Effects of different drying methods on the volatile compounds of safflower using electronic nose and GC-IMS analysis
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.
国家科技期刊平台
NSTL
万方数据
