食品与发酵工业 >

2021 , Vol. 47 >Issue 12: 236 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025934

分析与检测

基于气相色谱-离子迁移谱联用技术分析甘薯块根不同组分对甘薯特征风味剂香气的贡献

  • 赵祥颖 ,
  • 刘丽萍 ,
  • 张家祥 ,
  • 赵立强 ,
  • 韩墨 ,
  • 姚明静
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  • 1(齐鲁工业大学(山东省科学院),山东省食品发酵工业研究设计院,山东 济南,250013)
    2(齐鲁工业大学(山东省科学院),食品科学与工程学院,山东 济南,250301)
    3(山东省食品发酵工程重点实验室,山东 济南,250013)
    4(山东海能科学仪器有限公司,山东 德州,251500)
硕士,研究员(本文通讯作者,E-mail:xyzhao68@126.com)

收稿日期: 2020-10-19

  修回日期: 2020-12-07

  网络出版日期: 2021-07-22

基金资助

山东省重点研发计划(2017YYSP028);济南市科技计划(201866003);山东省重点研发计划(2018YYSP007)

收起

Contribution of different components of sweet potato to the characteristic aroma of flavoring agents using GC-IMS

  • ZHAO Xiangying ,
  • LIU Liping ,
  • ZHANG Jiaxiang ,
  • ZHAO Liqiang ,
  • HAN Mo ,
  • YAO Mingjing
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  • 1(Qilu University of Technology(Shandong Academy of Sciences),Shandong Food Ferment Industry Research &Design Institute, Jinan 250013, China)
    2(College of Food Science and Engineering, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250301, China)
    3(Key Laboratory for Food & Fermentation Engineering of Shandong Province, Jinan 250013, China)
    4(Shandong Haineng Scientific Instrument Co., Ltd.,Dezhou 251500, China)

Received date: 2020-10-19

  Revised date: 2020-12-07

  Online published: 2021-07-22

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摘要

以生鲜甘薯块根不同组分通过特定工艺制备的甘薯特征香气风味剂、烤薯芯和烤全薯样品为研究对象,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)联用仪分析挥发性组分指纹图谱差异。结果表明,GC-IMS联用技术可有效分离不同样品中挥发性物质,快速筛选出60余种离子峰强度变化明显的化合物,其中46种被定性。各样品中香气挥发物在数量上差异不大,其含量在组间差异显著。作为甘薯特征香味物质,麦芽酚和香叶酸甲酯在风味剂和烤薯中含量相当,烤薯中2-乙酰基呋喃含量显著高于风味剂,苯乙醛和2-戊基呋喃则在风味剂中含量更高。风味剂制备过程中添加淀粉酶有利于甘薯特征香风味物质的生成,甘薯皮层的贡献率较大。感官分析风味剂具有烤制甘薯的特征香气。甘薯特征香气风味剂制备工艺简单,不需要高温烤制过程,更适合规模化生产。

关键词： 甘薯; 风味剂; 气相色谱-离子迁移谱; 挥发物; 麦芽酚; 苯乙醛

本文引用格式

赵祥颖 , 刘丽萍 , 张家祥 , 赵立强 , 韩墨 , 姚明静 . 基于气相色谱-离子迁移谱联用技术分析甘薯块根不同组分对甘薯特征风味剂香气的贡献[J]. 食品与发酵工业, 2021 , 47(12) : 236 -243 . DOI: 10.13995/j.cnki.11-1802/ts.025934

Abstract

Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the fingerprints of volatile components in flavoring agents, which were prepared by special technology with different parts of fresh sweet potato root, baking-root cores were wrapped in aluminum foil and baking whole root. The results showed that the GC-IMS combination technique can effectively separate volatiles in the 5 samples, rapidly screen out more than 60 characteristic ion peaks with significant intensity changes, and of which 46 were identified. There were significant differences in the amount of aroma volatiles in each sample, and their content was significantly different between groups. As the characteristic volatile compounds of sweet potato, maltol and methyl folate have the same content in flavoring agents and baked sweet potatoes, the content of 2-acetyl furan in baked sweet potatoes is significantly higher than that in flavoring agents, while phenylacetaldehyde and 2-amyl furan are opposite. The addition of amylase in the preparation of flavoring agents was beneficial to the formation of characteristic aroma of sweet potato, the outer part of sweet potato was major contributors to the characteristic aroma. Volatiles collected from aroma agents were used for GC-IMS analysis and sensory evaluation,results showed that the flavoring agents had the characteristic aroma of baked sweet potato. The preparation technology of sweet potato characteristic flavoring agents is simple and does not need high temperature baking process, which is more suitable for large-scale production.

Key words： sweet potato; flavouring agent; gas chromatography-ion mobility spectrometry(GC-IMS); volatiles; maltol; benzene acetaldehyde

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