不同干燥工艺对鲜玉米粉品质及风味的影响

本文研究了煮后烘干、炒制和冻干加工对鲜玉米粉的基本成分、抗氧化性能和香气成分影响。结果表明:不同干燥工艺鲜玉米粉的淀粉、总糖、总黄酮和总酚含量差异显著(P<0.05),冷冻干燥鲜玉米粉总黄酮和总酚含量最高,分别为3.45和3.96 mg/g。冷冻干燥、煮后烘干的鲜玉米粉对DPPH自由基的清除率分别为60.5%、50.8%,对·OH的清除率分别为46.8%和39.6%。运用固相微萃取-气相色谱-质谱联用对鲜玉米粒和3种干燥工艺的鲜玉米粒的香气物质进行分析,共鉴定出79种挥发性物质,分别为醇类3种、醛类11种、酮类8种、烃类24种、酯类8种、杂环类25种。含苯环类芳香族化合物是鲜玉米的主体风味化合物。综合分析,冷冻干燥和煮后烘干的鲜玉米粒抗氧化能力较高,对于鲜玉米芳香族化合物也有较好保留。

Effect of Different Drying Methods on the Quality and Flavor Profiles of Fresh Corn Flour

The effects of three drying methods(boiled then dring,baking and freeze drying) on the basic components,antioxidant properties and aroma components of fresh corn flour were studied. The results showed that the content of starch,total sugar,flavonoids and polyphenols in fresh corn flour produced by different drying methods were significantly different(P<0.05),the contents of total flavonoids and polyphenols in the kernels prepared by freeze drying were the highest(3.45 and 3.96 mg/g). The freeze dring and boiled then dring fresh corn flour had DPPH free radical scavenging rates of 60.5% and 50.8%,respectively,·OH scavenging rates of 46.8% and 39.6%. Solid phase micro extraction(SPME) gas chromatography-mass spectrometry(GC-MS) were used to analyze the aroma components of fresh corn kernels and three processing corn flour. Seventy-nine compounds including 3 alcohols,11 aldehydes,8 ketones,24 hydrocarbons,8 esters and 25 heterocyclics were identified. Aromatic compounds containing benzene rings were the main flavor compounds of fresh corn. Comprehensive analysis showed that the fresh corn kernels dried by freeze and boiled after cooking had higher antioxidant capacity,and also had better retention of aromatic compounds of fresh corn.