GC-MS结合电子鼻分析不同干燥方式对黄花菜粉挥发性物质的影响

Effects of Different Drying Methods on Volatile Flavor Components of Daylily Powder Analyzed by Gas Chromatography-Mass Spectrometry Combined with Electronic Nose

为明确干燥方式对黄花菜粉挥发性的影响,采用电子鼻和顶空固相微萃取技术结合气相色谱-质谱联用技术对自然干燥、热风干燥、真空冷冻干燥和喷雾干燥制得的黄花菜粉样品进行挥发性成分分析,并进一步对这4种干样的挥发性成分进行主成分分析。结果表明,4种干燥方式共检测出68种挥发性物质,分别检测到41(自然干燥)、41(热风干燥)、35种(真空冷冻干燥)和26种(喷雾干燥)。其中真空冷冻干燥的总挥发成分最高为56.36μg/kg,主成分分析与线性判别分析可以良好区分不同干燥方式,从提高挥发性风味物质的角度出发,热风干燥可以得到风味较好的黄花菜粉,本研究为今后黄花菜粉的利用研究提供一定的理论基础。

In order to clarify the effect of drying methods on the volatile composition of daylily powder,an electronic nose system and headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)were used to analyze the volatile components of daylily subjected to natural drying,hot air drying,vacuum freeze drying or spray drying.Principal component analysis(PCA)was performed on the volatile composition data of the four dried samples.The results showed that a total of 68 volatile substances were detected in these samples,including 41 in the natural dried sample,41 in the hot air dried sample,35 in the vacuum freeze dried sample,and 26 in the spray dried sample.Among them,the vacuum freeze-drying sample had the highest content of total volatile components of 56.36μg/g.PCA and linear discriminant analysis(LDA)clearly distinguished the different drying methods.In conclusion,hot air drying retains the volatile flavor compounds of daylily and thus imparts a better flavor.Our findings can provide a theoretical basis for the utilization of daylily powder in the future.