分析与检测

气质联用技术结合电子鼻分析红酸汤挥发性风味差异

  • 杨进军 ,
  • 胡金祥 ,
  • 王林 ,
  • 乔明锋 ,
  • 何莲 ,
  • 吴华昌 ,
  • 邓静 ,
  • 易宇文
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  • 1(烹饪与食品管理中心(四川旅游学院),四川 成都,610100)
    2(四川旅游学院 烹饪学院,四川 成都,610100)
    3(烹饪科学四川省高等学校重点实验室(四川旅游学院),四川 成都,610100)
    4(四川旅游学院 食品学院,四川 成都,610100)
学士,实验师(易宇文研究员为通讯作者,E-mail:147684620@qq.com)

收稿日期: 2019-12-29

  网络出版日期: 2020-08-17

基金资助

四川省科技厅科技支撑项目(2015NZ0037);四川省教育厅基金项目(18TD0043;18ZB0443)

Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS

  • YANG Jinjun ,
  • HU Jinxiang ,
  • WANG Lin ,
  • QIAO Mingfeng ,
  • HE Lian ,
  • WU Huachang ,
  • DENG Jing ,
  • YI Yuwen
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  • 1(Cooking and Food Experiment Management Center, Sichuan Tourism University, Chengdu 610100, China)
    2(College of Culinary, Sichuan Tourism University, Chengdu 610100, China)
    3(Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China)
    4(College of Food Science,Sichuan Tourism University, Chengdu 610100, China)

Received date: 2019-12-29

  Online published: 2020-08-17

摘要

通过挥发性风味物质对红酸汤进行分类,该文采用电子鼻和顶空固相微萃取(headspace solid-phase micro extraction,HS-SPME)与气质联用技术(gas chromatography-mass spectrometer, GC-MS),结合雷达图、主成分分析等方法对4个品牌(冠想源 A、玉梦 B、亮欢寨 C、刘胡子 D)的红酸汤进行风味分析。结果表明,电子鼻雷达图能够将样品分成两类(A、C较为相似,B、D较为相似);GC-MS分析共鉴定出141种挥发性物质,共计8类,主要包括醇类、酚类、醛类、酸类、酮类、烷烯烃类、酯类、硫醚类,其中A、C主要挥发性物质为醇类、酸类、酯类;B、D为醇类、醛类和硫醚类。对挥发性物质进行主成分分析并结合综合评分建立品质评价模型显示,A、C样品较相似,B、D样品较相似,与电子鼻分析结果互相印证,研究结果为红酸汤的风味评价提供参考。

本文引用格式

杨进军 , 胡金祥 , 王林 , 乔明锋 , 何莲 , 吴华昌 , 邓静 , 易宇文 . 气质联用技术结合电子鼻分析红酸汤挥发性风味差异[J]. 食品与发酵工业, 2020 , 46(14) : 234 -242 . DOI: 10.13995/j.cnki.11-1802/ts.023221

Abstract

Different red sour soups were classified by volatile flavor substances. In the experiment, electronic nose, headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometer(GC-MS) were used to analyze the characteristic volatile flavor substances of red sour soups of four brands (Guan Xiangyuan A; Yumeng B; Lianghuanzhai C; Liu Huzi D) combined with radar map and principal component analysis. The results showed that the electronic nose radar map could divide the samples into two categories (A, C and B, D). GC-MS analysis identified 141 volatile substances in 8 categories, including alcohols, phenols, aldehydes, acids, ketones, alkenes, esters and thioethers. The main volatile substances of A and C were alcohols, acids and esters; B and D were alcohols, aldehydes and thioethers. Based on principal component analysis and comprehensive score, the quality evaluation model of volatile substances was established, and the results showed that A and C were similar, and B and D were similar, which were mutually confirmed with the electronic nose analysis results. The results provide reference for the flavor evaluation of red sour soup.

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