Xue You-Lin, Han Hao-Ting, Liu Chun-Ju, Gao Qi, Li Jia-Heng, Zhang Jia-Hui, Li Da-Jing, Liu Chun-Quan
Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Xuanwu District, Nanjing, 210014 Jiangsu Province People's Republic of China.
College of Light Industry, Liaoning University, Huanggu District, No. 66 Chongshan Middle Road, Shenyang, 110036 Liaoning Province People's Republic of China.
J Food Sci Technol. 2020 Sep;57(9):3390-3399. doi: 10.1007/s13197-020-04372-y. Epub 2020 Apr 3.
Turnip is a vegetable that has many health promoting effects. To diversify the usage and increase the consumption of turnip, the effects of hot air drying, infrared drying, explosion puff drying and freeze drying (FD) on the volatiles of turnip chips were studied. The volatiles of fresh turnip and dried turnip chips were isolated by HS-SPME-GC-MS and a total of 67 volatiles were identified. However, the volatiles in turnip chips dried by different methods are quite different. Based on principal component analysis and hierarchical cluster analysis, the volatiles of fresh turnip were distinguished from those of the dried chips and FD was separated from the other drying methods. As the result of orthogonal projection on latent structure-discriminant analysis (OPLS-DA), isothiocyanato-cyclopropane and (2-isothiocyanatoethyl)-benzene were identified as the characteristic volatiles of fresh turnip. While, 2-azido-2,3,3-trimethyl-butane and hexanal were identified as the characteristic volatiles for FD dried chips.
芜菁是一种具有多种促进健康功效的蔬菜。为了使芜菁的用途多样化并增加其消费量，研究了热风干燥、红外干燥、膨化干燥和冷冻干燥（FD）对芜菁片挥发性成分的影响。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）法分离新鲜芜菁和干燥芜菁片的挥发性成分，共鉴定出67种挥发性成分。然而，不同干燥方法干燥的芜菁片中的挥发性成分差异很大。基于主成分分析和层次聚类分析，新鲜芜菁的挥发性成分与干燥芜菁片的挥发性成分得以区分，冷冻干燥与其他干燥方法也被区分开来。通过潜在结构判别分析的正交投影（OPLS-DA）结果，异硫氰酸环丙烷和（2-异硫氰酸乙酯）-苯被鉴定为新鲜芜菁的特征挥发性成分。而2-叠氮基-2,3,3-三甲基丁烷和己醛被鉴定为冷冻干燥芜菁片的特征挥发性成分。
