中国蔬菜Issue(11)：133-141,9.DOI:10.19928/j.cnki.1000-6346.2025.2044
不同干燥方法对紫苏挥发性成分的差异分析
Difference Analysis of Volatile Compounds in Perilla frutescens by Different Drying Techniques
摘要
Abstract
To clarify the differences in volatile compounds of Perilla frutescens(L.)Britt.under different drying techniques,headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)was utilized to analyze the volatile constituents in naturally sun-dried,heat pump-dried and hot air-dried P.frutescens.The differences in volatile compounds among the samples were examined using orthogonal partial least squares discriminant analysis(OPLS-DA)and relative odor activity value(ROAV).The findings indicated that a total of 36 volatile compounds were identified in 3 samples,with terpenes exhibiting a relatively high abundance and concentration.20 volatile compounds were consistently detected in all samples.OPLS-DA analysis revealed that 14 volatile compounds demonstrated significant differences among the 3 samples.Notably,the relative contents of eugenol,α-caryophyllene and borneol were higher in naturally sun-dried P.frutescens,whereas elemene,carvone,D-limonene,trans-β-ocimene,and perillyl alcohol were more abundant in P.frutescens dried using a heat pump.Additionally,the compounds perillaldehyde,isovaleraldehyde,camphene,(E)-β-farnesene,α-phellandrene,and α-pinene had relatively high contents in P.frutescens dried by hot air.ROAV analysis identified 7 key odor-active compounds with ROAV＞1.0 across different samples.Among them,1-octen-3-one,eugenol,and eucalyptol were consistently detected in all drying treatments,constituting the primary contributors to P.frutescens characteristic aroma.Furthermore,among all the samples,there were a total of 4 volatile components with 0.1＜ROAV＜1.0,namely linalool,β-caryophyllene,carvone,and perillyl alcohol,They were all these 4 volatile compounds under different drying methods,indicating that they play an auxiliary role in the overall aroma.The results of this study offer valuable insights for the advanced processing methods of P.frutescens.关键词
干燥/紫苏/挥发性物质/香气Key words
drying/Perilla frutescens/volatile substances/aroma引用本文复制引用
陈璟,林丽华,赵子龙..不同干燥方法对紫苏挥发性成分的差异分析[J].中国蔬菜,2025,(11):133-141,9.基金项目
柳州职业技术大学2024年校级科研重大项目(2024AK06),广西壮族自治区教育厅2024年度广西高校中青年教师科研基础能力提升项目(2024KY1091) （2024AK06）
