基于HS-GC-IMS技术解析不同干燥工艺对西红花挥发性成分的影响OA

In this study,headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)was employed to qualitatively and quantitatively analyze 75 volatile compounds in fresh saffron sam-ples and those subjected to various drying methods(shade-drying,hot plate-drying,oven-drying,vacuum-drying,and freeze-drying),and a fingerprint profile of volatile components in saffron was established.By focusing on the dynamic changes of volatile components during different drying pro-cesses,principal component analysis(PCA),partial least squares-discriminant analysis(PLS-DA),and clustered heatmap analysis were applied to discriminate and analyze differences among samples.Twenty-seven key differential compounds were screened to elucidate the effects of different drying techniques on the volatile components of saffron.The results revealed that different drying methods affect the volatile components through varying degrees of physical(high-temperature volatil-ization),chemical(photothermal decomposition),and biochemical reactions,thereby influencing the diversity in the quality of saffron:shade-dried samples contained the richest variety of volatile components;hot plate-dried samples had the highest content of safranal(2.91 mg/g);oven-dried and vacuum-dried samples showed the highest abundance of esters and ketones;freeze-dried samples exhibited the highest compositional stability.This study provides theoretical guidance for selecting ap-propriate drying methods based on practical application scenarios.