Article(id=1276213478805336205, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1276213295170323272, articleNumber=null, orderNo=null, doi=10.3969/j.issn.1000-2561.2024.04.017, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1674921600000, receivedDateStr=2023-01-29, revisedDate=1678896000000, revisedDateStr=2023-03-16, acceptedDate=null, acceptedDateStr=null, onlineDate=1782202604247, onlineDateStr=2026-06-23, pubDate=1713974400000, pubDateStr=2024-04-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1782202604247, onlineIssueDateStr=2026-06-23, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1782202604247, creator=13701087609, updateTime=1782202604247, updator=13701087609, issue=Issue{id=1276213295170323272, tenantId=1146029695717560320, journalId=1235980609244409860, year='2024', volume='45', issue='4', pageStart='653', pageEnd='871', issueExtLink='null', onlineDate='null', pubDate='1713974400000', pubDateStr='2024-04-25', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1782202560465, creator='13701087609', updateTime=1782203706550, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1276218103419761358, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1276213295170323272, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1276218103419761359, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1276213295170323272, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=813, endPage=824, ext={EN=ArticleExt(id=1276213479098937487, articleId=1276213478805336205, tenantId=1146029695717560320, journalId=1235980609244409860, language=EN, title=Analysis of Physicochemical Indexes and Volatile Components of Seven Amomum tsaoko Powder, columnId=1236286112713470633, journalTitle=Chinese Journal of Tropical Crops, columnName=Post-harvest Treatment & Quality Safety, runingTitle=null, highlight=null, articleAbstract=

The study was aimed to explore the differences in physical and chemical indexes and volatile components of different types of Amomum tsaoko powder. The physicochemical indexes of A. tsaoko powder such as color difference, essential oil content, moisture content, particle size and surface microstructure were investigated. The volatile components of A. tsaoko powder were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry. The color difference ∆E of seven different fruit types of A. tsaoko powder was from 19.17±0.29 to 25.15±0.17, L* value was from 72.50±0.23 to 76.87±0.07, a* value was from 5.17±0.05 to 6.97±0.15, b*value was from 12.35±0.43 to 16.91±0.43. The content of volatile oil was from (0.76±0.01)mL/100 g to (1.30±0.26)mL/100 g. The moisture content was from 11.13%±0.12% to 15.05%±0.23%. In terms of particle size, NL5 and NL6 fruit powder particles had the largest difference. A total of 31 volatile components were detected in the seven fruit powder, and 17 common components were detected, mainly aldehydes and alcohols, including 2-decenal, (E)-, eucalyptol, citral, geraniol, geranyl acetate, etc. Among them, 28 volatile components were detected in NL2 fruit types, and the relative content of 2-decenal, (E)- was the highest (22.24%±2.29%). The relative content of eucalyptol in NL5 fruit type was the highest (17.52%±2.16%). Therefore, there are some differences in color difference, essential oil content, moisture content, particle size and surface microstructure of the powder of different fruit types. The volatile components of different fruit types of A. tsaoko fruit powder have both common characteristics and differences. The research could provide theoretical guidance for the production and application of high-quality pure natural A. tsaoko powder.

, authors=null, authorsList=Yingping ZHANG, Fei XU, Mingxing MU, Shengjun YOU, Juncai HE, Fan SU, Xunzhi JI, Can WANG, Chaoyun HAO, Xiaowei QIN, Fenglin GU, Guiping WU, authorCompany=null, correspAuthors=Juncai HE, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1276213480713744545, articleId=1276213478805336205, tenantId=1146029695717560320, journalId=1235980609244409860, language=CN, title=7种不同果型草果果粉的理化指标及挥发性成分分析, columnId=1236286112877048492, journalTitle=热带作物学报, columnName=采后处理与质量安全, runingTitle=null, highlight=null, articleAbstract=

为了探究不同果型草果果粉的理化指标及其挥发性成分的差异,以怒江州泸水市草果果粉为原料,探究不同果型草果果粉的色差、挥发油含量、含水量、粒径、表面微观结构等理化指标,并采用顶空固相微萃取和气相色谱-质谱联用技术分析草果果粉的挥发性成分。结果表明:7种不同果型草果果粉的色差值△E为(19.17±0.29)~(25.15±0.17),L*值在(72.50±0.23)~(76.87±0.07)范围内,a*值为(5.17±0.05)~(6.97±0.15),b*值为(12.35±0.43)~(16.91±0.43);挥发油含量为(0.76±0.01)~(1.30±0.26)mL/100 g;含水量为(11.13%±0.12%)~(15.05%±0.23%);粒径方面NL5、NL6草果果粉粉体颗粒差异最大。7种不同果型草果果粉中共检测出31种挥发性成分,共有成分17种,主要为醛类和醇类物质,包括反-2-癸烯醛、桉叶油醇、柠檬醛、香叶醇、乙酸香叶酯等。其中NL2草果果粉检出的挥发性成分最多,共28种,且反-2-癸烯醛相对含量最高,为22.24%±2.29%,NL5草果果粉中桉叶油醇的相对含量最高,为17.52%±2.16%。因此,不同果型草果果粉在色差、挥发油含量、含水量、粒径、表面微观结构上均存在一定差异,不同果型草果果粉的挥发性成分既有共性特征又有差异性。该研究结果可为优质纯天然草果果粉的生产及应用提供理论指导。

, authors=

张映萍(1996—),女,硕士,助理农艺师,研究方向:香料加工。

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* 和俊才(HE Juncai),E-mail:
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张映萍(1996—),女,硕士,助理农艺师,研究方向:香料加工。

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张映萍(1996—),女,硕士,助理农艺师,研究方向:香料加工。

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3.Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
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3.海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533
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3.Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
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3.海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533
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3.海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533
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3.Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
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Comparative study on the qualities of dried slices and fried crisps made from different potato varieties[J]. Food and Fermentation Industries, 2022, 48(12): 152-159. 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Research progress on the influence of pigmented rice germplasm and environmental factors on its color[J]. Hubei Agricultural Sciences, 2021, 60(3): 5-10. 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Study on content of volatile oil in Amomum tsao-ko seeds and its influencing factors[J]. Journal of Chinese Medicinal Materials, 2014, 37(3): 388-392. 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journalId=1235980609244409860, articleId=1276213478805336205, language=EN, label=Fig. 2, caption=Essential oil content in different types of A. tsaoko powder

Different lowercase letters indicate significant difference (P<0.05).

, figureFileSmall=Z2rLoxT+uIvXUgmkKtw0Qw==, figureFileBig=Tl92EO11yuoFHPCDFFyESg==, tableContent=null), ArticleFig(id=1276466564383773191, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=CN, label=图2, caption=不同果型草果果粉挥发油含量

不同小写字母表示差异显著(P<0.05)。

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Different lowercase letters indicate significant difference (P<0.05).

, figureFileSmall=kirgX9Vo38th4D4DI3AjEw==, figureFileBig=TiJnBOEsuXS1KYcIkipnag==, tableContent=null), ArticleFig(id=1276466564559933961, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=CN, label=图3, caption=不同果型草果果粉含水量

不同小写字母表示差异显著(P<0.05)。

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A: NL1; B: NL2; C: NL3; D: NL4; E: NL5; F: NL6; G: NL7. 1: 500×; 2: 3000×.

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A. tsaoko samples numbers and characteristics

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编号No.面积Area/mm2周长Perimeter/mm直径Diameter/mm长Longevity/mm宽Width/mm长/宽Length/width
NL11015.50±163.27137.90±13.1335.86±2.8544.34±4.7929.23±1.801.52±0.13
NL2814.13±59.54120.38±6.3332.18±1.1938.84±3.0028.31±1.111.37±0.11
NL31106.42±174.54140.38±10.8637.43±2.9341.02±5.0635.31±2.711.17±0.16
NL4796.77±161.00117.06±13.5431.71±3.1634.08±4.0430.16±2.621.13±0.06
NL5670.68±127.30109.46±8.2729.12±2.6233.17±2.7727.82±2.851.20±0.10
NL6514.40±159.6093.99±13.9725.33±3.8229.47±4.0824.02±3.331.23±0.06
NL7920.59±94.72127.39±7.1734.20±1.7445.02±3.0427.45±1.441.64±0.09
编号No.主轴Mainshaft/mm副轴Counter shaft/mm偏角Declination/°圆度Roundness/°紧致度Compactness
NL143.90±4.8329.33±1.85-85.11±40.820.67±0.060.82±0.03
NL237.16±2.2127.89±1.24-102.38±23.950.75±0.050.87±0.03
NL340.12±4.8835.06±2.86-91.06±28.210.88±0.100.94±0.06
NL433.54±3.9830.00±2.60-81.82±31.950.90±0.050.95±0.02
NL531.06±2.6127.33±2.97-96.87±23.050.88±0.060.94±0.03
NL627.07±4.3023.72±3.44-76.79±38.950.88±0.040.94±0.02
NL743.26±2.7427.05±1.32-97.74±25.290.63±0.030.79±0.02
), ArticleFig(id=1276466565361046033, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=CN, label=表1, caption=

草果果型特征

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编号No.面积Area/mm2周长Perimeter/mm直径Diameter/mm长Longevity/mm宽Width/mm长/宽Length/width
NL11015.50±163.27137.90±13.1335.86±2.8544.34±4.7929.23±1.801.52±0.13
NL2814.13±59.54120.38±6.3332.18±1.1938.84±3.0028.31±1.111.37±0.11
NL31106.42±174.54140.38±10.8637.43±2.9341.02±5.0635.31±2.711.17±0.16
NL4796.77±161.00117.06±13.5431.71±3.1634.08±4.0430.16±2.621.13±0.06
NL5670.68±127.30109.46±8.2729.12±2.6233.17±2.7727.82±2.851.20±0.10
NL6514.40±159.6093.99±13.9725.33±3.8229.47±4.0824.02±3.331.23±0.06
NL7920.59±94.72127.39±7.1734.20±1.7445.02±3.0427.45±1.441.64±0.09
编号No.主轴Mainshaft/mm副轴Counter shaft/mm偏角Declination/°圆度Roundness/°紧致度Compactness
NL143.90±4.8329.33±1.85-85.11±40.820.67±0.060.82±0.03
NL237.16±2.2127.89±1.24-102.38±23.950.75±0.050.87±0.03
NL340.12±4.8835.06±2.86-91.06±28.210.88±0.100.94±0.06
NL433.54±3.9830.00±2.60-81.82±31.950.90±0.050.95±0.02
NL531.06±2.6127.33±2.97-96.87±23.050.88±0.060.94±0.03
NL627.07±4.3023.72±3.44-76.79±38.950.88±0.040.94±0.02
NL743.26±2.7427.05±1.32-97.74±25.290.63±0.030.79±0.02
), ArticleFig(id=1276466565432349202, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=EN, label=Tab. 2, caption=

Color difference in different types of A. tsaoko powder

, figureFileSmall=null, figureFileBig=null, tableContent=
编号No.L*a*b*E
NL173.63±0.19d6.84±0.03a16.91±0.43a24.70±0.37b
NL274.33±0.09c6.46±0.01c15.45±0.27c23.22±0.08cd
NL372.50±0.23e6.92±0.11a16.12±0.11b25.15±0.17a
NL474.71±0.10b6.66±0.01b15.54±0.26c23.03±0.21d
NL573.55±0.14d6.23±0.06d14.88±0.04d23.46±0.14c
NL674.66±0.20b6.97±0.15a16.30±0.18b23.60±0.15c
NL776.87±0.07a5.17±0.05e12.35±0.43e19.17±0.29e
), ArticleFig(id=1276466565495263763, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=CN, label=表2, caption=

不同果型草果果粉的色差值

, figureFileSmall=null, figureFileBig=null, tableContent=
编号No.L*a*b*E
NL173.63±0.19d6.84±0.03a16.91±0.43a24.70±0.37b
NL274.33±0.09c6.46±0.01c15.45±0.27c23.22±0.08cd
NL372.50±0.23e6.92±0.11a16.12±0.11b25.15±0.17a
NL474.71±0.10b6.66±0.01b15.54±0.26c23.03±0.21d
NL573.55±0.14d6.23±0.06d14.88±0.04d23.46±0.14c
NL674.66±0.20b6.97±0.15a16.30±0.18b23.60±0.15c
NL776.87±0.07a5.17±0.05e12.35±0.43e19.17±0.29e
), ArticleFig(id=1276466565579149844, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=EN, label=Tab. 3, caption=

Power particle size in different types of pure natural A. tsaoko powder

, figureFileSmall=null, figureFileBig=null, tableContent=
编号No.D10/μmD50/μmD90/μm比表面积Specific surface area/(m2·kg–1离散度Discrepancy
NL116.63±0.25e161.33±17.79b425.00±57.38c146.20±1.04b2.58±0.66bcd
NL217.70±0.46d172.00±15.39b587.00±43.71b139.77±3.67c3.34±0.49abc
NL320.37±0.32b147.33±5.13b431.00±62.65bc131.33±1.50d2.78±0.36bcd
NL419.23±0.15c253.33±5.86b473.67±16.29bc125.67±2.00e1.80±0.10d
NL532.53±0.67a585.67±249.08a2243.33±195.02a83.62±1.90f4.12±1.26a
NL613.90±0.30f152.00±5.57b556.00±18.36bc162.63±3.20a3.57±0.03ab
NL718.57±0.50c212.33±8.62b502.33±15.37bc130.37±3.25d2.28±0.07cd
), ArticleFig(id=1276466565663035925, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=CN, label=表3, caption=

不同果型草果果粉粒径

, figureFileSmall=null, figureFileBig=null, tableContent=
编号No.D10/μmD50/μmD90/μm比表面积Specific surface area/(m2·kg–1离散度Discrepancy
NL116.63±0.25e161.33±17.79b425.00±57.38c146.20±1.04b2.58±0.66bcd
NL217.70±0.46d172.00±15.39b587.00±43.71b139.77±3.67c3.34±0.49abc
NL320.37±0.32b147.33±5.13b431.00±62.65bc131.33±1.50d2.78±0.36bcd
NL419.23±0.15c253.33±5.86b473.67±16.29bc125.67±2.00e1.80±0.10d
NL532.53±0.67a585.67±249.08a2243.33±195.02a83.62±1.90f4.12±1.26a
NL613.90±0.30f152.00±5.57b556.00±18.36bc162.63±3.20a3.57±0.03ab
NL718.57±0.50c212.33±8.62b502.33±15.37bc130.37±3.25d2.28±0.07cd
), ArticleFig(id=1276466565734339094, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=EN, label=Tab. 4, caption=

Composition of volatile compounds in different types of A. tsaoko power

, figureFileSmall=null, figureFileBig=null, tableContent=
序号No.保留时间RT/min化合物名称Compounds name分子式Molecular formulaCAS相对含量Relative content/%
NL1NL2NL3NL4NL5NL6NL7
15.496β-蒎烯beta.-pineneC10H16127-91-30.38±0.15a0.41±0.30a0.98±0.99a0.82±0.68a0.40±0.28a
26.511α-水芹烯.alpha.-phellandreneC10H1699-83-20.80±0.47b1.50±0.92ab0.40±0.24b2.23±1.05a1.56±0.41ab1.42±0.61ab0.61±0.11b
37.621桉叶油醇eucalyptolC10H18O470-82-616.61±0.67ab14.16±1.46abc9.49±1.60c14.95±1.14abc16.93±0.11a11.76±2.39bc15.90±0.90abc
48.6393-蒈烯3-careneC10H1613466-78-90.97±0.67ab1.09±0.65ab0.43±0.17b1.10±0.30ab1.00±0.30ab2.10±1.33a0.94±0.47ab
59.088对伞烃p-cymeneC10H1499-87-60.33±0.12ab0.58±0.24ab1.20±0.85a0.59±0.22ab0.94±0.47ab0.28±0.04b
69.661辛醛octanalC8H16O124-13-01.61±0.67a1.51±0.60a0.98±0.21a1.53±0.44a1.31±0.20a1.52±0.55a1.13±0.42a
712.7462-壬酮2-nonanoneC9H18O821-55-60.26±0.11a0.13±0.05ab
814.008反-2-辛烯醛2-octenal, (E)-C8H14O2548-87-04.72±0.96ab2.74±0.58c2.72±0.19c2.95±0.75bc3.04±0.82bc4.88±0.80a3.67±1.39abc
915.087(-)-α-荜澄茄油烯.alpha.-cubebeneC15H2417699-14-80.25±0.03a
1015.3314-侧柏醇5-isopropyl-2-methylbicyclo[3.1.0]hexan-2-olC10H18O546-79-20.60±0.07d0.70±0.13cd0.97±0.21b0.54±0.04d0.51±0.05d0.82±0.04bc1.30±0.08a
1115.858(+)-香茅醛6-octenal,3,7-dimethyl-, (R)-C10H18O2385-77-50.46±0.06b0.40±0.04b0.38±0.08b0.73±0.01a0.68±0.11a0.51±0.03b
1216.366α-蒎烯.alpha.-cubebeneC15H243856-25-50.31±0.11bc0.34±0.04b0.53±0.11a0.35±0.05b0.41±0.05ab0.48±0.08a0.19±0.02c
1316.707癸醛decanalC10H20O112-31-20.83±0.19ab1.02±0.10a0.97±0.14a0.54±0.05c0.71±0.18bc0.74±0.10bc0.60±0.02bc
1418.340isoneralC10H16O1000414-18-01.44±0.17a1.23±0.16a1.29±0.20a1.38±0.16a1.45±0.33a1.37±0.08a
1518.688芳樟醇linaloolC10H18O78-70-61.66±0.25a2.09±0.24a
1619.4873,7-二甲基-3,6-辛二烯醛3,6-octadienal, 3,7-dimethyl-C10H16O55722-59-34.36±0.54a3.64±0.30b3.79±0.46ab2.87±0.12c3.44±0.30bc2.93±0.15c4.23±0.06a
1720.860(-)-4-萜品醇(-)-4-萜品醇3-cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-, (R)-C10H18O20126-76-51.04±0.16c1.12±0.24abc1.68±0.25a0.81±0.09bc1.21±0.27abc0.77±0.02bc1.31±0.15ab
1823.089反-2-癸烯醛2-decenal, (E)-C10H18O3913-81-317.23±1.17cde22.24±2.29a21.27±1.93ab14.13±0.94e18.45±0.02bcd20.05±0.53abc16.50±0.65de
1924.471顺式-柠檬醛neralC10H16O106-26-315.44±0.52a11.31±0.42d13.17±0.94c9.82±0.45e14.21±0.30b8.85±0.05f14.20±0.07b
2025.327(+)-α-松油醇3-cyclohexene-1-methanol,.alpha.,.alpha.,4-trimethyl-, (R)-C10H18O7785-53-74.07±0.04bc4.42±0.88b6.40±1.15a3.28±0.17c7.37±0.65a3.43±0.07bc6.56±0.24a
2126.935柠檬醛citralC10H16O5392-40-516.73±0.61ab12.53±0.81c15.44±0.36b10.20±0.43d17.63±0.98a10.24±0.49d16.25±0.45b
2227.462(2E)-2-癸烯-1-基乙酸酯(E)-2-decenyl acetateC12H22O22497-23-63.19±0.27a3.40±0.26a
2327.838δ-杜松烯naphthalene, 1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,(1S-cis)-C15H24483-76-10.45±0.03a0.62±0.11a0.62±0.20a
2428.186乙酸香叶酯geranyl acetateC12H20O2105-87-30.72±0.08e2.54±0.74d1.51±0.43de10.65±0.61a5.31±1.73c8.73±0.41b2.35±0.53d
2528.834香茅醇citronellolC10H20O106-22-90.66±0.07b0.57±0.15b0.96±0.15a
2632.642香叶醇geraniolC10H18O106-24-16.40±0.66ab6.75±0.76ab7.42±0.33a4.55±0.76c7.05±0.66a5.58±0.93bc
2733.103反式-2-十四醛(E)-tetradec-2-enalC14H26O51534-36-23.84±0.61a4.26±0.04a
2837.598α-亚乙基-苯乙醛benzeneacetaldehyde, .alpha.-ethylidene-C10H10O4411-89-67.04±0.85a5.48±0.44b7.82±0.80a4.30±0.26cd5.48±0.65b5.33±0.52bc4.14±0.51d
2940.1463-苯基-2-丁烯醛cinnamaldehyde, .beta.-methyl-C10H10O1196-67-40.24±0.04a0.14±0.03a0.19±0.04a0.14±0.01a0.33±0.24a0.15±0.02a
3040.560α-甲基肉桂醛2-propenal, 2-methyl-3-phenyl-C10H10O101-39-31.32±0.23a0.87±0.13bc1.13±0.28ab0.67±0.08c0.92±0.20abc0.95±0.04abc
3141.942反式-橙花叔醇1,6,10-dodecatrien-3-ol,3,7,11-trimethyl-, (E)-C15H26O40716-66-30.83±0.18b0.78±0.17b1.49±0.60a0.56±0.08b1.04±0.12ab0.61±0.09b0.77±0.03b
), ArticleFig(id=1276466565801447959, tenantId=1146029695717560320, journalId=1235980609244409860, articleId=1276213478805336205, language=CN, label=表4, caption=

不同果型草果果粉挥发性成分

, figureFileSmall=null, figureFileBig=null, tableContent=
序号No.保留时间RT/min化合物名称Compounds name分子式Molecular formulaCAS相对含量Relative content/%
NL1NL2NL3NL4NL5NL6NL7
15.496β-蒎烯beta.-pineneC10H16127-91-30.38±0.15a0.41±0.30a0.98±0.99a0.82±0.68a0.40±0.28a
26.511α-水芹烯.alpha.-phellandreneC10H1699-83-20.80±0.47b1.50±0.92ab0.40±0.24b2.23±1.05a1.56±0.41ab1.42±0.61ab0.61±0.11b
37.621桉叶油醇eucalyptolC10H18O470-82-616.61±0.67ab14.16±1.46abc9.49±1.60c14.95±1.14abc16.93±0.11a11.76±2.39bc15.90±0.90abc
48.6393-蒈烯3-careneC10H1613466-78-90.97±0.67ab1.09±0.65ab0.43±0.17b1.10±0.30ab1.00±0.30ab2.10±1.33a0.94±0.47ab
59.088对伞烃p-cymeneC10H1499-87-60.33±0.12ab0.58±0.24ab1.20±0.85a0.59±0.22ab0.94±0.47ab0.28±0.04b
69.661辛醛octanalC8H16O124-13-01.61±0.67a1.51±0.60a0.98±0.21a1.53±0.44a1.31±0.20a1.52±0.55a1.13±0.42a
712.7462-壬酮2-nonanoneC9H18O821-55-60.26±0.11a0.13±0.05ab
814.008反-2-辛烯醛2-octenal, (E)-C8H14O2548-87-04.72±0.96ab2.74±0.58c2.72±0.19c2.95±0.75bc3.04±0.82bc4.88±0.80a3.67±1.39abc
915.087(-)-α-荜澄茄油烯.alpha.-cubebeneC15H2417699-14-80.25±0.03a
1015.3314-侧柏醇5-isopropyl-2-methylbicyclo[3.1.0]hexan-2-olC10H18O546-79-20.60±0.07d0.70±0.13cd0.97±0.21b0.54±0.04d0.51±0.05d0.82±0.04bc1.30±0.08a
1115.858(+)-香茅醛6-octenal,3,7-dimethyl-, (R)-C10H18O2385-77-50.46±0.06b0.40±0.04b0.38±0.08b0.73±0.01a0.68±0.11a0.51±0.03b
1216.366α-蒎烯.alpha.-cubebeneC15H243856-25-50.31±0.11bc0.34±0.04b0.53±0.11a0.35±0.05b0.41±0.05ab0.48±0.08a0.19±0.02c
1316.707癸醛decanalC10H20O112-31-20.83±0.19ab1.02±0.10a0.97±0.14a0.54±0.05c0.71±0.18bc0.74±0.10bc0.60±0.02bc
1418.340isoneralC10H16O1000414-18-01.44±0.17a1.23±0.16a1.29±0.20a1.38±0.16a1.45±0.33a1.37±0.08a
1518.688芳樟醇linaloolC10H18O78-70-61.66±0.25a2.09±0.24a
1619.4873,7-二甲基-3,6-辛二烯醛3,6-octadienal, 3,7-dimethyl-C10H16O55722-59-34.36±0.54a3.64±0.30b3.79±0.46ab2.87±0.12c3.44±0.30bc2.93±0.15c4.23±0.06a
1720.860(-)-4-萜品醇(-)-4-萜品醇3-cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)-, (R)-C10H18O20126-76-51.04±0.16c1.12±0.24abc1.68±0.25a0.81±0.09bc1.21±0.27abc0.77±0.02bc1.31±0.15ab
1823.089反-2-癸烯醛2-decenal, (E)-C10H18O3913-81-317.23±1.17cde22.24±2.29a21.27±1.93ab14.13±0.94e18.45±0.02bcd20.05±0.53abc16.50±0.65de
1924.471顺式-柠檬醛neralC10H16O106-26-315.44±0.52a11.31±0.42d13.17±0.94c9.82±0.45e14.21±0.30b8.85±0.05f14.20±0.07b
2025.327(+)-α-松油醇3-cyclohexene-1-methanol,.alpha.,.alpha.,4-trimethyl-, (R)-C10H18O7785-53-74.07±0.04bc4.42±0.88b6.40±1.15a3.28±0.17c7.37±0.65a3.43±0.07bc6.56±0.24a
2126.935柠檬醛citralC10H16O5392-40-516.73±0.61ab12.53±0.81c15.44±0.36b10.20±0.43d17.63±0.98a10.24±0.49d16.25±0.45b
2227.462(2E)-2-癸烯-1-基乙酸酯(E)-2-decenyl acetateC12H22O22497-23-63.19±0.27a3.40±0.26a
2327.838δ-杜松烯naphthalene, 1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,(1S-cis)-C15H24483-76-10.45±0.03a0.62±0.11a0.62±0.20a
2428.186乙酸香叶酯geranyl acetateC12H20O2105-87-30.72±0.08e2.54±0.74d1.51±0.43de10.65±0.61a5.31±1.73c8.73±0.41b2.35±0.53d
2528.834香茅醇citronellolC10H20O106-22-90.66±0.07b0.57±0.15b0.96±0.15a
2632.642香叶醇geraniolC10H18O106-24-16.40±0.66ab6.75±0.76ab7.42±0.33a4.55±0.76c7.05±0.66a5.58±0.93bc
2733.103反式-2-十四醛(E)-tetradec-2-enalC14H26O51534-36-23.84±0.61a4.26±0.04a
2837.598α-亚乙基-苯乙醛benzeneacetaldehyde, .alpha.-ethylidene-C10H10O4411-89-67.04±0.85a5.48±0.44b7.82±0.80a4.30±0.26cd5.48±0.65b5.33±0.52bc4.14±0.51d
2940.1463-苯基-2-丁烯醛cinnamaldehyde, .beta.-methyl-C10H10O1196-67-40.24±0.04a0.14±0.03a0.19±0.04a0.14±0.01a0.33±0.24a0.15±0.02a
3040.560α-甲基肉桂醛2-propenal, 2-methyl-3-phenyl-C10H10O101-39-31.32±0.23a0.87±0.13bc1.13±0.28ab0.67±0.08c0.92±0.20abc0.95±0.04abc
3141.942反式-橙花叔醇1,6,10-dodecatrien-3-ol,3,7,11-trimethyl-, (E)-C15H26O40716-66-30.83±0.18b0.78±0.17b1.49±0.60a0.56±0.08b1.04±0.12ab0.61±0.09b0.77±0.03b
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7种不同果型草果果粉的理化指标及挥发性成分分析
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张映萍 1 , 徐飞 2, 3, 4 , 穆明兴 1 , 友胜军 1 , 和俊才 1, * , 苏凡 2, 3, 4 , 吉训志 2, 3, 4 , 王灿 2, 3, 4 , 郝朝运 1, 2, 3, 4 , 秦晓威 1, 2, 3, 4 , 谷风林 2, 4 , 吴桂苹 2, 4
热带作物学报 | 采后处理与质量安全 2024,45(4): 813-824
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热带作物学报 |采后处理与质量安全 2024 , 45 (4) : 813 -824
7种不同果型草果果粉的理化指标及挥发性成分分析
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张映萍1, 徐飞2, 3, 4, 穆明兴1, 友胜军1, 和俊才1, * , 苏凡2, 3, 4, 吉训志2, 3, 4, 王灿2, 3, 4, 郝朝运1, 2, 3, 4, 秦晓威1, 2, 3, 4, 谷风林2, 4, 吴桂苹2, 4
作者信息
  • 1.怒江绿色香料产业研究院,云南怒江 673200
  • 2.中国热带农业科学院香料饮料研究所,海南万宁 571533
  • 3.海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533
  • 4.海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁 571533
通讯作者:
* 和俊才(HE Juncai),E-mail:
Analysis of Physicochemical Indexes and Volatile Components of Seven Amomum tsaoko Powder
Yingping ZHANG1, Fei XU2, 3, 4, Mingxing MU1, Shengjun YOU1, Juncai HE1, * , Fan SU2, 3, 4, Xunzhi JI2, 3, 4, Can WANG2, 3, 4, Chaoyun HAO1, 2, 3, 4, Xiaowei QIN1, 2, 3, 4, Fenglin GU2, 4, Guiping WU2, 4
Affiliations
  • 1.Nujiang Green Spice Industry Research Institute, Nujiang, Yunnan 673200, China
  • 2.Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
  • 3.Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China
  • 4.Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
出版时间: 2024-04-25 doi: 10.3969/j.issn.1000-2561.2024.04.017
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为了探究不同果型草果果粉的理化指标及其挥发性成分的差异,以怒江州泸水市草果果粉为原料,探究不同果型草果果粉的色差、挥发油含量、含水量、粒径、表面微观结构等理化指标,并采用顶空固相微萃取和气相色谱-质谱联用技术分析草果果粉的挥发性成分。结果表明:7种不同果型草果果粉的色差值△E为(19.17±0.29)~(25.15±0.17),L*值在(72.50±0.23)~(76.87±0.07)范围内,a*值为(5.17±0.05)~(6.97±0.15),b*值为(12.35±0.43)~(16.91±0.43);挥发油含量为(0.76±0.01)~(1.30±0.26)mL/100 g;含水量为(11.13%±0.12%)~(15.05%±0.23%);粒径方面NL5、NL6草果果粉粉体颗粒差异最大。7种不同果型草果果粉中共检测出31种挥发性成分,共有成分17种,主要为醛类和醇类物质,包括反-2-癸烯醛、桉叶油醇、柠檬醛、香叶醇、乙酸香叶酯等。其中NL2草果果粉检出的挥发性成分最多,共28种,且反-2-癸烯醛相对含量最高,为22.24%±2.29%,NL5草果果粉中桉叶油醇的相对含量最高,为17.52%±2.16%。因此,不同果型草果果粉在色差、挥发油含量、含水量、粒径、表面微观结构上均存在一定差异,不同果型草果果粉的挥发性成分既有共性特征又有差异性。该研究结果可为优质纯天然草果果粉的生产及应用提供理论指导。

草果果粉  /  理化指标  /  挥发性成分

The study was aimed to explore the differences in physical and chemical indexes and volatile components of different types of Amomum tsaoko powder. The physicochemical indexes of A. tsaoko powder such as color difference, essential oil content, moisture content, particle size and surface microstructure were investigated. The volatile components of A. tsaoko powder were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry. The color difference ∆E of seven different fruit types of A. tsaoko powder was from 19.17±0.29 to 25.15±0.17, L* value was from 72.50±0.23 to 76.87±0.07, a* value was from 5.17±0.05 to 6.97±0.15, b*value was from 12.35±0.43 to 16.91±0.43. The content of volatile oil was from (0.76±0.01)mL/100 g to (1.30±0.26)mL/100 g. The moisture content was from 11.13%±0.12% to 15.05%±0.23%. In terms of particle size, NL5 and NL6 fruit powder particles had the largest difference. A total of 31 volatile components were detected in the seven fruit powder, and 17 common components were detected, mainly aldehydes and alcohols, including 2-decenal, (E)-, eucalyptol, citral, geraniol, geranyl acetate, etc. Among them, 28 volatile components were detected in NL2 fruit types, and the relative content of 2-decenal, (E)- was the highest (22.24%±2.29%). The relative content of eucalyptol in NL5 fruit type was the highest (17.52%±2.16%). Therefore, there are some differences in color difference, essential oil content, moisture content, particle size and surface microstructure of the powder of different fruit types. The volatile components of different fruit types of A. tsaoko fruit powder have both common characteristics and differences. The research could provide theoretical guidance for the production and application of high-quality pure natural A. tsaoko powder.

Amomum tsaoko powder  /  physicochemical indexes  /  volatile compounds
张映萍, 徐飞, 穆明兴, 友胜军, 和俊才, 苏凡, 吉训志, 王灿, 郝朝运, 秦晓威, 谷风林, 吴桂苹. 7种不同果型草果果粉的理化指标及挥发性成分分析. 热带作物学报, 2024 , 45 (4) : 813 -824 . DOI: 10.3969/j.issn.1000-2561.2024.04.017
Yingping ZHANG, Fei XU, Mingxing MU, Shengjun YOU, Juncai HE, Fan SU, Xunzhi JI, Can WANG, Chaoyun HAO, Xiaowei QIN, Fenglin GU, Guiping WU. Analysis of Physicochemical Indexes and Volatile Components of Seven Amomum tsaoko Powder[J]. Chinese Journal of Tropical Crops, 2024 , 45 (4) : 813 -824 . DOI: 10.3969/j.issn.1000-2561.2024.04.017
草果(Amomum tsaoko Crevost et Lemarie),又名草果子、草果仁、姜草果、姜草果仁,属姜科豆蔻属类多年生常绿丛生草本植物,草果的主要种植地有中国、越南、老挝、缅甸等国家,在我国主要种植于云南、广西、贵州、四川等地[1-2]。目前,云南省草果种植面积和产量均占全国90%以上,其中怒江州的草果种植面积达7.33万hm2,怒江州已发展为云南省草果核心产区之一[3]。草果属于药食同源,具有调节胃肠功能、降血糖、抗菌、抗氧化、抗肿瘤、防虫和抗炎镇痛等作用[4-6]。作为香料,草果的挥发性成分含量丰富,具有去除肉食腥味、膻味,增加食品的香气风味等作用[7]。草果作为中药材、天然香料、食品加工原料等通常以干燥的整果形式使用。而整果使用在一定程度上限制了草果风味品质和功效作用。而纯天然草果果粉是由草果果实精细研磨而成的微细粉状物,具有风味独特、功效突出、易于吸收、方便运输贮存等优点[8]。近年来,随着国内外学者对草果诸多功效的挖掘,人们开始逐渐重视草果系列产品的开发研究,草果果粉的应用也将逐渐增加[9-10]。但目前关于草果果粉的研究还相对较少。
理化指标及挥发性成分是评价草果果粉质量的重要指标。不同果型草果的果实性状和遗传背景的差异,加工而成的草果果粉在理化指标、挥发性香气成分等品质方面可能也会存在一定差异[11]。目前不同果型草果果粉理化指标及挥发性成分等品质特性差异方面的研究鲜有报道。
因此,本研究以7种不同果型草果果粉为原料,分析比较不同果型草果果粉在色泽、挥发油含量、含水量、粒径、微观结构及挥发性成分等指标方面的差异,以期为优质草果果粉的生产及应用提供理论参考。
7种不同果型草果果实来源于云南省怒江州泸水市鲁掌镇浪坝寨(24.37°N,98.51°E,海拔1720 m),以上述不同果型草果果实制备得到的草果果粉为原料,果型特征信息见表1,不同果型草果果粉的外观见图1
DGX-9243BC-1电热恒温鼓风干燥箱,宁波市宁波海曙赛福实验仪器厂;YF-1000高速中药粉碎机,浙江瑞安市永历制药机械有限公司;AR2140千分之一电子天平,梅特勒-托利多仪器(上海)有限公司;EOS1500D相机,佳能(中国)有限公司;PTHW型电热套,巩义市予华仪器有限责任公司;DLSQ-5L低温冷却液循环泵,巩义市予华仪器有限责任公司;XY-102MW卤素水分测定仪,常州市幸运电子设备有限公司;WF32精密色差仪,深圳市威福光电科技有限公司;Mastersizer 3000型激光粒度仪,英国马尔文仪器有限公司;Phenom ProX台式显微能谱一体机,荷兰飞纳电镜有限公司;Agilent 7890 B-5977 B气相色谱-质谱联用仪,美国Agilent公司;DVB/CAR/PDMS固相微萃取头,上海安谱实验科技股份有限公司。
工艺流程:原料采集→除杂、清洁→干燥→粉碎→过筛→纯天然草果果粉。操作要点:(1)除杂、清洁。将新鲜草果果实洗净或者擦除草果果实表面的杂质;(2)干燥。将洁净的草果果实样品置于(55±3)℃的电热鼓风干燥箱中,恒温干燥32 h;(3)粉碎。采用高速中药粉碎机将草果粉碎成质地均匀的精细粉末;(4)过筛。将粉碎后的草果果实粉末过40目筛,获得纯天然草果果粉。
(1)色差测定。采用WF32色差仪分别测定草果果粉样品的L*a*b*值,ΔE代表被测粉末样品的色泽(L*a*b*)与标准白板(L0a0b0)的色差。每个样品重复测定3次取平均值,ΔE采用如下公式计算。
式中,L0a0b0分别代表标准白板的亮度、红绿度、黄蓝度;L*a*b*分别代表被测样品的亮度、红绿度、黄蓝度。
(2)挥发油含量测定。草果果粉样品挥发油含量的测定方法参照GB/T 30385—2013《香辛料和调味品挥发油含量的测定》[12]
(3)含水量测定。草果果粉样品含水量测定参考PRAMONO等[13]的方法,略有改动,采用卤素水分测定仪测定样品的含水量。准确称取1.000 g草果果粉样品均匀地平铺在加热托盘上,按“启动”键测定水分百分比,直至数值不变,该数值为样品的含水量,每个样品重复测定3次取平均值。
(4)粒径分析。采用Mastersizer 3000型激光粒度仪测定草果果粉样品的粒径D10(10%的粉体可以通过的粒径)、D50(50%的粉体可以通过的粒径)、D90(90%的粉体可以通过的粒径)和比表面积,并通过计算粒径分布的离散度来评价草果果粉样品粒径的大小。每个样品重复测定3次取平均值,采用如下公式计算离散度。
(5)表面微观结构分析。参考崔春等[14]的方法,利用SEM对草果果粉样品进行表面微观结构观察,取少量样品均匀平铺于贴有导电胶的扫描电子显微镜专用铝载物台上,氮气吹扫多余样品并进行喷金处理,然后置于扫描电子显微镜下观察草果果粉的微观结构。
(1)顶空固相微萃取(HS-SPEM)。称取0.50 g草果果粉样品,装入15 mL的顶空进样瓶中,40 ℃下预热15 min,插入DVB/CAR/PDMS固相微萃取头吸附15 min,样品在230 ℃解析吸附5 min。
(2)气相色谱-质谱(GC-MS)分析。GC分析条件:色谱柱为DB-WAX,30 m×0.25 mm×0.25 μm,载气为氦气,流速为1.0 mL/min,不分流。升温程序:50 ℃保持1 min,以4 ℃/min升至90 ℃,保持1 min,以2 ℃/min升至160 ℃,以20 ℃/min升至220 ℃保持2 min。
质谱检测条件:离子源为EI源,电子能量为70 eV,传输线温度为250 ℃,离子源温度为230 ℃,四级杆温度为150 ℃,质量扫描范围为30~350 m/z
采用IBM SPSS Statistics 25.0软件进行单因素ANOVA差异显著性分析,结果以平均值±标准差表示。采用Origin 2019软件绘制图表。
产品色泽直接影响消费者的可接受程度,是评价产品外观的重要指标之一。果粉的色泽一般与该果实中色素类物质含量有关,同时也受品种、生长环境、加工方式等因素的影响[11]。采用色差仪测定7种不同果型草果果粉的色差,L*为明亮值,a*为红绿值,b*为黄蓝度,L*值0~100表示从黑色到白色;a*值为正值时,值越大表示颜色越接近纯红色;a*=0时为灰色;a*为负值时,绝对值越大表示颜色越接近纯绿色。b*为正值时,值越大表示颜色越接近纯黄色;b*=0时为灰色;b*为负值时,绝对值越大表示颜色越接近纯蓝色。△E表示样品颜色与对照样本(白板)之间的色差[15]。由表2可知,以白板为参照样品,不同果型草果果粉的色差值△E在(19.17±0.29)~(25.15±0.17)之间,其中色泽差异从大到小依次是NL3>NL1>NL5/NL6>NL2>NL4>NL7。L*值越大表示草果果粉色泽越偏白,草果果粉的L*值在(72.50±0.23)~(76.87±0.07)范围内,其中NL7草果果粉的L*值最大(P<0.05),为76.87±0.07,NL3的L*值最小(P<0.05),为72.50±0.23。a*值越大表示草果果粉色泽越偏红色,其中NL1、NL3、NL6的a*值较大(P<0.05),分别为6.84±0.03、6.92±0.11、6.97±0.15,NL7的a*值最小(P<0.05),为5.17±0.05。不同果型草果果粉的b*值在(12.35±0.43)~(16.91±0.43)范围内,b*值越大表示草果果粉色泽越黄,从大到小依次是NL1>NL6/NL3>NL4/NL2>NL5>NL7。
草果果粉一般为棕黄色粉末,由图1可知,NL1、NL3、NL6草果果粉的色泽略微偏棕黄色,NL2、NL4、NL5、NL7草果果粉的整体色泽较为偏浅,为浅棕黄色。该结果可与不同果型草果果粉的b*值互为印证。由此说明,7种不同果型草果果粉的色泽存在一定差异。
图2可知,不同果型草果果粉的挥发油含量在(0.76±0.01)~(1.30±0.26)mL/100 g范围内,其中NL4草果果粉的挥发油含量最高,NL3草果果粉的挥发油含量最低,二者呈显著性差异(P<0.05)。挥发油含量由高到低依次为:NL4>NL1/NL2/NL5/NL6/NL7>NL3。由此说明,7种不同果型草果制得的草果果粉的挥发油含量存在一定差异。
本研究中草果果粉挥发油含量与许倬卉等[16]的研究结果相似,50 ℃烘箱中低温干燥24~36 h后,草果种仁样品的得油率为0.87%~1.25%。本研究中的草果果粉的挥发油含量与草果种仁中的挥发油含量接近,其原因可能与草果果粉的粉碎时间、粉碎过筛粒度以及粉碎后过筛去除部分果皮等因素有关。有研究表明,粉碎粒度对草果中挥发油的提取率有一定影响,粉碎粒度过小,原料易糊化会造成水蒸气无法均匀透过物料,出油量较少[17]。因此,粉碎粒度过小的草果果粉不适宜用于提取挥发油。
含水量是直接影响干燥产品质量与货架期的重要指标,通常来说,含水量越低,货架期越长,产品质量也越稳定[18]。由图3可知,在相同干燥工艺条件下,不同果型草果果实制得的果粉含水量为(11.13%±0.12%)~(15.05%±0.23%),含水量从高到低依次为NL4>NL2/NL3/NL7>NL1/NL6>NL5,其中NL2、NL3、NL7草果果粉的含水量无显著差异,NL1、NL6草果果粉的含水量无显著差异,NL4草果果粉的含水量相对较高,NL5草果果粉含水量相对较低。结果表明,在相同干燥工艺条件下7种不同果型草果果粉的含水量存在一定差异。
粒径大小(D10D50D90)、比表面积、离散度是反映粉体粒径特性的主要指标[19]。比表面积表征粉体粒径,比表面积越大,表明粉体颗粒越小[20]。离散度表征粉体粒径的分布均匀程度,其数值越小粒径分布越窄,表示粉体粒径分布越均匀[21]。由图4可知,7种不同果型草果果粉的整体粒径分布存在显著差异。由表3可知,NL5草果果粉的平均粒径D50最大,显著大于其他果型果粉(P<0.05),而NL1、NL2、NL3、NL4、NL6、NL7草果果粉间的平均粒径D50无显著差异(P>0.05)。比表面积从大到小依次为:NL6>NL1>NL2>NL3/NL7>NL4>NL5,表明NL6草果果粉粉体颗粒最小,NL5粉体颗粒较大(P<0.05)。离散度从小到大依次为:NL4<NL7<NL1/NL3<NL6/NL2<NL5,说明NL4草果果粉粉体粒径分布更均匀。
图5为不同果型草果果粉在500倍、3000倍下的扫描电子显微镜(SEM)图,扫描电子显微镜下草果果粉总体呈现出颗粒形状大小不均一、分布不均、表面结构不平整,小片状物、球状物附着在大颗粒表面的现象,表面结构发生了变化,这可能与物料长时间电热鼓风干燥有关[22]。如图5所示,在500倍扫描电子显微镜下不同果型草果果粉的微观结构存在一定差异,其中NL5草果果粉的粉末颗粒明显较大,NL6草果果粉的粉末颗粒明显较小,与表3中粒径的比表面积结果相印证。对比不同果型草果果粉3000倍SEM图可知,NL4草果果粉颗整体较小,粉质颗粒间大小差异较小,可能与NL4草果果粉离散度较小有关(表3)。其中NL1、NL5草果果粉粒表面结构相对较为平整,NL2、NL3、NL4、NL7的大颗粒粉体为由众多球形小颗粒组成的团聚结构,且整体均呈长柱形结构,这种现象可能与草果果粉的粉碎时间有关,有研究表明随着粉碎时间的延长,粉体颗粒变小,粉体表面的吸附性增强,颗粒间作用力增大,小分子聚集,形成团聚现象[23]
表4可知,7种不同果型的草果果粉中共鉴定出31种挥发性成分,其中共有成分17种。不同果型草果果粉中检出的挥发性成分数量有所差异,其中NL2检出的挥发性成分最多,为28种,其次是NL4检出26种,NL1、NL7各检出25种,NL3、NL5各检出24种,NL6检出的挥发性成分最少,为23种。从共有挥发性成分组成来看,7种不同果型草果果粉中的共有挥发性成分有17种,分别是反-2-癸烯醛、桉叶油醇、柠檬醛、顺式-柠檬醛、乙酸香叶酯、α-亚乙基-苯乙醛、(+)-α-松油醇、3,7-二甲基-3,6-辛二烯醛、反-2-辛烯醛、3-蒈烯、α-水芹烯、辛醛、(-)-4-萜品醇、反式-橙花叔醇、癸醛、α-蒎烯、4-侧柏醇。从特有挥发性成分组成来看,NL3、NL5未检出β-蒎烯,NL3未检出对伞烃,NL5未检出(+)-香茅醛,NL6未检出isoneral,NL1未检出香叶醇,NL6未检出3-苯基-2-丁烯醛,NL5未检出α-甲基肉桂醛,仅有NL2、NL4检出2-壬酮,NL5检出(-)-Α-荜澄茄油烯,NL1、NL2检出芳樟醇,NL4、NL6检出(2E)-2-癸烯-1-基乙酸酯,NL2、NL3、NL5检出δ-杜松烯,NL2、NL3、NL7检出香茅醇,NL1、NL5检出反式-2-十四醛。综上,说明不同果型草果果粉的挥发性成分既存在共性又存在差异性。
表4可看出,7种不同果型草果果粉中鉴定出的挥发性成分中相对百分含量≥2.0%的共有19种,其中反-2-癸烯醛、桉叶油醇的相对含量较高,其次是柠檬醛、顺式-柠檬醛、香叶醇、乙酸香叶酯、α-亚乙基-苯乙醛、(+)-α-松油醇、3,7-二甲基-3,6-辛二烯醛、(2E)-2-癸烯-1-基乙酸酯、反-2-辛烯醛、反式-2-十四醛、3-蒈烯、芳樟醇、(-)-4-萜品醇、辛醛、对伞烃、α-水芹烯等化合物。该结果与徐士琪等[24]的研究结果相似,即干草果果壳和种仁中的关键香气成分主要有反-2-癸烯醛、桉叶油醇、乙酸香叶酯、芳樟醇、香叶醇等22种。根据文献[16,25]可知,反-2-癸烯醛、桉叶油醇为草果中的主要挥发性成分,反-2-癸烯醛具有脂蜡、青香、醛香气味,桉叶油醇具有桉树、樟脑、药草香气,乙酸香叶酯具有花香、青香气味。7种不同果型草果果粉中,NL2的反-2-癸烯醛相对含量最高,为22.24%±2.29%(P<0.05),NL4中其含量最低,为14.13%±0.94%,NL5的桉叶油醇相对含量为17.52%±2.16%,显著高于其他果型(P<0.05),NL3的桉叶油醇相对含量最低,为9.49%±1.60%。NL4草果果粉挥发性成分中的乙酸香叶酯含量显著高于其他果型,为10.65%±0.61%。由此说明,不同果型草果果粉几种主要的挥发性成分相同,但相对含量存在差异。
利用GC-MS技术分析不同果型草果果粉的挥发性物质,共检出8种醇类、12种醛类、5种烃类、2种酯类、2种酮类、1种isoneral。由图6可知,醛类和醇类物质为草果果粉的主要特征性挥发成分,其含量在7种不同果型草果果粉中均较高,其中NL1、NL3的醛类物质含量较高,分别为67.54%±7.70%、66.48%±3.56%,其次是NL7、NL2、NL5、NL6,分别为59.94%±2.10%、59.49%±5.64%、57.05%±4.33%、53.05%±2.36%,NL4的醛类物质含量较少,为46.36%±0.60%。NL2、NL7的醇类物质含量较高,分别为30.70%±3.96%、29.88%±2.03%。除主要特征挥发性成分外,NL4、NL6草果果粉中的酯类物质含量相对较高,分别为13.84%±0.36%、12.13%±0.04%,NL6草果果粉中的烃类物质含量较高,为6.44%±0.79%。综上,说明不同果型草果果粉挥发性成分的组分类别存在一定差异。
草果果粉其品质由外观、色泽、挥发油含量、含水量、颗粒度等多个指标共同决定。本研究对7种不同果型草果制得的果粉进行品质特性差异分析。研究发现,草果果粉50%以下平均粒径为240.57 μm,一般为棕黄色,但7种不同果型草果果粉的色泽b*值存在一定差异,从大到小依次为NL1>NL6/NL3>NL4/NL2>NL5>NL7,NL1草果粉的颜色更为偏黄,其原因可能与纯天然草果果粉原料中的色素类物质差异有关。而NL6与NL3之间,NL4与NL2之间的b*值差异不显著,可能是由于除果型这一品种特性外,还有其他环境因子(如光照、温度、水分、矿物质等)对草果原料的色泽也有一定的影响[26-27]
7种不同果型草果果粉的挥发性成分既有共性特征又有差异性。草果果粉中共检测出共有挥发性成分17种,分别为反-2-癸烯醛、桉叶油醇、柠檬醛、香叶醇、乙酸香叶酯、α-亚乙基-苯乙醛等;不同果型果粉检出的挥发性成分数量及相对含量有所不同,其中NL2草果果粉检出的挥发性成分最多,共28种,且反-2-癸烯醛相对含量最高,为22.24%±2.29%,NL5草果果粉中桉叶油醇的相对含量最高,为17.52%±2.16%。这可能是由于香料作物的挥发性成分种类和含量受香料品种、地理位置(海拔)、气候条件、土壤条件、管理措施等环境因素的影响[28]。该结果与晏小霞等[29]的研究结果相似,由此说明,不同果型香料果实的挥发性成分存在一定差异,进而会影响其果粉质量。
研究发现不同果型草果果粉检出的挥发性成分的相对含量有所不同,NL2草果果粉的反-2-癸烯醛相对含量最高,为22.24%±2.29%,NL5果粉的桉叶油醇相对含量最高,为17.52%±2.16%,该结果与LI等[30]的研究结果具有相似性,可能是制作果粉所选择的草果果型特征不同,草果果皮和种子占全果质量的比例不一,风味物质含量存在一定差异[31]。此外,同一果型草果果粉的原料因局部受土壤条件、微气候、管理措施等因素的影响也可能会对香气品质造成一定的影响,因此,后续如果继续探究果型特征与各主要挥发性成分含量的相关性,还需进一步严格控制变量。
本研究对比分析了7种不同果型草果果实制得的草果果粉在色泽、挥发油含量、含水量、粒径分布、微观结构及挥发性成分等指标,结果表明,7种不同果型草果果粉的色差值△E为(19.17±0.29)~(25.15±0.17),L*值在(72.50±0.23)~(76.87±0.07)范围内,a*值为(5.17±0.05)~(6.97±0.15),b*值为(12.35±0.43)~(16.91±0.43);挥发油含量为(0.76±0.01)~(1.30±0.26)mL/100 g;含水量为(11.13%±0.12%)~(15.05%±0.23%);粒径方面NL5和NL6草果果粉的粉体颗粒差异最大。7种不同果型草果果粉中共检测出31种挥发性成分,共有成分17种,主要为醛类和醇类物质,其中NL2草果果粉检出的挥发性成分最多,共28种,且反-2-癸烯醛的相对含量最高,为22.24%±2.29%,NL5草果果粉中的桉叶油醇相对含量最高,为17.52%±2.16%。研究结果可为优质纯天然草果果粉的生产及其在食品、调味品、医药、化妆品等领域的应用提供一定的理论参考。
  • 中央级公益性科研院所基本科研业务费专项(1630142022008)
  • 云南省郝朝运专家工作站“科技人才与平台计划”项目(202205AF150050)
  • 云南省科协谷风林专家工作站
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2024年第45卷第4期
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doi: 10.3969/j.issn.1000-2561.2024.04.017
  • 接收时间:2023-01-29
  • 首发时间:2026-06-23
  • 出版时间:2024-04-25
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  • 收稿日期:2023-01-29
  • 修回日期:2023-03-16
基金
中央级公益性科研院所基本科研业务费专项(1630142022008)
云南省郝朝运专家工作站“科技人才与平台计划”项目(202205AF150050)
云南省科协谷风林专家工作站
作者信息
    1.怒江绿色香料产业研究院,云南怒江 673200
    2.中国热带农业科学院香料饮料研究所,海南万宁 571533
    3.海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁 571533
    4.海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁 571533

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2种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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