基于电子鼻和气相色谱-离子迁移谱法分析不同干燥方式对红花挥发性物质的影响  

Effects of different drying methods on the volatile compounds of safflower using electronic nose and GC-IMS analysis

作　　者：陈艳 高嵩 黄晓雅 谢晓芳 彭成[2,3] CHEN Yan;GAO Song;HUANG Xiaoya;XIE Xiaofang;PENG Cheng(School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137;State Key Laboratory of Traditional Chinese Medicine Resources in Southwest China,Chengdu 611137;School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137)

机构地区：[1]成都中医药大学公共卫生学院,成都611137 [2]西南地区特色中药资源国家重点实验室,成都611137 [3]成都中医药大学药学院,成都611137

出　　处：《中国食品添加剂》2025年第1期127-135,共9页China Food Additives

基　　金：国家自然科学基金重大项目(81891012);国家自然科学基金项目(U19A2010);四川省中医药科技产业创新团队项目(2022C001);大学生创新创业训练计划项目(202210633026)。

摘　　要：采用电子鼻和气相色谱-离子迁移谱分析真空冷冻干燥、热风干燥、微波干燥处理后红花挥发性成分的组成及差异。电子鼻结果显示,W1W、W2W、W5S、W1S传感器在分析时发挥主要区分作用,且不同干燥方式处理的红花样品存在差异。气相色谱-离子迁移谱结果显示,不同干燥方式处理下的红花中共鉴定出57种挥发性成分(包括二聚体物质),包括21个醛类、9个酮类、9个酯类、6个醇类、5个烯类、4个含硫化合物、1个吡嗪类、1个酸类、1个呋喃类。经过指纹图谱进行差异性分析,真空冷冻干燥所得红花的挥发性成分种类更为丰富,总体含量更高,微波干燥法处理的红花产生了较多不良风味物质。因此,真空冷冻干燥是保留红花挥发性物质的最佳方式。Electronic nose and gas chromatography-ion migration spectrometry(GC-IMS)were used to analyze volatile components of safflower subjected to vacuum freeze-drying,hot air drying and microwave drying.The electronic nose results showed that W1W,W2W,W5S,and W1S sensors primarily distinguished the samples,revealing substantial differences among safflower samples processed by different drying methods.GC-IMS analysis identified a total of 57 volatile components(including dimers)in safflower under three different drying methods,including 21 aldehydes,9 ketones,9 esters,6 alcohols,5 alkenes,4 sulfur-containing compounds,1 pyrazine,1 acid and 1 furan.Differential analysis via fingerprint profiles revealed that volatile components from safflower subjected to vacuum freeze-drying were more abundant,and the overall content was the highest.Microwave drying treatment produced a relatively large amount of undesirable volatile compounds.Therefore,vacuum freeze-drying was determined to be the optimal method for preserving the volatile substances of safflower.

关 键 词：红花 电子鼻 气相色谱-离子迁移谱法 挥发性物质 干燥方式 

分 类 号：TS202.3[轻工技术与工程—食品科学]