食品与发酵工业 >

2024 , Vol. 50 >Issue 10: 282 - 289

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036834

分析与检测

基于顶空固相微萃取-气相色谱-质谱联用、气相色谱-离子迁移与电子鼻分析NaCl添加量对产香酵母YC14挥发性风味物质的影响

  • 熊怡玲 ,
  • 吴宝珠 ,
  • 王天杨 ,
  • 杨镰 ,
  • 易宇文 ,
  • 吴华昌 ,
  • 邓静
展开
  • 1(成都大学 食品与生物工程学院,四川 成都,610106)
    2(四川旅游学院,烹饪科学四川省高等学校重点实验室,四川 成都,610100)
第一作者:硕士研究生(吴华昌教授和邓静教授为共同通信作者,E-mail:whc3930590@163.com;dj3930590@sina.com)

收稿日期: 2023-07-20

  修回日期: 2023-10-07

  网络出版日期: 2024-06-11

基金资助

四川省科技计划项目(2021YJ0275);眉山市科技局项目(2020FN02);四川省高校重点实验室项目(PRKX2020Z09)

收起

Effect of NaCl concentration on flavor profile of aromatic yeast YC14 using headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and E-nose

  • XIONG Yiling ,
  • WU Baozhu ,
  • WANG Tianyang ,
  • YANG Lian ,
  • YI Yuwen ,
  • WU Huachang ,
  • DENG Jing
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  • 1(College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China)
    2(Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China)

Received date: 2023-07-20

  Revised date: 2023-10-07

  Online published: 2024-06-11

Fold

摘要

以实验室前期从川南腌菜中分离筛选得到的产香酵母Candida parapsilosisYC14为实验对象,探究不同NaCl浓度下产香酵母C.parapsilosisYC14挥发性风味物质的变化情况。采用电子鼻、顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)对不同NaCl添加量下(0、60、90、120、150 g/L)产香酵母YC14的挥发性风味物质进行测定。结果表明,不同NaCl添加量下YC14的挥发性风味物质含量和种类有明显差别。HS-SPME-GC-MS检测出103种挥发性风味物质,包括35种醇类、13种醛类、28种酯类、2种酮类、12种烯烃、2种烷烃、4种酚类、2种醚类和2种其他物质。GC-IMS共检测出71种挥发物,包括12种醇类、7种醛类、24种酯类、9种酮类、5种烯烃、1种醚、4种吡嗪和9种其他物质。通过偏最小二乘法分析(partial least squares-discriminant analysis,PLS-DA)分别筛选出了31与16个特征风味化合物,包括甲酸甲酯、丁酸乙酯、仲辛酮、丙酸乙酯等。该研究结果可为产香酵母在川南腌菜腌制过程中的应用提供一定的理论依据。

关键词： 产香酵母; NaCl; GC-MS; GC-IMS; 电子鼻; 挥发性风味物质

本文引用格式

熊怡玲 , 吴宝珠 , 王天杨 , 杨镰 , 易宇文 , 吴华昌 , 邓静 . 基于顶空固相微萃取-气相色谱-质谱联用、气相色谱-离子迁移与电子鼻分析NaCl添加量对产香酵母YC14挥发性风味物质的影响[J]. 食品与发酵工业, 2024 , 50(10) : 282 -289 . DOI: 10.13995/j.cnki.11-1802/ts.036834

Abstract

Candida parapsilosisYC14, isolated and screened from Sichuan pickles, was selected as the experimental subject to investigate the changes in volatile flavor compounds under varying concentrations of NaCl.The determination of volatile flavor compounds in aromatic yeast C.parapsilosisYC14 involved multiple techniques, including E-nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS).The concentrations of NaCl used for analysis were 0, 60, 90, 120, and 150 g/L.Results demonstrated significant variations in the content and composition of volatile flavor substances of YC14 as influenced by different NaCl concentrations.The E-nose proved effective in distinguishing the flavor profile of YC14 across the varied NaCl concentrations.HS-SPME-GC-MS analysis identified 103 volatile flavor compounds, encompassing 35 alcohols, 13 aldehydes, 28 esters, 2 ketones, 12 olefins, 2 alkanes, 4 phenols, 2 ethers, and 2 other substances.GC-IMS detected a total of 71 volatiles, including 12 alcohols, 7 aldehydes, 24 esters, 9 ketones, 5 olefins, 1 ether, 4 pyrazines, and 9 other substances.Further utilizing partial least squares-discriminant analysis (PLS-DA), 31 and 16 characteristic flavor compounds were identified, such as methyl formate, ethyl butyrate, octan-2-one, and ethyl propanoate.This study provides a theoretical foundation for the application of aromatic yeast in the pickling process of southern Sichuan pickles.

Key words： aromatic yeast; NaCl; GC-MS; gas chromatography-ion mobility spectrometry; E-nose; volatile flavor substance

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