基于SPME-GC-MS分析不同干燥方式对龙牙百合挥发性风味的影响  

Analysis of Effect of Different Drying Techniques on Volatile Flavor Substances of Lilium brownii var.viridulum Based on SPME-GC-MS

作　　者：尹乐斌 李敏娟 黄秋萍 龙盼 唐衍洲 YIN Lebin;LI Minjuan;HUANG Qiuping;LONG Pan;TANG Yanzhou(School of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000

出　　处：《食品安全导刊》2025年第3期71-74,共4页China Food Safety Magazine

基　　金：湖南省自然科学基金项目(2023JJ50261);湖南省教育厅重点资助项目(22A0529);湖南省普通高等学校科技创新团队支持项目(湘教通〔2023〕233号);邵阳学院研究生科研创新项目(CX2023SY024);邵阳学院横向科研项目(2024HX119)。

摘　　要：为探究不同干燥方式对龙牙百合风味的影响,利用固相微萃取及气相色谱-质谱联用技术对真空冷冻干燥以及热风干燥后的龙牙百合的挥发性风味物质进行检测。结果表明,两种干燥方式下,龙牙百合挥发性风味物质主要由酸类、醇类、酯类、烷类、烯烃类、醛类和酮类组成。真空冷冻干燥下龙牙百合检测到30种挥发性风味物质,且酯类物质(5种,15.65%)较多,其中醋酸(0.52%)、己醛(6.35%)、辛醛(0.25%)、正壬醛(1.79%)、三甲基戊基酯(10.21%)含量较高,还保留了菲醇醋酸酯(0.25%)等活性成分,而热风干燥样品挥发性风味物质仅有16种。本研究为高品质龙牙百合干燥技术的选择及应用提供了参考。In order to explore the effect of different drying methods on the flavor of Lilium brownii var.viridulum(LBV),solid phase microextraction and gas chromatography-mass spectrometry were used to detect the volatile flavor substances of LBV after vacuum freeze drying and hot air drying.The results showed that under the two drying methods,the volatile flavor substances of LBV were mainly composed of acids,alcohols,esters,alkanes,alkenes,aldehydes,and ketones.The 30 volatile flavors of LBV were detected under vacuum freeze-drying.Moreover,there are many ester substances(5 types,15.65%),including acetic acid(0.52%),hexanal(6.35%),octanal(0.25%),n-nonenal(1.79%),3-hydroxy trimethylpentyl ester(10.21%),and bioactive substances tetradecanoylphorbol acetate(0.25%)were retained.However,the 16 volatile flavors were detected under the hot air-drying.This study provides a reference for the selection and application of high-quality drying technology for LBV.

关 键 词：龙牙百合 风味物质 气相色谱-质谱联用 固相微萃取 

分 类 号：O657.63[理学—分析化学] TS207.3[理学—化学]