Effects of binchotan assisted drying on color and aroma components of preserved mango with original flavor
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摘要: 【目的】研究备长炭辅助干燥对芒果脯色泽和香气成分的影响，探索能有效保持芒果脯原果风味及色泽、延缓贮藏过程褐变的无硫或低硫烘干新技术，从而提升原果风味果脯品质，为实现果脯行业安全生产提供技术支撑。【方法】采用备长炭辅助间歇回软二次变温干燥技术对芒果加工品种玉芒进行干燥，设空白干燥组（未使用备长炭）和4个备长炭辅助干燥组（使用量分别为200、400、600和800 g），分析备长炭辅助干燥对干燥时间和色泽的影响，并运用气相离子迁移质谱（GC-IMS）测定干燥前后芒果样品挥发性成分的变化。【结果】与空白干燥组相比，使用量为200~800 g的备长炭辅助干燥可将芒果片干燥时间缩短28.57%。芒果干燥前后色泽无显著差异（P>0.05，下同）； 37℃贮藏7 d后各备长炭辅助干燥组的芒果片与鲜果的亮度（L*值）、红度（a*值）、黄度（b*值）和色泽饱和度（C值）均无显著差异，37℃贮藏14 d后，200和400 g备长炭辅助干燥组样品开始出现褐变，而600和800 g备长炭辅助干燥组样品色泽无显著变化，且挥发性物质与鲜果的挥发性物质相似度较高。与鲜果相比，600和800 g备长炭干燥组样品酮类物质占比分别减少13.30%和11.08%，醇类物质占比分别增加5.00%和2.78%，酯类物质分别减少6.67%和11.11%，醛类物质分别增加3.33%和减少5.56%，原有挥发性成分保留率分别为41.67%和75.00%。600 g备长炭干燥组样品新生成丁烷-2-酮、2-己烯醇、（E）-2-己烯醛、2-甲基吡嗪和苯酚5种成分，成分新增率为41.67%； 800 g备长炭干燥组样品新生成呋喃酮、丁烷-2-酮、1-辛烯-3-醇、2-己烯醇、（E）-2-己烯醛、α-蒎烯、1,8-桉叶素、2-甲基吡嗪和苯酚9种成分，成分新增率达75.00%。【结论】综合考虑芒果脯品质和成本，认为600~800 g备长炭辅助间歇回软二次变温干燥工艺效果较优，可更大程度地保留芒果的原果风味和色泽，同时丰富芒果脯的风味物质组成。
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关键词:
- 芒果脯 /
- 备长炭 /
- 间歇回软二次变温干燥 /
- 挥发性成分 /
- 色泽
Abstract: 【Objective】 To study the effects of binchotan-assisted drying on color and aroma components of preserved mango，and explore a new drying technology without sulfur or with low sulfur which could effectively maintain the flavor and color of preserved fruit and delay browning during storage， so as to improve the quality of preserved fruit with original flavor and provide technique support for preserved fruits production.【Method】 Yumang， a variety of mango was dried by the binchotan-assisted intermittent softening and temperature-changing drying process， five groups were set as follow： control group（dried without binchotan）and experimental groups dried with 200，400，600 and 800 g binchotan，respectively. The effects of this binchotan-assisted drying process on drying time and the color of mango were analyzed， and the changes in volatile components of mango were measured by gas chromatography-ion mobility spectrometry（GC-IMS）. 【Result】Compared with blank control，the drying time was shortened by 28.57%， and no significant difference in color of mango occurred while dried with 200 g to 800 g binchotan（P>0.05， the same below）. After 7 d of accelerated storage at 37 ℃， the values of brightness（L* value），redness（a* value），yellowness（b* value）and color saturation（C value）of mango slices in all groups and fresh fruits were not significantly different， after 14 d of storage at 37 ℃， mango samples dried with 200 and 400 g of binchotan began to show browning， the color of mango samples dried with 600 and 800 g of binchotan had no significant change within 14 d of the accelerated storage， and the volatile components were highly similar to that of fresh mango. Compared with fresh mango， the proportion of ketones in mango samples dried with 600 and 800 g of binchotan decreased by 13.30% and 11.08% respectively， the proportion of alcohols increased by 5.00% and 2.78%， esters decreased by 6.67% and 11.11%， aldehydes increased by 3.33% and decreased by 5.56%， respectively；the retention rates of original volatile components were 41.67% and 75.00% respectively. Five new components， butane-2-one， 2-hexenol， （E）-2-hexenal， 2-methylpyrazine and phenol， were generated， and the addition rate of components was 41.67% in mango samples dried with 600 g of binchotan；and nine new components， furanone， butane-2-one， 1-octene-3-alcohol， 2-hexenol， （E）-2-hexenal， α-pinene， 1,8-cineole， 2-methylpyrazine， phenol were generated， and the addition rate of components was 75.00% after drying with 800 g of binchotan.【Conclusion】 In views of cost and quality， when the amount of binchotan is 600-800 g， the drying efficacy of binchotan-assisted intermittent softening and temperature-changing drying process is superior， which can retain the original fruit flavor and color of mango to a greater extent and enrich the aroma substance composition of preserved mango. -
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