不同品牌泡姜中关键挥发性风味物质分析  

Analysis of Key Volatile Flavor Substances in Different Brands of Pickled Ginger

作　　者：陈磊 毕秀芳 焦文成 邢亚阁 车振明 CHEN Lei;BI Xiu-fang;JIAO Wen-cheng;XING Ya-ge;CHE Zhen-ming(School of Food and Bioengineering,Xihua University,Chengdu 610039,China;Research Institute of Yibin Xihua University,Yibin 644000,China)

机构地区：[1]西华大学食品与生物工程学院,成都610039 [2]宜宾西华大学研究院,四川宜宾644000

出　　处：《中国调味品》2022年第11期151-157,172,共8页China Condiment

基　　金：四川省重点研发项目(2020YFN0151,2019YFN0173);四川省科技计划项目(2018NZ0090,2019NZZJ0028)。

摘　　要：运用电子鼻技术和顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS),并结合香气活性值(OAV)对6种不同品牌泡姜的挥发性风味物质进行对比研究。结果发现,电子鼻PCA和LDA分析仅能对部分产品进行较好区分,而无法同时将6种不同泡姜完全区分。通过GC-MS从6种品牌泡姜中共鉴定出72种挥发性物质,包括40种烯烃类、13种醇类、5种醛类、8种酯类和6种酮类物质,其中烯烃类和醇类物质的数量和相对含量均远高于其他种类。姜烯在所有挥发性风味物质中含量最高,在“老母水”牌(PJ1)泡姜中占比最高,达到46.29%。6种不同品牌泡姜中OAV>1的物质共有36种,包括15种烯烃类、7种醇类、4种醛类、6种酯类和4种酮类物质。其中,月桂烯、α-蒎烯、(+)-β-芹子烯、桉叶油醇、2-茨醇、香叶醇、柠檬醛、香叶醛、乙酸龙脑酯和乙酸香叶酯是6种泡姜中共有的特征挥发性物质,对泡姜独特风味起着重要作用。结果表明,不同品牌泡姜在挥发性物质方面既存在共性,也存在差异性,可能与原料品种和发酵工艺等因素有关,这对于泡姜的实际生产具有一定的指导意义。The volatile flavor substances of six different brands of pickled ginger are studied by electronic nose technology and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) combined with odor activity value(OAV). The results show that the electronic nose PCA and LDA analysis can only distinguish some products, but can not completely distinguish six different kinds of pickled ginger at the same time. A total of 72 volatile substances are identified in the six brands of pickled ginger using GC-MS, including 40 olefins, 13 alcohols, 5 aldehydes, 8 esters and 6 ketones. Among them, the quantity and relative content of olefins and alcohols are much higher than those of other substances. The content of zingiberene is the highest in all volatile flavor substances, and its highest proportion in “Laomushui” brand(PJ1) pickled ginger sample reaches 46.29%. There are 36 substances with OAV>1 in six different brands of pickled ginger, including 15 alkenes, 7 alcohols, 4 aldehydes, 6 esters and 4 ketones. Among them, myrcene, α-pinene,(+)-β-selinene, cineole, 2-borneol, geraniol, citral, geranial, bornyl acetate and geranyl acetate are the common characteristic volatile substances of the six kinds of pickled ginger, which play an important role in the unique flavor of pickled ginger. The results show that different brands of pickled ginger have both similarities and differences in volatile substances, probably related to factors such as raw materials’ varieties and fermentation processes, which has certain guiding significance for the actual production of pickled ginger.

关 键 词：泡姜 挥发性风味物质 电子鼻 气相色谱-质谱联用技术 香气活性值 

分 类 号：TS264.2[轻工技术与工程—发酵工程]