食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 282 - 288

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032902

分析与检测

HS-SPME-GC-MS和电子鼻分析低温等离子杀菌对甘蔗汁挥发性风味物质的影响

  • 黄惠梅 ,
  • 邓伟丽 ,
  • 陈杰博 ,
  • 张露露 ,
  • 李敏玲 ,
  • 王璐
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  • 1(福建农林大学 食品科学学院,福建 福州,350002)
    2(福建农林大学 生命科学学院,福建 福州,350002)
    3(福建农林大学国家甘蔗工程技术研究中心,福建 福州,350002)
硕士研究生(王璐助理研究员为通信作者,E-mail:wanglu@fafu.edu.cn)

收稿日期: 2022-07-07

  修回日期: 2022-08-04

  网络出版日期: 2023-04-28

基金资助

福建省科技厅自然基金项目(2019J05054);福建省科技厅星火计划项目(2021S0028);国家甘蔗工程技术研究中心主任基金(NERD2018.4.1)

收起

Effect of cold plasma sterilization on the volatile compounds of sugarcane juice analyzed by HS-SPME-GC-MS and electronic nose

  • HUANG Huimei ,
  • DENG Weili ,
  • CHEN Jiebo ,
  • ZHANG Lulu ,
  • LI Minling ,
  • WANG Lu
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    3(National Engineering Research Center of Sugarcane, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

Received date: 2022-07-07

  Revised date: 2022-08-04

  Online published: 2023-04-28

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摘要

低温等离子体技术具有温度低、杀菌效果好、无残留等特点,在液体食品杀菌领域有良好的应用前景。为探明低温等离子杀菌对甘蔗汁挥发性风味物质的影响,利用顶空固相微萃取结合气质联用技术和电子鼻对不同处理电压和处理时间下的甘蔗汁挥发性成分进行分析。结果表明:随着电源电压的升高,甘蔗汁中挥发性物质的种类逐渐增加。低温等离子杀菌能够提高甘蔗汁中已醛的含量,也会导致酸、呋喃、硫化物等物质的产生。通过电子鼻分析可知,在40~60 kV,处理1 min的甘蔗汁,其香气特征与新鲜甘蔗汁接近。电子鼻主成分分析可以对新鲜甘蔗汁和低温等离子体杀菌的甘蔗汁进行较好的区分。聚类分析结果进一步表明,电子鼻传感器的响应值与甘蔗汁中的挥发性物质存在相关性。50 kV下会有较多的芳香醛类物质产生,而70 kV下则有大量酸、呋喃、硫化物生成。综合考虑挥发性物质和电子鼻表征结果,在40或50 kV下处理1 min,甘蔗汁能够较好地保持原有的香气特征。

关键词： 甘蔗汁; 低温等离子体; 顶空固相微萃取-气相色谱-质谱联用; 电子鼻; 挥发性物质

本文引用格式

黄惠梅 , 邓伟丽 , 陈杰博 , 张露露 , 李敏玲 , 王璐 . HS-SPME-GC-MS和电子鼻分析低温等离子杀菌对甘蔗汁挥发性风味物质的影响[J]. 食品与发酵工业, 2023 , 49(7) : 282 -288 . DOI: 10.13995/j.cnki.11-1802/ts.032902

Abstract

Cold plasma has extensive application prospects in the sterilization of liquid foods with the advantages of low temperature, good germicidal efficacy ,and no residues. In order to investigate the effects of cold plasma sterilization on the volatile flavor compounds of sugarcane juice, the volatile components of sugarcane juice treated at different voltage and handle time were analyzed using headspace solid phase microextraction-chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose. The results showed that the variety of volatile compounds in sugarcane juice was increased along with the increasing of voltage. The increase of hexanal content and the formation of acids, furans and sulfides in sugarcane juice could be induced by cold plasma sterilization. Seen from the analysis results of electronic nose, the aroma profiles of juices treated at 40-60 kV for 1 min were close to the fresh juice. The fresh juice and cold plasma treated juice could be distinguished clearly according to the principal component analysis results of electronic nose. Based on the results of cluster analysis, the response values of electronic nose sensors might be associated with the volatile compounds in sugarcane juice. Many aromatic aldehydes were produced at 50 kV, while large amounts of acids, furans and sulfides were obtained at 70 kV. Comprehensive consideration of the volatile compounds and electronic nose results, the aroma properties of sugarcane juice could be preserved well when the voltage is set to 40 or 50 kV with the handling time of 1 min.

Key words： sugarcane juice; cold plasma; headspace solid phase microextraction combined with gas chromatography-mass spectrometry; electronic nose; volatile compounds

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