不同干燥方式对竹叶花椒叶品质的影响

doi:10.3864/j.issn.0578-1752.2023.18.013

Abstract

Abstract:

【Objective】In order to ensure improved drying quality of Zanthoxylum armatum (Z. armatum) leaves with low processing cost and high nutritional value, the effects of different drying methods on the quality of Z. armatum leaves were studied, so as to provide a reference basis for its development and utilization. 【Method】With Z. armatum leaves as test materials, 5 different drying methods were set, including natural drying (ND), hot air drying (AD), heat pump drying (PD), vacuum drying (VD), and vacuum freezing drying (FD). The effects of 5 different drying methods on their drying characteristics, functional characteristics, microstructure, content of polyphenol, flavonoid, protein, fat, and total sugar, as well as antioxidant capacities and volatile compounds, were investigated. 【Result】The moisture ratios of Z. armatum leaves under 5 different drying methods all exhibited an exponential downward trend, and the time required to reach the end of drying was 32, 7, 6, 16 and 28 h for ND, AD, PD, VD and FD, respectively. During the drying period, the faster the water diffusion, the greater the drying rate and the shorter the elapsed time, and the drying rate was PD>AD>VD>FD>ND. The effects of different drying methods on the color of Z. armatum leaves was VD>ND>PD>AD>FD, where AD and FD could better retain their chlorophyll content at 12.74 and 12.85 mg∙g^-1, respectively. The microstructure showed that temperature had a significant effect on the internal structure of Z. armatum leaves, which was more seriously damaged by high temperature, and FD exhibited a porous structure with better water-holding capacity of 5.85 g∙g^-1. ND had the highest retention of sugars at 6.53 g/100 g, resulting in a higher water-solubility of 35.93%. PD retained its protein and fat better, with content of 2.43 and 4.86 g/100 g, respectively. The retention of polyphenols and flavonoids in dried Z. armatum leaves was high, with polyphenol content ranging from 72.16 to 109.50 mg∙g^-1 and flavonoid content ranging from 45.60 to 82.23 mg∙g^-1, where AD and FD were high and relatively close in polyphenol and flavonoid content. The scavenging capacities of DPPH∙, ABTS⁺∙ and the power of FRAP reduction were FD>AD>PD>ND>VD, with positive correlation between the content of polyphenols, flavonoids and antioxidant capacities. Simultaneously, the volatile compounds were determined by headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and a total of 49 species were detected, which could be classified into seven categories according to structures, including olefins, ketones, aldehydes, esters, alcohols, benzenes, and phenols. It was found that the types, numbers, and relative content of volatile compounds in Z. armatum leaves varied under 5 different drying methods, among which olefins were dominant, with a total of 26 species and relative content ranging from 58.02% to 75.18%.【Conclusion】Based on the comprehensive quality indexes of materials and actual operation cost, it was found that AD was more suitable for drying Z. armatum leaves, with higher efficiency, lower cost, as well as relatively better quality of color and antioxidant capacities.

Key words: Zanthoxylum armatum leaves, drying methods, drying characteristics, quality assessment

WANG AnNa, WANG Yun, PENG XiaoWei, WU YuFang, KAN Huan, LIU Yun, QUAN Wei, LU Bin. Effects of Different Drying Methods on the Quality Characteristics of Dried Zanthoxylum armatum Leaves[J].Scientia Agricultura Sinica, 2023, 56(18): 3655-3669.

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Figures/Tables 10

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Table 6

Volatile components and their ROAV in dried Z. armatum under different drying methods"

No.	名称	CAS	香气描述 Aroma description	ROAV
No.	名称	CAS	香气描述 Aroma description	自然干燥 ND	热风干燥 AD	热泵干燥 PD	真空干燥 VD	冷冻干燥 FD
1	α-萜品烯 α-Terpinene	99-86-5	柑橘香 Citrus	-	-	-	-	<0.01
2	萜品油烯 Terpinolene	586-62-9	柑橘香 Citrus	-	-	<0.01	-	<0.01
3	3-异丙基-6-亚甲基-1-环己烯 β-Phellandrene	555-10-2	薄荷香 Mint	-	-	0.09	-	-
4	(+)-α蒎烯 (+)-α-Pinene	7785-70-8	松香 Pine	19.04	2.55	-	-	2.54
5	桧烯 Sabinene	3387-41-5	药香 Medicine	0.04	0.01	<0.01	<0.01	<0.01
6	月桂烯 Myrcene	123-35-3	辛香 Peppery	1.97	0.28	0.01	0.01	0.03
7	α-水芹烯 α-Phellandrene	99-83-2	辛香 Peppery	-	-	-	-	<0.01
8	(+)-3-蒈烯 (+)-3-Carene	498-15-7	甜香 Sweet	0.2	0.07	<0.01	0.01	-
9	D-柠檬烯 D-Limonene	5989-27-5	柠檬香 Lemons	0.48	0.12	0.01	0.01	0.02
10	γ-萜品烯 γ-Terpinene	99-85-4	柠檬香Lemons	<0.01	-	<0.01	-	<0.01
11	β-石竹烯 β-Caryophyllene	87-44-5	辛香 Peppery	0.62	0.14	0.01	0.01	<0.01
12	α-石竹烯 α-Caryophyllene	6753-98-6	木香 Woody	2.38	0.46	0.02	0.07	0.02
13	α-侧柏酮 α-Thujone	546-80-5	松香 Cedarleaf	-	-	-	-	<0.01
14	壬基甲基甲酮 2-Undecanone	112-12-9	果香 Fruity	0.12	0.08	<0.01	0.01	<0.01
15	(E)-β-紫罗兰酮 trans-β-Ionone	79-77-6	木香 Woody	-	-	100	100	100
16	(E)-2-己烯醛 (E)-2-Hexenal	6728-26-3	青草香 Grass	5.34	0.16	0.01	-	0.06
17	苯甲醛 Benzaldehyde	100-52-7	果香 Fruity	0.95	-	-	-	-
18	香茅醛 Citronellal	106-23-0	花香 Floral	100	100	9.31	-	-
19	癸醛 Decana1	112-31-2	花香 Floral	27.25	-	0.18	0.39	-
20	(+)-香茅醛 (+)-Citronellal	2385-77-5	柑橘香 Citrus	-	-	-	-	0.05
21	β-环柠檬醛 β-Cyclocitral	432-25-7	果香 Fruity	18.77	-	-	-	-
22	(E)-3-己烯-1-醇 (E)-3-Hexen-1-ol	928-97-2	泥土香 Earthy	-	-	0.04	-	-
23	苯乙醇 Phenylethyl Alcohol	60-12-8	花香 Floral	-	0.65	0.04	0.47	-
24	香茅醇 Citronellol	106-22-9	花香 Floral	-	-	-	6.8	-

Table 6

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干燥方式 Drying method	色泽参数 Color parameter
干燥方式 Drying method	L	a	b	ΔE
鲜样 Fresh sample	43.81±0.26a	-12.99±1.64d	13.92±0.95a	/
自然干燥 ND	34.13±0.13c	-1.53±0.15a	13.43±0.08b	15.00±0.09b
热风干燥 AD	37.69±0.24b	-2.99±0.29b	11.77±0.39c	11.92±0.36d
热泵干燥 PD	33.69±0.01d	-3.45±0.36b	13.71±0.28b	14.00±0.25c
真空干燥 VD	30.90±0.01e	-1.53±0.08a	13.38±0.17b	17.26±0.05a
冷冻干燥 FD	37.94±0.09b	-4.91±0.26c	14.64±0.08a	10.01±0.25e

干燥方式 Drying method	叶绿素a Chlorophyll a (mg∙g^-1)	叶绿素b Chlorophyll b (mg∙g^-1)	总叶绿素 Total chlorophyll (mg∙g^-1)
鲜样Fresh sample	4.98±0.07a	8.60±0.05a	13.73±0.14a
自然干燥 ND	4.11±0.04d	7.53±0.06d	11.63±0.02d
热风干燥 AD	4.49±0.03c	8.38±0.04b	12.74±0.03b
热泵干燥 PD	4.39±0.04c	8.07±0.04c	12.45±0.08c
真空干燥 VD	4.72±0.04b	4.15±0.04e	8.87±0.02e
冷冻干燥 FD	4.40±0.01c	8.35±0.11b	12.85±0.03b

干燥方式 Drying method	持水性 Water-holding capacity (g∙g^-1)	水溶性指数 Water-solubility index (%)
自然干燥 ND	4.11±0.12c	35.93±0.01a
热风干燥 AD	4.64±0.22bc	27.79±0.01c
热泵干燥 PD	4.68±0.11bc	30.74±0.01b
真空干燥 VD	4.77±0.27b	27.53±0.01c
冷冻干燥 FD	5.85±0.56a	31.04±0.01b

干燥方式 Drying method	黄酮 Flavonoids (mg∙g^-1)	多酚 Polyphenols (mg∙g^-1)	蛋白质 Proteins (g/100 g)	总糖 Total sugars (g/100 g)	还原糖 Reducing sugars (g/100 g)	脂肪 Fats (g/100 g)
自然干燥 ND	50.37±1.71d	83.98±0.99d	1.54±0.03e	6.53±0.85a	3.82±0.01a	3.48±0.26c
热风干燥 AD	77.89±1.43b	101.16±4.40b	2.16±0.03b	5.53±0.42bc	2.79±0.13c	4.47±0.37ab
热泵干燥 PD	53.80±2.27c	96.43±1.68c	2.43±0.73a	5.59±0.31b	2.97±0.08bc	4.86±0.06a
真空干燥 VD	45.60±0.92e	72.16±0.78e	1.88±0.39d	5.23±0.21d	2.34±0.21d	3.58±0.46c
冷冻干燥 FD	82.23±2.23a	109.50±1.41a	1.99±0.50c	5.50±0.46c	3.06±0.08b	4.15±0.19b

干燥方式 Drying method	DPPH∙ (mmo<BOLD>L</BOLD>∙g^-1)	ABTS⁺∙ (mmo<BOLD>L</BOLD>∙g^-1)	FRAP (mmo<BOLD>L</BOLD>∙g^-1)
自然干燥 ND	359.77±0.84d	408.11±6.50d	217.57±1.76d
热风干燥 AD	372.67±0.33b	486.52±4.48b	316.21±0.12b
热泵干燥 PD	366.14±0.84c	471.01±4.48c	304.79±0.46c
真空干燥 VD	339.35±0.50e	344.35±2.58e	211.06±0.15e
冷冻干燥 FD	383.05±0.33a	748.44±1.49a	348.10±0.01a

Effects of Different Drying Methods on the Quality Characteristics of Dried Zanthoxylum armatum Leaves

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