五种宜宾芽菜挥发性香味物质的主成分分析  

Principal components analysis of volatile aroma components of five kinds of Yibin sprouts

作　　者：张静[1] 邓静[1] 石娇娇[1] 赵长青[1] 赵兴秀[1] 万鹏[1] 周宏英[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品工业科技》2014年第9期286-293,共8页Science and Technology of Food Industry

基　　金：2012年地方高校国家级大学生创新创业训练计划项目(201210622010);四川自贡市科技计划项目(2012H11);四川理工学院特色学科建设方向培育项目;四川理工学院人才引进项目(2012RC12);四川理工学院人才引进项目(2011RC19)

摘　　要：采用溶剂萃取-气质联用技术提取五种宜宾芽菜中的82种挥发性香味物质,利用主成分分析法选取了三个主成分,方差累积贡献率达到85.92%,其中第一主成分指向烃类和酯类化合物,第二主成分指向酸类及酯类化合物,第三主成分指向含氮类杂环化合物;对香味成分进行模拟量化,结合感官评定,尝试对芽菜的香气品质进行综合评价,可得:主成分分析结果和香气感官评价结果保持一致,因此芽菜香气成分的主成分分析可以作为芽菜香气品质潜在的评价方法。82 kinds of volatile aroma components were extracted from five Yibin sprouts using SE-GC-MS（Solvent Extraction-Gas Chromatography-Mass Spectrometry）.Principal components analysis was applied.The variance cumulative contribution rate of three principal components reached to 85.92%, in which the first, second and third principal components were explained as ethyl esters,acids and acid esters,heterocyclic compound with nitrogen; the quality of aroma components of the sprout was comprehensively evaluated combinding quantization and sensory evaluation.The result showed the consistency of principal components analysis and sensory evaluation.Therefore ,the principal components analysis could be regarded as one potential method to evaluate the aroma quality of Yibin sprout.

关 键 词：宜宾芽菜 香味成分 主成分分析 

分 类 号：TS205.2[轻工技术与工程—食品科学]