‘修水化红’甜橙皮热风干燥动力学及其品质特性分析

doi:10.7506/spkx1002-6630-20190710-132

食品科学 ›› 2020, Vol. 41 ›› Issue (11): 141-149.doi: 10.7506/spkx1002-6630-20190710-132

‘修水化红’甜橙皮热风干燥动力学及其品质特性分析

周明，徐明生，陈金印，沈勇根，尧梅香，朱晓娟，卢剑青，朱凤妮

（1.江西共青江中食疗科技有限公司，江西九江 332020；2.江西农业大学食品科学与工程学院，江西省天然产物与功能食品重点实验室，江西南昌 330045；3.江西农业大学农学院，江西省果蔬保鲜与无损检测重点实验室，江西南昌 330045）

出版日期:2020-06-15 发布日期:2020-06-22
基金资助:
江西省现代农业产业技术体系（柑橘）建设专项（JXARS-07）；江西省重点研发计划项目（20165ABC28004）

Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air

ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni

(1. Jiangxi Gongqing Jiangzhong Diet Therapy Technology Co. Ltd., Jiujiang 332020, China; 2. Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China; 3. Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China)

Online:2020-06-15 Published:2020-06-22

摘要/Abstract

摘要： 为明确‘修水化红’甜橙皮热风干燥（hot air drying，HAD）特性及确定适宜的干燥温度，实现对‘修水化红’皮在HAD过程中的质量控制，本研究以‘修水化红’皮为对象，探讨其在不同HAD温度（50、60、70、80、90 ℃）下水分比与干燥时间的关系并建立动力学模型。同时以外观特征、黄酮含量、抗氧化能力及挥发性风味成分含量为评价指标，综合评价不同HAD温度对‘修水化红’品质的影响。结果表明：‘修水化红’皮的HAD过程分为加速、恒速及降速3 个阶段，随着干燥温度升高，‘修水化红’皮干燥速率明显增大，数据拟合结果表明Page模型能准确描述不同热风温度下‘修水化红’皮的干燥过程。50 ℃ HAD能够最大程度地保持‘修水化红’皮的色泽和形状，60 ℃ HAD‘修水化红’皮的总黄酮、橙皮苷含量最高，90 ℃ HAD‘修水化红’皮抗氧化能力较好。5 种干燥温度的‘修水化红’皮为共鉴定出24 种挥发性风味成分，其中50～70 ℃ HAD‘修水化红’皮均为11 种，80 ℃ HAD‘修水化红’皮为15 种，90 ℃ HAD‘修水化红’皮为19 种。D-柠檬烯是5 种干燥温度的‘修水化红’皮主要的挥发性风味成分，相对含量最高。不同HAD温度下的‘修水化红’皮的品质均表现出一定的差异，在选择适宜的干燥温度时需考虑实际生产需求，需求黄酮类物质含量高的产品则考虑60 ℃ HAD，生产香料用产品考虑90 ℃ HAD。

关键词: ‘修水化红’甜橙皮, 热风干燥, 干燥动力学, 黄酮, 抗氧化能力, 挥发性风味成分

Abstract: This study aimed to clarity the drying characteristics of ‘Xiushui Huahong’ sweet orange peel and determine a suitable drying temperature for its quality control during hot air drying. A kinetic model to describe the relationship between moisture ratio and drying time at different hot air temperatures (50, 60, 70, 80 and 90 ℃). Meanwhile, the effect of different drying temperatures on the dried product quality in terms of appearance, antioxidant capacity and the contents of flavonoids and contents of volatile flavor compounds was evaluated. The drying process involved three stages, acceleration, maintenance and deceleration. The drying rate distinctly increased as the drying temperature increased, and the data fitting result showed that the Page model could accurately describe the drying process at different hot air temperatures. Sweet orange peel dried at 50 ℃ maintained the original color and shape to the greatest extent. The contents of total flavonoids and hesperidin were the highest in the sample dried at 60 ℃, while the product dried at 90 ℃ showed stronger antioxidant capacity. Moreover, 24 volatile flavor compounds were detected in the five dried samples, 11 of which were found in each of the samples dried at 50, 60 and 70 ℃, 15 for 80 ℃, and 19 for 90 ℃. D-limonene was the most abundant volatile flavor compound in all five samples. These samples differed in their quality. Hence, drying temperature should be chosen according to actual requirements, and drying at 60 and 90 ℃ are suitable for higher contents of flavonoids and volatile flavor compounds, respectively.

Key words: ‘Xiushui Huahong’ sweet orange peel, hot air drying, drying kinetics, flavonoids, antioxidant capacity, volatile flavor compounds

中图分类号:

TS255.3

周明，徐明生，陈金印，沈勇根，尧梅香，朱晓娟，卢剑青，朱凤妮. ‘修水化红’甜橙皮热风干燥动力学及其品质特性分析[J]. 食品科学, 2020, 41(11): 141-149.

ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni. Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air[J]. FOOD SCIENCE, 2020, 41(11): 141-149.

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‘修水化红’甜橙皮热风干燥动力学及其品质特性分析

Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air

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