4种不同的干燥处理对草果挥发性成分的影响

为了解不同干燥处理对草果挥发性成分的影响,对采自怒江州贡山县普拉底乡的新鲜草果样品分别采用自然晾干、55℃烘干、冷冻干燥以及熏干4种处理方式进行干燥,干燥处理后的果实分开为果壳和种仁,并分别粉碎成粉末,粉末用正己烷经超声提取获得提取液,提取液经GC-MS仪器检测分析,结果显示全部样品共检测出53个成分。其中熏干处理的果壳和种仁与其他3种处理的果壳和种仁相比在化合物种类偏多,但对应化合物的含量偏低,说明熏干处理后果壳和种仁的成分都变得丰富和复杂。而且在4种处理中都显示同一化合物在种仁中的相对含量明显比在果壳中的高,然而果壳在化合物种类上更丰富。由此说明不同干燥处理的果壳和种仁之间挥发性成分种类和含量上都呈现一定差异。该研究结果为草果后期的深加工、保存及应用提供了一定的技术参考。

Effect on Volatile Components of Amomum tsao-ko by Four Different Preprocessing Models

In order to study on volatile components under four different preprocessing models, fresh fruit samples from Gongshan, Yunnan were dried by natural drying, 55 ℃ baking, lyophilization drying and smoking drying, respectively. The dried fruit was separated into pericarp and kernel, grounded and extracted with n-hexane, and the extraction was analyzed by GC-MS. 53 components were detected at present research. Higher content and more compound types were found in the smoking drying treatment of pericarp and kernel than that of the other three treatment groups, indicating that the components of pericarp and kernel after smoking drying treatment became rich and complex. In addition, the relative content of the same compound in the kernel was significantly higher than that in the pericarp in all four treatments. Although the pericarp had more compound types, the relative content of the same compound was generally not high. The results would provide a certain technical reference for the later processing, preservation and application of grass fruit.