结合GC-MS和GC-IMS分析不同处理方式下青豆的挥发性风味物质

Analysis of Volatile Flavor Compounds in Green Beans under Different Treatments by GC-MS and GC-IMS

以青豆为研究材料,基于气相离子迁移谱技术(gas chromatography-ion mobility spectroscopy,GC-IMS)和气相色谱质谱技术(gas chromatography-mass spectrometry,GC-MS)分析炒、蒸、煮、速冻、预冷、冻干、漂染、清洗青豆等9种不同处理方式下青豆气味指纹图谱,考察不同处理方式对青豆风味的影响。结果表明,不同处理方式下的青豆都含有正己醛、1-辛烯-3-醇、辛醇、2-戊基噻唑等化合物,多种挥发性有机物种类相同,但含量存在较大差异,不同处理方式下的青豆主要风味物质各不相同。

Green beans was used as the research material,based on gas chromatography ion mobility spectroscopy(GC-IMS)and gas chromatography-mass spectrometry(GC-MS),the odor fingerprints of green beans were analyzed under 9 different treatments,including frying,steaming,boiling,quick freezing,precooling,freeze-drying,bleaching and dyeing,washing,and so on.The results showed that there were n-hexanal,1-octen-3-ol,octanol,2-pentylthiazole and other compounds in green beans under all different treatment methods.The kinds of volatile organic compounds were the same,but the contents were different.