新型工业化生产低温腌制大头菜挥发性风味物质分析  

Analysis of Volatile Flavor Compounds in Novel Industrial Produced Low-temperature Pickled Mustard Roots

作　　者：张钰麟 陈泓帆 赵志平 康馨樾 聂鑫 白婷[1] 王卫[1] 张佳敏[1] 罗淮良 ZHANG Yulin;CHEN Hongfan;ZHAO Zhiping;KANG Xinyue;NIE Xin;BAI Ting;WANG Wei;ZHANG Jiamin;LUO Huailiang(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,China;School of Basic Medical Science,Chengdu Medical College,Chengdu 610500,China;Zigong Taifu Agricultural and Sideline Products Processing Plant,Zigong 643101,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000 [3]成都医学院基础医学院,四川成都610500 [4]自贡市泰福农副产品加工厂,四川自贡643101

出　　处：《食品工业科技》2021年第22期268-275,共8页Science and Technology of Food Industry

基　　金：固态发酵资源利用四川省重点实验室开放基金(2019GTY004);四川省重点研发项目(2020YFN0151)。

摘　　要：为了研究温度对低温腌制大头菜挥发性风味物质的影响,以工业化生产的-1~5℃和6~8℃低温腌制大头菜为研究对象,在固相微萃取-气相色谱-质谱联用技术(SPME-GC-MS)的基础上,结合相对气味活度值(ROAV)、主成分分析(PCA)对不同工业化生产的新型低温腌制大头菜的挥发性风味物质进行了分析。结果表明,低温腌制大头菜挥发性风味物质主要由醇类、酯类、烯类、腈类组成。通过计算ROAV值,筛选出12种ROAV≥1的风味物质。异硫氰酸仲丁酯、D-柠檬烯、桉叶油醇、芳樟醇、苯乙醇、2-苯基乙基异硫代氰酸酯、茴香脑、苯代丙腈为-1~5℃低温腌制大头菜中贡献较大的风味物质。D-柠檬烯、桉叶油醇、苯乙醇、芳樟醇、苯乙醛、苯代丙腈、壬酸、茴香脑、2-苯基乙基异硫代氰酸酯、1-辛烯-3醇为6~8℃低温腌制大头菜中贡献较大的风味物质。PCA分析12种风味物质表明,苯乙醇、桉叶油醇、1-辛烯-3醇、2-苯基乙基异硫代氰酸酯、苯代丙腈为特征性的风味物质。本研究为工业化低温腌制大头菜生产工艺的优化提供了理论基础。In order to study the effect of temperature on the volatile flavor compounds of low-temperature pickled mustard roots, industrially produced-1~5 ℃ and 6~8 ℃ low-temperature pickled mustard roots were employed as materials in the present study. Volatile flavor solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),combined with relative odor activity value(ROAV) and principal component analysis(PCA). The results showed that the low-temperature pickled mustard roots volatile flavor compounds were mainly composed of alcohols, esters, alkenes and nitriles. By calculating ROAV value, 12 kinds of flavor substances with ROAV≥1 were obtained. Sec-butyl isothiocyanate, D-limonene, eucalyptol, linalool, phenethyl alcohol, 2-phenylethyl isothiocyanate, anethole, phenylpropionitrile were the more important flavor substances in-1~5 ℃ low-temperature pickled mustard roots. However, D-limonene,eucalyptol, phenethyl alcohol, linalool, phenylacetaldehyde, phenylpropionitrile, nonanoic acid, anethole, 2-phenylethyl isothiocyanate, 1-octene-3 alcohol contributed greater to the flavor of 6~8 ℃ low-temperature pickled mustard roots. PCA analysis of the 12 flavor substances indicated that phenethyl alcohol, eucalyptol, 1-octene-3 alcohol, 2-phenylethyl isothiocyanate, and phenylpropionitrile were characteristic flavor substances. The present study would supply the theoretical supports for optimization of procedures for industrial production of low-temperature pickled mustard roots.

关 键 词：大头菜 低温腌制 相对气味活度值 主成分分析 气相色谱-质谱法 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]