电子鼻结合气相色谱-质谱联用技术分析贮存条件对马铃薯面包挥发性成分的影响
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摘要
以常温、冷藏的马铃薯面包为研究对象,采用电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术,分析常温第1天、第6天和冷藏第6天的马铃薯面包样品挥发性成分。结果表明,电子鼻分析结果能够很好地区分常温和冷藏1～9 d马铃薯面包的风味。采用主成分分析和线性判别分析可以量化主成分贡献率和样品间风味的区分度,并利用判别因子分析建立马铃薯面包识别库模型。顶空固相微萃取-气相色谱-质谱联用分析结果表明,3种马铃薯面包共检测出28种挥发性风味物质,其中常温第1天17种,冷藏第6天4种,常温第6天14种;经贮藏后,风味物质变化明显,冷藏样品酸类、酯类、酮类和烃类物质消失,常温样品贮藏后醛类和醚类消失,醇类化合物相对含量都显著增加。因此,电子鼻结合气相色谱-质谱联用技术可对贮藏期马铃薯面包的风味进行综合评价。
In this research, electronic nose (E-nose) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to evaluate and compare the volatile components of potato bread on day 1 and 6 of storage at room temperature or on day 6 of storage under cold conditions. The results showed that the E-nose could distinguish among the flavors of potato bread after storage at room temperature and under cold conditions for 1 to 9 days. The contribution rates of the principal components and the flavor discrimination of samples were quantified by principal component analysis (PCA) and linear discriminant analysis (LDA), respectively. The discriminant factor analysis was used to establish a potato bread recognition library model. The results of HS-SPME-GC-MS analysis showed that a total of 28 volatile compounds were identified in potato bread, 17, 4 and 14 of which were found to be present in the 1-and 6-day stored samples at room temperature and the 6-day cold-stored sample, respectively. During storage, the flavor profile changed obviously. Acids, esters, ketones and hydrocarbons disappeared during cold storage. During storage at room temperature, aldehydes and ethers disappeared, while the relative contents of alcohol compounds increased significantly. Conclusively, GC-MS combined with E-nose could be used in comprehensive flavor evaluation of potato bread during storage.
In this research, electronic nose (E-nose) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to evaluate and compare the volatile components of potato bread on day 1 and 6 of storage at room temperature or on day 6 of storage under cold conditions. The results showed that the E-nose could distinguish among the flavors of potato bread after storage at room temperature and under cold conditions for 1 to 9 days. The contribution rates of the principal components and the flavor discrimination of samples were quantified by principal component analysis (PCA) and linear discriminant analysis (LDA), respectively. The discriminant factor analysis was used to establish a potato bread recognition library model. The results of HS-SPME-GC-MS analysis showed that a total of 28 volatile compounds were identified in potato bread, 17, 4 and 14 of which were found to be present in the 1-and 6-day stored samples at room temperature and the 6-day cold-stored sample, respectively. During storage, the flavor profile changed obviously. Acids, esters, ketones and hydrocarbons disappeared during cold storage. During storage at room temperature, aldehydes and ethers disappeared, while the relative contents of alcohol compounds increased significantly. Conclusively, GC-MS combined with E-nose could be used in comprehensive flavor evaluation of potato bread during storage.
引文
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[18]齐琳娟,李为喜,董晓丽,等.小麦麸皮和大豆粉对面包营养成分及风味的影响[J].中国粮油学报,2013,28(1):16-21.DOI:10.3969/j.issn.1003-0174.2013.01.004.
[19]陈宇飞,冷进松.酵子面包在贮藏过程中理化及微生物指标的变化[J].食品科学,2014,35(10):309-314.DOI:10.7506/spkx1002-6630-201410057.
[20]张晓娟,王强,钱平.面包长期贮存过程中的硬化研究[J].中国农学通报,2010,26(6):54-59.
[21]SLADE L,LEVIEN H.Beyond water aetivity:recent advances based on analternative approach to the assessment of food quality and safety[J].Critical Reviews in Food Science Nutrition,1991,30(2/3):115-360.DOI:10.1080/10408399109527543.
[22]ENGELSEN S B,JENSEN M K,PEDERSEN H T,et al.NMR-baking and multivariate prediction of instrumental texture parameters in bread[J].Journal of Cereal Science,2001,33(1):59-69.DOI:10.1006/jcrs.2000.0343.
[23]王宇璇,徐宝才,韩衍青,等.电子鼻在烤鸡香气区分中的应用[J].食品工业科技,2014,35(15):312-319.DOI:10.13386/j.issn1002-0306.2014.15.060.
[24]CUI C,LEI F F,WANG Y R,et al.Antioxidant properties of Maillard reaction products from defatted peanut meal hydrolysate-glucose syrup and its application to sachima[J].Food Science&Technology Research,2014,20(2):327-335.DOI:10.3136/fstr.20.327.
[25]许岩.发酵食品微生物学[M].北京:中国轻工业出版社,2001:168.
[26]张薇.葡果自然发酵酸面团菌群结构及发酵面包烘焙品质研究[D].无锡:江南大学,2015:32-33.
[27]涂雅俊,黄田苗,赵宝,等.发酵葡萄干对面包烘焙特性及风味的影响[J].食品工业科技,2013,34(5):80-84.DOI:10.13386/j.issn1002-0306.2013.05.048.
[28]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.DOI:10.7506/spkx1002-6630-201423007.
[29]魏超昆,赵宇慧,刘敦华,等.鸡油基起酥油对面包感官、风味及老化特性的影响[J].食品科学,2017,38(3):101-106.DOI:10.7506/spkx1002-6630-201703017.
[30]胡宏成,曾韬,陈华成.蒎稀合成异松油烯的研究[J].生物质化学工程,2007,41(1):19-21.
[31]王志坚.啤酒中醛类物质的形成[J].食品工业,2004,25(4):7-10.
[32]吴燕,周君,明庭红,等.基于电子鼻结合气相色谱-质谱联用技术解析不同产地马铃薯挥发性物质的差异[J].食品科学,2016,37(24):130-136.DOI:10.7506/spkx1002-6630-201624020.
[2]王莉,董欢,贺晓光,等.马铃薯在面包加工工艺中的研究[J].食品研究与开发,2018,39(4):91-94.DOI:10.3969/j.issn.1005-6521.2018.04.016.
[3]卢肖平.马铃薯主粮化战略的意义、瓶颈与政策建议[J].华中农业大学学报(社会科学版),2015(3):1-7.DOI:10.13300/j.cnki.hnwkxb.2015.03.001.
[4]刘常金,薛丽丽,李娜,等.添加马铃薯全粉对馒头食用品质的影响研究[J].粮食与油脂,2016,29(10):25-27.DOI:10.3969/j.issn.1008-9578.2016.10.007.
[5]张云焕,李书国.马铃薯全粉对比萨饼底加工工艺及品质的影响[J].食品科学,2017,38(22):239-245.DOI:10.7506/spkx1002-6630-201722036.
[6]CURTI E,CARINI E,DIANTOM A,et al.The use of potato fibre to improve bread physic-chemical properties during storage[J].Food Chemistry,2016,195(5):64-70.DOI:10.1016/j.foodchem.2015.03.092.
[7]KIRCHHOFF E,SCHIEBERLE P.Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies[J].Journal of Agricultural and Food Chemistry,2001,49(9):4304-4311.DOI:10.1021/jf010376b.
[8]乔明锋,易宇文,彭毅秦,等.基于电子鼻对东坡肘子加热前后特征风味变化的评价[J].食品工业科技,2017,38(8):58-67.DOI:10.13386 j.issn1002-0306.2017.08.003.
[9]张鹏,李江阔,陈绍慧.1-MCP常温不同处理时间苹果的电子鼻判别分析[J].北方园艺,2015,37(12):119-124.DOI:10.11937/bfyy.201512031.
[10]OSHITA S,SHIMA K,HARUTAB T,et al.Discrimination of odors emanating from‘La France’pear by semi-conducting polymer sensors[J].Computers and Electronics in Agriculture,2000,26(2):209-216.DOI:10.1016/S0168-1699(00)00073-9.
[11]GHASEMI-VARNAMKHASTI M,MOHTASEBI S S,SIADAT M,et al.Meat quality assessment by electronic nose (machine olfaction technology)[J].Sensors,2009,9(8):6058-6083.DOI:10.3390/s90806058.
[12]MAGAN N,EVANS P.Volatiles as an indicator of fungal activity and differentiation between species,and the potential use of electronic nose technology for early detection of grain spoilage[J].Journal of Stored Products Research,2000,36(4):319-340.DOI:10.1016/S0022-474X(99)00057-0.
[13]FARNWORTH E R,MCKLLAR R C,CHABOT D,et al.Use of an electronic nose to study the contribution of volatiles to orange juice flavor[J].Journal of Food Quality,2007,25(6):569-576.DOI:10.1111/j.1745-4557.2002.tb01048.x.
[14]FRATINI G,LOIS S,PAZOS M,et al.Volatile profile of atlanticshellfish species by HS-SPME GC/MS[J].Food Research International,2012,42(8):856-865.DOI:10.1016/j.foodres.2012.06.033.
[15]DE LERMAN N L,BELLINCONTRO A,MENCAELLI F,et al.Use of electronic nose,validated by GC-MS,to establishthe optimum off-vine dehydration time of winegrapes[J].Food Chemistry,2012,130(2):447-452.DOI:10.1016/j.foodchem.2011.07.058.
[16]TATSURO M,SHOKO K,TETSUYA A,et al.The effects of mixing stage and fermentation time on the quantity of flavor compounds and sensory intensity of flavor in white bread[J].Food Science&Technology Reasearch,2009,15(2):117-126.DOI:10.3136/fstr.15.117.
[17]FLANDER L,MARTTILA M S,SUORTTI T,et al.Optimization of ingredients and baking process for improved wholemeal oat bread quality[J].Food Science and Technology,2006,40(5):860-870.DOI:10.1016/j.lwt.2006.05.004.
[18]齐琳娟,李为喜,董晓丽,等.小麦麸皮和大豆粉对面包营养成分及风味的影响[J].中国粮油学报,2013,28(1):16-21.DOI:10.3969/j.issn.1003-0174.2013.01.004.
[19]陈宇飞,冷进松.酵子面包在贮藏过程中理化及微生物指标的变化[J].食品科学,2014,35(10):309-314.DOI:10.7506/spkx1002-6630-201410057.
[20]张晓娟,王强,钱平.面包长期贮存过程中的硬化研究[J].中国农学通报,2010,26(6):54-59.
[21]SLADE L,LEVIEN H.Beyond water aetivity:recent advances based on analternative approach to the assessment of food quality and safety[J].Critical Reviews in Food Science Nutrition,1991,30(2/3):115-360.DOI:10.1080/10408399109527543.
[22]ENGELSEN S B,JENSEN M K,PEDERSEN H T,et al.NMR-baking and multivariate prediction of instrumental texture parameters in bread[J].Journal of Cereal Science,2001,33(1):59-69.DOI:10.1006/jcrs.2000.0343.
[23]王宇璇,徐宝才,韩衍青,等.电子鼻在烤鸡香气区分中的应用[J].食品工业科技,2014,35(15):312-319.DOI:10.13386/j.issn1002-0306.2014.15.060.
[24]CUI C,LEI F F,WANG Y R,et al.Antioxidant properties of Maillard reaction products from defatted peanut meal hydrolysate-glucose syrup and its application to sachima[J].Food Science&Technology Research,2014,20(2):327-335.DOI:10.3136/fstr.20.327.
[25]许岩.发酵食品微生物学[M].北京:中国轻工业出版社,2001:168.
[26]张薇.葡果自然发酵酸面团菌群结构及发酵面包烘焙品质研究[D].无锡:江南大学,2015:32-33.
[27]涂雅俊,黄田苗,赵宝,等.发酵葡萄干对面包烘焙特性及风味的影响[J].食品工业科技,2013,34(5):80-84.DOI:10.13386/j.issn1002-0306.2013.05.048.
[28]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.DOI:10.7506/spkx1002-6630-201423007.
[29]魏超昆,赵宇慧,刘敦华,等.鸡油基起酥油对面包感官、风味及老化特性的影响[J].食品科学,2017,38(3):101-106.DOI:10.7506/spkx1002-6630-201703017.
[30]胡宏成,曾韬,陈华成.蒎稀合成异松油烯的研究[J].生物质化学工程,2007,41(1):19-21.
[31]王志坚.啤酒中醛类物质的形成[J].食品工业,2004,25(4):7-10.
[32]吴燕,周君,明庭红,等.基于电子鼻结合气相色谱-质谱联用技术解析不同产地马铃薯挥发性物质的差异[J].食品科学,2016,37(24):130-136.DOI:10.7506/spkx1002-6630-201624020.