食品与机械2024，Vol.40Issue(6)：43-52,10.DOI:10.13652/j.spjx.1003.5788.2024.80282
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
摘要
Abstract
[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 PC A.[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.PC A 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.关键词
花菇/气相色谱—离子迁移谱/热风干燥/射频—热风干燥/真空冷冻干燥/挥发性风味成分Key words
L.edoeds/GC-IMS/hot air drying/radio frequency-hot air drying/vacuum freeze drying/volatile components引用本文复制引用
陈俊宇,凌建刚,杜丽慧,康孟利..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[J].食品与机械,2024,40(6):43-52,10.基金项目
宁波市公益性科技计划项目(编号:2021S075) （编号:2021S075）
浙江省领雁科技计划项目(编号:2023C02032) （编号:2023C02032）
