食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 242 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029960

分析与检测

基于气相色谱-离子迁移谱的市售酸奶挥发性风味物质差异分析

  • 申梦娜 ,
  • 乔海军 ,
  • 张卫兵 ,
  • 贾志龙 ,
  • 张春艳 ,
  • 杨晰
展开
  • 1(甘肃农业大学 理学院,甘肃 兰州,730070)
    2(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    3(山东海能科学仪器有限公司,山东 济南,250000)
第一作者：硕士研究生(乔海军副教授和张卫兵教授为共同通信作者,E-mail:qiaohj1999@126.com;45330301@qq.com)

收稿日期: 2021-11-09

  修回日期: 2022-01-23

  网络出版日期: 2022-11-01

基金资助

国家自然科学基金项目(21864002,31760466,31960486)

收起

Differential analysis of volatile flavor compounds in commercial yogurts by GC-IMS

  • SHEN Mengna ,
  • QIAO Haijun ,
  • ZHANG Weibing ,
  • JIA Zhilong ,
  • ZHANG Chunyan ,
  • YANG Xi
Expand
  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    3(Shandong Hanon Scientific Instruments Co.Ltd., Jinan 250000, China)

Received date: 2021-11-09

  Revised date: 2022-01-23

  Online published: 2022-11-01

Fold

摘要

采用风味感官评价结合气相色谱-离子迁移谱技术,对庄园牧场3种口味的酸奶(炭烧、原味和黄桃燕麦)和4种不同品牌的黄桃燕麦酸奶(庄园牧场、伊利畅轻、蒙牛冠益乳和伊利安慕希)的挥发性风味物质进行了差异性分析,共鉴定了其中的44种挥发性组分。指纹图谱分析结果表明,3种庄园牧场酸奶的特征挥发性风味化合物分别为:正己醇、2-乙基-5-甲基吡嗪、庚醛、乙酸丙酯、苯甲酸乙酯和丁酸甲酯等;2-戊酮、2-庚酮、异戊醛、乙酸丁酯、1-戊醇、乙酸戊酯、糠醛和2-壬酮等;正己醛、乙醇、苯甲醛、乙酸乙酯、丁酸丁酯、芳樟醇、正己酸乙酯和氧化芳樟醇等。4个品牌黄桃燕麦酸奶的特征挥发性风味化合物分别为:乙醇、3-羟基-2-丁酮、丁酸甲酯、正己酸乙酯、苯甲酸乙酯、正己醛、己酸和丁酸丁酯等;2-甲基丁酸乙酯、庚醛、异戊醛、叶醇和芳樟醇等;正己醇、氧化芳樟醇、苯乙酮和乙酸丁酯等;2-甲基丁酸己酯、2-庚酮和2-壬酮等。各酸奶样品的特征挥发性风味化合物分析结果与风味感官评价结果相吻合。主成分分析结果很好地实现了不同酸奶样品间的区分。该研究建立了基于气相色谱-离子迁移谱分析酸奶挥发性风味物质的新方法,同时可为酸奶的风味改善和品质调控提供一定的科学依据。

关键词： 酸奶; 气相色谱-离子迁移谱; 挥发性风味物质; 指纹图谱; 主成分分析

本文引用格式

申梦娜 , 乔海军 , 张卫兵 , 贾志龙 , 张春艳 , 杨晰 . 基于气相色谱-离子迁移谱的市售酸奶挥发性风味物质差异分析[J]. 食品与发酵工业, 2022 , 48(19) : 242 -249 . DOI: 10.13995/j.cnki.11-1802/ts.029960

Abstract

The volatile flavor compounds of three yogurts from Zhuangyuan Pasture(brown, plain and yellow peach oat yogurts) and four kinds of commercially available yellow peach oat yogurts (Zhuangyuan Pasture, Yili Changqing, Mengniu Guanyiru and Yili AMX) were analyzed by flavor sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS). A total of 44 volatile components were identified. The fingerprints analysis reflected that the characteristic volatile flavor compounds of three yogurts from Zhuangyuan Pasture were as follows: 1-hexanol, 2-ethyl-5-methylpyrazine, heptanal, propyl acetate, ethyl benzoate and methyl butyrate, etc; 2-pentanone, 2-heptanone, 3-methylbutanal, butyl acetate, 1-pentanol, amyl acetate, furfural and 2-nonanone, etc; hexanal, ethanol, benzaldehyde, ethyl acetate, butyl butanoate, linalool, ethyl hexanoate and linalool oxide, etc. The characteristic volatile flavor compounds of commercially available yellow peach oat yogurts were as follows: ethanol, 3-hydroxy-2-butanone, methyl butyrate, ethyl hexanoate, ethyl benzoate, hexanal, hexanoic acid and butyl butanoate, etc; ethyl 2-methylbutanoate, heptanal, 3-methylbutanal, (Z)-3-hexen-1-ol and linalool, etc; 1-hexanol, linalool oxide, acetophenone and butyl acetate, etc; hexyl 2-methylbutanoate, 2-heptanone and 2-nonanone, etc. The analysis results of characteristic volatile flavor compounds of yogurt samples were consistent with the flavor sensory evaluation results. The different yogurt sample well distinguished by principal component analysis. A new method based on GC-IMS for the analysis of volatile flavor compounds in yogurts was established, and provides a scientific basis for the flavor optimization and quality control of yogurts.

Key words： yogurt; gas chromatography-ion mobility spectrometry (GC-IMS); volatile flavor substances; fingerprint; principal component analysis

参考文献

[1] 朱永胜, 刘小杰.酸奶功能特性的研究进展[J].乳业科学与技术, 2013, 36(2):30-33.
ZHU Y S, LIU X J.Recent progress on functional properties of yoghurt[J].Journal of Dairy Science and Technology, 2013, 36(2):30-33.
[2] 丛懿洁, 王磊.Friedman检验和定量描述分析法(QDA)在风味酸奶感官评定中的应用[J].保鲜与加工, 2021, 21(4):121-127.
CONG Y J, WANG L.Application of Friedman test and quantitative descriptive analysis(QDA) in sensory evaluation of flavoured yoghurt[J].Storage and Process, 2021, 21(4):121-127.
[3] 孙昕萌, 袁惠萍, 赵钜阳.发酵乳风味及其分析技术研究进展[J].食品安全质量检测学报, 2021, 12(15):6 111-6 117.
SUN X M, YUAN H P, ZHAO J Y.Research progress in flavor and analytical technology of fermented milk[J].Journal of Food Safety & Quality, 2021, 12(15):6 111-6 117.
[4] 王振伟. 蔓越莓酸奶的研制及工业化应用研究[D].上海:华东理工大学, 2021.
WANG Z W.Development and industrial application analysis of cranberry yogurt[D].Shanghai:East China University of Science and Technology, 2021.
[5] CHENG H F.Volatile flavor compounds in yogurt:A review[J].Critical Reviews in Food Science and Nutrition, 2010, 50(10):938-950.
[6] 李婷, 田佳乐, 刘洋, 等.基于固相微萃取-气相色谱-质谱与电子鼻技术分析发酵乳中的挥发性风味物质[J].食品与发酵工业, 2020, 46(10):233-241.
LI T, TIAN J L, LIU Y, et al.Analysis of volatile flavor compounds in fermented milk by SPME-GC-MS and electronic nose technology[J].Food and Fermentation Industries, 2020, 46(10):233-241.
[7] 王伟君, 李延华, 张兰威, 等.SDE-GC-MS法测定发酵乳中风味物质[J].食品科学, 2008, 29(6):332-334.
WANG W J, LI Y H, ZHANG L W, et al.Detection of flavor composition in fermented milk with method of SDE-GC-MS[J].Food Science, 2008, 29(6):332-334.
[8] LI N, ZHENG F P, CHEN H T, et al.Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS[J].Food Chemistry, 2011, 129(3):1 242-1 252.
[9] 蒋彰, 周志磊, 姬中伟, 等.即墨黄酒煮糜工艺对挥发性物质的影响[J].食品与发酵工业, 2021, 47(5):86-91.
JIANG Z, ZHOU Z L, JI Z W, et al.Effect of millet boiling process on volatile compounds in Jimo Huangjiu[J].Food and Fermentation Industries, 2021, 47(5):86-91.
[10] 刘南南, 郑福平, 张玉玉, 等.SAFE-GC-MS分析酸牛奶挥发性成分[J].食品科学, 2014, 35(22):150-153.
LIU N N, ZHENG F P, ZHANG Y Y, et al.Analysis of volatiles in yogurt by solvent-assisted flavor evaporation and gas chromatography-mass spectrometry[J].Food Science, 2014, 35(22):150-153.
[11] 杨露, 谭会泽, 温志芬, 等.气相色谱-离子迁移谱(GC-IMS)在畜禽产品风味分析中的应用[J].食品与发酵工业, 2022,48(12):324-329.
YANG L, TAN H Z, WEN Z F, et al.Application of gas chromatography-ion mobility spectrometry (GC-IMS) in flavor analysis of livestock and poultry products[J].Food and Fermentation Industries, 2022,48(12):324-329.
[12] 钱鑫, 李占明, 宋嘉慧, 等.气相色谱-离子迁移谱法检测农产食品中挥发性有机化合物的研究进展[J].食品安全质量检测学报, 2021, 12(18):7 184-7 190.
QIAN X, LI Z M, SONG J H, et al.Research progress on the determination of volatile organic compounds of agro-food by gas chromatography-ion mobility spectrometry[J].Journal of Food Safety & Quality, 2021, 12(18):7 184-7 190.
[13] WANG S Q, CHEN H T, SUN B G.Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J].Food Chemistry, 2020, 315:126158.
[14] 赵云鹏, 熊建林, 王洪伟.酸奶感官描述词的建立与应用[J].中国乳品工业, 2018, 46(5):31-35;42.
ZHAO Y P, XIONG J L, WANG H W.Development and application of a lexicon to descibe the sensory attributes of yogurt[J].China Dairy Industry, 2018, 46(5):31-35;42.
[15] 陈鑫郁, 陈通, 陆道礼, 等.气相-离子迁移质谱在植物油种类识别中的应用[J].食品与发酵工业, 2018, 44(12):245-249.
CHEN X Y, CHEN T, LU D L, et al.Application of GC-IMS in variety discrimination of edible vegetable oils[J].Food and Fermentation Industries, 2018, 44(12):245-249.
[16] 姚文生, 蔡莹暄, 刘登勇, 等.基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析[J].食品与发酵工业, 2021, 47(9):253-261.
YAO W S, CAI Y X, LIU D Y, et al.Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS[J].Food and Fermentation Industries, 2021, 47(9):253-261.
[17] 林翔云. 香料香精辞典[M].北京:化学工业出版社, 2007.
LIN X Y.Dictionary of Flavor and Fragrance[M].Beijing:Chemical Industry Press, 2007.
[18] ARROYO-MANZANARES N, MARTÍN-GÓMEZ A, JURADO-CAMPOS N, et al.Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography-ion mobility spectrometry[J].Food Chemistry, 2018, 246:65-73.
[19] 杨敏, 赵存朝, 史崇颖, 等.响应面法优化凝固型褐色酸奶的制备工艺[J].食品与发酵科技, 2019, 55(5):21-28.
YANG M, ZHAO C C, SHI C Y, et al.Optimization of brown yogurt by design-response surface methodology[J].Food and Fermentation Sciences & Technology, 2019, 55(5):21-28.
[20] ERKAYA T, ŞENGÜ M.Comparison of volatile compounds in yoghurts made from cows’, buffaloes’, ewes’ and goats’ milks[J].International Journal of Dairy Technology, 2011, 64(2):240-246.
[21] ZHAO S, ZHOU Q Y, HUANG Y Y, et al.Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter[J].International Journal of Food Science & Technology, 2021, 56(4):1 712-1 723.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司