Effects Of Different Pretreatments On The Aroma And Color Of Dried Kumaiti Apricot

In this test,Kumaiti apricots was used as the research object.Different dry temperature conditions(40?,60?,step temperature change:40?-50?-60?)and each pretreatment(different maturity,cutting treatment,sulfur treatment,blanching treatment)were selected for Kumaiti Fresh apricots for drying.The optimal extraction conditions of aroma components of dried apricots were screened.And the samples of dried apricots in the process of water loss(fresh apricot-weight loss 0%,early-weight loss 20%,mid-weight loss 50%,late-weight loss 80%)were compared and analyzed The main aroma components and the content of carotenoids were compared and analyzed during the water loss process of dried apricots.The test results were as follows:(1)Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to optimize the extraction of aroma components of dried kumaiti apricots.The optimal extraction effect was 65 ?m PDMS/DVB extraction probe,60?,2 mL saturated sodium chloride,60 minutes.(2)SDE and HS-SPME extracted 46 kinds of volatile components in total.They all have 6 kinds of components.Among them,HS-SPME detected 24 species.SDE(dichloromethane)detected 25 species.and SDE(ether,n-pentane)detected 18 species.Mainly ingredient were alcohols,aldehydes,ketones,esters,aromatics,alkanes.(3)The main aroma components in Kumaiti apricots were ?-ionone,?-terpineol,?-cyclocitral,dihydrokiwilactone,geraniol,and linalool.The qualitative and quantitative analysis of the six aroma substances in dried apricots was performed using HS-SPME-GC-MS in combination with selected characteristic ions.The study found that the effects of different pretreatments on the aroma change trend of dried apricots were different.In most cases,?-ionone,?-cyclocitral,and dihydrokiwilactone have similar trends.and ?-terpineol,linalool,and geraniol have similar trends.(4)Effects of different pretreatments on the carotenoids in the dehydration process of dried apricots:in the early and late drying periods,under dry conditions at 60?,the content of the three types of carotenoids was lower than 40? and the temperature changed at different stages.In the middle stage of drying,the content of the three types of carotene in the split treatment was higher than that in the non-cut treatment.There was no significant difference in ?-carotene and ?-carotene content between the two groups treated with sulfur during the late stages of drying.The ?-carotene content of unblanched samples was higher in 3 drying periods.(5)The effect of different pretreatments on the color of dried apricots:the higher the drying temperature got,the worse the dried apricots color became.the ?E became larger.the color value became smaller.and the browning index became smaller.During the same drying period,the ?E value of dried apricots in the green ripening period was higher than that in the yellow ripening period.the color value was lower than that in the yellow ripening period.and the browning index was lower than that in the yellow ripening period.The cutting treatment shortens the drying time,and the non-cutting treatment of dried apricots is more serious than the browning treatment.The sulfur fumigation treatment can reduce the color loss better during the drying process of dried apricots.In different drying periods,the BI value of the blanched samples was smaller than that of the non-blanched samples.The blanching treatment can inhibit the browning in the process of dried apricot in a certain degree.