中国食品添加剂2025，Vol.36Issue(5)：52-58,7.DOI:10.19804/j.issn1006-2513.2025.5.007
基于GC-IMS技术解析白凤菜及其干燥品中风味物质的差异性
Analysis of the differences in flavor compounds in fresh and dried Gynura formosana Kitam based on GC-IMS technology
摘要
Abstract
In order to investigate the differences in flavor compounds between fresh Gynura formosana Kitam(Baifengcai)and its hot air-dried form.Volatile flavor components in fresh and dried Baifengcai were analyzed using gas chromatography-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)was employed to create a PCA plot and generate a flavor fingerprint for Baifengcai.A total of 53 volatile compounds were identified,including 16 aldehydes,11 alcohols,8 ketones,7 terpenes,4 esters,4 heterocycles,2 acids,and 1 monoterpene.Aldehydes were the most prevalent class of compounds,followed by alcohols,ketones,and terpenes.PCA revealed significant differences in the volatile profiles of fresh and dried Baifengcai.This research provides valuable insights and a theoretical foundation for enhancing the flavor and promoting the commercial applications of Baifengcai in various cuisines.关键词
白凤菜/热风干制/气相色谱—离子迁移谱/风味物质Key words
Gynura formosana Kitam/hot air drying/gas chromatography-ion mobility spectroscopy/flavor compounds分类
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黄建军,高伟城,郑晓艳..基于GC-IMS技术解析白凤菜及其干燥品中风味物质的差异性[J].中国食品添加剂,2025,36(5):52-58,7.
