基于HS-SPME-GC-O-MS和E-nose解析不同热加工方式下西瓜籽特征性香气差异  

Combination of HS-SPME-GC-O-MS and E-nose revealed the characteristic aroma differences of watermelon seeds under various thermal processing treatments

作　　者：张茹茹 余雄伟 欧阳辉 彭武 徐玮键 付琴利 李述刚 ZHANG Ru-ru;YU Xiong-wei;OUYANG Hui;PENG Wu;XU Wei-jian;FU Qin-li;LI Shu-gang(School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009,China;Wuhan Xudong Food Co.,Ltd.,Wuhan,Hubei 430000,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]武汉旭东食品有限公司,湖北武汉430000

出　　处：《食品与机械》2023年第1期9-17,共9页Food and Machinery

基　　金：校企合作重大项目(编号:W2021JSKF0356);校企合作重大项目(编号:W2020JSKF0457)。

摘　　要：目的:解析不同热处理下西瓜籽风味差异.方法:借助顶空固相微萃取—气相色谱—嗅闻—质谱技术(HS-SPME-GC-O-MS)和电子鼻(E-nose)分析技术.结果:热加工使西瓜籽由浅淡的清香向浓郁的烤香转变;基于HS-SPME-GC-O-MS共检测到18类115种挥发性化合物,其中吡嗪类、醇类和醛类分别占总挥发性物质含量的34.25%,21.07%,10.99%;微波处理后西瓜籽中挥发性化合物高达63种,且吡嗪类物质占挥发性物质含量的53.31%.结论:热加工方式对西瓜籽香气影响显著,对比空气油炸和烘制加工,微波处理后西瓜籽香气更为浓郁.Objective:This study aimed to explore the differences in the aroma of watermelon seeds under different thermal processes.Methods:The analysis technics such as HeadspaceSolid Phase Micro Extraction-Gas Chromatography-OlfactoryMass Spectrometry(HS-SPME-GC-O-MS)and Electronic Nose(E-nose)were applied.Results:Thermal processing changed the flavor of watermelon seeds from light fragrance to strong roasted flavor;A total of 18 categories including 115 volatile compounds were detected with the help of HS-SPME-GC-O-MS,among which pyrazines,alcohols and aldehydes accounted for 34.25%,21.07%and 10.99%of the total volatile compounds,respectively;In addition,63 volatile compounds were discovered in watermelon seeds after microwave treatment,and pyrazines accounted for 53.31%among all these volatile compounds.Conclusion:Thermal processing treatment showed significant influence on the aroma of watermelon seeds,and the aroma of watermelon seeds after microwave treatment was more intense than air-frying and baking treatment.

关 键 词：西瓜籽 挥发性化合物 HS-SPME-GC-O-MS 电子鼻 烘烤 空气油炸 微波 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]