Introduction
海棠果（Malus asiatica Nakai）是我国内蒙古等西北地区季节性较强的特色水果，风味独特且营养丰富，但因不易贮藏造成大量腐烂和浪费。将海棠果干制是解决该问题的重要方法，而风味物质种类决定了果蔬干制品的最终风味和品质。
研究采用冷冻干燥（FD）、微波真空干燥（MVD）、微波冷冻干燥（MFD）、热风干燥（HAD）4 种方法对海棠果进行干燥，并采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）对海棠果中挥发性成分进行鉴定，采用主成分分析（PCA）和欧几里得距离对样品进行鉴别。
Results
不同干燥方式对海棠果样品中挥发性化合物的影响
由图1可知，干燥样品中挥发性成分含量由少至多依次为MFD、MVD、HAD和FD。
图1 不同干燥方法处理海棠果挥发性物质指纹图谱
结果表明，共检测到81 个峰，鉴定出70 种挥发性成分。
表1 不同干燥方法处理海棠果样品的GC-IMS分析
新鲜和干燥海棠果样品的聚类分析
由图2可知，采用FD和HAD处理的风味物质与新鲜海棠果更为接近，结果表明，利用FD和HAD处理的海棠果干具有更好的风味。
Conclusion
第一作者
The volatile compounds changes of Malus asiatica Nakai under different drying methods
Abstract
The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now. In this paper, drying methods of freeze drying (FD), microwave vacuum drying (MVD), microwave freeze drying (MFD), and hot air drying (HAD) were employed to dry fresh M. asiatica Nakai, headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in M. asiatica Nakai, principal component analysis (PCA) and the Euclidean distance were used to distinguish the samples. Results showed that 81 peaks were detected, 70 volatile compounds were identified, drying makes obvious differences of volatile compounds in M. asiatica Nakai, and drying methods with microwave heating makes most of volatile compounds vanished. Compared to MFD and MVD, FD and HAD were more appropriate to be adopted to dry M. asiatica Nakai due to volatile compounds reserved more in FD and HAD. The results could provide a scientific data basis to help future dried M. asiatica Nakai production.
Reference:
ZHANG L D, CAO S Y, REN G Y, et al. The volatile compounds changes of Malus asiatica Nakai under different drying methods[J]. Journal of Future Foods, 2025, 5(3): 276-282. DOI:10.1016/j.jfutfo.2024.07.007.
文章翻译由作者团队提供
编辑：龚艺；责任编辑：孙勇
封面图片来源：摄图网
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