GC-MS结合电子鼻分析干燥方式对杏鲍菇挥发性风味成分的影响

为明确干燥方式对杏鲍菇挥发性风味成分的影响，利用电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术对冷冻干燥（freeze drying，FD）、热风干燥（hot air drying，HAD）、中短波红外干燥（short-and mediumwave infrared drying，ID）和微波真空干燥（microwave vacuum drying，MVD）制得的杏鲍菇干燥样品进行挥发性成分分析，并进一步对这4 种干样的挥发性成分进行主成分分析。结果表明：电子鼻对挥发性成分从整体上进行分析，发现线性判别分析能够很好地区分不同干燥方式的杏鲍菇样品。利用HS-SPME-GC-MS从鲜样（fresh sample，FS）及4 种干样中鉴定出99 种挥发性物质，包括醇类、醛类、酮类、酯类、烷烃类和其他类化合物共6 类成分，其中醇类物质（19 种）为FS、FD、HAD和ID样品中的主要挥发性物质，醛类物质（18 种）为MVD样品中的主要挥发性成分，不同干燥方式制得的杏鲍菇主要挥发性成分差异显著。对不同干燥方式制得的杏鲍菇样品挥发性物质进行主成分分析，建立其品质评价模型，得出干样的综合得分顺序依次为ID、FD、HAD及MVD，为杏鲍菇的干燥加工提供了理论依据。

Effect of Drying Method on Volatile Components of Pleurotus eryngii Analyzed by Combined Use of GC-MS and Electronic Nose

In order to clarify the effect of drying method on the volatile flavor components of Pleurotus eryngii, four dried mushroom samples were obtained by freeze-drying (FD), hot air drying (HAD), short- and medium-wave infrared drying (ID) and microwave vacuum drying (MVD), respectively, and their volatile components were determined by electronic nose and headspace solid phase micro extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The data obtained analyzed by principal component analysis (PCA). Results showed that the electronic nose could distinguish the four dried samples using linear discriminant analysis. Moreover, a total of 99 volatile components were identified from fresh samples (FS) and four dried samples by HS-SPME-GC-MS, including alcohols, aldehydes, ketones, esters, alkanes and other compounds. In detail, alcohols (19) were the main volatile components in FS, FD, HAD and ID samples. Aldehydes (18) were the main volatile components in MVD samples. The main volatile components of dried P. eryngii were significantly different depending on drying methods. The PCA generated a quality evaluation model for dried P. eryngii, and the comprehensive scores of ID, FD, HAD and MVD decreased in that order. This study could provide a technical basis for the dry processing of P. eryngii.