Effects of different drying on volatile flavor compounds in arrowhead

The volatile flavor compounds of arrowhead in hot air drying, microwave drying, hot air combining microwave drying were extracted by solid phase microextration ( SPME) , determined using gas chromatographymass spectrometry ( GC- MS) .The changes of volatile flavor compounds in different dried arrowhead were compared. The results showed that a total of 19, 25, 28 compounds were detected under differently dried treatments. Alcohol, aldehyde, alkenes, ethers, heterocyclic, and sulfur containing compounds were changed remarkably after three dehydrations. The numbers and contents of alcohol were reduced. Aldehyde compounds contents were increased, in addition to hot air drying, also its number was increased. The contents of ethers and alkenes were decreased, and sulfur containing compounds were increased substantially. The number and type of favor compounds of arrowhead in hot air combining microwave drying were higher than hot air drying and microwave drying. It combined the superiority of flavor compounds production in hot air drying and microwave drying, to promote the formation of flavor substances in dried film arrowhead.