采用微波干燥黄花菜为原料,利用SDE-GC-MS定性定量分析,获得63种风味成分,探明了主要挥发性成分的风味作用。呋喃化合物的产生可能与美拉德反应有关;萜类化合物是构成典型花果香味的重要组分;醛类化合物通常使黄花菜具有甜香和花果香味;烷烃类化合物作为前体物常参与到黄花菜的风味变化中去。通过对氨基酸含量的分析,微波干燥黄花菜制品氨基酸主要为游离态氨基酸,占到了总氨基酸含量的91.96%,更好地说明黄花菜制品的鲜美风味的来源。鲜味氨基酸含量明显高于其余三种味觉氨基酸的含量,Glu、Asp、Gly等鲜味氨基酸占比较高,赋予黄花菜鲜美甘甜爽口的特点,对黄花菜的风味具有重要的贡献,具有形成黄花菜鲜味、缓冲酸与苦等味道的特殊功效。Microwave-dried daylily was used as raw material, and 63 kinds of flavor components were obtained by qualitative and quantitative analysis by SDG-GC-MS, and the flavor effects of the main volatile components were verified. The production of furan compounds may be related to the Maillard reaction;terpenoids are the important components of the typical fragrance of fruits and flowers, aldehydes usually endow daylilies with sweet, floral, and fruity fragrances;alkanes, as precursors, are often involved in the flavor variation of daylilies. Through the analysis of amino acid content, the amino acids in microwave-dried daylily products are mainly in free form, accounting for 91.96% of the total amino acid content, which better explains the origin of the delicious flavor of daylily products. The content of umami amino acids is significantly higher than that of the other three taste amino acids, with Glu, Asp, Gly and other umami amino acids accounting for a relatively high proportion, giving daylily fresh sweet and refreshing characteristics, has an important contribution to the flavor of daylily and has a special effect of forming the flavor of daylily and buffering acid and
采用三因子二次回归正交旋转组合设计,分析发射功率、切片厚度和每次前期干燥时间3个变量对产品色泽及色素含量的影响,据此导出二次回归模型,并对变量进行响应面分析.采用非线性规划对两指标进行目标优化,得出各目标函数的发射功率、切片厚度、每次前期干燥时间的最优组合,并利用功效系数法将3因素对2指标的影响进行了综合优化.结果表明参数的最佳组合为:微波功率496 W、切片厚度6 mm、每次前期干燥时间35 s.
