不同加工方式下菠萝蜜种子物理性质及挥发性成分的比较分析

比较研究了干燥、煮熟及粉碎处理下菠萝蜜种子样品的粒度大小、水合能力、持油性、溶胀性及其挥发性成分的变化。结果表明，菠萝蜜煮熟种子表面积平均粒径为116.13μm，大于新鲜种子的74.15μm和干燥种子的29.22μm，新鲜种子体积平均粒径最大为550.26μm，干燥种子比表面积最大为0.21 m2/g；干燥种子的持水性（5.25）和膨胀性（4.00）比新鲜种子和煮熟种子强，新鲜种子的持油性最强为1.66。从菠萝蜜新鲜种子检出31种挥发性化合物，占总相对含量的77.37%；干燥和煮熟种子分别检出24种和32种化合物，分别占总含量的63.32%和35.74%，表明干燥和水煮处理会减少菠萝蜜种子风味物质。而煮熟种子中酯类化合物达16种，多于新鲜种子的8种和干燥种子的9种，且经过干燥和煮熟加工之后，甲醇等有毒成分得到清除，益于食用，为菠萝蜜种子的食用加工提供一定的理论依据。

Physical Properties and Volatile Compositions of Jackfruit Seeds under Different Processing Methods

The water binding ability, oil-holding capacity, particle size, swelling capacity and volatile compositions from drying, cooking and shattering were analyzed and compared. The results showed that the average surface area diameter of cooked seed was 116.13 ？m, which was larger than that of fresh seed （74.15 ？m） and dried seed （29.22 μm）. Fresh seed had the biggest average volume diameter 550.26 ？m and dried seed had the largest specific surface area 0.21 m2/g. Dried jackfruit seed had stronger water binding capacity （5.25） and swelling capacity （4.0） than other two processed seeds while the greatest oil-holding capacity belonged to fresh seed, being of 1.66. 31 kinds of volatile compounds were detected in fresh seed, accounting for 77.37% of the total volatile compositions. 24 and 32 kinds were tested in dried and cooked seed individually, occupying 63.32% and 35.74% of the total compounds, respectively. It was indicated that the dried and cooked methods could decrease the total relative content of the volatile ingredients in jackfruit seed. However, cooked seed contained more esters （16 kinds） than those from fresh seed （8 kinds） and dried seed （9 kinds）. Moreover, compared with fresh seed, some toxic components such as methanol were removed through drying or cooking. Thus, this research could provide certain theoretical foundation for eating and processing jackfruit seed.