生腌熟腌冬瓜挥发性风味成分及指纹图谱分析  

Analysis of Volatile Components and Fingerprint of Raw and Cooked Pickled Wax Gourd

作　　者：盛留洋 翁佩芳 吴祖芳 庄必文 于燕婷 Sheng Liuyang;Weng Peifang;Wu Zufang;Zhuang Biwen;Yu Yanting(Key Laboratory of Applied Marine Biotechnology,School of Marine Sciences, Ningbo University,Ningbo 315211,China)

机构地区：[1]宁波大学海洋学院,应用海洋生物技术教育部重点实验室,浙江宁波315211

出　　处：《中国野生植物资源》2018年第6期19-27,共9页Chinese Wild Plant Resources

基　　金：国家自然科学基金(31171735);宁波市农业择优委托项目(2012C10016)

摘　　要：为了在低盐浓度条件下研究腌制冬瓜的挥发性风味成分,并对生腌和熟腌两种腌制工艺条件下腌冬瓜产品中挥发性化合物及其指纹图谱进行比较研究,以揭示浙东地区特色腌冬瓜产品风味特征及品质特性,为传统腌制品营养和质量安全及工艺控制等提供基础。采用固相微萃取吸附腌冬瓜的挥发性成分,然后用气相色谱-质谱法(GC/MS)联用分析鉴定,采用GC/MS总离子流色谱峰的峰面积进行归一化处理定量分析其风味成分,并对其获得的指纹图谱进行比较分析。结果表明,生腌冬瓜的挥发性的主体成分为醇类和酯类物质。生腌冬瓜的色谱指纹图谱研究表明,不同批次样品中生腌冬瓜中2,4-戊二烯、3-甲基-1-丁醇、(Z)-2-庚烯的相对百分含量存在着一定的差异,其他物质的相对百分含量则差异性不大。熟腌冬瓜的挥发性成分主要是烯烃类物质。熟腌冬瓜的色谱指纹图谱研究表明,不同批次熟腌冬瓜样品中挥发性物质的相对百分含量差异性不大,相比生腌冬瓜更稳定。固相微萃取-GC/MS联用分析方法可较好地反映不同腌制方式冬瓜产品复杂的风味组分及相对组成,结合构建的色谱指纹图谱表明两种腌制方式的浙东传统腌冬瓜挥发性风味有较大的差异性,由此可区别或鉴定传统腌制菜样品的生产工艺。The experimental study of pickled wax gourd for volatile flavor composition under the low salinity,with the processing methods of raw and cooked pickled wax gourd,respectively.The experiments were conducted by solid-phase microextraction adsorption of pickled wax gourd for volatile compounds,then use chromatography/mass spectrometry analysis identified,by gas chromatography-mass spectrometry GC/MS chromatographic peak of total ion flow on the peak area normalization quantitative analysis for its flavour compounds.The fingerprint map obtained of raw pickled wax gourd and cooked pickled wax gourd were compared.The results showed that the main volatile components in raw wax gourd are alcohol and ester substances.The results of chromatographic fingerprint map with raw pickled wax gourd showed that,the content of 2,4-pentadiene,3-methyl-1-butanol,(Z)-2-heptene of relative percentage among samples in different pickled period showed differences,and the others showed similar values.The olefins compounds are main volatile components in cooked pickled wax gourd samples.The result of chromatographic fingerprint analysis for cooked pickled wax gourd showed that,the relative percentage content of volatile compounds among samples in different pickled period showed no significant difference.It indicated that the amounts of volatile compounds is steady compared to raw pickled wax gourd.Experiments using solid phase microextraction-gas chromatography/mass spectrometry method can be used to identify the differences and different processing of pickled wax gourd.There are significant difference of volatile compounds between two kinds of traditional pickling methods of wax gourd in east Zhejing,combined with the chromatographic fingerprint.It is a feasible method for identification of sample by pickled processing technology.

关 键 词：腌冬瓜 挥发性成分 固相微萃取 气相色谱-质谱法 指纹图谱 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]