不同品种青稞炒制后挥发性风味物质GC-MS分析
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摘要
为探究不同品种青稞炒制后挥发性风味成分的差异,筛选风味化合物丰富的青稞品种。采用气相色谱-质谱联用技术对10个不同品种青稞炒制样挥发性成分进行分离鉴定。首先探讨炒制对昆仑15号风味的影响,其次结合香气分析、聚类分析和主成分分析对不同品种归类。结果表明:不同样品共检出140种香气成分,包括杂环类(32种)、酯类(26种)、醇类(21种)、醛类(19种)、酮类(16种)、酸类(13种)、烃类(9种)、腈类(4种)。炒制后昆仑15号香气物质由48种增加到60种,主要增加的是吡嗪类物质。不同品种炒制青稞中相对含量最高为杂环类(38.59%～64.42%),其次为酯类(1.85%～35.98%)和醛类(7.56%～21.79%)。香气分析显示炒制青稞以可可香、烤香和坚果香为主,未炒制昆仑15号果香与甜香较强。青稞焙炒香气与青稞品种及基本化学组成等有关,肚里黄为本研究参试青稞品种中最适青稞炒制加工品种。分类分析显示样品可分为两大类,昆仑15号和藏青320相似度较高,为一类,其他品种在欧式距离为9时为另一类。
In order to explore the difference in the volatile components of different varieties of roasted, gas chromatographymass spectrometry(GC-MS) was used to separate and identify the volatile components of 10 different varieties of roasted hulless barley. The influence of roasting on the flavor of the variety Kunlun 15 was examined, and then different varieties of roasted hulless barley were classified by using aroma analysis, hierarchical cluster analysis(HCA) and principal component analysis(PCA). The results showed that a total of 140 aroma components were detected in all samples, including32 heterocyclics, 26 esters, 21 alcohols, 19 aldehydes, 16 ketones, 13 acids, 9 hydrocarbons and 4 nitriles. After roasting, the number of aroma components of Kunlun 15 increased from 48 to 60, and the newly formed aroma components were mostly pyrazines. The most abundant aroma substances were geterocycles(38.59%–64.42%) in all hulless barley varieties, followed by esters(1.85%–35.98%) and aldehydes(7.56%–21.79%). Aroma analysis showed that the flavor of roasted hullness barley was dominated by cocoa-like, roasted and nutty aromas, while raw hullness barley from Kunlun 15 had a strong fruity and sweet aroma. The aroma of roasted hulless barley was related to variety and chemical composition, and Dulihuang might be the most suitable variety for processing of roasted barley. Cluster analysis showed that the samples could be classified into two categories. Kunlun 15 and Zangqing 320 were plotted as one class due to their high similarity. The other varieties could be classified into the other group when the euclidean distance was 9.
In order to explore the difference in the volatile components of different varieties of roasted, gas chromatographymass spectrometry(GC-MS) was used to separate and identify the volatile components of 10 different varieties of roasted hulless barley. The influence of roasting on the flavor of the variety Kunlun 15 was examined, and then different varieties of roasted hulless barley were classified by using aroma analysis, hierarchical cluster analysis(HCA) and principal component analysis(PCA). The results showed that a total of 140 aroma components were detected in all samples, including32 heterocyclics, 26 esters, 21 alcohols, 19 aldehydes, 16 ketones, 13 acids, 9 hydrocarbons and 4 nitriles. After roasting, the number of aroma components of Kunlun 15 increased from 48 to 60, and the newly formed aroma components were mostly pyrazines. The most abundant aroma substances were geterocycles(38.59%–64.42%) in all hulless barley varieties, followed by esters(1.85%–35.98%) and aldehydes(7.56%–21.79%). Aroma analysis showed that the flavor of roasted hullness barley was dominated by cocoa-like, roasted and nutty aromas, while raw hullness barley from Kunlun 15 had a strong fruity and sweet aroma. The aroma of roasted hulless barley was related to variety and chemical composition, and Dulihuang might be the most suitable variety for processing of roasted barley. Cluster analysis showed that the samples could be classified into two categories. Kunlun 15 and Zangqing 320 were plotted as one class due to their high similarity. The other varieties could be classified into the other group when the euclidean distance was 9.
引文
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[20]綦艳梅,孙宝国,黄明泉,等.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
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[24]ELMORE J S,MOTTRAM D S,ENSER M,et al.Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles[J].Journal of Agricultural and Food Chemistry,1999,47(4):1619-1625.DOI:10.1021/jf980718m.
[25]任嘉嘉,相海,王强,等.大麦食品加工及功能特性研究进展[J].粮油加工,2009(4):99-102.
[26]CANTALEJO M J.Analysisof volatile components derivedfrom rawand roasted earth-almond(Cyperus esculentus L.)[J].Journal of Agricultural and Food Chemistry,1997,45(4):1853-1860.DOI:10.1021/jf960467m.
[27]静玮,苏子鹏,林丽静.澳洲坚果焙烤过程中挥发性成分的特征分析[J].热带作物学报,2016,37(6):1224-1231.DOI:10.3969/j.issn.1000-2561.2016.06.029.
[28]隋秀芳,李祥,秦礼康,等.蒸煮和焙炒整米苦荞茶香气成分分析及生产过程中主要化学成分的去向[J].食品科学,2012,33(22):269-273.
[29]易桥宾,谷风林,房一明,等.发酵与焙烤对可可豆香气影响的GC-MS分析[J].热带作物学报,2015,36(9):1889-1902.DOI:10.3969/j.issn.1000-2561.2015.10.027.
[29]孙慕芳,郭桂义,张洁.蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析[J].食品科学,2014,35(12):151-155.DOI:10.7506/spkx1002-6630-201412030.
[30]RAMLI N,HASSAN O,SAID M,et al.Influence of roasting conditions?on?volatile?flavor?ofroasted?malaysian?cocoabeans[J].?Food?Processing and Preservation,2006(30):280-298.DOI:10.1111/j.1745-4549.2006.00065.x.
[2]SHEN Y B,ZHANG H,CHENG L L,et al.In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley[J].Food Chemistry,2016,194:1003-1012.DOI:10.1016/j.foodchem.2015.08.083.
[3]吴昆仑.青稞功能元素与食品加工利用简述[J].作物杂志,2008(2):15-17.DOI:10.3969/j.issn.1001-7283.2008.02.005.
[4]PEI J J,FENG Z Z,REN T,et al.Selectively screen the antibacterial peptide from the hydrolysates of highland barley[J].Engineering in Life Sciences,2018,18:48-54.DOI:10.1002/elsc.201700118.
[5]吕远平,熊茉君,贾利蓉,等.青稞特性及在食品中的应用[J].食品科学,2005,26(7):266-270.DOI:10.3321/j.issn:1002-6630.2005.07.065.
[6]徐菲,党斌,杨希娟,等.不同青稞品种的营养品质评价[J].麦类作物学报,2016,36(9):1249-1257.DOI:10.7606/j.issn.1009-1041.2016.09.017.
[7]李涛,王金水,李露,等.青稞的特性及其应用现状[J].农产品加工学刊,2009(9):92-96.DOI:10.3969/j.issn.1671-9646(X).2009.09.028.
[8]SHEN Y B,HU C,ZHANG H,et al.Characteristics of three typical Chinese highland barley varieties:phenolic compounds and antioxidant activities[J].Journal of Food Biochemistry,2018,42(2):e12488.DOI:10.1111/jfbc.12488.
[9]农彦彦,冯才敏,吴子瑜,等.青稞酥饼加工工艺及其对β-葡聚糖的影响[J].粮油食品科技,2018,26(2):6-10.DOI:10.3969/j.issn.1007-7561.2018.02.002.
[10]刘欢,梁琪,毕阳,等.青稞酸奶的加工技术研究[J].甘肃农业大学学报,2012,47(2):135-140.DOI:10.3969/j.issn.1003-4315.2012.02.026.
[11]张慧娟,黄莲燕,张小爽,等.青稞面条品质改良的研究[J].食品研究与开发,2017,38(13):75-81.DOI:10.3969/j.issn.1005-6521.2017.13.016.
[12]YAQOOB S,BABA W N,MASOODI F A,et al.Effect of sprouting on cake quality from wheat-barley flour blends[J].Journal of Food Measurement and Characterization,2018,12(2):1253-1265.DOI:10.1007/s11694-018-9739-y.
[13]赵雯玮,刘吉爱,李姣,等.糌粑及其研究进展[J].粮食与饲料工业,2017(3):29-44.DOI:10.7633/j.issn.1003-6202.2017.03.008.
[14]杨希娟.青稞糌粑加工工艺研究[J].食品工业,2016,37(8):78-81.
[15]WANG Z J,DANG S N,XING Y,et al.Dietary patterns and their associations with energy,nutrient intake and socioeconomic factors in rural lactating mothers in Tibet[J].Asia Pacific Journal of Clinical Nutrition,2017,26(3):450-456.DOI:10.6133/apjcn.012016.13.
[16]甘济升,贾素贤,叶坚.青稞加工工艺研究[J].现代食品,2016(12):124-126.
[17]梁锋,杜艳,郝静,等.H A C C P在青稞即食糌粑生产中的应用[J].粮食与食品工业,2016,26(6):47-49.DOI:10.3969/j.issn.1672-5026.2016.06.012.
[18]耿秋月,田洪磊,詹萍,等.基于GC-MS技术的新疆椒麻鸡汤料挥发性成分的鉴定与分析[J].现代食品科技,2017,33(11):243-250.DOI:10.13982/j.mfst.1673-9078.2017.11.035.
[19]赵阿丹,胡志全,刘友明,等.米茶焙炒挥发性气味的形成与特征研究[J].中国粮油学报,2016,31(3):1-5.DOI:10.3969/j.issn.1003-0174.2016.03.001.
[20]綦艳梅,孙宝国,黄明泉,等.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[21]LIM D K,MO C Y,LEE D K,et al.Non-destructive profiling of volatile organic compounds using HS-SPME/GC-MS and its application for the geographical discrimination of white rice[J].Journal of Food and Drug Analysis,2018,26(1):260-267.DOI:10.1016/j.jfda.2017.04.005.
[22]李丽,高彦祥,袁芳.坚果焙烤香气化合物的研究进展[J].中国食品添加剂,2011(3):164-169.DOI:10.3969/j.issn.1006-2513.2011.03.028.
[23]陈建良,芮汉明,陈号川.不同鸡种的鸡肉挥发性风味特性的比较研究[J].现代食品科技,2009,25(10):1129-1134.DOI:10.3969/j.issn.1673-9078.2009.10.005.
[24]ELMORE J S,MOTTRAM D S,ENSER M,et al.Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles[J].Journal of Agricultural and Food Chemistry,1999,47(4):1619-1625.DOI:10.1021/jf980718m.
[25]任嘉嘉,相海,王强,等.大麦食品加工及功能特性研究进展[J].粮油加工,2009(4):99-102.
[26]CANTALEJO M J.Analysisof volatile components derivedfrom rawand roasted earth-almond(Cyperus esculentus L.)[J].Journal of Agricultural and Food Chemistry,1997,45(4):1853-1860.DOI:10.1021/jf960467m.
[27]静玮,苏子鹏,林丽静.澳洲坚果焙烤过程中挥发性成分的特征分析[J].热带作物学报,2016,37(6):1224-1231.DOI:10.3969/j.issn.1000-2561.2016.06.029.
[28]隋秀芳,李祥,秦礼康,等.蒸煮和焙炒整米苦荞茶香气成分分析及生产过程中主要化学成分的去向[J].食品科学,2012,33(22):269-273.
[29]易桥宾,谷风林,房一明,等.发酵与焙烤对可可豆香气影响的GC-MS分析[J].热带作物学报,2015,36(9):1889-1902.DOI:10.3969/j.issn.1000-2561.2015.10.027.
[29]孙慕芳,郭桂义,张洁.蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析[J].食品科学,2014,35(12):151-155.DOI:10.7506/spkx1002-6630-201412030.
[30]RAMLI N,HASSAN O,SAID M,et al.Influence of roasting conditions?on?volatile?flavor?ofroasted?malaysian?cocoabeans[J].?Food?Processing and Preservation,2006(30):280-298.DOI:10.1111/j.1745-4549.2006.00065.x.