Influence of different drying and aging conditions on saffron constituents
Influence of different drying and aging conditions on saffron constituents
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DOI：
10.1021/jf0404748
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发表时间：
2005-05-18
影响因子：
6.1
通讯作者：
Alonso, GL
中科院分区：
文献类型：
--
作者：
Carmona, M;Zalacain, A;Alonso, GL
番红花采后必须进行脱水处理。柱头进洋蓟香料。三种不同的脱水处理进行了评估：在室温下脱水;在不同的温度（70，90，和110摄氏度）的热空气脱水;和脱水后，在卡斯蒂尔-拉曼查（西班牙）的传统加工与三种不同的热源（vineshoot木炭，燃气灶，和电线圈）。首次确定了传统脱水的时间（28至55分钟）和平均温度（54至83摄氏度）条件。最高的着色强度时，得到的尼龙提交到较高的温度和较低的时间。这些发现可能是支持的事实，即在高温下脱水的样品比那些在室温下脱水，如通过扫描电子显微镜（SEM）和差示扫描量热法（DSC）观察到的多孔。该过程中的温度越高，反式藏红花酸二-（β-D-龙胆二糖基）酯的比例越高，尽管反式藏红花酸（β-D-葡糖基）-（β-D-龙胆二糖基）和反式藏红花酸二-（β-D-葡糖基）酯减少，而顺式藏红花素没有显著变化。热老化过程表明，反式-藏红花酸二-（β-D-龙胆二糖基）酯增加时，在极端条件下分解之前，重新进行加热处理。在老化过程中的苦藏素灭绝并不意味着一个一致的一代藏醛。
A dehydration postharvesting treatment is necessary to convert Crocus sativus L. stigmas into saffron spice. Three different dehydration treatments were evaluated: dehydration at room temperature; dehydration with hot air at different temperatures (70, 90, and 110 degrees C); and dehydration following traditional processing in Castille-La Mancha (Spain) with three different heating sources (vineshoot charcoal, gas cooker, and electric coil). The time (between 28 and 55 min) and mean temperature (between 54 and 83 degrees C) conditions for traditional dehydration were established for the first time. The highest coloring strength was obtained when saffron was submitted to higher temperatures and lower times. These findings may be supported by the fact that samples dehydrated at high temperature were more porous than those dehydrated at room temperature, as was observed by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). The higher the temperature during the process, the higher the proportion of trans-crocetin di-(beta-D-gentibiosyl) ester, although transcrocetin (beta-D-glucosyl)-(beta-D-gentibiosyl) and trans-crocetin di-(beta-D-glucosyl) ester decrease while ciscrocins did not change significantly. A thermal aging process reveals that the trans-crocetin di-(beta-D-gentibiosyl) ester increases when saffron is resubmitted to a heating treatment before it is decomposed by the extreme conditions. The picrocrocin extinction during the aging process does not imply a consistent generation of safranal.