本文以野生荠菜为材料，研究不同微波干燥工艺对野生荠菜品质和挥发性物质的影响。采用120 W、240 W、360 W、480 W、600 W和700 W微波功率干燥野生荠菜，利用顶空固相微萃取结合气相色谱-质谱联用技术分别对不同微波干燥功率的荠菜样品进行挥发性物质分析。结果表明：微波干燥导致荠菜鲜样中的特征醇类化合物如叶醇、反式-2-己烯-1-醇、2,6-二甲基环己醇等的含量大大降低，醛类化合物种类和含量总体略有下降，但异戊醛、(E)-2-戊烯醛、正辛醛和苯乙醛含量增加；亚硝酸异戊酯和2-甲基-戊酸乙酯的含量增加；新增酸类如：3-甲基丁酸、2-甲基丁酸、己酸、辛酸等，苯乙烯、环十四烷等烃类化合物消失。品质试验表明， 480W干燥条件下荠菜干制品感官品质较好，叶绿素和Vc的保留率分别高达67.14%和71.20%，挥发性芳香化合物种类最多，挥发性物质保留率高达93.68%，其中醇类和醛类物质的保留率均较高，β-紫罗兰酮的保留率高达84.21%.

The effect of different microwave-drying methods on the quality and volatile substances of wild Capsella bursa-pastoris (L.). Different microwave powers (120, 240, 360, 480, 600, and 700 W) were applied to dry the samples of wild Capsella bursa-pastoris (L.) and a combination of head space-solid phase micro-extraction and gas chromatography (HS-SPME-GC-MS) was used to analyze the volatile substances in the dried samples. The results showed that microwave drying extensively decreased the content of characteristic alcohols such as cis-3-hexen-1-ol, trans-2-hexene-1-alcohol, and 2,6-dimethyl cyclohexanol. The types and content of aldehydes slightly decreased, whereas the content of isovaleraldehyde, (E)-2-pentenal, n-octylaldehyde, and phenylacetaldehyde increased. The content of isoamyl nitrite and 2-methyl-ethylvalerate also increased. Acids such as 3-methylbutanoic acid, 2-methylbutanoic acid, and caproic acid were generated, whereas styrene, cyclotetradecane, and other hydrocarbons disappeared during the microwave-drying process. The results showed that good sensory quality of dried Capsella bursa-pastoris (L.) can be obtained with microwave-drying at 480 W, wherein retention rates of chlorophyll and Vc reached 67.14% and 71.20%, respectively. Volatile components comprised a majority of aromatic compounds. Retention rate of volatile substances was 93.68%, where those of alcohols and aldehydes were relatively high, with β-ionone retention rate reaching as high as 84.21%.

江苏省农业科技自主创新项目（CX(13)5076）