浙江玫瑰醋不同发酵阶段特征性香气成分的确定  

Determination of the Characteristic Aroma Components at Different Fermentation Stages of Zhejiang Rosy Vinegar

作　　者：方冠宇 蒋予箭[1] 穆晓静 施思[1] FANG Guanyu;JIANG Yujian;MU Xiaojing;SHI Si(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《食品科学》2020年第8期234-242,共9页Food Science

基　　金：浙江省公益技术应用研究计划项目(LGG19C200001);浙江工商大学研究生科研创新基金项目(16020000359)。

摘　　要：利用响应面试验对浙江玫瑰醋中挥发性成分固相微萃取条件进行优化,确定最佳条件为NaCl添加量2.4 g、萃取温度49.6℃、萃取时间44.4 min。利用优化条件对浙江玫瑰醋发酵过程中挥发性成分进行测定,并结合主成分分析、系统聚类分析和偏最小二乘-判别分析对挥发性成分进行分析。主成分分析和系统聚类分析将浙江玫瑰醋样品分成发酵前期、发酵中期和发酵后期三大类,并将样品按前、中、后3个时期进行归类后,进行偏最小二乘-判别分析发现3个发酵阶段的样品基于挥发性成分可以实现良好分离,其中RY2为0.994、Q2为0.933说明该模型具有良好的稳定性和极高的预测能力。偏最小二乘-判别分析得到挥发性成分的变量投影重要性值,并结合偏最小二乘-判别分析因子荷载图,得出浙江玫瑰醋发酵前期的特征性香气成分为乙醇、十二酸乙酯、2-苯乙醇乙酸酯;发酵中期为丙酸-2-苯乙基酯、环己基丙酸乙酯、正丙醇、乙酸正丙酯、乙酸异戊酯、癸酸、乙酸乙酯、苯乙酸乙酯、月桂酸、2-乙基丁酸-3-甲基苯酯、油酸乙酯;发酵后期为(E)-9-十八碳烯酸乙酯、十八酸乙酯、苯甲醛、4-乙基苯酚、丁二酸二乙酯、十六酸乙酯、糠醛、乙酸-2-乙基己基酯、苯乙醇、2-甲基丙酸、3-羟基-2-丁酮。In this study,response surface methodology was used to optimize the solid-phase micro-extraction conditions of volatile components from Zhejiang rosy vinegar.The optimal conditions were determined as follows:NaCl amount 2.4 g,extraction temperature 49.6℃,and extraction time 44.4 min.The volatile components during the fermentation process of Zhejiang rosy vinegar were determined under the optimized extraction conditions.The obtained data were analyzed by principal component analysis(PCA),systematic clustering analysis(SCA)and partial least square discriminant analysis(PLS-DA).PCA and SCA divided Zhejiang rosy vinegar samples into three categories:early,middle and late fermentation.PLS-DA analysis showed that the samples at the three fermentation stages could be well separated from each other based on the volatile components with R2 Y=0.994,and Q2=0.933,indicating that the developed model has good stability and extremely strong prediction ability.By PLS-DA analysis,the volatile components with variable importance in the projection(VIP)values larger than 1 were obtained.According to the PLS-DA factor loading plot,the characteristic aroma components at the early stage were ethanol,ethyl dodecanoate and 2-phenylethanolacetate;the characteristic aroma components at the middle stage were propionic acid-2-phenyl ethyl,cyclohexyl propionate,n-propanol,n-propyl acetate,isoamyl acetate,decanoic acid,ethyl acetate,ethyl phenylacetate,lauric acid,2-ethylbutyrate,3-methyl phenyl ester and ethyl oleate;and the characteristic aroma components at the late stage of fermentation were(E)-9-octadecanoic acid ethyl ester,ethyl octadecanoate,benzaldehyde,4-ethyl phenol,diethyl succinate,ethyl hexadecate,furfural,acetate-2-ethylhexyl ester,phenyl ethanol,2-methylpropionic acid,and 3-hydroxy-2-butanone.

关 键 词：浙江玫瑰醋 固相微萃取技术 主成分分析 系统聚类分析 偏最小二乘-判别分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]