| 不同干燥方法对干燥大蒜品质的影响 |
| |
| 引用本文： | 李瑜,许时婴. 不同干燥方法对干燥大蒜品质的影响[J]. 食品与发酵工业, 2006, 32(7): 32-36 |
| |
| 作者姓名： | 李瑜 许时婴 |
| |
| 作者单位： | 1. 河南农业大学食品科学技术学院,郑州,450002;江南大学食品学院,教育部食品科学与安全重点实验室,无锡,214036
2. 江南大学食品学院,教育部食品科学与安全重点实验室,无锡,214036 |
| |
| 摘 要： | 比较了冷冻干燥和微波真空与真空联合干燥2种干燥方法对干燥大蒜中硫代亚磺酸酯保留率和品质的影响,并采用固相微萃取法(SPME)富集,分析新鲜大蒜、冷冻干燥大蒜、微波真空与真空联合干燥大蒜的风味物质,经气-质联用法(GC-MS)检测,对2种不同干燥方法所得干燥大蒜的风味进行了比较。结果表明,采用微波真空与真空联合干燥得到的大蒜产品可以达到和冷冻干燥相似的品质。
|
| 关 键 词： | 大蒜 干燥 硫代亚磺酸酯 固相微萃取 气-质联用 |
| 收稿时间： | 2006-05-17 |
| 修稿时间： | 2006-06-20 |
The Effect of Different Drying Methods on the Quality of Dried Garlic |
| |
| Li Yu,Xu Shiying. The Effect of Different Drying Methods on the Quality of Dried Garlic[J]. Food and Fermentation Industries, 2006, 32(7): 32-36 |
| |
| Authors: | Li Yu Xu Shiying |
| |
| Affiliation: | 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.School of Food Science and Technology, Southern Yangtze University, Key Lab of Food Science and Safety, Ministry of Education, Wuxi 214036, China |
| |
| Abstract: | In this paper,the effect of two different drying methods on thiosulfinates retention and quality of dried garlic were compared: freeze drying and microwave-vacuum combined with vacuum drying. The flavor of garlic dried by two different drying methods were compared by SPME and GC-MS, The results showed that two methods had similar result on the quality of dried galic. |
| |
| Keywords: | garlic drying thiosulfinates solid phase microextraction GC/MS |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
