不同干燥方式的菜薹挥发性风味物质比较分析

该研究采用顶空固相微萃取法结合气相色谱-质谱联用技术分别对自然晒干、热风干燥菜薹的挥发性风味物质进行分析鉴定。结果表明:不同干燥方式处理后的菜薹共鉴定出64种挥发性风味物质,共有风味物质15种,以醛类、酯类、腈类化合物为主。自然晒干的菜薹挥发性风味物质有27种,含量较高的为正己酸乙酯、苯代丙腈、辛酸乙酯。热风干燥的菜薹挥发性风味物质分别为29,35,30,29,35种,都以酯类、腈类、烃类、醛类、酚类化合物为主,含量较高的为丁香酚、苯代丙腈、正己酸乙酯、癸酸乙酯、辛酸乙酯。随着烘干温度的上升,干菜薹挥发性风味物质中醛类、酯类、烃类含量均呈现先上升再下降的趋势,50℃时干菜薹挥发性风味物质含量最高。

Comparative Analysis of Volatile Flavor Substances in Flowering Chinese Cabbage with Different Drying Methods

Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HP-SPEC/GC-MS)is used to analyze the volatile flavor substances of natural dried and hot-air dried flowering Chinese cabbage in this study.The results show that 64 kinds of volatile flavor substances are identified and 15 kinds of them are common to all samples,which are aldehydes,esters and nitriles.There are 27 kinds of volatile flavor substances in the natural dried flowering Chinese cabbage,among which,ethyl-N-hexanoate,phenylpropanenitrile and ethyl caprylate have higher content.The kinds of volatile flavor substances of hot-air dried flowering Chinese cabbage are 29,35,30,29,35 respectively.They are mainly esters,nitriles,hydrocarbons,aldehydes and phenols compounds,among which,eugenol,phenylpropanenitrile,ethyl-N-hexanoate,ethyl decanoate,ethyl octanoate have higher content.With the increase of drying temperature,the content of aldehydes,esters and hydrocarbons in the volatile flavor substances of dried flowering Chinese cabbage shows the trend of rising firstly and then falling.And the content of volatile flavor substances in dried flowering Chinese cabbage is the highest at 50℃.