基于GC-IMS技术分析不同干燥方式花菇的挥发性风味成分差异

Differences in volatile components between different drying methods of Lentinus edoeds analyzed by GC-IMS

[目的]研究分析3种不同干燥方式花菇的特征挥发性物质差异。[方法]以3种不同干燥方式(热风干燥、射频—热风干燥、真空冷冻干燥)花菇为研究对象,利用气相色谱—离子迁移谱(GC-IMS)测定其挥发性物质,并根据指纹图谱结合PCA分析花菇中挥发性物质的差异。[结果]干燥花菇的挥发性成分主要以醛、醇、酮以及酸类物质为主,3种不同干燥方式花菇的特征挥发性风味物质存在明显差异,醛、醇物质含量:热风干燥>射频—热风干燥>真空冷冻干燥。指纹图谱分析显示,相比较于真空冷冻干燥,热风干燥、射频—热风干燥可显著提高花菇的果香味。PCA分析结果显示,PC1、PC2贡献率分别为61%,29%,累计贡献率达到90.0%,热风干燥、射频—热风干燥花菇的风味组成相似度较高。[结论]GC-IMS可以实现不同方式干燥花菇挥发性风味成分差异的快速分析鉴别。

[Objective]To analyze the differences in volatile components between three kinds of dried L.edoeds.[Methods]Three different drying methods(hot air drying,radio frequency-hot air drying,vacuum freeze drying)were used to determine the volatile substances in L.edoeds by gas chromatogi-ion migration spectrometry(GC-IMS),and the differences of volatile substances in L.edoeds were analyzed according to fingerprint and PCA.[Results]The main volatile components of dried L.edoeds were aldehydes,alcohols,ketones and acids.There were significant differences in the characteristic volatile organic substances of dried L.edoeds in three different drying methods,the contents of aldehyde and alcohol were hot air drying>radio frequency-hot air drying>VD.Fingerprint analysis showed that compared with vacuum freeze drying,hot air drying and radio frequency-hot air drying could significantly improve the fruity flavor of L.edoeds.PCA analysis showed that the contribution rate of PC1 and PC2 was 61%and 29%,respectively,and the cumulative contribution rate reached 90.0%.Hot air drying and radio frequency-hot air drying had high similarity in the flavor composition of L.edoeds.[Conclusion]GC-IMS can realize differential and rapid analysis and identification of volatile flavor components of L.edoeds produced by three drying methods,and provide theoretical reference for high-quality drying of L.edoeds and its product identification.