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食品与发酵工业  2021, Vol. 47 Issue (19): 264-270    DOI: 10.13995/j.cnki.11-1802/ts.027969
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于电子鼻和气质联用技术分析市售牡丹籽油产品的香气差异性
闫鉴1, 兰天2, 王家琪2, 鲍诗晗2, 王悦2, 孙翔宇3, 马婷婷2*
1(石圪节智华生物科技有限公司,山西 长治,046299)
2(西北农林科技大学 食品科学与工程学院,陕西 杨凌,712100)
3(西北农林科技大学 葡萄酒学院,陕西 杨凌,712100)
Aroma analysis of different commercial peony seed oil by electronic nose and GC-MS
YAN Jian1, LAN Tian2, WANG Jiaqi2, BAO Shihan2, WANG Yue2, SUN Xiangyu3, MA Tingting2*
1(Shigejie Zhihua Biotechnology Co.Ltd.,Changzhi 046299,China)
2(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China)
3(College of Enology,Northwest A & F University,Yangling 712100,China)
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摘要 为了解市售牡丹籽油的香气特征和呈香物质的差异性,选取了10款销量较高的市售牡丹籽油为研究对象,利用电子鼻和GC-MS对其香气差异性进行分析。结果表明,现有市售牡丹籽油的香气及呈香物质存在显著差异。不同牡丹籽油产品中挥发性成分对电子鼻传感器的敏感性大致相同,但响应值有所差异,结合线性判别分析可实现对不同牡丹籽油产品整体香气特征的快速区分。GC-MS结果显示,在10种市售牡丹籽油产品中共检出133种挥发性化合物,其在各样品中的组成和比例不同,分别形成了不同牡丹籽油产品的独特风味。采用相对气味活度值法分析得到3种关键风味化合物和5种修饰性风味化合物,是造成不同牡丹籽油产品香气差异的主要物质。对这些物质进行主成分分析,可以简单区分不同牡丹籽油产品。研究可为后续牡丹籽油风味物质的研究以及控制和优化其香气品质提供参考。
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闫鉴
兰天
王家琪
鲍诗晗
王悦
孙翔宇
马婷婷
关键词:  牡丹籽油  香气  关键香气化合物  电子鼻  气质联用技术    
Abstract: To understand the dissimilarity of aroma characteristics and aroma substances of commercial peony seed oil, 10 peony seed oil with high sales in the market were selected as the research object in this study, and the aroma was analyzed by using electronic nose and gas chromatography-mass spectrometer(GC-MS). The results showed that there were significant differences in the aroma characteristics and aroma substances of the commercial peony seed oil. The volatile components in different peony seed oil products had roughly the same sensitivity as electronic nose sensors, but the response values were different. Combining with linear discriminant analysis(LDA), this method could quickly distinguish the overall aroma characteristics of different peony seed oil products. Based on GC-MS, 133 volatile compounds were detected in 10 commercial peony seed oil products. Their components and ratios in the samples were different which formed the unique aroma of each peony seed oil product. The relative odor activity value(ROAV)was used to analyze the 3 key flavor compounds and 5 modified flavor compounds which were the main substances that contributed to differences in the aroma of samples. Based on the PCA, different peony seed oil products could be roughly distinguished. This study provides a reference for the follow-up study of the flavor compounds of peony seed oil, the control and optimization of its aroma quality.
Key words:  peony seed oil    aroma    key aroma compounds    electronic nose    gas chromatography-mass spectrometry
收稿日期:  2021-05-07      修回日期:  2021-06-08                发布日期:  2021-11-04      期的出版日期:  2021-10-15
基金资助: 山西潞安石圪节智华生物科技有限公司科技计划项目(2020-4;2020-62)
作者简介:  闫鉴高级工程师和兰天硕士研究生为共同第一作者(马婷婷副教授为通讯作者,E-mail: matingting@nwafu.edu.cn)
引用本文:    
闫鉴,兰天,王家琪,等. 基于电子鼻和气质联用技术分析市售牡丹籽油产品的香气差异性[J]. 食品与发酵工业, 2021, 47(19): 264-270.
YAN Jian,LAN Tian,WANG Jiaqi,et al. Aroma analysis of different commercial peony seed oil by electronic nose and GC-MS[J]. Food and Fermentation Industries, 2021, 47(19): 264-270.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.027969  或          http://sf1970.cnif.cn/CN/Y2021/V47/I19/264
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