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  

Rapid Identification of Milks Treated with Different Processing Methods Based on Heracles Ⅱ Ultra-fast Gas Phase Electronic Nose

作　　者：高雅慧[1] 徐良 董亚欣 李子杰[2] GAO Ya-hui;XU Liang;DONG Ya-xin;LI Zi-jie(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品工业科技》2019年第14期260-263,269,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(21302069)

摘　　要：利用HeraclesⅡ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AroChemBase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,HeraclesⅡ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.

关 键 词：HeraclesⅡ 电子鼻 牛奶 加工方式 挥发性成分 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]