Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (7): 1459-1468.DOI: 10.3969/j.issn.1000-2561.2020.07.024
• Post-harvest Treatment & Quality Safety • Previous Articles Next Articles
LIN Hong,WANG Weiwei,ZHENG Baodong,GUO Zebin()
Received:
2019-09-20
Revised:
2019-10-29
Online:
2020-07-25
Published:
2020-08-24
Contact:
GUO Zebin
CLC Number:
LIN Hong,WANG Weiwei,ZHENG Baodong,GUO Zebin. Effect of Microwave Vacuum Drying on Quality Characteristics of Dendrobium officinale[J]. Chinese Journal of Tropical Crops, 2020, 41(7): 1459-1468.
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氨基酸和风味特性 Amino acids and flavor properties | 氨基酸含量Content of amino acids/[mg?(100 g)-1 ] | |||
---|---|---|---|---|
新鲜样品Fresh sample | 15 W/g | 12 W/g | 9 W/g | |
必需氨基酸 | ||||
精氨酸 | 75.11±0.41d | 188.43±5.33a | 180.23±0.62b | 169.63±0.81c |
组氨酸 | 32.12±0.20d | 81.08±1.71a | 61.40±1.26b | 50.02±1.11c |
异亮氨酸 | 51.14±0.82d | 171.31±2.51a | 153.12±2.61b | 120.74±2.11c |
亮氨酸 | 121.02±2.62d | 339.78±3.61a | 310.71±3.14b | 270.15±1.13c |
赖氨酸 | 68.91±0.64d | 250.71±3.12a | 160.74±2.43c | 202.33±4.15b |
蛋氨酸 | 9.01±0.01d | 26.30±0.23a | 20.90±1.81b | 10.61±1.22c |
苯丙氨酸 | 60.05±2.72d | 187.28±1.91a | 160.31±1.42b | 149.81±1.96c |
苏氨酸 | 56.74±0.73d | 142.04±2.01a | 120.31±2.51c | 131.08±2.74b |
缬草氨酸 | 64.18±0.38d | 168.33±2.50a | 150.55±2.04b | 120.31±1.67c |
总必需氨基酸 | 538.28±9.20d | 1555.26±18.00a | 1318.27±14.80b | 1224.68±16.70c |
非必需氨基酸 | ||||
丙氨酸 | 61.90±0.23d | 169.74±2.41a | 140.32±1.56c | 150.05±1.79b |
天冬氨酸 | 199.12±1.45d | 460.33±4.67a | 430.37±2.32c | 441.51±1.12b |
胱氨酸 | 11.10±0.02b | 11.90±0.03a | 10.60±0.01b | 10.90±0.01b |
谷氨酸 | 160.35±3.14d | 420.13±5.41a | 350.44±1.57c | 391.19±3.23b |
甘氨酸 | 65.90±0.22c | 160.71±2.14a | 140.00±0.14b | 140.00±0.15b |
脯氨酸 | 46.34±0.42d | 145.81±1.41b | 170.31±2.08a | 110.52±1.30c |
丝氨酸 | 56.08±0.41d | 145.38±3.41a | 119.17±2.66c | 121.06±1.78b |
酪氨酸 | 59.90±0.79d | 130.63±1.82a | 120.61±1.20b | 70.42±0.83c |
总非必需氨基酸 | 660.69±4.40d | 1644.63±22.70a | 1481.82±12.70b | 1435.65±13.20c |
风味特性 | ||||
甜味氨基酸 | 182.70±1.10d | 475.83±7.60a | 394.03±5.00c | 404.10±7.50b |
苦味氨基酸 | 412.63±7.70d | 1162.51±1.20a | 1037.22±9.70b | 891.27±8.70c |
无味氨基酸 | 130.30±1.30d | 381.34±5.20a | 278.70±3.60b | 269.80±4.90c |
总游离氨基酸 | 1198.97±13.60d | 3199.89±33.50a | 2800.09±27.00b | 2660.33±29.80c |
Tab. 1 Content of free amino acids in D. officinale with different microwave intensities
氨基酸和风味特性 Amino acids and flavor properties | 氨基酸含量Content of amino acids/[mg?(100 g)-1 ] | |||
---|---|---|---|---|
新鲜样品Fresh sample | 15 W/g | 12 W/g | 9 W/g | |
必需氨基酸 | ||||
精氨酸 | 75.11±0.41d | 188.43±5.33a | 180.23±0.62b | 169.63±0.81c |
组氨酸 | 32.12±0.20d | 81.08±1.71a | 61.40±1.26b | 50.02±1.11c |
异亮氨酸 | 51.14±0.82d | 171.31±2.51a | 153.12±2.61b | 120.74±2.11c |
亮氨酸 | 121.02±2.62d | 339.78±3.61a | 310.71±3.14b | 270.15±1.13c |
赖氨酸 | 68.91±0.64d | 250.71±3.12a | 160.74±2.43c | 202.33±4.15b |
蛋氨酸 | 9.01±0.01d | 26.30±0.23a | 20.90±1.81b | 10.61±1.22c |
苯丙氨酸 | 60.05±2.72d | 187.28±1.91a | 160.31±1.42b | 149.81±1.96c |
苏氨酸 | 56.74±0.73d | 142.04±2.01a | 120.31±2.51c | 131.08±2.74b |
缬草氨酸 | 64.18±0.38d | 168.33±2.50a | 150.55±2.04b | 120.31±1.67c |
总必需氨基酸 | 538.28±9.20d | 1555.26±18.00a | 1318.27±14.80b | 1224.68±16.70c |
非必需氨基酸 | ||||
丙氨酸 | 61.90±0.23d | 169.74±2.41a | 140.32±1.56c | 150.05±1.79b |
天冬氨酸 | 199.12±1.45d | 460.33±4.67a | 430.37±2.32c | 441.51±1.12b |
胱氨酸 | 11.10±0.02b | 11.90±0.03a | 10.60±0.01b | 10.90±0.01b |
谷氨酸 | 160.35±3.14d | 420.13±5.41a | 350.44±1.57c | 391.19±3.23b |
甘氨酸 | 65.90±0.22c | 160.71±2.14a | 140.00±0.14b | 140.00±0.15b |
脯氨酸 | 46.34±0.42d | 145.81±1.41b | 170.31±2.08a | 110.52±1.30c |
丝氨酸 | 56.08±0.41d | 145.38±3.41a | 119.17±2.66c | 121.06±1.78b |
酪氨酸 | 59.90±0.79d | 130.63±1.82a | 120.61±1.20b | 70.42±0.83c |
总非必需氨基酸 | 660.69±4.40d | 1644.63±22.70a | 1481.82±12.70b | 1435.65±13.20c |
风味特性 | ||||
甜味氨基酸 | 182.70±1.10d | 475.83±7.60a | 394.03±5.00c | 404.10±7.50b |
苦味氨基酸 | 412.63±7.70d | 1162.51±1.20a | 1037.22±9.70b | 891.27±8.70c |
无味氨基酸 | 130.30±1.30d | 381.34±5.20a | 278.70±3.60b | 269.80±4.90c |
总游离氨基酸 | 1198.97±13.60d | 3199.89±33.50a | 2800.09±27.00b | 2660.33±29.80c |
Fig. 2 T2 relaxation schedule of three microwave intensities Cell wall water relaxation time T21 is 0.01~10 ms. Cytosomal hydrops relaxation time T22 is 10~70 ms. Vacuole water relaxation time T23, >70 ms.
微波强度/(W·g-1) | 干燥时间Drying time/min | 色泽Colour | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
L* | a* | b* | ΔE | ||||||||
15 | 鲜品Fresh | 48.02±0.20a | -0.73±0.15g | 19.50±0.30g | 0g | ||||||
10 | 46.01±0.07b | 0.35±0.07f | 21.70±0.03f | 2.74±0.02f | |||||||
20 | 44.46±0.03c | 1.61±0.13e | 23.82±0.17e | 5.49±0.11e | |||||||
30 | 43.27±0.15d | 2.98±0.07d | 27.14±0.07d | 8.59±0.06d | |||||||
40 | 42.14±0.02e | 3.78±0.05c | 28.12±0.23c | 10.79±0.04bc | |||||||
50 | 41.51±0.03ef | 4.69±0.02b | 28.60±0.11b | 11.79±0.03b | |||||||
60 | 41.18±0.01f | 5.01±0.01a | 28.90±0.08a | 12.28±0.01a | |||||||
12 | 鲜品Fresh | 48.02±0.20a | -0.73±0.15j | 19.50±0.30k | 0k | ||||||
10 | 45.31±0.08b | 0.18±0.08i | 20.52±0.14j | 2.49±0.45j | |||||||
20 | 42.63±0.23c | 0.91±0.09h | 22.01±0.11i | 4.50±0.11i | |||||||
30 | 40.60±0.11d | 2.24±0.08g | 23.03±0.06h | 6.35±0.11h | |||||||
40 | 39.57±0.12e | 2.95±0.10f | 24.10±0.10g | 7.72±0.09g | |||||||
50 | 38.70±0.04f | 3.48±0.04e | 24.50±0.09f | 8.50±0.15f | |||||||
60 | 37.97±0.09g | 3.89±0.08d | 24.93±0.06e | 9.22±0.11e | |||||||
70 | 37.30±0.08h | 4.11±0.06c | 25.30±0.01d | 9.78±0.05d | |||||||
80 | 36.86±0.08i | 4.33±0.05b | 25.65±0.04c | 10.32±0.06c | |||||||
90 | 36.50±0.03j | 4.45±0.06b | 25.88±0.09b | 10.67±0.06b | |||||||
干燥时间Drying time/min | 色泽Colour | ||||||||||
L* | a* | b* | ΔE | ||||||||
100 | 36.32±0.14f | 4.65±0.05a | 26.04±0.07a | 10.94±0.05a | |||||||
110 | 36.21±0.03k | 4.70±0.02a | 26.10±0.06a | 11.04±0.03a | |||||||
9 | 鲜品Fresh | 48.02±0.20a | -0.73±0.15r | 19.50±0.30q | 0r | ||||||
10 | 45.19±0.07b | -0.36±0.05q | 19.83±0.07p | 2.43±0.55q | |||||||
20 | 41.90±0.04c | 0.11±0.07p | 20.87±0.11o | 3.84±0.09p | |||||||
30 | 40.31±0.06d | 0.48±0.08o | 21.30±0.10n | 5.07±0.08o | |||||||
40 | 39.14±0.12e | 1.06±0.07n | 21.84±0.11m | 6.12±0.06n | |||||||
50 | 38.16±0.02f | 1.22±0.03m | 22.33±0.06l | 6.84±0.09m | |||||||
60 | 37.62±0.06g | 1.50±0.05l | 22.79±0.05k | 7.81±0.10l | |||||||
70 | 37.20±0.05h | 1.84±0.04k | 23.07±0.07j | 8.27±0.06k | |||||||
80 | 36.84±0.09i | 2.10±0.06j | 23.31±0.08i | 8.87±0.07j | |||||||
90 | 36.42±0.05j | 2.24±0.05i | 23.53±0.13h | 9.34±0.09i | |||||||
100 | 36.08±0.07k | 2.30±0.02i | 23.71±0.03g | 9.73±0.05h | |||||||
110 | 35.77±0.04l | 2.47±0.04h | 23.89±0.02f | 10.21±0.04g | |||||||
120 | 35.51±0.10m | 2.60±0.03g | 24.02±0.10ef | 10.61±0.04f | |||||||
130 | 35.28±0.06n | 2.71±0.03f | 24.13±0.05de | 10.88±0.05e | |||||||
140 | 35.08±0.05o | 2.99±0.01e | 24.25±0.08cd | 11.18±0.02d | |||||||
150 | 34.87±0.04p | 3.26±0.06d | 24.34±0.03bc | 11.46±0.05c | |||||||
160 | 34.66±0.04q | 3.56±0.05c | 24.41±0.01ab | 11.81±0.04b | |||||||
170 | 34.52±0.03r | 3.75±0.04b | 24.46±0.09ab | 12.11±0.03a | |||||||
180 | 34.42±0.05rs | 3.98±0.05a | 24.49±0.09a | 12.27±0.05a | |||||||
190 | 34.33±0.02s | 4.01±0.02a | 24.51±0.01a | 12.33±0.03a |
Tab. 2 Color of D. officinale with different drying time
微波强度/(W·g-1) | 干燥时间Drying time/min | 色泽Colour | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
L* | a* | b* | ΔE | ||||||||
15 | 鲜品Fresh | 48.02±0.20a | -0.73±0.15g | 19.50±0.30g | 0g | ||||||
10 | 46.01±0.07b | 0.35±0.07f | 21.70±0.03f | 2.74±0.02f | |||||||
20 | 44.46±0.03c | 1.61±0.13e | 23.82±0.17e | 5.49±0.11e | |||||||
30 | 43.27±0.15d | 2.98±0.07d | 27.14±0.07d | 8.59±0.06d | |||||||
40 | 42.14±0.02e | 3.78±0.05c | 28.12±0.23c | 10.79±0.04bc | |||||||
50 | 41.51±0.03ef | 4.69±0.02b | 28.60±0.11b | 11.79±0.03b | |||||||
60 | 41.18±0.01f | 5.01±0.01a | 28.90±0.08a | 12.28±0.01a | |||||||
12 | 鲜品Fresh | 48.02±0.20a | -0.73±0.15j | 19.50±0.30k | 0k | ||||||
10 | 45.31±0.08b | 0.18±0.08i | 20.52±0.14j | 2.49±0.45j | |||||||
20 | 42.63±0.23c | 0.91±0.09h | 22.01±0.11i | 4.50±0.11i | |||||||
30 | 40.60±0.11d | 2.24±0.08g | 23.03±0.06h | 6.35±0.11h | |||||||
40 | 39.57±0.12e | 2.95±0.10f | 24.10±0.10g | 7.72±0.09g | |||||||
50 | 38.70±0.04f | 3.48±0.04e | 24.50±0.09f | 8.50±0.15f | |||||||
60 | 37.97±0.09g | 3.89±0.08d | 24.93±0.06e | 9.22±0.11e | |||||||
70 | 37.30±0.08h | 4.11±0.06c | 25.30±0.01d | 9.78±0.05d | |||||||
80 | 36.86±0.08i | 4.33±0.05b | 25.65±0.04c | 10.32±0.06c | |||||||
90 | 36.50±0.03j | 4.45±0.06b | 25.88±0.09b | 10.67±0.06b | |||||||
干燥时间Drying time/min | 色泽Colour | ||||||||||
L* | a* | b* | ΔE | ||||||||
100 | 36.32±0.14f | 4.65±0.05a | 26.04±0.07a | 10.94±0.05a | |||||||
110 | 36.21±0.03k | 4.70±0.02a | 26.10±0.06a | 11.04±0.03a | |||||||
9 | 鲜品Fresh | 48.02±0.20a | -0.73±0.15r | 19.50±0.30q | 0r | ||||||
10 | 45.19±0.07b | -0.36±0.05q | 19.83±0.07p | 2.43±0.55q | |||||||
20 | 41.90±0.04c | 0.11±0.07p | 20.87±0.11o | 3.84±0.09p | |||||||
30 | 40.31±0.06d | 0.48±0.08o | 21.30±0.10n | 5.07±0.08o | |||||||
40 | 39.14±0.12e | 1.06±0.07n | 21.84±0.11m | 6.12±0.06n | |||||||
50 | 38.16±0.02f | 1.22±0.03m | 22.33±0.06l | 6.84±0.09m | |||||||
60 | 37.62±0.06g | 1.50±0.05l | 22.79±0.05k | 7.81±0.10l | |||||||
70 | 37.20±0.05h | 1.84±0.04k | 23.07±0.07j | 8.27±0.06k | |||||||
80 | 36.84±0.09i | 2.10±0.06j | 23.31±0.08i | 8.87±0.07j | |||||||
90 | 36.42±0.05j | 2.24±0.05i | 23.53±0.13h | 9.34±0.09i | |||||||
100 | 36.08±0.07k | 2.30±0.02i | 23.71±0.03g | 9.73±0.05h | |||||||
110 | 35.77±0.04l | 2.47±0.04h | 23.89±0.02f | 10.21±0.04g | |||||||
120 | 35.51±0.10m | 2.60±0.03g | 24.02±0.10ef | 10.61±0.04f | |||||||
130 | 35.28±0.06n | 2.71±0.03f | 24.13±0.05de | 10.88±0.05e | |||||||
140 | 35.08±0.05o | 2.99±0.01e | 24.25±0.08cd | 11.18±0.02d | |||||||
150 | 34.87±0.04p | 3.26±0.06d | 24.34±0.03bc | 11.46±0.05c | |||||||
160 | 34.66±0.04q | 3.56±0.05c | 24.41±0.01ab | 11.81±0.04b | |||||||
170 | 34.52±0.03r | 3.75±0.04b | 24.46±0.09ab | 12.11±0.03a | |||||||
180 | 34.42±0.05rs | 3.98±0.05a | 24.49±0.09a | 12.27±0.05a | |||||||
190 | 34.33±0.02s | 4.01±0.02a | 24.51±0.01a | 12.33±0.03a |
参数Parameter | 9 W/g | 12 W/g | 15 W/g |
---|---|---|---|
K1 | 500.00a | 333.33b | 227.27c |
K2 | 2.32a | 2.11b | 1.78c |
Tab. 3 Parameters of Peleg rehydration model of D. officinalis samples under different microwave intensities
参数Parameter | 9 W/g | 12 W/g | 15 W/g |
---|---|---|---|
K1 | 500.00a | 333.33b | 227.27c |
K2 | 2.32a | 2.11b | 1.78c |
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