基于GC-IMS比较不同干燥方式对香椿挥发性成分的影响
作者简介:孟克迪(1997—),女,河南漯河市人,河南工业大学硕士研究生,主要研究方向为食品科学与工程。E-mail:mengkedim@163.com;张国治(1964—),男,河南开封市人,河南工业大学教授,主要研究方向为食品资源开发与利用。E-mail:zgzhi11@163.com
- 1. 河南工业大学粮油食品学院;
- 2. 河南省农业科学院农副产品加工研究中心
- 收稿日期: 2022-09-16
- 网络出版日期: 2023-03-29
基金项目:科技部科技伙伴计划资助项目(KY202002007) 河南省农业科学院新兴学科发展专项项目(2022XK01) 河南省科技攻关项目(212102110018) 河南省农业科学院自主创新项目(2022ZC59)
摘要:为研究不同干燥方式香椿外观、复水性以及挥发性成分的差异，以真空微波干燥、热泵干燥、真空冷冻干燥处理香椿为研究对象，采用常规理化方法测定干燥香椿的复水性，利用气相色谱-离子迁移谱联用（GC-IMS）技术分析新鲜香椿、不同干燥香椿、以及复水香椿的挥发性成分变化，并结合主成分分析对不同干燥方式香椿进行比较区分。结果表明，经真空冷冻干燥处理的香椿色泽诱人，收缩率低，复水性最低。不同干燥样品的风味有明显差异，真空冷冻干燥香椿（VFDTS）中酯类和杂环类化合物含量高于真空微波干燥香椿（VMDTS）和热泵干燥香椿（HPDTS）。以新鲜香椿（FTS）为对照，真空冷冻干燥复水香椿（VFDRTS）保留成分较多且新产生化合物最多，真空微波干燥复水香椿（VMDRTS）保留成分最少。基于主成分分析，能够很好区分不同干燥及复水样品，其中热干燥香椿样品风味较为接近。
Comparison of effects of different drying methods on volatile components of Toona sinensis based on gas chromatography-ion mobility spectrometry
- Received Date:2022-09-16
- Available Online:2023-03-29
Abstract:The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), vacuum microwave drying (VMD)and heat pump drying (HPD) on the differences of appearance, rehydration, flavor ofToona sinensis.The rehydration of driedToona sinensiswas determined by conventional physical and chemical methods. The changes of volatile components in freshToona sinensis, different driedToona sinensis, and rehydrationToona sinensiswere analyzed by gas chromatography-ion mobility spectrometry ( GC-IMS ) technology, and the volatile components in different drying methods were compared and distinguished by principal component analysis. The results showed that theToona sinensistreated by vacuum freeze-drying (VFD) had an attractive color, low shrinkage, and the lowest rehydration capacity. The contents of esters and heterocyclic compounds in vacuum freeze-driedToona sinensis(VFDTS) were higher than those in vacuum microwave-driedToona sinensis(VMDTS) and heat pump-dried Toona sinensis (HPDTS). Compared with freshToona sinensis(FTS), vacuum freeze-dried rehydration Toona sinensis (VFDRTS) retained more components and produced the most new compounds, and vacuum microwave drying rehydrationToona sinensis(VMDRTS) retained the least components. Based on principal component analysis, different dried and rehydrated samples can be well distinguished, and the flavor of hot-driedToona sinensissamples is closer.
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