气相色谱-质谱和电子鼻联用对琚湾酸浆面浆水风味品质的研究
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摘要
采用电子鼻和气相色谱-质谱(gas chromatography-mass spectrometer,GC-MS)联用技术对39个琚湾酸浆面浆水样品的挥发性风味物质进行了评价。结果表明,琚湾酸浆面浆水中烃类的种类较多,而醇类物质相对含量最高,其次为酮类化合物。通过聚类分析发现浆水样本根据其风味品质特征可划分为3个聚类,由Kruskal-Wallis分析发现不同聚类间的差异是由于乙酸乙酯、丙醇、(S)-L-丙氨酸乙基酰胺、桉叶油醇、1,2-丙二烯-1,3-二酮和3-丁炔-1-醇等物质含量不同导致的。明确了通过GC-MS结合电子鼻技术的方法可以有效分析及区分酸浆面浆水挥发性风味物质的组成及差异。
The volatile flavor compounds of Suanjiangmian Jiangshui of Juwan were analyzed by gas chromatography-mass spectrometer(GC-MS)and electronic nose. The results of GC-MS showed that the categories of alkanes were higher in aroma compositions and the contents of alcohols compounds were the highest,then were the ketone compounds. Cluster analysis showed all samples could be divided into 3 clusters based on flavor profile,and ethyl acetate,propyl alcohol,(S)-L-alanine ethyl amide,eucalyptol,carbon suboxide and 3-Butyn-1-ol were identified by Kruskal-Wallis test as key variables significantly associated with the flavor profile difference. The result indicated that combination of GC-MS and electronic nose could be used to analyze and distinguish the volatile flavor compounds and their differences in the Suanjiangmian Jiangshui of Juwan effectively.
The volatile flavor compounds of Suanjiangmian Jiangshui of Juwan were analyzed by gas chromatography-mass spectrometer(GC-MS)and electronic nose. The results of GC-MS showed that the categories of alkanes were higher in aroma compositions and the contents of alcohols compounds were the highest,then were the ketone compounds. Cluster analysis showed all samples could be divided into 3 clusters based on flavor profile,and ethyl acetate,propyl alcohol,(S)-L-alanine ethyl amide,eucalyptol,carbon suboxide and 3-Butyn-1-ol were identified by Kruskal-Wallis test as key variables significantly associated with the flavor profile difference. The result indicated that combination of GC-MS and electronic nose could be used to analyze and distinguish the volatile flavor compounds and their differences in the Suanjiangmian Jiangshui of Juwan effectively.
引文
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[19]陈丽萍,徐茂琴,何红萍,等.应用PEN3型电子鼻传感器快速检测食源性致病菌[J].食品科学, 2014, 35(8):187-192
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[2]张培,刘锦霞,骆姗,等.新营养浆水发酵工艺研究[J].食品工业,2014, 35(9):163-165
[3]李宏珍,贠建民,贾亚莉,等.浆水传统酿制过程中挥发性物质的动态变化[J].食品与机械, 2016, 32(6):29-33
[4]张培,李昕,刘芸,等. HPLC法测定浆水中有机酸的含量[J].食品与发酵工业, 2013, 39(3):183-186
[5]周书楠,席修璞,董蕴,等.琚湾酸浆面浆水细菌多样性评价[J].中国酿造, 2018, 37(1):49-53
[6]张培.浆水制备工艺和营养成分分析方法的研究[D].兰州:兰州大学, 2014:17-26
[7] MOLES L, GOMEZ M, HEILIG H, et al. Bacterial diversity in meconium of preterm neonates and evolution of their fecal microbiota during the first month of life[J]. PloS one, 2013, 8(6):e66986
[8]张晓辉,杨靖鹏,王少军,等.浆水中细菌多样性分析及乳酸菌的分离鉴定[J].食品科学, 2017, 38(4):70-76
[9]张勇,吕嘉枥,闫亚梅,等.传统发酵浆水中乳酸菌和酵母菌的分离与鉴定[J].中国食品学报, 2017, 17(6):179-186
[10] HOU, CAI J, LONG, et al. Nitrite level of pickled vegetables in Northeast China[J]. Food Control, 2013, 29(1):7-10
[11] WILSON AD. Diverse applications of electronic-nose technologies in agriculture and forestry[J]. Sensors, 2013, 13(2):2295-2348
[12] PERIS M, ESCUDER-GILABERT L. On-line monitoring of food fermentation processes using electronic noses and electronic tongues:a review[J]. Analytica Chimica Acta, 2013, 804(12):29-36
[13] HAN F, HUANG X, TEYE E, et al. Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis[J]. Analytical Methods, 2014, 6(2):529-536
[14] CAPONE S, TUFARIELLO M, FRANCIOSO L, et al. Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines[J]. Sensors and Actuators B:Chemical, 2013, 179(3):259-269
[15] LIN J, ZHANG P, PAN Z, et al. Discrimination of oolong tea(Camellia sinensis)varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS[J]. Food Chemistry, 2013, 141(1):259-265
[16]汤玉洁,吕佳昀,李晔.植物乳杆菌发酵对金枪鱼碎肉酶解液挥发性物质的影响[J].食品工业科技, 2017, 38(12):200-206
[17]李多佳,贠建民,姚博,等.不同加热处理对浆水挥发性成分变化的影响[J].食品与发酵工业, 2017, 43(2):115-121
[18]王旭,冯涛,庄海宁. GC-MS结合嗅辨仪鉴定不同酒龄黄酒中的关键挥发性风味物质[J].上海师范大学学报(自然科学版), 2014,43(6):582-588
[19]陈丽萍,徐茂琴,何红萍,等.应用PEN3型电子鼻传感器快速检测食源性致病菌[J].食品科学, 2014, 35(8):187-192
[20]刘胜男,薛勇,张涛,等.不同产地咸干鱼的电子鼻分析[J].食品与发酵工业, 2017, 43(12):205-208