利用Heracles Ⅱ超快速气相电子鼻对不同品牌UHT全脂牛奶的快速鉴别研究
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摘要
本研究利用Heracles Ⅱ超快速气相电子鼻对5种不同品牌(德运、蒙牛、光明、卫岗、伊利)UHT全脂牛奶的风味成分进行主成分分析、样品间区别指数分析和主成分载荷图分析,同时结合Kovat保留指数和Aro Chem Base数据库对特异性化合物进行定性分析。结果表明这5种样品之间均存在着较为明显的差异,样品3和样品5整体风味成分较为相近,然而样品2和样品4则与其他UHT奶的整体风味成分差异较大。其中正丙硫醇和2-甲基-3-呋喃硫醇是1号样品的特定风味化合物,丙酸是2号样品的特定风味化合物,庚烷、己-2-酮和3-甲基呋喃是5号样品的特定风味化合物。
Heracles Ⅱ ultra-fast gas phase electronic nose was used to analyze the flavor components of five different brands of whole milk(Guangming, Mengniu, Weigang, Yili and Deyun). Principal component analysis, inter-sample differential index analysis and principal component loading analysis were adopted to compare the differences of flavor components for these five samples. In the meantime, qualitative analysis of specific compounds was performed by the combined Kovat retention index and Aro Chem Base database. The results showed that there were obvious differences among these five samples. The overall flavor components of UHT milk from sample 3 and sample 5 were similar. However, the flavor components of UHT milk from sample 2 and sample 4 were quite different from those of other UHT milk. n-Propylmercapatan and 2-methyl-3-furanthiol are specific flavor compounds of sample 1; propanoic acid is a specific flavor compounds of sample2; Heptane, hexan-2-one and 3-methylfuran are specific flavor compounds of sample 5.
Heracles Ⅱ ultra-fast gas phase electronic nose was used to analyze the flavor components of five different brands of whole milk(Guangming, Mengniu, Weigang, Yili and Deyun). Principal component analysis, inter-sample differential index analysis and principal component loading analysis were adopted to compare the differences of flavor components for these five samples. In the meantime, qualitative analysis of specific compounds was performed by the combined Kovat retention index and Aro Chem Base database. The results showed that there were obvious differences among these five samples. The overall flavor components of UHT milk from sample 3 and sample 5 were similar. However, the flavor components of UHT milk from sample 2 and sample 4 were quite different from those of other UHT milk. n-Propylmercapatan and 2-methyl-3-furanthiol are specific flavor compounds of sample 1; propanoic acid is a specific flavor compounds of sample2; Heptane, hexan-2-one and 3-methylfuran are specific flavor compounds of sample 5.
引文
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[2]陈晓玲.乳品超高温杀菌工艺研究[J].中国食物与营养,2012,18(9):40-44.
[3]宋慧敏,卢晶,吕加平,等.基于电子鼻和电子舌对牛奶加热程度及风味变化的评价[J].中国乳品工业,2016,44(2):12-15.
[4]张哲,佟金.电子鼻和电子舌在食品检测中的研究和应用[J].华中农业大学学报,2005,24(A1):25-30.
[5]卢一,解达帅,吴纯洁.基于Heracles II超快速气相电子鼻的硫熏麦冬快速鉴别研究[J].中药材,2017,40(5):1070-1073.
[6]钱敏,黄敏欣,黄伟健,等.电子舌和电子鼻在婴儿奶粉检测中的应用[J].中国乳品工业,2016,44(8):58-60.
[7]LI Q,YU X Z,XU L R,GAO J M.Novel method for the producing area identification of Zhongning Goji berries by electronic nose[J].Food Chemistry,2017,221:1113-1119.
[8]GORJI-CHAKESPARI A,NIKBAKHT A M,SEFIDKON F,et al.Classification of essential oil composition in Rosa damascena Mill.genotypes using an electronic nose[J].Journal of Applied Research on Medicinal and Aromatic Plants,2017,4:27-34.
[9]DONG W J,ZHAO J P,HU R S,et al.Differentiation of Chinese robusta coffees according to species,using a combined electronic nose and tongue,with the aid of chemometrics[J].Food Chemistry,2017,229:743-751.
[10]SAEVELS S,LAMMERTYN J,BERNA A Z,et al.An electronic nose and a mass spectrometry-based electronic nose for assessing apple quality during shelf life[J].Postharvest Biology and Technology,2004,31:9-19.
[11]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,2013,179:259-269.
[12]MELUCCI D,BENDINI A,TESINI F,et al.Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics,Food Chemistry,2016,204:263-273.