云南晒青红茶与烘青红茶香气成分对比

采用顶空固相微萃取（headspace solid-phase microextraction,HS-SPME）结合气相色谱-质谱（gaschromatography-mass spectrometry,GC-MS）分析3 种晒青红茶和3 种烘青红茶的香气成分,并利用主成分分析（principal component analysis,PCA）和聚类分析（clustering analysis,CA）找出这2 种不同干燥方式红茶的异同点,以实现对它们的区分。结果表明,2 种红茶中一共鉴定出香气成分76 种,香气成分主要以醇类、酮类和酯类化合物为主,其中醇类化合物相对含量在晒青红茶和烘青红茶中分别占57.43%和60.45%,主要包括芳樟醇、芳樟醇氧化物、香叶醇和橙花叔醇等萜烯醇类物质。通过对比发现,晒青红茶和烘青红茶在香气成分的组成及相对含量上存在较高程度的相似性。但通过使用PCA和CA,晒青红茶和烘青红茶之间能实现较好的区分,说明不同的干燥方式对这2 种红茶的香气成分有一定的影响。因此,通过结合晒青红茶和烘青红茶的香气成分及相对含量,HSSPME-GC-MS结合多元统计学方法能够实现2 种不同干燥方式红茶的区分。     

不同瓜类种子性状及其油中角鲨烯含量的分析比较

为探究不同瓜类种子性状与含油量及其油中角鲨烯含量的相关性,以苦瓜、瓜蒌、籽瓜和南瓜等15个品种的瓜类种子为实验材料,对单粒质量、百粒质量、长、宽、干基含油量和油中角鲨烯含量进行测定,并分析其相关性。结果表明：籽瓜种子单粒质量最大、长度最长、宽度最宽,分别为0.255 2 g、0.632 mm和0.383 mm;阿根廷蛇瓜种子百粒质量最大,为24.919 3 g;砍瓜种子的干基含油量和油中角鲨烯含量最高,分别为41.14%和2 525.8 mg/kg;相关性分析发现种子长度越长,宽度越宽有利于单粒质量和百粒质量的增加,油中角鲨烯含量与干基含油量呈显著正相关(p<0.05);西葫芦、青皮绿肉酥、砍瓜、早熟南瓜和南瓜在籽油角鲨烯含量选育中具有一定的参考价值。综上,砍瓜为种子高含油量及其油中高角鲨烯含量的瓜类品种。     

Steroidal glycoalkaloids in potato foods as affected by cooking methods

Potato and its products have become indispensable foods and snacks for most people. Steroidal glycoalkaloids (SGAs) occur in all tissues of the potato, and consuming potatoes with a high SGA content harms human health. Therefore, the effects of different cooking methods on the SGA content in potato foods were investigated in this study. The results indicated that adding food-grade acetic acid during the manufacturing process did not affect the SGA content in stir-fried shredded potatoes or fresh mashed potatoes. However, the SGA content in potato food after peeling was significantly lower than that in non-peeled food, and the volume ratio of potato skin to flesh decreased with the increase of the potato tuber volume. Therefore, potato breeders and farmers should make the most hard to increase the proportion of commodity potato via corresponding science and technology. In addition, frying significantly reduced the SGA content in potato chips. Further research indicated that SGAs degraded slowly at 150°C, while they degraded rapidly at 190°C within 30 min. The temperature of rapeseed oil in the frying process can be as high above 200°C. Thus, frying significantly decreased the SGA content in potato chips, which could be attributed to temperature. These results will provide a theoretical basis and practical guidance for potato breeding and cooking.