不同干燥方式的菜薹挥发性风味物质-《中国调味品》

文章信息/Info

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

摘要:: 本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30、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。

Abstract:: Headspace solid phase microextraction combined with gas chromatography-mass spectrometrythis(HP-SPEC/GC-MS) were used to analyze the volatile flavors of natural dried and hot air dried flowering chinese cabbage in this study. The results showed that 64 kinds of volatile flavor substances were identified and 15 kinds of them were common to all samples, being aldehydes, esters and nitriles. There were 27 kinds of volatile flavor substances in the naturally dried one, higher content of which were N-hexanoic acid ethyl ester, benzopropionitrile and ethyl caprylate. And the kind of hot air-dried one are 30, 35, 30, 29 and 35, respectively. They were mainly esters, nitriles, hydrocarbons, aldehydes, and phenolic compounds, higher content of which were eugenol, benzopropionitrile, ethyl N-hexanoate, ethyl decanoate, ethyl octanoate. With the increase of drying temperature, the content of aldehydes, esters and hydrocarbons in the volatile flavors showed the trend of rising first and then falling. And the content of volatile flavors was the highest at 50 °C