基于SPME-GC-MS和PCA分析气流膨化处理对马铃薯方便粥香气成分的影响  

Analysis of the Aromatic Components of Potato Flour Incorporated Instant Congee Processed by Explosion Puffing by Combined Use of SPME-GC-MS and PCA

作　　者：白洁 蒋华彬 陶国琴 张小飞 李玉美 彭义交 BAI Jie;JIANG Huabin;TAO Guoqin;ZHANG Xiaofei;LI Yumei;PENG Yijiao(Beijing Academy of Food Sciences,Beijing 100068,China)

机构地区：[1]北京食品科学研究院,北京100068

出　　处：《食品科学》2020年第14期217-224,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0401305)。

摘　　要：采用固相微萃取结合气相色谱-质谱对气流膨化处理前后马铃薯方便粥的香气成分进行分离鉴定,并应用主成分分析(principal component analysis,PCA)气流膨化条件对马铃薯方便粥香气成分的影响。结果表明,未经气流膨化处理的马铃薯方便粥含有50种香气成分,其中8种特征性香气成分分别为正己醛、壬醛、反-2-壬烯醛、苯乙醛、甲硫基丙醛、3-辛烯-2-酮、呋喃酮和2,4-二叔丁基苯酚。气流膨化处理后马铃薯方便粥的香气组成从烃类物质为主转变为杂环化合物(吡嗪类)与醛类为主,赋予马铃薯方便粥坚果似烤香、焦香及特有的薯类香气。通过PCA得出,3个主成分的累计贡献率达到90.758%,可代表气流膨化处理马铃薯方便粥的香气变化趋势。PCA结果表明不同气流膨化处理的马铃薯方便粥可分为4类,其中未经气流膨化处理的为一类,110℃/30 s、130℃/30 s、130℃/40 s、130℃/50 s以及130℃/60 s处理的为一类,150℃/30 s处理的为一类,170℃/30 s处理的为一类。气流膨化处理对马铃薯方便粥整体香气具有一定影响,其中气流膨化温度对样品香气影响较大,处理温度过高,样品香气会呈现焦糊味且颜色变深。气流膨化处理马铃薯方便粥的工艺条件为150℃处理30 s。In this study, the aromatic components in potato flour incorporated instant congee processed with and without explosion puffing were investigated by solid phase microextraction(SPME) followed by gas chromatography-mass spectrometry(GC-MS) combined with principal component analysis(PCA). The results showed that the congee without explosion puffing treatment contained 50 aromatic components, 8 of which were the characteristic ones including hexanal, nonanal, 2-nonenal, phenylacetaldehyde, methylthiopropanal, 3-octen-2-one, furanone and 2,4-di-tert-butylphenol and most of which were hydrocarbons. The major aromatic compounds of the congee with explosion puffing treatment were heterocyclic compounds(especially pyrazines) and aldehydes, which gave the congee a roasted nut-like, burnt and unique potato-like flavor. According to PCA, the cumulative contribution rate of the three principal components to the total variance reached 90.758%, which reflected the changing trend of aromatic components in potato flour incorporated congee. PCA results showed that congees without and without explosion puffing treatment under different conditions of temperature and time(110 ℃/30 s, 130 ℃/30 s, 150 ℃/30 s, 170 ℃/30 s, 130 ℃/40 s, 130 ℃/50 s, and 130 ℃/60) were divided into four categories: 1) without explosion puffing, 2) 110 ℃/30 s, 130 ℃/30 s, 130 ℃/40 s, 130 ℃/50 s and 130 ℃/60 s, 3) 150 ℃/30 s, and 4) 170 ℃/30 s. Explosion puffing treatment had a certain effect on the overall fiavor of potato incorporated congee, especially puffing temperature. At too high puffing temperature, a burnt fiavor appeared as well as a darker color. Therefore, the optimal conditions for air puffing of potato incorporated congee were 150 ℃ for 30 s.

关 键 词：气流膨化 马铃薯方便粥 香气 主成分分析 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]