不同熟制方式对葛仙米挥发性成分的影响

The influence of different cooking methods on volatile compounds of Pogostemon auricularius(L.) Kassk

利用HS-SPME-GC-MS法和电子鼻方法分析高压锅、微波炉、电磁炉3种不同熟制方式对葛仙米风味成分的影响。结果显示,葛仙米主要挥发性成分是烷烃类、酸类和酯类物质,不同熟制处理后葛仙米风味成分发生了变化,与对照相比,葛仙米中的烷烃类物质在高压锅和微波炉熟制处理中含量下降至约1/20,电磁炉处理后烷烃类物质含量下降约1/2;高压锅和微波炉熟制的葛仙米风味物质中酯类物质含量增加近2倍,分析后发现加工后的葛仙米在感官上表现的更具清香味。电子鼻检测结果表明熟制和未熟制的葛仙米的风味可以明显区分。

In this article,the influences of three kinds of cooking methods such as high-pressure pot,microwave ovens and induction cooker on the flavor composition of Pogostemon auricularius(L.)Kassk were analyzed by HS-SPME-GC-MS and electronic nose.The results were as the following,the main volatile components were alkanes,acids and esters.The flavor components were changed after cooking.Compared with the control group,the alkanes components were dropped about 20 times after cooking by high-pressure pot and microwave ovens,and reduced half by induction cooker.The esters contents were increased about two times after cooking by high-pressure pot and microwave ovens and had a better fresh smell.The e-nose results showed the volatile flavor before and after cooking can be well distinguished.