食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 262 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034002

分析与检测

GC-IMS结合多元统计分析不同酵母与营养剂对猕猴桃白酒特征香气的影响

  • 饶文俊 ,
  • 李信 ,
  • 欧阳玲花 ,
  • 祝水兰 ,
  • 周巾英
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  • (江西省农业科学院 农产品加工研究所,江西 南昌,330200)
第一作者:硕士,研究实习员(周巾英副研究员为通信作者,E-mail:olina2012@126.com)

收稿日期: 2022-10-17

  修回日期: 2022-11-10

  网络出版日期: 2023-08-31

基金资助

江西现代农业科研协同创新专项(JXXTCXQN202215);江西省猕猴桃产业技术体系(JXARS-05)

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Effect of yeast strains and nutrients on the characteristic aroma of kiwifruit liquor analyzed by GC-IMS combined with multivariate statistical analysis

  • RAO Wenjun ,
  • LI Xin ,
  • OUYANG Linghua ,
  • ZHU Shuilan ,
  • ZHOU Jinying
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  • (Institute of Food Science and Technology, Jiangxi Academy of Agricultural Science, Nanchang 330200, China)

Received date: 2022-10-17

  Revised date: 2022-11-10

  Online published: 2023-08-31

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摘要

为了探究酵母以及营养剂对猕猴桃白酒香气的影响,该实验采用顶空气相色谱-离子迁移谱(headspace gas chromatography-mass spectrometry,HS-GC-IMS)对7组猕猴桃白酒香气进行研究。结果表明,不同发酵条件下猕猴桃白酒的香气成分组成相似,含量上存在差异。GC-IMS共定性出33种挥发性物质,其中包含酯类12种、醇类5种、酮类6种、醛类5种、呋喃类3种、其他类2种。主成分分析(principal component analysis,PCA)和正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)能够有效地区分不同发酵条件下的猕猴桃白酒,并根据变量重要性投影>1筛选出了7种特征香气物质:乙酸异戊酯、乙酸乙酯、异丁醇、2-丁醇、乙酸异丁酯、二乙基酮、丁酸乙酯。基于这7种特征香气物质,对猕猴桃白酒进行聚类分析,结果与PCA、OPLS-DA分类基本一致,该研究可为提升猕猴桃白酒品质提供客观理论依据。

关键词： 猕猴桃白酒; 酵母; HS-GC-IMS; 香气物质; 多元统计分析

本文引用格式

饶文俊 , 李信 , 欧阳玲花 , 祝水兰 , 周巾英 . GC-IMS结合多元统计分析不同酵母与营养剂对猕猴桃白酒特征香气的影响[J]. 食品与发酵工业, 2023 , 49(15) : 262 -270 . DOI: 10.13995/j.cnki.11-1802/ts.034002

Abstract

To investigate the effects of yeast and nutrients on the aroma of kiwifruit liquor, the aroma of seven groups of kiwifruit liquor was investigated by headspace gas chromatography-mass spectrometry (HS-GC-IMS). The results showed that the composition of aroma components of kiwifruit liquor was similar under different fermentation conditions, but there were differences in content. A total of 33 volatile compounds were characterized by GC-IMS, containing 12 esters, five alcohols, six ketones, five aldehydes, three furans and two others. principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) could effectively differentiate kiwifruit liquor under different fermentation conditions, and seven characteristic aroma compounds were screened according to variable importance in projection (VIP)>1: isoamyl acetate, ethyl acetate, isobutanol, 2-butanol, isobutyl acetate, diethyl ketone, and ethyl butyrate. Based on the characteristic aroma compounds, a cluster analysis of kiwifruit liquor was carried out and the results were basically consistent with the PCA and OPLS-DA classifications. This study can provide an objective theoretical basis for improving the quality of kiwifruit liquor.

Key words： kiwifruit liquor; yeast; headspace gas chromatography-mass spectrometry (HS-GC-IMS); aroma compounds; multivariate statistical analysis

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