基于HS-SPME-GC-MS和OAV分析不同干燥方式菊花脑的挥发性物质差异  

Analysis of Volatile Components in Chrysanthemum nankingense Leaves Dried by Different Methods by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Calculation of Odor Activity Value

作　　者：吴玉珍 王洁琼 余海涛 余晓玉 郁志芳[1] WU Yuzhen;WANG Jieqiong;YU Haitao;YU Xiaoyu;YU Zhifang(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210000,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210000

出　　处：《食品科学》2023年第8期228-237,共10页Food Science

基　　金：江苏省现代农业重点项目(BE2018382)。

摘　　要：通过顶空固相微萃取结合气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)联用法对热风干燥、真空冷冻干燥、微波-热风联合干燥菊花脑挥发性物质进行定性以及定量,明确干燥方式对菊花脑挥发性物质的影响,并探索菊花脑的关键呈香物质。结果表明:菊花脑中共分离出140种物质,新鲜菊花脑中检出112种物质,热风干燥样品中检出86种物质,微波-热风联合干燥样品中检出83种物质,真空冷冻干燥样品中检出85种物质,分别为萜烯类、酯类、醛类、醇类、芳香族化合物以及其他类共六大类物质。萜烯类含量最高,分别在新鲜菊花脑中检出229474.33μg/kg,热风干燥样品中检出64629.68μg/kg,微波-热风联合干燥样品中检出56469.88μg/kg,真空冷冻干燥样品中检出70832.87μg/kg。与另两种干燥方式对比,真空冷冻干燥较好地保留了挥发性物质的丰度。真空冷冻干燥菊花脑与新鲜菊花脑风味相似,主要呈樟脑、松节油以及花草的清香。GC-MS结合气味活度值分析,明确β-罗勒烯、石竹烯以及反式-β-法尼烯是构成菊花脑香气的主要成分。电子鼻与GC-MS联合建立了一种菊花脑挥发性物质高效无损的检测分析方法,可实现不同干燥方式菊花脑的区别判断。本研究结果为明确干燥后菊花脑中挥发性物质的差异及菊花脑干燥方式的选择提供一定理论依据。To determine the effects of drying methods on the volatile compounds and explore the key aroma compounds in Chrysanthemum nankingense leaves,head-space solid phase micro-extraction combined with gas chromatography mass spectrometry(HS-SPME-GC-MS)was employed for quantitative and qualitative analysis of the volatile compounds in C.nankingense leaves dried by hot air drying,vacuum-freeze drying or microwave-hot air drying.The result showed that a total of 140 compounds belonging to six classes(terpenes,esters,aldehydes,alcohols,aromatic compounds and other substances)were identified in all samples.Of these,112,86,83 and 85 were detected in fresh and dried C.nankingense obtained by hot air drying,microwave-hot air drying,and vacuum-freeze drying,respectively.Among these compounds,terpenes were the most abundant,with contents of 229474.33,64629.68,56469.88 and 70832.87μg/kg in fresh,hot air dried,microwave-hot air dried,and vacuum-freeze dried samples,respectively.Compared with the other drying methods,vacuum-freeze drying gave better retention of the abundance of volatile compounds.Vacuum-freeze dried C.nankingense had similar flavor to fresh samples,showing camphor-like,turpentine-like,flowery and grassy aromas.GC-MS combined with odor activity values(OAVs)confirmed thatβ-ocimene,caryophyllene and trans-β-farnesene were the major aroma components.GC-MS combined with E-nose can represent an efficient nondestructive method for the detection of volatile compounds in C.nankingense leaves and allow the discrimination of dried C.nankingense obtained by different drying methods.These results provide a theoretical basis for choosing drying methods and understanding the difference in volatiles components in dried C.nankingense obtained by different drying methods.

关 键 词：菊花脑 干燥方式 气相色谱-质谱 电子鼻 挥发性物质 差异分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]