基于Heracles Ⅱ超快速气相电子鼻对不同加工方式牛奶的快速鉴别
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摘要
利用Heracles Ⅱ超快速气相电子鼻对不同加工方式牛奶中的挥发性有机化合物进行检测。采用主成分分析、样品间区别指数分析和主成分载荷图分析对不同加工方式牛奶挥发性物质的差异性进行比较,结果表明奶粉的整体风味与其他三种不同加工方式样品差异较大,而超巴氏奶与超高温灭菌奶差异较小。结合保留指数和Aro Chem Base数据库对特异性化合物进行定性及含量分析,结果显示随着加工温度升高,丙酮、2-丁醇、辛二烯、己酸和甲硫醚的含量也随之增多。同时,甲基环己烷羧酸、丙酮、2-丁醇和水芹烯在奶粉的加工工艺中出现了大量的损失。由此得出结论,Heracles II超快速气相电子鼻能够实现对不同加工方式牛奶的快速鉴别。
The volatile organic compounds in the milks treated with different processing methods were detected by Heracles Ⅱ ultra-fast gas phase electronic nose. Principal component analysis,inter-sample differential index analysis and principal component loading analysis were used to compare the differences of volatile substances in the milks treated with different processing methods.The results showed that the overall flavor of milk powder was significantly different from that of the other three different processing methods,while the difference between super pasteurized milk and UHT milk was smaller.Meanwhile,qualitative analysis was performed on specific compounds in combination with retention index and Aro Chem Base database.The results showed that as the processing temperature increased,the contents of acetone,2-butanol,octadiene,hexanoic acid and methyl sulfide were also increased.At the same time,methyl cyclohexane carboxylic acid,acetone,2-butanol and phellandrene suffered from a large amount of loss in the processing of milk powder.It was concluded that the Heracles Ⅱ ultra-fast gas phase electronic nose enables rapid identification of milk in different processing methods.
The volatile organic compounds in the milks treated with different processing methods were detected by Heracles Ⅱ ultra-fast gas phase electronic nose. Principal component analysis,inter-sample differential index analysis and principal component loading analysis were used to compare the differences of volatile substances in the milks treated with different processing methods.The results showed that the overall flavor of milk powder was significantly different from that of the other three different processing methods,while the difference between super pasteurized milk and UHT milk was smaller.Meanwhile,qualitative analysis was performed on specific compounds in combination with retention index and Aro Chem Base database.The results showed that as the processing temperature increased,the contents of acetone,2-butanol,octadiene,hexanoic acid and methyl sulfide were also increased.At the same time,methyl cyclohexane carboxylic acid,acetone,2-butanol and phellandrene suffered from a large amount of loss in the processing of milk powder.It was concluded that the Heracles Ⅱ ultra-fast gas phase electronic nose enables rapid identification of milk in different processing methods.
引文
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[13]张鑫,相里加雄,路星.HeraclesⅡ超快速气相色谱电子鼻对白酒气味成分分析技术探讨[J].酿酒科技,2014(10):116-119.
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[17]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.
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[19]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[J].Food Chemistry,2016,204:263-273.
[2]李宁,郑福平,李强,等.电子鼻对牛奶、奶油、奶味香精检测参数的研究[J].食品科学,2009,30(18):335-339.
[3]宋慧敏,芦晶,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]范佳利,韩剑众,田师一,等.电子鼻和电子舌在乳制品品质及货架期监控中的应用研究[J].食品工业科技,2009(11):343-346.
[5]梁超,尤亮亮,张薇.不同热处理加工方式对牛奶中维生素C含量的影响[J].中国乳业,2018(2):68-70.
[6]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.
[7]杨静,赵镭,史波林,等.青花椒香气快速气相电子鼻响应特征及GC-MS物质基础分析[J].食品科学,2015,36(22):69-74.
[8]方雄武,庞旭欣,郑丽敏.电子鼻技术在原料乳风味检测中的应用[J].乳与乳制品,2015(16):36-39.
[9]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.
[10]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.
[11]陈修红,欧克勤,汪厚银,等.Heracles快速气相电子鼻对花椒油气味指纹分析研究[J].食品科技,2016(12):256-261.
[12]王俊魁.结合感官评价与指纹图谱技术开发沙葱酱制品[D].上海:上海海洋大学,2013:25-39.
[13]张鑫,相里加雄,路星.HeraclesⅡ超快速气相色谱电子鼻对白酒气味成分分析技术探讨[J].酿酒科技,2014(10):116-119.
[14]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.
[15]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.
[16]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.
[17]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.
[18]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.
[19]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[J].Food Chemistry,2016,204:263-273.