基于GC-IMS联用技术分析不同干燥方式对香椿挥发性成分的影响
Effect of different drying methods on the volatile components of Toona sinensison GC-IMS
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摘要: 为研究不同干燥方式对香椿外观、挥发性成分的种类和含量的影响,以新鲜香椿为研究对象,利用气相色谱-离子迁移谱(GC-IMS)联用技术结合主成分分析对新鲜香椿、不同方式(真空微波干燥、热泵干燥、真空冷冻干燥)干燥香椿样品及其复水后样品的挥发性成分变化进行比较分析。结果表明:经真空冷冻干燥的香椿样品色泽诱人,收缩率较低,复水性最低;不同干燥香椿样品中共鉴定出40种挥发性成分,不同干燥香椿复水样品中共鉴定出44种挥发性成分;以新鲜香椿为对照,真空冷冻干燥香椿复水样品保留成分较多,且新产生的化合物最多,而真空微波干燥香椿复水样品保留成分最少;主成分分析很好地实现了不同干燥香椿及其复水样品的区分,其中真空微波干燥样品与热泵干燥样品风味较为接近。综合分析可知,真空冷冻干燥方式比较有利于香椿风味的保存及恢复,是香椿加工产品适宜的干燥方式。Abstract: The changes of volatile components of fresh Toona sinensis, different dried (vacuum microwave drying, heat pump drying, vacuum freeze drying) T.sinensis samples and their rehydrated samples were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) coupled with principal component analysis(PCA) to investigate the effects of different drying methods on the appearance, types and contents of volatile components of T.sinensis. The results showed that the T.sinensis samples by vacuum freeze-drying had attractive color, lower shrinkage and lowest rehydration. A total of 40 volatile components were identified in different dried T.sinensis samples, and 44 volatile components were identified in different dried T.sinensis rehydration samples. Fresh T.sinensis as a control, the rehydrated vacuum freeze-dried T.sinensis samples retained more components and the most newly produced compounds, while the rehydrated vacuum microwave-dried T.sinensis samples retained the least components. The principal component analysis distinguished well between different dried T.sinensis and different rehydrated samples, where the flavor of the vacuum microwave dried samples was similar to that of the heat pump dried samples. In a comprehensive comparison, vacuum freeze drying was more suitable for the preservation and recovery of T.sinensis flavor, and was a suitable drying method for T.sinensis processed products.
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