Objective:To analyze and compare the volatile components in row and fried products of Ampelopsis japon-ica. Methods:The volatile components in rowand fried products of A.japonica were analyzed and compared by HS-SPME combined with GC-MS.The relative contents in percentage of each component was calculated by area normalization method.Results:65 kinds of components were detected,46 kinds of components were identified,41 kinds of components were detected in raw product,26 kinds of components were identified,accounting for 60.81% of volatile components;24 kinds of components were detected in fried product,20 kinds of components were identified,accounting for 89.69% of vola-tile components.There were four kinds of volatile components in two kinds of processed products,compared with raw product, 16 kinds of new ingredients were produced and 22 kinds of ingredients were disappeared in fried product.Conclusion:The composition and content of volatile components in A.japonica after processing are changed.%目的:对白蔹生品、炒黄品中的挥发性成分进行分析和比较.方法:采用顶空固相微萃取法(HS-SPME)结合气质联用技术(GC-MS)对白蔹生品、炒黄品中的挥发性成分进行分析鉴定,用面积归一化法计算各成分的相对百分含量.结果:共检测出65种成分,鉴定出46种成分,从生品中检测出41种成分,鉴定出26种成分,占挥发性成分总量的60.81%;从炒黄品中检测出24种成分,鉴定出20种成分,占挥发性成分总量的89.69%.二者的共有挥发性成分有4种,与生品相比,炒黄品中新增了16种成分,减少了22种成分.结论:白蔹炮炙前后的挥发性成分组成和含量均发生变化.
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