| Pandan(Pandanus amaryllifolius Roxb.)is a characteristic tropical horticultural crop.The leaves exude a unique ‘the smell of rice dumplings’ aroma,known as ‘East of vanilla’.It is widely used in food,medicine,cosmetics,and other industries,with high economic value and great market potential.The pandan of China is a crop imported from abroad.Due to the lack of research on resource innovation,the lack of sustainability and systemicness has long been characterized by unclear resource characteristics,lack of quality identification technology,and extensive product processing,which has restricted innovation and new products.These has affected the healthy and rapid development of the characteristic industry of pandan.In response to the above problems,this study based on the evaluation and evaluation of the resources of pandan,systematically carried out the evaluation of the physiological characteristics of pandan,the identification of the main aroma quality,and the research and development of the deep processing technology of pandan powder and other products.The following research progress has been made:(1)Using the two genotypes of pandan and Pandanus sp.as materials,the photosynthetic characteristics of the plants were analyzed using Li-6400 photosynthesis technique.The results showed that there were significant differences in diurnal changes of photosynthesis of different Pandanus resources.Around 13:00,Pandanus sp.has the characteristics of low transpiration rate and high water use efficiency,showing better ecological adaptability of Pandanus sp.;(2)Using GC-MS and UPLC technology,a qualitative and quantitative analysis method of volatile constituents and key volatile components of pandan was established,and 21 kinds of volatile components in fresh leaves of pandan were identified,of which2-AP content(680 ± 0.01)μg / g,phytol(140 ± 0.02)μg / g,squalene(260 ± 0.01)μg / g;(3)Studies on the effects of using different solvents and extraction methods on the volatile constituents of pandan showed that ultrasonic extraction assisted with absolute ethanol extraction had the best effect,which could preserve the richness and content of volatile constituents of pandan maxima at the same time.phytol and squalene have the highest content;(4)The differential analysis of the volatile components in the different leaf positions of pandan showed that the 1st leaf position was characterized by high contents of3-methyl-2(5H)-furanone,ethyl palmitate and heptyl methanote.The 2nd,3rd and 4th leaf positions exhibited high content of phytol,2-butyloctanol,3-methyl-2(5H)-furanone,2-acetyl-1-pyrroline,coumaran,neophytadiene,squalene,ethyl palmitate,ethyl linoleate,and 2,4-di-tert-butylphenol.The 5th leaf position has exhibited high contents of2-acetyl-1-pyrroline,coumaran and squalene.The 5th,6th,7th and 8th leaf positions are mainly composed of squalene,neophytadiene,2-acetyl-1-pyrroline and acetol.The difference of the composition and content of volatiles in different leaf positions of pandan.Therefore,the inverted 5,6,7,and 8 leaf positions were the best harvested leaf positions of pandan;(5)Based on the above research,the effects of five methods including freeze vacuum drying,microwave vacuum drying,drying,microwave drying,and overdried drying on the flavor quality of the fresh leaf processing product of pandan are compared.The scented pandan powder not only has a low moisture content,but also retains the volatile components of the scented Pandanus to the greatest extent,with the best flavor quality;(6)Based on the above research results,the processing technology of incense pandan powder and incense pandan tincture was developed.The results showed that the vacuum the best freeze-drying process had a pre-freezing temperature of-30 ℃,a pre-freezing time of 3.6 h and a heating plate temperature of 64 ℃.The best extraction process of 0.84 g / m L,the alcohol concentration of 88% and the soaking time of 6 days obtained the best quality of the dewcock tincture.Through the above research,it provides varieties,data and technical support for the suitability cultivation,quality identification and product processing technology of pandan. |
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