基于SPME-GC-MS分析不同干燥方式对香葱挥发性成分的影响

Analysis of Volatile Components in Dried Chives by SPME-GC-MS

为比较不同干燥方式对香葱干制品挥发性成分的影响,本研究采用顶空固相微萃取(Solid-phase Micro-extraction,SPME)和气相色谱-质谱联用技术(GC-MS)分析了香葱鲜样及不同干燥方式制得干制品的挥发性成分,并对其中挥发性成分进行主成分分析,明确不同干燥方式所得香葱干制品的主要挥发性物质。结果表明:香葱鲜样和干制品中主要存在8类挥发性成分,分别是含硫化合物、醇类、醛类、酮类、酯类、烯烃、烷烃和其他化合物。其中,香葱叶片和叶柄鲜样中主要挥发性成分为含硫化合物,干制品中主要挥发性成分则为烷烃类化合物。不同干燥方式制得的叶片和叶柄中挥发性成分的种类和含量不同,经主成分分析发现叶片鲜样中含硫类化合物、醛类物质相对含量较高;热风干燥后叶片中噻吩类和烷烃类物质含量较高;微波干燥和微波联合热风干燥制得的叶片中烷烃类化合物含量较高;叶柄鲜样中含硫类化合物含量较高,超声辅助热风干燥后叶柄中醛类和呋喃类含量较高;而热风干燥后叶柄干样中烷烃类物质含量较高。因此,不同干燥方式后香葱叶片和叶柄中挥发性化合物种类和相对含量变化较大,联合干燥方法后香葱干制品具有更浓郁的风味。

In order to compare the effects of different drying methods on volatile components of dried chives,this study used headspace solid-phase micro-extraction(SPME)and gas chromatography-mass spectrometry(GC-MS)to analyze the volatile components of chives.The volatile components of samples were prepared from fresh samples and different drying methods,and the principal component analysis was performed on volatile components detected in chives.The main volatile components of dried chives obtained by different drying methods were identified.The results showed that there were eight kinds of volatile components in fresh chives and dried samples,which were sulfur-containing compounds,alcohols,aldehydes,ketones,esters,olefins,alkanes and other compounds.Among them,the main volatile components in fresh chives were sulfur-containing compounds.Compared with fresh samples,alkanes in dried samples were the main volatile components.By principal component analysis,the contents of sulfur-containing compounds and aldehydes in fresh leaf samples could be obtained,the contents of thiophenes and alkanes in leaf dried by hot air drying were relatively high.The contents of alkane in the leaf was high.Fresh petiole samples had a high content of sulfur compounds.Ultrasound-assisted hot air drying had a higher content of aldehydes and furans,petiole samples dried by hot air drying have a higher contents of alkanes.Therefore,the species and relative content of volatile compounds in chives vary greatly during different drying methods,and the dried chives products had a stronger flavor after the combined drying method.