immunity,anti-oxidation,anti-aging and anti-tumor.At present,most of Ziziphus jujuba Mill.cv.Junzao are sold in the form of dried products,and the storage period of Ziziphus jujuba Mill.cv.Junzao is extented by drying.However,different drying methods have different effects on the aroma components in Ziziphus jujuba Mill.cv.Junzao.The traditional natural drying and baking methods of Ziziphus jujuba Mill.cv.Junzao are gradually replaced by modern drying technology.The effects of different drying methods on the aroma components in Ziziphus jujuba Mill.cv.Junzao are obvious,but the reports on the effects of different drying methods on the aroma components in Ziziphus jujuba Mill.cv.Junzao are not sufficient.Based on this,in this study,gas chromatography,sensing electronic nose and fast gas chromatography electronic nose are used to analyze the aroma components in Ziziphus jujuba Mill.cv.Junzao.crisps produced by vacuum drying,infrared drying,heat pump drying,hot air drying,vacuum freeze drying and differential pressure flash drying.The results show that Ziziphus jujuba Mill.cv.Junzao.crisps dried by heat pump drying,infrared drying,vacuum drying and hot air drying have similar aroma components;the aroma components of jujube crisps dried by vacuum freeze drying are significantly different from those of Ziziphus jujuba Mill.cv.Junzao crisps dried by other drying methods.
Ziziphus jujuba Mill.cv.Junzaodifferent drying methodsaroma componentsgas chromatographyelectronic nose technology
万方数据
维普
