不同干燥方式对柳蒿芽山野菜挥发性风味的影响研究

Effects of various drying methods on the volatile flavor compounds of wild vegetable sprouts from Artemisia integrifolia Linn.

为研究不同干燥方式对柳蒿芽山野菜中的挥发性风味化合物影响的差异性,采用气相色谱-离子迁移谱联用(GC-IMS)技术对3种不同干燥处理的柳蒿芽样品进行挥发性化合物检测分析。从样品中共检出103种挥发性有机化合物(volatile organic compounds,VOCs);经归一化处理,结合指纹图谱分析,真空冷冻干燥样品中93种VOCs得到了有效的保留,显著高于电热鼓风干燥和自然干燥组,根据气味描述数据库检索可知冷冻干燥对柳蒿芽中的甜香、焦香气味有较好的保留。正交偏最小二乘法判别分析(OPLS-DA)结果筛选出了12种对区分不同干燥方式的柳蒿芽挥发性风味物质贡献较大的变量,分别为十二醛、2-甲基异冰片、1-辛醇、薄荷脑、(E,E)-2,4-庚二烯醛、乙酸冰片酯、香茅醛、DL-2-羟基-4-甲基戊酸乙酯、1-石竹烯、三亚乙基二胺。

the differential effects of various drying methods on volatile flavor compounds of wild vegetable sprouts from Artemisia integrifolia Linn.was studied.Gas chromatography ion migration spectroscopy(GC-IMS)was used to detect and analyze volatile compounds in samples subjected to three different drying treatments.A total of 103 volatile organic compounds(VOCs)were detected in the samples.After normalization and fingerprint analysis,93 VOCs were effectively retained in the vacuum freeze-drying samples,which was significantly higher than those in the electric blast drying and natural drying groups.According to the odor description database,freeze-drying preserved the sweet and roasted aroma of wild vegetable sprouts from Artemisia integrifolia Linn.well.The results of orthogonal partial least squares discriminant analysis(OPLS-DA)identified 12 variables that contributed significantly to the distinguishing flavor substrates of Artemisia integrifolia Linn.sprouts under different drying methods,including dodecanal,2-methylisobornyl,1-octanol,menthol,(E,E)-2,4-heptadienal,borneol acetate,citronellal,DL-2-hydroxy-4-methylvalerate ethyl ester,1-caryophyllene,and triethylenediamine.