甜糯玉米软罐头主要挥发性物质主成分分析和聚类分析  

Principal Components Analysis and Cluster Analysis of Flavor Compositions in Waxy Corn Soft Can

作　　者：宋江峰[1] 李大婧[1] 刘春泉[1] 刘玉花[1,2] 

机构地区：[1]江苏省农业科学院农产品加工研究所/国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,南京210014 [2]南京师范大学金陵女子学院,南京210097

出　　处：《中国农业科学》2010年第10期2122-2131,共10页Scientia Agricultura Sinica

基　　金：江苏省农业科技自主创新资金项目[CX(08)611;CX(09)628]

摘　　要：【目的】分析影响不同品种甜糯玉米软罐头品质的主要挥发性风味物质,旨在探讨利用甜糯玉米软罐头挥发性成分指标对不同品种甜糯玉米软罐头进行表征和区分的可能性,也为目标品种的筛选提供理论依据。【方法】采用顶空固相微萃取和气-质联用技术,对6个不同品种的甜糯玉米软罐头中主要风味成分的相对含量进行测定,用主成分分析法和聚类分析法对甜糯玉米软罐头中的挥发性风味物质进行分析。【结果】不同品种甜糯玉米软罐头均有其特有的挥发性风味物质组合,龙粘2号玉米软罐头主要赋味成分是2,3-二氢化苯并呋喃、2-呋喃甲醇和呋喃甲醛;京甜紫花糯1号玉米软罐头主要赋味成分为2,5-二甲基吡嗪、3-甲基-2-噻吩甲醛;江南花糯玉米软罐头的主要赋味成分是(Z)-2-庚烯醛。【结论】这些风味物质组合,形成了各自的风味特征,其存在与差异决定了不同品种甜糯玉米软罐头风味的差异。【Objective】 The main factors affecting the flavor quality of different varieties of sweet waxy corn soft can were analyzed,for exploring the possibility that using volatile components as indicators for characterization and differences,also for providing a theoretical basis for target species selection. 【Method】 The head space-solid phase microextraction （HS-SPME） method was used to extract the volatile components from six varieties of corn soft can. The extracted volatile components were analyzed by gas chromatography-mass spectrometry （GC-MS） method. And principal component analysis and cluster analysis were adopted to investigate their flavors. 【Result】 The results showed that different species of waxy corn soft can could have inherent flavor components,the main flavor components of Longnian 2 soft can were assigned to 2,3-dihydro-benzo furan,2-furan methanol and furaldehyde,the major flavor components of Jingtian 1 soft can were assigned to 2,5-dimethyl pyrazine,3-methyl-2-thiophene carboxaldehyde,the flavor components of Jiangnanhuanuo soft were assigned to （Z） -2-heptenal. 【Conclusion】 All these component differences were in their flavor style differences.

关 键 词：甜糯玉米 风味物质 主成分分析 聚类分析 

分 类 号：S513[农业科学—作物学]