HS-SPME-GC-MS和SDE-GC-MS联合分析不同干燥方式斑斓粉挥发性成分差异

孔驰; 陈龙生; 魏静; 李备; 林雪; 李建勋

DOI:10.12161/j.issn.1005-6521.2026.04.018

食品研究与开发:2026,47(4):141-152

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HS-SPME-GC-MS和SDE-GC-MS联合分析不同干燥方式斑斓粉挥发性成分差异

孔驰1，陈龙生1，魏静2，李备2*，林雪1，2*，李建勋3

(1.海南大学食品科学与工程学院，海南海口 570228；2.海南省检验检测研究院国家市场监督管理总局重点实验室（热带果蔬质量与安全），海南海口 570314；3.中国农业科学院农产品加工研究所，北京 100193)

Comparison of Volatile Profiles of Pandan Powder Dried with Different Methods by HS-SPME-GCMS and SDE-GC-MS

KONG Chi1，CHEN Longsheng1，WEI Jing2，LI Bei2*，LIN Xue1，2*，LI Jianxun3

(1.School of Food Science and Engineering，Hainan University，Haikou 570228，Hainan，China；2.Key Laboratory of Tropical Fruits and Vegetables Quality and Safety，State Administration for Market Regulation，Hainan Inspection and Testing Research Institute，Haikou 570314，Hainan，China；3.Institute of Food Science and Technology，Chinese Academy of Agricultural Sciences，Beijing 100193，China)

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投稿时间：2025-09-08

中文摘要: 本研究采用顶空固相微萃取（headspace solid-phase microextraction，HS-SPME）与同时蒸馏萃取（simultaneous distillation extraction，SDE）联合气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）技术，分析基于海南不同种植区的真空冷冻干燥和热风干燥斑斓粉挥发性成分差异。研究发现，不同顶空固相微萃取条件影响斑斓粉挥发性风味物质的获取，聚丙烯酸酯萃取头、60 ℃萃取温度和不添加盐溶液更适合斑斓粉挥发性风味物质的提取。优选的HS-SPME-GC-MS和SDE-GC-MS分别鉴定出89种和107种挥发性成分。异丁醇、2-丙烯-1-醇、己醛、γ-萜品烯、4-蒎烯、乙醛和异丁酸乙酯是真空冷冻干燥斑斓粉的个性特征挥发性成分，丙烯醛、2-丁烯醛、2-丙烯-1-醇、甲酸、乙酸苯甲酯和邻苯二甲酸二丁酯则是热风干燥斑斓粉的个性特征挥发性成分，同时斑斓粉的挥发性成分特征呈一定地域差异。本研究可为斑斓精深加工调控提供重要参考。

中文关键词: 真空冷冻干燥热风干燥斑斓粉挥发性风味物质顶空固相微萃取-气相色谱-质谱联用技术同时蒸馏萃取-气相色谱-质谱联用技术

Abstract:The volatile profiles of pandan powder prepared with the materials from different sources in Hainan and vacuum freeze drying/hot air drying were investigated by headspace solid-phase microextraction（HSSPME）and simultaneous distillation extraction（SDE）coupled with gas chromatography-mass spectrometry（GC-MS）. The results suggested that HS-SPME conditions affected the acquirement of volatile compounds of pandan powder，with a polyacrylate extraction fiber，extraction temperature of 60 ℃，and no addition of salt solution being optimal for the extraction of volatile compounds. The optimized HS-SPME-GC-MS and SDE-GCMS identified 89 and 107 volatile compounds，respectively.Isobutanol，2-propen-1-ol，hexanal，γ-terpinene，4-pinene，acetaldehyde，and ethyl isobutyrate were the unique characteristic volatile compounds of vacuum freeze-dried pandan powder，while those for pandan powder prepared through hot air drying were acrolein，2-butenal，2-propen-1-ol，formic acid，benzyl acetate，and dibutyl phthalate. In addition，the volatile profiles of pandan powder presented certain regional differences. These findings offered valuable insights for the regulation of pandan deep processing.

keywords: vacuum freeze drying hot air drying pandan powder volatile flavor compounds headspace solidphase microextraction coupled with gas chromatography-mass spectrometry simultaneous distillation extraction coupled with gas chromatography-mass spectrometry

文章编号：202604018 中图分类号： 文献标志码：

基金项目:国家市场监督管理总局重点实验室（热带果蔬质量与安全）委托课题（KF-2024001）

作者	单位
孔驰	1.海南大学食品科学与工程学院,海南海口 570228；
陈龙生	1.海南大学食品科学与工程学院,海南海口 570228；
魏静	2.海南省检验检测研究院国家市场监督管理总局重点实验室（热带果蔬质量与安全）,海南海口 570314；
李备	2.海南省检验检测研究院国家市场监督管理总局重点实验室（热带果蔬质量与安全）,海南海口 570314；
林雪	1.海南大学食品科学与工程学院,海南海口 570228；2.海南省检验检测研究院国家市场监督管理总局重点实验室（热带果蔬质量与安全）,海南海口 570314；
李建勋	3.中国农业科学院农产品加工研究所,北京 100193

Author Name	Affiliation
KONG Chi	1.School of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China；
CHEN Longsheng	1.School of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China；
WEI Jing	2.Key Laboratory of Tropical Fruits and Vegetables Quality and Safety,State Administration for Market Regulation,Hainan Inspection and Testing Research Institute,Haikou 570314,Hainan,China；
LI Bei	2.Key Laboratory of Tropical Fruits and Vegetables Quality and Safety,State Administration for Market Regulation,Hainan Inspection and Testing Research Institute,Haikou 570314,Hainan,China；
LIN Xue	1.School of Food Science and Engineering,Hainan University,Haikou 570228,Hainan,China；2.Key Laboratory of Tropical Fruits and Vegetables Quality and Safety,State Administration for Market Regulation,Hainan Inspection and Testing Research Institute,Haikou 570314,Hainan,China；
LI Jianxun	3.Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China

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