基于多元统计方法分析陈酿条件对浙江玫瑰醋香气成分的影响  

Effect of Aging Conditions on Volatile Flavor Compounds of Zhejiang Rosy Vinegar Evaluated by Multivariate Statistical Analysis

作　　者：穆晓静 方冠宇 蒋予箭[1] MU Xiaojing;FANG Guanyu;JIANG Yujian(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14期262-270,共9页Food Science

基　　金：浙江省公益技术应用研究计划项目(LGG19C200001)。

摘　　要：采用顶空固相微萃取-气相色谱-质谱联用技术对不同陈酿条件下的浙江玫瑰醋中挥发性成分进行检测,并结合主成分分析(principal component analysis,PCA)、正交偏最小二乘法判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)等多元统计方法对结果进行分析。结果表明:高温(35~40℃)陈酿5个月的玫瑰醋和常温陈酿2.5 a的玫瑰醋中醇类、酸类、酯类等均显著低于低温(0~5℃)、常温(20~25℃)陈酿5个月的玫瑰醋,但酮类、醛类总含量普遍偏高,其中美拉德反应产物糠醛明显增多;PCA、OPLS-DA均可对不同条件下陈酿的浙江玫瑰醋进行有效区分,其中高温陈酿5个月的玫瑰醋和常温陈酿2.5 a的玫瑰醋可归为一类,低温陈酿5个月和常温陈酿5个月的玫瑰醋归为一类,说明高温陈酿可缩短陈酿周期;通过OPLS-DA S-plot图和OPLS-DA荷载图得出了可区分不同陈酿条件下的玫瑰醋中的重要香气成分和每种陈酿条件下的浙江玫瑰醋中特征性香气成分。In this study, solid phase microextraction coupled to gar chromatography-mass spectrometry was used to determine the volatile components in Zhejiang rosy vinegar under different aging conditions. Then the obtained data were analyzed by multivariate statistical analysis including principal component analysis(PCA) and orthogonal partial least squares-discriminant analysis(OPLS-DA). The results showed that: 1) The total contents of alcohols, acids and esters in rosy vinegar aged for 5 months at high temperature(35–40 ℃) and for 2.5 years at normal temperature were significantly lower than in those aged for 5 months at low temperature(0–5 ℃) and normal temperature(20–25 ℃), whereas the total contents of ketones and aldehydes were relatively high in all samples. The content of furfural as a product of Maillard reaction increased significantly. 2) PCA and OPLS-DA could effectively distinguish Zhejiang rosy vinegar aged under different conditions. The rosy vinegar aged for 5 months at high temperature and the one aged at normal temperature for 2.5 years were classified into one group, and those aged at low and normal temperature for 5 months into another group, indicating that the aging period can be shortened at high temperature. 3) According to the results of OPLS-DA S-plot and OPLS-DA loading factors plot, the important aroma components of rosy vinegars under different aging conditions and the characteristic aroma components under each aging condition were obtained.

关 键 词：浙江玫瑰醋 陈酿条件 挥发性成分 主成分分析 正交偏最小二乘法判别分析 

分 类 号：TS264.2[轻工技术与工程—发酵工程]