Study On The Flavor Characteristics And Processing Stability Of Different Varieties Of Lotus Root

Lotus is a common vegetable on Chinese dinner table, which is rich in a large number of nutrients, with physiological functions such as clearing heat and cooling blood, constipation diarrhea, improving muscle and removing blood stasis homeostasis. In order to promote the pace of the deep processing and economic output, this experiment studies the flavor and physical characteristics of different kinds of lotus, and changes in its flavor characteristics under different processing methods to provide a basis for the research and development of lotus and other similar material.This topic applies a new method of picking up flavor substances directly from the organic solvents, and also using gas and chromatography to analyze and separate the lotus’ volatile substance, and optimizing the extraction method; studying the changes of volatile flavor compounds under different processing methods; Determining of moisture content, Lotus acidity, pH value, soluble solids content, hardness, brittleness, and analyzing of the physical properties of lotus root, and comparing with other varieties of lotus. To further exploring the physical properties of the lotus and flavor substances.The main research contents and results are as follows:1.Using organic solvent extract of the flavor substances method directly, use is pentane/dichloromethane in total 26 compounds were determined. In pentane/dichloromethane volume ratio of 2:1, suffer, ratio of liquid to extract the best effect.2.In Hubei lotus 5’s 35, 37, 97 three hybrid varieties, the highest water content is 97 samples, the highest volatile acidity was 37 samples, soluble solids content is the highest number 35 samples, and the highest content of soluble dietary fiber is 37 samples.3.Comparing Hubei lotus 5’s 35, 37, 97, the flavor compounds of three hybrid samples identified 41 compounds, 35, 37 samples identified 35 compounds, 97 samples of 29 compounds were determined.4.Hubei lotus 5 to 35, 37, 97 three hybrids used in 0 min, 10 min, 30 min, 60 min steaming and boiling processing way. Results show that, when cooking, 35, samples can be determined compounds gradually reduce; In the process of steamed, 37 samples in 30 min compounds, most and then decrease, in the process of cooking, 37 samples in 10 min compounds, most in turn reduce; And 97 samples in the steaming process of flavor compounds in turn reduce, but in the process of cooking in 30 min compounds at the most, reduce again.