基于主成分分析法综合评价4种干燥方式对山药脆片香气品质的影响

Comprehensive Evaluation of the Effect of Four Drying Methods on the Aroma Quality of Chinese Yam Chips Based on Principal Component Analysis

为研究干燥方式对山药脆片香气成分和含量的影响,采用顶空固相微萃取结合气相色谱-质谱联用技术,分别对4种不同干燥方式处理的山药脆片的香气成分进行测定与分析。从4种干燥方法所得山药脆片样品共检测出33种香气成分。其中冷冻干燥、膨化干燥、真空干燥、热风干燥所得山药脆片分别检测出13、15、11?种和14种香气成分。主要分为醛类、腈类、酮类、烃类、醇类、酸类、酯类、其他类,对8类香气成分进行主成分分析,建立香气品质评价模型,并通过主成分载荷图以及主成分得分图,得出冷冻干燥山药脆片的综合得分最高,其香气品质最佳,其次是膨化干燥、真空干燥均优于热风干燥。

Head-space solid phase microextraction coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS）was used to analyze the aroma components of Chinese yam chips prepared by four different drying methods. A total of 33 aroma compounds were identified. Among them, 13, 15, 11 and 14 aroma components were detected in Chinese yam chips dried by freeze-drying （FD）, explosion puffing drying （EPD）, vacuum drying （VD） and hot air drying （AD）, respectively. These aroma components were mainly divided into aldehydes, nitriles, ketones, hydrocarbons, alcohols, acids, esters and others. Principle component analysis （PCA） was used to establish an aroma quality assessment model. The PCA loading and score plots revealed that FD dried chips showed the highest score and best aroma quality.