食品与发酵工业 >

2026 , Vol. 52 >Issue 12: 399 - 407

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044903

分析与检测

基于全二维气相色谱飞行时间质谱联用技术分析不同笋源酸笋关键香气成分差异

  • 曾育婷 ,
  • 张晓献
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  • (柳州市得华食品有限公司,广西 柳州,545000)
第一作者:硕士(张晓献为通信作者,E-mail:13051475155@163.com)

收稿日期: 2025-10-22

  修回日期: 2025-12-04

  网络出版日期: 2026-07-17

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Characterisation of key aroma compounds of fermented bamboo shoots from different shoot sources by comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry

  • ZENG Yuting ,
  • ZHANG Xiaoxian
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  • (Liuzhou Dehua Food Co.Ltd., Liuzhou 545000, China)

Received date: 2025-10-22

  Revised date: 2025-12-04

  Online published: 2026-07-17

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摘要

为明确两广地区笋源在同一发酵条件下经不同发酵时间得到的酸笋风味差异,以广东英德麻竹笋发酵1年(GD 1Y)和2年(GD 2Y)、广西柳州麻竹笋发酵1年(LZ 1Y)的酸笋为研究对象,采用全二维气相色谱飞行时间质谱联用技术(comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry,GC×GC-TOF-MS)技术进行定性、半定量分析,结合气味活性值(odor activity values,OAV)确定其关键香气物质。共鉴定出120种挥发性成分,以醇类与酯类为主。在44种OAV>1的物质中,(Z)-2-壬烯醛、1-辛烯-3-酮及4-甲基苯酚等11种成分OAV超过1 000,具有极高气味活性,初步认定是构成酸笋特征香气的潜在关键成分。通过主成分分析(principal component analysis,PCA)、正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)、变量重要性投影(variable importance in projection,VIP)值、bonferroni校正后的P值和OAV,筛选出15个区分原料地区和26个区分广东笋发酵年份的关键香气差异化合物。整体而言,LZ 1Y在醇、酸、酯和烃类物质的相对含量较高,GD 1Y则在醛、酮、酚、醚及杂环与含硫化合物的相对含量更为突出。随着发酵周期延长至2年,GD样本的挥发性组分种类(特别是醇类)呈现增加趋势,但多数类别组分含量出现不同程度降低。该研究为酸笋标准化生产、质量控制与风味品质提升提供科学依据。

关键词： 酸笋; 全二维气相色谱-飞行时间质谱; 香气化合物; 气味活性值; 多元统计分析

本文引用格式

曾育婷 , 张晓献 . 基于全二维气相色谱飞行时间质谱联用技术分析不同笋源酸笋关键香气成分差异[J]. 食品与发酵工业, 2026 , 52(12) : 399 -407 . DOI: 10.13995/j.cnki.11-1802/ts.044903

Abstract

To elucidate the flavor differences of fermented bamboo shoots obtained from Guangxi and Guangdong bamboo shoots under identical fermentation conditions but varying durations, this study analyzed fermented Dendrocalamus latiflorus bamboo shoots from Yingde, Guangdong, that were fermented for 1 year (GD 1Y) and 2 years (GD 2Y), and those from Liuzhou, Guangxi, that were fermented for 1 year (LZ 1Y).Comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry (GC×GC-TOF-MS) was employed for qualitative and semi-quantitative analysis, and odor activity values (OAV) were used to identify key aroma compounds.A total of 120 volatile compounds were identified, with alcohols and esters being the most abundant.Among the 44 compounds with OAV>1, 11 compounds such as (Z)-2-nonenal, 1-octen-3-one and 4-methylphenol had OAV>1 000, exhibiting extremely high odor activities and could be preliminarily identified as potential key compounds constituting the characteristic aroma of fermented bamboo shoots.Through principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), variable importance in projection (VIP), bonferroni-corrected P-values, and OAV, 15 key aroma differentiating compounds that distinguish the raw material regions and 26 that distinguish different fermentation years of Guangdong shoots were screened out.Overall, LZ 1Y had higher relative contents of alcohols, acids, esters, and hydrocarbons, while GD 1Y exhibited more prominent contents of aldehydes, ketones, phenols, ethers, heterocyclic compounds, and sulfur-containing compounds.As the fermentation period extended to two years, the variety of volatile compounds in GD samples (particularly alcohols) showed an increasing trend, but the content of most compounds categories decreased to varying degrees.This study provides a scientific basis for the standardized production, quality control and flavor quality improvement of fermented bamboo shoots.

Key words： fermented bamboo shoots; comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry (GC×GC-TOF-MS); aroma compounds; odor activity values; multivariate statistical analysis

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