基于气相离子迁移谱的槟榔炒制过程中挥发性成分的变化研究

The change in volatile compounds of Arecae Semen during stir-frying process based on gas chromatography-ion mobility spectrometry

分析槟榔炒制过程中挥发性成分的变化规律,为生槟榔和炒槟榔的质量控制提供参考。采用气相离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)分析不同炒制时间槟榔中挥发性成分的含量变化,采用化学计量学筛选差异成分。从槟榔中共鉴定出31种挥发性成分,包括醛类、酯类、有机酸类和酮类等;槟榔炒制后挥发性成分发生了显著变化;化学计量学结果表明,二甲基三硫、异戊醛、乙酸乙酯等成分的含量变化显著。基于GC-IMS和化学计量学可以较好地描述槟榔炒制过程中挥发性成分的变化趋势,并为不同炒制时间槟榔的鉴别及其质量控制提供依据。

Analysis of changes in volatile components during the stir-frying process of Arecae Semen can provide references for quality control of raw and stir-fried Arecae Semen.The content of volatile components in Arecae Semen at different stir-frying times was analyzed via gas chromatography-ion mobility spectrometry(GC-IMS),and chemometrics was applied to screen differential components.Thirty-one volatile components were identified in the Arecae Semen,including aldehydes,esters,organic acids,and ketones.The level of volatile components significantly changed after stir-frying.The results of chemometrics showed that the changes in the level of dimethyl trisulfide,isovaleraldehyde,and ethyl acetate were significant.Based on GC-IMS and chemometrics,the changes in volatile components during the stir-frying process of Arecae Semen were well described,and provided a basis for identification and quality control of Arecae Semen stir-fried for different times.