不同干燥方式对藿香粉品质的影响-《中国调味品》

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摘要:: 实验以藿香叶为研究对象，采用冷冻、微波、热风和自然干燥方式处理鲜藿香叶，通过色差仪、电子鼻及感官评价，结合化学计量学分析藿香干粉与对照鲜藿香叶在色泽、气味上的差异。实验结果表明：冷冻干燥色泽变化最大，其次是热风、微波，自然干燥与鲜藿香叶色泽最为相似；微波干燥气味变化最大，其次是冷冻真空干燥、热风干燥，自然干燥与鲜藿香叶的气味差异最小；感官评价结果与电子鼻分析结果一致。研究结果表明：自然风干样品在色泽和气味上与鲜藿香叶最为相似。

Abstract:: Absrtact: The experiment took the leaves of Agastache rugosa(A. rugosa) as the research object and the fresh leaves of A. rugosa were treated by freezing, microwave, hot air and natural drying. The differences in color and odor between dry powder of A. rugosa and its fresh leaves were analyzed by colorimeter, electronic nose and sensory evaluation combined with chemometrics. The results showed that freeze-drying had the greatest change in color, followed by hot air and microwave, and natural drying was the most similar to fresh A. rugosa leaves. Microwave drying had the greatest change in odor, followed by freeze-vacuum drying and hot air drying, with the smallest difference in odor between natural drying and fresh A. rugosa leaves.The sensory evaluation results were consistent with those of electronic nose analysis. The results showed that the color and odor of natural air-dried samples were the most similar to those of fresh A. rugosa leaves.