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

孟克迪; 张国治; 王赵改; 史冠莹

doi:10.12187/2023.03.004

June 2023

Article Contents

MENG Kedi, ZHANG Guozhi, WANG Zhaogai and et al. Effect of different drying methods on the volatile components of Toona sinensison GC-IMS[J]. Journal of Light Industry, 2023, 38(3): 25-34. doi: 10.12187/2023.03.004

Citation: MENG Kedi, ZHANG Guozhi, WANG Zhaogai and et al. Effect of different drying methods on the volatile components of Toona sinensison GC-IMS[J]. Journal of Light Industry, 2023, 38(3): 25-34. doi: 10.12187/2023.03.004 shu

Effect of different drying methods on the volatile components of Toona sinensison GC-IMS

1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China;
2. Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China

Received Date: 2022-09-16
Accepted Date: 2023-01-20

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.
- Toona sinensis,
- drying method,
- volatile component,
- gas chromatography-ion mobility spectrometry,
- fingerprint,
- principal component analysis
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Effect of different drying methods on the volatile components of Toona sinensison GC-IMS

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