基于电子鼻与GC-MS分析不同脱皮方式对猕猴桃果汁香气成分的影响  

Effect of peeling methods on volatile composition of kiwifruit juice as analyzed by chromatography-mass spectrometry and electronic nose

作　　者：卢雪松 王聪 彭毅秦[3] 丁捷 何江红 肖猛 LU Xuesong;WANG Cong;PENG Yiqin;DING Jie;HE Jianghong;XIAO Meng(College of Cuisine,Sichuan Tourism University,Chengdu,Sichuan 610100,China;Chengdu University,Chengdu,Sichuan 610106,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu,Sichuan 610100,China;College of Food,Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100 [2]成都大学食品学院,四川成都610106 [3]四川旅游学院烹饪科学重点实验室,四川成都610100 [4]四川旅游学院食品学院,四川成都610100

出　　处：《美食研究》2021年第3期96-100,共5页Journal of Researches on Dietetic Science and Culture

基　　金：四川省科技厅应用基础研究计划项目(2020YJ0405);四川旅游学院校级科研创新团队项目(18SCTUTD04)。

摘　　要：为分析不同脱皮方法对猕猴桃果汁香气成分的影响,采用电子鼻结合气相色谱-质谱(GC-MS)分析各处理组香气成分主要差异,并采用主成分(PCA)分析主要香气特征。结果表明:变温处理的电子鼻特征明显区别于其他脱皮方式样品。GC-MS从4种猕猴桃果汁样品中共检测出6类96种芳香化合物,手工处理组57种、热烫处理组48种、变温处理组68种、碱法处理组60种。其中手工处理组具有较高酯类香气值,碱法处理组具有较高的醛香气值,热烫处理组具有较高的醇类和醛类香气值,变温处理是4种方法中保留猕猴桃香气成分最完整的。同时基于主成分分析结果建立香气品质综合评价模型,最终选择变温处理为最佳处理方法。In order to analyze the influence of peeling methods on the volatile components of kiwi fruit juice,electronic nose combined with gas chromatography-mass spectrometry(GC-MS)was used for detection and principal component analysis for characterization.The results showed that the electronci nose could distinguish the compounds in treatment of temperature alteration from others significantly.GC-MS revealed a total of 96 compounds in 6 categories from 4 kinds of kiwi juice samples,of which 57 in manual operation,48 in blanching,68 in temperature alteration,60 alkali process,and showed that manual treatment had higher ester aroma value,alkali treatment had higher aldehyde aroma value,blanching treatment had higher alcohol and aldehyde aroma value,and variable temperature was the most complete method to retain kiwifruit aroma components among the four methods.At the same time,a comprehensive evaluation model of aroma quality was established based on the results of principal component analysis.Finally,variable temperature treatment was selected as the best treatment method.

关 键 词：猕猴桃果汁 脱皮方式 气相色谱-质谱法 电子鼻 香气成分 

分 类 号：TS972.128.7[轻工技术与工程]