气相色谱-质谱联用结合化学计量法分析不同干燥方式对芫荽风味物质的影响  

Analysis of effects of different drying methods on flavor substances of coriander using GC-MS combined with stoichiometric method

作　　者：张文玉 李雅 马赫 刘常金[1] 张军兵 江慎华 ZHANG Wenyu;LI Ya;MA He;LIU Changjin;ZHANG Junbing;JIANG Shenhua(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Jiangxi Danxia Biotechnology Co.Ltd.,Jiangxi Yingtan High-tech Industrial Development Zone 335299,China;School of Pharmacy and Life Sciences,Jiujiang University,Jiujiang 332000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]江西丹霞生物科技股份有限公司,江西鹰潭高新技术产业开发区335299 [3]九江学院药学与生命科学学院,江西九江332000

出　　处：《食品与发酵工业》2024年第4期294-301,共8页Food and Fermentation Industries

基　　金：江西省科技支撑计划项目(20202BBF6301)。

摘　　要：为探究不同干燥方式对芫荽挥发性风味物质的影响,采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)结合GC-MS技术对自然干燥、真空干燥、热风干燥、喷雾干燥和真空冷冻干燥制得的芫荽粉进行挥发性化学成分分析,并结合多元统计分析进行比较研究。结果表明,GC-MS共鉴定出119种挥发性化合物,可分为醛类(36种)、醇类(27种)、酮类(8种)、烷烃类(16种)、烯类(7种)、酯类(10种)、有机酸类(2种)、其他(13种)八大类。其中醛类物质含量最高。GC-MS离子流图和维恩图表明,不同干燥方式的芫荽挥发物的种类和相对含量有显著差异,其中新鲜芫荽的总挥发成分最高为31670.87μg/kg,其次是真空冷冻干燥(27577.26μg/kg),含量最低为喷雾干燥(7870.14μg/kg)。香气活性值(odor activity value,OAV)分析结果表明,OAV较为突出的有壬醛、癸醛、十一醛、十二醛、十四醛、芳樟醇和2-十二烯醛醇,是芫荽呈现独特气味的主要物质基础。采用偏最小二乘判别分析筛选出50种差异挥发性成分,可区分不同干燥方式的差异。该研究可以为高品质芫荽粉产品的开发提供理论支持和技术支撑。To explore the effect of different drying methods on the volatile flavor substances of coriander,the volatile chemical composition of coriander powder,which was treated with natural drying,vacuum drying,hot air drying,spray drying,and vacuum freeze-drying,was analyzed by headspace solid-phase microextraction(HS-SPME)combined with GC-MS,and a comparative study combined with multivariate statistical analysis was also studied.Results showed that 119 volatile compounds were identified by GC-MS,including aldehydes(36),alcohols(27),ketones(8),alkanes(16),alkenes(7),esters(10),organic acids(2),and others compounds(13).Among them,the aldehydes reached the highest content.The GC-MS ion flow diagram and Venn diagram showed that there were significant differences in the species and relative content of the main volatile components of coriander treated by different drying methods.In detail,the total volatile components reached a maximum value of 31670.87μg/kg of fresh coriander,followed by vacuum freeze drying(27577.26μg/kg)and spray drying(7870.14μg/kg).Nonaldehyde,decaldehyde,aldehyde,dodecaldehyde,dodecaldehyde,linalool,and 2-dodecaldol were the characteristic flavor substances in coriander by odor activity value(OAV)analysis.50 different volatile compounds of coriander treated by different drying methods were analyzed by partial least-squares discriminant analysis.This study may provide theoretical and technical support for the development of coriander powder products with high quality.

关 键 词：芫荽 干燥方式 挥发性成分 气相色谱-质谱联用 化学计量学 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.63[轻工技术与工程—食品科学与工程]