基于GC-MS结合化学计量学方法探究特征清香味辣椒粉的香气特点
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摘要
以探究特征清香味辣椒粉的香气特点及特征挥发性物质为目的,采用固相微萃取及气相色谱-质谱联用技术,对8种不同品种的辣椒粉进行分析。运用气相色谱-质谱法可检测到112种不同品种辣椒粉中普遍存在的挥发性化合物,从中筛选出63种与特征清香味相关的特定的化合物并进行偏最小二乘回归分析。结果表明:特征清香味辣椒粉主要与感官属性煮熟蔬菜味、青草味和新鲜味有关。煮熟蔬菜味与β-月桂烯、(E)-2-戊烯醇、(E)-2-己烯醛、辛醛、4-辛烯-3-酮和2-戊基呋喃呈显著正相关,与大部分挥发性化合物呈非显著正相关,与己醛、(E,E)-2,4-癸二烯醛和2,3-丁二酮呈显著负相关;青草味与雪松烯、(Z)-3-己烯醇、己醛、(E)-2-庚烯醛和2-甲基丙酸呈显著正相关,与4-甲基-1-戊醇、己醇、(E)-2-辛烯醛和2-甲基丁酸己酯呈显著负相关;新鲜味与3-蒈烯、柠檬烯、(E,E)-2,4-癸二烯醛、(E)-2-壬烯醛、2-甲基丙酸和2-甲氧基-3-异丁基吡嗪呈显著正相关,与己醇、壬醛和2-甲基丁酸己酯呈显著负相关。由此确定特征清香味辣椒粉的香气特点及其特征挥发成分,为清香味辣椒粉的品质控制和系列风味产品的开发提供科学依据。
Solid-phase microextraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was used to analyze the aroma characteristics and volatile compounds of faint-scent chili powder from eight different varieties. One hundred and twelve volatile compounds were detected in all samples, and 63 of these were selected as characteristic aroma compounds and were investigated by partial least-squares regression analysis. The results showed that the sensory attributes of faint-scent paprika were mainly related to cooked vegetable-like, grassy and fresh notes. The cooked vegetable-like note was significantly and positively correlated with β-myrcene,(E)-2-pentenol,(E)-2-hexenal, octanal, 4-octen-3-one and2-pentylfuran, and was positively but not significantly correlated with most volatile compounds, while it was significantly and negatively correlated with hexanal,(E,E)-2,4-decadienal and 2,3-butanedione. The grassy note was significantly and positively correlated with cedarone,(Z)-3-hexenol, hexanal,(E)-2-heptenal and isobutyric acid and significantly but negatively correlated with 4-methyl-1-pentanol, hexanol,(E)-2-octenal and hexyl 2-methylbutyrate. The fresh note was significantly and positively correlated with 3-carene, limonene,(E,E)-2,4-decadienal,(E)-2-nonenal, 2-methylpropionic acid and 2-isobutyl-3-methoxypyrazine, while it was significantly and negatively correlated with hexanol, nonanal and hexyl 2-methylbutanoate. Therefore, the aroma characteristics and characteristic volatile components of faint-scent chili powder were preliminarily determined, which can provide a scientific basis for the quality control of faint-scent chili powder and the development of flavored products.
Solid-phase microextraction(SPME) coupled with gas chromatography-mass spectrometry(GC-MS) was used to analyze the aroma characteristics and volatile compounds of faint-scent chili powder from eight different varieties. One hundred and twelve volatile compounds were detected in all samples, and 63 of these were selected as characteristic aroma compounds and were investigated by partial least-squares regression analysis. The results showed that the sensory attributes of faint-scent paprika were mainly related to cooked vegetable-like, grassy and fresh notes. The cooked vegetable-like note was significantly and positively correlated with β-myrcene,(E)-2-pentenol,(E)-2-hexenal, octanal, 4-octen-3-one and2-pentylfuran, and was positively but not significantly correlated with most volatile compounds, while it was significantly and negatively correlated with hexanal,(E,E)-2,4-decadienal and 2,3-butanedione. The grassy note was significantly and positively correlated with cedarone,(Z)-3-hexenol, hexanal,(E)-2-heptenal and isobutyric acid and significantly but negatively correlated with 4-methyl-1-pentanol, hexanol,(E)-2-octenal and hexyl 2-methylbutyrate. The fresh note was significantly and positively correlated with 3-carene, limonene,(E,E)-2,4-decadienal,(E)-2-nonenal, 2-methylpropionic acid and 2-isobutyl-3-methoxypyrazine, while it was significantly and negatively correlated with hexanol, nonanal and hexyl 2-methylbutanoate. Therefore, the aroma characteristics and characteristic volatile components of faint-scent chili powder were preliminarily determined, which can provide a scientific basis for the quality control of faint-scent chili powder and the development of flavored products.
引文
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[27]王知松,丁筑红,蒋智纲,等.电热、微波焙烤对辣椒粉挥发性成分影响的差异性分析[J].食品科学,2016,37(10):183-186.DOI:10.7506/spkx1002-6630-201610031.
[28]欧阳晶,陶湘林,李梓铭,等.高盐辣椒发酵过程中主要成分及风味的变化[J].食品科学,2014,35(4):174-178.DOI:10.7506/spkx1002-6630-201404036.
[29]ROKUGAWA H,FUJIKAWA H.Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures[J].Food Control,2015,57:355-361.DOI:10.1016/j.foodcont.2015.05.010.
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[31]冯涛,田怀香,陈福玉.食品风味化学[M].北京:中国质检出版社,2013:88-89.
[32]斯波.辣椒香味物质的提取分离及其应用[J].中国酿造,2013,32(3):19-21.DOI:10.3969/j.issn.0254-5071.2013.03.005.
[2]杨红,姜虹,詹永发,等.不同干制方法对辣椒干品质的影响[J].贵州农业科学,2011,39(11):187-189.DOI:10.3969/j.issn.1001-3601.2011.11.053.
[3]夏延斌.食品风味化学[M].北京:化学工业出版社,2008:232-233.
[4]高鹏.辣椒制品前处理工艺及设备探讨[J].辣椒杂志:季刊,2009,7(4):35-37.DOI:10.3969/j.issn.1672-4542.2009.04.013.
[5]杨永娟,丁筑红.几种人工干制方法对辣椒品质的影响[J].农业科技与设备,2007(6):61-63.DOI:10.3969/j.issn.1674-1161.2007.06.021.
[6]贾朝英.辣椒加工保藏原理与保藏方法[J].现代农业科技,2009(13):352-352;356.DOI:10.3969/j.issn.1007-5739.2009.13.251.
[7]孙宝国,刘玉平.食用香料手册[M].北京:中国石化出版社,2004:44-355.
[8]张绍钢,张太平,龙明树,等.贵州辣椒产业及优势区域布局[J].中国蔬菜,2008,1(11):5-7.
[9]宋焕禄.食品风味化学[M].北京:北京工业出版社,2007:133-197.
[10]高瑞萍,刘嘉,蒋智纲,等.遵义朝天红干辣椒挥发性风味物质的HS-SPME-GC-MS分析[J].中国调味品,2013,38(10):78-80.DOI:10.3969/j.issn.1000-9973.2013.10.019.
[11]熊学斌,夏延斌,张晓,等.不同品种辣椒粉挥发性成分的GC-MS分析[J].食品工业科技,2012,33(16):161-164.DOI:10.13386/j.issn1002-0306.2012.16.019.
[12]张恩让,任媛媛,胡华群,等.6个品种辣椒干的挥发性成分比较研究[J].种子,2009,28(10):88-90.DOI:10.16590/j.cnki.1001-4705.2009.10.067.
[13]陈佩.主成分分析法研究及其在特征提取中的应用[D].西安:陕西师范大学,2014:7-15.
[14]耿雷华,卞锦宇,徐澎波,等.水资源合理配置评价指标体系研究[M].北京:中国环境科学出版社,2008:152-168.
[15]董文江,张丰,赵建平,等.云南不同地区生咖啡豆的风味前体物质研究[J].现代食品科技,2016,32(1):290-296.DOI:10.13982/j.mfst.1673-9078.2016.1.046.
[16]程媛,曹慧,徐斐,等.基于偏最小二乘法的抗类风湿性免疫活性肽定量构效建模研究[J].现代食品科技,2014,30(10):176-181.DOI:10.13982/j.mfst.1673-9078.2014.10.030.
[17]詹萍.羊肉特征香气成分的鉴定及其肉味香精的制备[D].无锡:江南大学,2013:50-60.
[18]NIU Y W,ZHANG X M,XIAO Z B,et al.Characterization of tasteactive compounds of various cherry wines and their correlation with sensory attributes[J].Journal of Chromatography B,2012,902(1):55-60.DOI:10.1016/j.jchromb.2012.06.015.
[19]AISHIMA T.Correlating sensory attributes to gas chromatographymass spectrometry profiles and E-nose responses using partial least squares regression analysis[J].Journal of Chromatography A,2004,1054(1/2):39-46.DOI:10.1016/j.chroma.2004.08.056.
[20]ISO Technical Committees.Sensory analysis:general guidance for the design of test room:ISO 8589[S].Geneva:ISO,2007:1-4.
[21]周晓媛,邓靖,李福枝,等.发酵辣椒的挥发性风味成分分析[J].食品与生物技术学报,2007,26(1):54-59.DOI:10.3321/j.issn:1673-1689.2007.01.013.
[22]张春雨,李亚东,陈学森,等.高丛越橘果实香气成分的GC/M分析[J].园艺学报,2009,36(2):187-194.DOI:10.3321/j.issn:0513-353X.2009.02.005.
[23]BUTTERY R G,SEIFERT R M,GUADAGNI D G,et al.Characterization of some volatile constituents of bell peppers[J].Journal of Agricultural and Food Chemistry,1969,17(6):1322-1327.DOI:10.1021/jf60166a061.
[24]丁筑红,王知松,郑文宇,等.不同包装条件干辣椒风味化合物的主成分分析[J].中国食品学报,2014,14(1):285-292.DOI:10.16429/j.1009-7848.2014.01.038.
[25]季德胜,郑桂青,孙俊,等.顶空固相微萃取-气相色谱-质谱联用分析辣椒油中的风味物质[J].现代食品科技,2017,33(6):276-284.DOI:10.13982/j.mfst.1673-9078.2017.6.041.
[26]MAZIDA M M,SALLEH M M,OSMAN H.不同成熟阶段辣椒挥发性香味物质的固相微萃取分析[J].辣椒杂志,2006,4(2):42-46.DOI:10.16847/j.cnki.issn.1672-4542.2006.02.018.
[27]王知松,丁筑红,蒋智纲,等.电热、微波焙烤对辣椒粉挥发性成分影响的差异性分析[J].食品科学,2016,37(10):183-186.DOI:10.7506/spkx1002-6630-201610031.
[28]欧阳晶,陶湘林,李梓铭,等.高盐辣椒发酵过程中主要成分及风味的变化[J].食品科学,2014,35(4):174-178.DOI:10.7506/spkx1002-6630-201404036.
[29]ROKUGAWA H,FUJIKAWA H.Evaluation of a new Maillard reaction type time-temperature integrator at various temperatures[J].Food Control,2015,57:355-361.DOI:10.1016/j.foodcont.2015.05.010.
[30]LIN J T,LIU S C,HU C C,et al.Effects of roasting temperature and duration on fatty acid composition,phenolic composition,Maillard reaction degree and antioxidant attribute of almond(Prunus dulcis)kernel[J].Food Chemistry,2016,190:520-528.DOI:10.1016/j.foodchem.2015.06.004.
[31]冯涛,田怀香,陈福玉.食品风味化学[M].北京:中国质检出版社,2013:88-89.
[32]斯波.辣椒香味物质的提取分离及其应用[J].中国酿造,2013,32(3):19-21.DOI:10.3969/j.issn.0254-5071.2013.03.005.