为研究两种不同杀菌方式（高温和微波）对神仙豆的营养及其风味的影响，采用国标法、顶空固相微萃取（HS-SPME）和气质联用（GC-MS）等技术，对神仙豆进行分析鉴定。结果表明：神仙豆的主要挥发性物质分为9类95种，包括醇类（26种）、烃类（21种）、醛类（18种）、酮类（5种）、酸类（5种）、酚类（4种）、酯类（4种)、醚类（3种）和含氮类（9种)，但杀菌方式不同，将会直接导致神仙豆的风味成分发生变化。经过高温和微波杀菌处理，醇类、酮类化合物的相对含量明显升高，醚类、醛类、酚类和氮类化合物的相对含量降低，而酸类、酯类和烃类化合物的相对含量变化不明显。此外，两种杀菌方式均有助于促使神仙豆的游离氨基酸总量增加，尤其是鲜味氨基酸的总量明显增多，且采用微波杀菌处理的神仙豆品质优于高温杀菌处理组。

In this study, the nutritional values and volatile components of Shenxian beans sterilized via two different methods (high temperature and microwave) were analyzed by the national standard method, head-space solid phase micro-extraction (HS-SPME), and gas chromatography-mass spectrometry (GC-MS). A total of 95 compounds were identified and classified into nine major groups. The major classes of compounds included alcohols (26), hydrocarbons (21), aldehydes (18), ketones (5), acids (5), phenols (4), esters (4), ethers (3), and nitrogenous (9). The volatile components in Shenxian beans could be affected by the sterilization method. The relative content of alcohols and ketones increased significantly, while those of ethers, aldehydes, phenols, and nitrogenous decreased, and those of acids, esters, and hydrocarbons did not obviously change owing to high temperature and microwave sterilization. Furthermore, both sterilization methods contributed to the increase in the total free amino acid (FAA) content, especially the total umami amino acid content in Shenxian beans. Shenxian beans treated with microwave sterilization had a better quality than those treated with high temperature sterilization.

国家星火计划项目（2012GA710082）；淮南市科技计划项目（2010A0100304）