食品与发酵工业2025，Vol.51Issue(10)：328-335,8.DOI:10.13995/j.cnki.11-1802/ts.039926
草果果实和种仁干燥前后游离氨基酸含量及挥发油香气成分分析
Analysis of free amino acid content and volatile oil aroma components of Amomum tsaoko fruits and seeds before and after drying
摘要
Abstract
This study aimed to explore and analyze the differences in physical and chemical quality and volatile oil aroma components of Amomum tsaoko fruit and kernel before and after drying.In this study,fresh Amomum tsaoko fruits and kernels were used as raw materi-als and smokeless green drying technology was used to dry Amomum tsaoko.The moisture,color difference,volatile oil content,and free amino acid content of Amomum tsaoko fruits and kernels before and after drying were analyzed and detected,and the GC-MS method was used to analyze and identify the aroma components of volatile oil.Results showed that the moisture content of Amomum tsaoko was signifi-cantly reduced after drying.The volatile oil content of Amomum tsaoko was higher under the same condition.The L* values of the whole fruit and kernel of Amomum tsaoko were significantly increased,and the a* and b* values of the whole fruit werealso significantly in-creased.Sixteen free amino acids were detected in all four Amomum tsaoko samples,and the free amino acid components were similar.The total amino acid content was 2.09-6.05 g/100 g,and the flavor amino acid content was significantly different.A total of 27 aroma com-ponents were detected in four kinds of Amomum tsaoko samples,including 5 terpenes,9 alcohols,9 aldehydes,and 4 esters,mainly alco-hols and aldehydes.There were more aroma components detected in the volatile oil of dried fruit.The highest relative content of aroma com-ponents in fresh fruit and fresh fruit kernel was nerol,and the highest relative content of aroma components in dried fruit and dried fruit kernel was 1,8-cineole.These results demonstrated that there were some differences in moisture,color,and volatile oil content of Amo-mum tsaoko fruits and kernels before and after drying.The free amino acid content and volatile oil aroma components had both commonali-ties and certain differences.The results of this study can provide a theoretical reference for the development and utilization of fresh and dried Amomum tsaoko fruits and kernels.关键词
草果/干燥/游离氨基酸/挥发油/香气成分Key words
Amomum tsaoko/drying/free amino acids/volatile oil/aroma components引用本文复制引用
吴莲张,张映萍,廖方平,周继兰,黄梅,杨毅,穆明兴,和雨秋,和俊才..草果果实和种仁干燥前后游离氨基酸含量及挥发油香气成分分析[J].食品与发酵工业,2025,51(10):328-335,8.基金项目
云南省重大科技专项计划(202202AE090035) （202202AE090035）
云南省郝朝运专家工作站:科技人才与平台计划(202205AF150050) （202205AF150050）
云南省李积华专家工作站:科技人才与平台计划(院士专家工作站)(202305AF150176) （院士专家工作站）
