期刊论文

中文

激光生物学报

1007-7146

2020

29

4

368-378

doi:10.3969/j. issn. 1007-7146. 2020. 04. 011

2019JJ50256:湖南省自然科学基金 31601525:国家自然科学基金 20654/540490316002:湖南农业大学***项目

本校为第一机构

本研究采用顶空-气相色谱-离子迁移谱(HS-GC-IMS)技术对经热风干燥、红外干燥、真空冷冻干燥和自然晾晒4种干燥方式处理的小米椒进行挥发性风味物质分析。结果表明: 这4种干燥方式获得的小米椒中共鉴定出挥发性风味物质39种, 其中酯类9种、醛类10种、醇类10种、呋喃类2种、吡嗪类3种、酮类3种、有机酸类2种; 小米椒干燥后的主要风味物质为酯类、醛类和醇类化合物。主成分分析(PCA)和热图聚类结果表明: 相比于真空冷冻干燥与自然晾晒, 热风干燥与红外干燥的挥发性风味物质具有较高的相关性; 而与热风干燥和红外干燥相比, 真空冷冻干燥与自然晾晒间的差异较大; 干燥过程中部分挥发性风味物质间具有...

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the volatile substances of dried Capsicum frutescens with 4 different drying methods in this study, including hot air drying, infrared drying, vacuum freeze drying, and sun drying. The results showed that 39 volatile substances were identified, including 9 esters, 10 aldehydes, 10 alcohols, 2 furans, 3 pyrazines, 3 ketones, and 2 organic acids. Esters, aldehydes, and alcohols were the main volatile substances of dried Capsicum frutescens. Principal component analysis (PCA) and heat map clustering results sho...