基于电子鼻和GC-MS分析3种市售大豆组织蛋白中挥发性豆腥味物质  

Analysis of Volatile Beany Compounds in Textured Soybean Protein of Three Kinds of Soybean for Sale Based on Electronic Nose and GC-MS

作　　者：徐文[1] 余小贞 张雪儿 杜沁岭 何贵萍[1] 贾冬英[1] XU Wen;YU Xiao-zhen;ZHANG Xue-er;DU Qin-ling;HE Gui-ping;JIA Dong-ying(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Chengdu Bangbangwa Industrial Co.,Ltd.,Chengdu 611731,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]成都市棒棒娃实业有限公司,成都611731

出　　处：《中国调味品》2022年第8期145-149,共5页China Condiment

基　　金：成都市科技局技术创新研发项目(2021-YF05-01128-SN)。

摘　　要：以3种不同原料和挤压温度生产的大豆组织蛋白(TSP)(1号:大豆分离蛋白、谷朊粉、食用小麦淀粉、低温脱脂豆粕和大豆浓缩蛋白,挤压温度150℃;2号:低温脱脂豆粕,挤压温度180~190℃;3号:低温脱脂豆粕和谷朊粉,挤压温度150℃)为研究对象,分别采用电子鼻和气相色谱-质谱联用(GC-MS)技术分析了其气味特征和挥发性物质含量,通过风味活度值(OAV)确定其关键挥发性豆腥味物质。结果显示:电子鼻能够有效区分3种TSP样品的气味,且1号和3号的气味差异较大。3种TSP样品中共检测出69种挥发性物质,主要为醛类、呋喃类、酮类和醇类,其中10种为挥发性豆腥味物质;3种样品中挥发性豆腥味物质含量由高到低依次为3号、2号和1号。3种TSP样品中关键挥发性豆腥味物质的种类和构成不同,1号、2号和3号TSP样品中分别含有4种、4种和6种关键挥发性豆腥味物质,正己醛、1-辛烯-3-醇和2-正戊基呋喃分别是该3种TSP样品中含量最多的挥发性豆腥味物质。不同原料和挤压温度生产的大豆组织蛋白含有不同种类和含量的挥发性豆腥味物质。Three kinds of textured soybean protein(TSP)samples with different ingredients and extrusion temperatures are used as the research objects,which include S1(soybean protein isolate,wheat gluten,edible wheat starch,low-temperature defatted soybean meal and soybean protein c oncentrate,being extruded at 150℃),S2(low-temperature defatted soybean meal,being extruded at 180~190℃)and S3(low-temperature defatted soybean meal and wheat gluten,being extruded at 150℃),and their odor characteristics and volatile compound content are analyzed by electronic nose and gas chromatography-mass spectrometry(GC-MS)respectively.In addition,their key volatile beany compounds are identified by odor activity value(OAV).The results show that electronic nose could effectively distinguish the odor of three TSP samples,and there's a great difference between S1 and S3.A total of 69 volatile compounds are detected in the three TSP samples,mainly including aldehydes,furans,ketones and alcohols,and 10 kinds of them are volatile beany compounds.S3 has the highest content of volatile beany compounds,followed by S2 and S1 in turn.The samples have different types and compositions of key volatile beany compounds.S1,S2 and S3 contain 4,4,6 kinds of key volatile beany compounds respectively,in which,n-hexanal,1-octene-3-alcohol and 2-n-pentyl furan are the most abundant volatile beany compounds in the three TSP samples respectively.In conclusion,TSPs produced with different ingredients and extrusion temperatures have different types and content of volatile beany compounds.

关 键 词：大豆组织蛋白 豆腥味物质 风味活度值 电子鼻 GC-MS 

分 类 号：TS201.21[轻工技术与工程—食品科学]