Page 75 - 《精细化工》2023年第2期

第 40 卷第 2 期 精 细 化 工 Vol.40, No.2
20 23 年 2 月 FINE CHEMICALS Feb. 2023

中药现代化技术
干燥方式对红枣片动力学及挥发性成分的影响

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李瑞丽 ，尹冬辰 ，王新惠 ，许利平 ，张峻松 ，高 阳
（1. 郑州轻工业大学 食品与生物工程学院，河南 郑州 450000；2. 浙江中烟工业有限责任公司，浙江
杭州 310008）
摘要：采用热风干燥（HAD）、真空冷冻干燥（VFD）和微波真空干燥（MVD）对红枣片进行干燥处理，结合
顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）和电子鼻对红枣片挥发性成分进行了分析，并对比了 3 种
干燥方式对红枣片色泽、动力学和挥发性成分的影响。结果表明，HAD 和 MVD 对红枣片色泽影响较大，VFD
能够更好地保持原始色泽；Page 模型为预测红枣片 3 种干燥方式干燥特性最适合的数学模型；干燥对红枣片挥发
性成分种类及相对含量影响显著，其中干燥前后相同的挥发性成分有 20 种。挥发性物质主要有酸类、酯类、醇
类、醛类、酮类、烃类、杂环类和其他类化合物，干燥过后红枣片中酸类和烃类挥发性成分相对含量显著增加，醛
类和杂环类物质相对含量显著降低。干燥后红枣片香气特征与新鲜红枣片有较大的区别，HAD 样品和 MVD 样品
香味特征较为接近，MVD 样品的焦甜香特征更为明显。MVD 干燥效率较高、能耗较低、周期较短，更适于制备干
燥红枣片。
关键词：红枣；干燥方式；动力学；顶空固相微萃取-气相色谱-质谱；电子鼻；中药现代化技术
中图分类号：O657.63；TS255.7 文献标识码：A 文章编号：1003-5214 (2023) 02-0297-08

Effect of drying methods on kinetics and volatile components of red jujube slices

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LI Ruili , YIN Dongchen , WANG Xinhui , XU Liping , ZHANG Junsong , GAO Yang
（1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, Henan, China;
2. Zhejiang China Tobacco Industry Co., Ltd., Hangzhou 310008, Zhejiang, China）
Abstract: Red jujube slices were dried through hot air drying (HAD), vacuum freeze drying (VFD) and
microwave vacuum drying (MVD). The volatile components of red jujube slices were then analyzed using
headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and
electronic nose, followed by investigation on the effects of drying methods on the color, kinetics and
volatile components of dry jujube slices. The results showed that HAD and MVD displayed greater effect
on the color of red jujube slices, while VFD better maintained the original color. Page model was found to
be the most suitable mathematical model for predicting the drying characteristics of three drying methods.
Drying also showed significant influence on the types and relative contents of volatile components in red
jujube slices. A total of 20 volatile components, including acids, esters, alcohols, aldehydes, ketones,
hydrocarbons, heterocyclic substances and other compounds, were identical in red jujube slices before and
after drying, while the relative contents of acids and hydrocarbons increased significantly after drying, and
aldehydes and heterocyclic substances decreased significantly. Meanwhile, the aroma characteristics of the
dried red jujube slices were different from those of fresh, with similar aroma characteristics between HAD
and MVD, and a more prominent caramel aroma of red jujube slices dried by MVD. Compared with HAD
and VFD, MVD exhibited higher drying efficiency, lower energy consumption and less time consuming,
thus more suitable for red jujube slices drying.
Key words: red jujube; drying method; kinetics; HS-SPME-GC-MS; electronic nose; modernization
technology of traditional Chinese medicine

收稿日期：2022-06-25; 定用日期：2022-09-05; DOI: 10.13550/j.jxhg.20220590
基金项目：国家自然科学基金青年基金（81903507）；河南省科技攻关项目（182102310647）
作者简介：李瑞丽（1978—），女，副教授，E-mail：lily03091@126.com。联系人：高 阳（1982—），男，高级工程师，E-mail：
321290976@qq.com。