基于电子鼻、HS-GC-IMS、HS-SPME-GC-MS技术联用分析不同发酵年份老香黄挥发性成分差异  

Using E-nose,HS-GC-IMS,and HS-SPME-GC-MS to Differentiate the Volatile Components of Lao Xianghuang Fermented for Different Years

作　　者：阳丹 陈小爱 杨玉洁 蔡舒 陈树喜 周爱梅[1,2,3] YANG Dan;CHEN Xiaoai;YANG Yujie;CAI Shu;CHEN Shuxi;ZHOU Aimei(College of Food Science,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,South China Agricultural University,Guangzhou 510642,China;Guangdong Zhancui Food Co.Ltd.,Chaozhou 515634,China;Huanong(Chaozhou)Food Research Institute Co.Ltd.,Chaozhou 521021,China)

机构地区：[1]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州510642 [2]广东展翠食品股份有限公司,广东潮州515634 [3]华农(潮州)食品研究院有限公司,广东潮州521021

出　　处：《现代食品科技》2022年第11期313-323,共11页Modern Food Science and Technology

基　　金：广东省“扬帆计划”引进创新创业团队项目(2016YT03S056);潮州市科技项目(2020ZX03);华农(潮州)食品研究院项目(H2019395)。

摘　　要：基于电子鼻、顶空气相离子迁移谱(HS-GC-IMS)和顶空固相微萃取-气相色谱-质谱技术联用(HS-SPME-GC-MS)分析不同发酵年份老香黄挥发性成分变化,并结合正交偏最小二乘判别分析(OPLS-DA)法区分不同发酵年份老香黄。电子鼻主成分分析能明显区分发酵与未发酵的老香黄,两者风味差异较大,老香黄发酵3年和4年的风味成分最为相似,而其余发酵年份风味存在较大差异。HS-GC-IMS定性检测出39种挥发性成分,包括萜烯类、醇类、醛类、酯类、酮类、酚类、酸类、杂环化合物和其它共9类。HS-SPME-GC-MS则一共鉴别出50种挥发性成分,包括萜烯类、醇类、醛类、酚类、酯类、醚类、杂环化合物和其它共8类。α-蒎烯、β-蒎烯、月桂烯、萜品油烯、柠檬烯、异松油烯、1-石竹烯、巴伦西亚橘烯、芳樟醇、α-松油醇、糠醛、麦芽酚、茴香脑、2,4-二甲基苯乙烯为14种共有挥发性成分,经OPLS-DA模型筛选出8种标志性挥发性化合物(VIP>1)。综上,未发酵和发酵1~5年的老香黄风味存在较大差异,筛选出的8种挥发性成分为区别不同年份老香黄提供一定依据。The variations of the volatile flavour components in Lao Xianghuang fermented for different years were investigated by electronic nose(E-nose),headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS),and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The orthogonal partial least squares discriminant analysis(OPLS-DA)method was used to distinguish Lao Xianghuang fermented for different years.The principal component analysis of the E-nose data could clearly distinguish the fermented Lao Xianghuang from the unfermented one,as the difference in their flavors was relatively large.The volatile components of those fermented for 3 and 4 years resembled the most,with those of the other samples showing large differences.HS-GC-IMS detected 39 volatile components,including terpenes,alcohols,aldehydes,esters,ketones,phenols,acids,heterocyclic compounds and others.HS-SPME-GC-MS identified 50 volatile components,including terpenes,alcohols,aldehydes,phenols,esters,ethers,heterocyclic compounds,and others.There were 14 commonly detected volatile components(which were identified 8 marked volatile compounds(VIP>1)by the OPLS-DA model),includingα-Pinene,β-pinene,myrcene,terpinene,limonene,isoterpinene,1-caryophyllene,valencia limonene,linalool,α-terpinene,furfural,maltol,anethol and 2,4-dimethylstyrene.In summary,the flavors of unfermented Lao Xianghuang and those fermented for 1~5 years old differed greatly,and the 8 volatile components screened out would provide a basis for distinguishing Lao Xianghuang fermented for different years.

关 键 词：老香黄 电子鼻 顶空气相离子迁移谱 顶空固相微萃取-气相色谱-质谱 挥发性成分 正交偏最小二乘判别分析 

分 类 号：O657[理学—分析化学] TS218[理学—化学]