College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
College of Enology, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China.
Food Chem. 2022 Apr 16;374:131747. doi: 10.1016/j.foodchem.2021.131747. Epub 2021 Dec 1.
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic acid and succinic acid contents were the highest in raisins dried at 50 °C. Compared with others, the drying temperature of 40 °C was more conducive to the accumulation of chalcones, dihydroflavones, dihydroflavonols, flavanols, flavonoid carbonosides, proanthocyanidins, and other phenols, while the drying temperature of 30 °C was more conducive to the accumulation of anthocyanins, flavonoid, and flavonols. Most volatile ketones and acids accumulated more in raisins produced at 30 °C, of which the content of 2,6-dimethyl-4-heptanone with sweet odour reached 70.34 μg/L, significantly higher than that in other raisins. Overall, the appropriate drying temperature should be selected according to the demand for specific nutritional or aromatic metabolites during raisins production.
本研究调查了不同干燥温度（30°C、40°C 和 50°C）下生产的“孜萃”葡萄干的代谢差异。在 50°C 下干燥的葡萄干中葡萄糖、果糖、苹果酸、莽草酸和琥珀酸的含量最高。与其他温度相比，40°C 的干燥温度更有利于查尔酮、二氢黄酮、二氢黄酮醇、黄烷醇、类黄酮碳苷、原花青素和其他酚类物质的积累，而 30°C 的干燥温度更有利于花色苷、类黄酮和黄烷醇的积累。大多数挥发性酮类和酸类物质在 30°C 下生产的葡萄干中积累更多，其中具有甜香气味的 2,6-二甲基-4-庚酮含量达到 70.34μg/L，明显高于其他葡萄干。总的来说，在葡萄干生产过程中，应根据对特定营养或芳香代谢物的需求选择合适的干燥温度。
