GC-MS和GC-IMS分析食用油对熟炕马铃薯挥发性成分的影响  

Conjoint Analysis of Effects of Edible Oil on Volatile Components of Cooked Kang Potatoes by GM-MS and GC-IMS

作　　者：夏兰欣 周贵华 王广 王海波 宋波涛[3] 吴承金 程超[1,2] Xia Lanxin;Zhou Guihua;Wang Guang;Wang Haibo;Song Botao;Wu Chengjin;Cheng Chao(Hubei Key Laboratory of Biological Resources Protection and Utilization,Enshi 445000;College of Biological Science and Technology,Hubei Minzu University,Enshi 445000;Key Laboratory of Potato Biology and Biotechnology,Ministry of Agriculture and Rural Affairs,Key Laboratory of Horticultural Plant Biology,Ministry of Education,Potato Engineering and Technology Research Center of Hubei Province,Huazhong Agricultural University,Wuhan 430070;Southern China Potato Research Center,Enshi 445000)

机构地区：[1]生物资源保护与利用湖北省重点实验室,恩施445000 [2]湖北民族大学生物科学与技术学院,恩施445000 [3]农业农村部马铃薯生物学与生物技术重点实验室,园艺植物生物学教育部重点实验室,湖北省马铃薯工程技术研究中心,华中农业大学,武汉430070 [4]中国南方马铃薯研究中心,恩施445000

出　　处：《中国粮油学报》2022年第12期236-245,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2018YFD0400104);恩施州科技局计划项目(D20190023)。

摘　　要：以恩施马尔科品种的马铃薯为原料,利用菜籽油、花生油、大豆油、玉米油和漆油5种食用油对马铃薯进行炕制加工,借助气相色谱-质谱联用(GC-MS)和气相离子迁移谱(GC-IMS)对其挥发性成分进行测定。结果发现,GC-MS共鉴定出24种挥发性成分,主要为醛类、吡嗪类、酯类和酮类等,漆油炕制马铃薯的挥发性成分与其他4种食用油的有显著差异,未检测到吡嗪类化合物,而其他4种食用油炕制的马铃薯均是醛类、吡嗪类占主导地位,在鉴定出的挥发性成分中醛类、吡嗪类约占80%~88%,花生油炕制马铃薯风味物质含量最高,热图聚类和PLS-DA分析结果较为一致,均表明大豆油和玉米油炕制马铃薯挥发性成分较为相似,VIP分析结果显示2-乙基-(5或6)-甲基吡嗪、反,反-2,4-庚二烯醛等8种成分对炕制马铃薯的风味影响最大。GC-IMS鉴定出了46种挥发性成分,对GC-IMS测定数据进行主成分和指纹图谱分析,结果显示大豆油和玉米油炕制马铃薯中挥发性化合物较为相似,这与GC-MS聚类结果相呼应,由此可见GC-MS和GC-IMS均可很好区分不同食用油熟炕的马铃薯。Alco potato produced in Enshi was taken as raw material, the potato was processed with rapeseed oil, peanut oil, soybean oil, corn oil and lacquer oil. Gas chromatography-mass spectrometry(GC-MS) and ion mobility spectrometry(GC-IMS) were used to compare and analyze volatile substances in potatoes prepared with different edible oils. The results were shown as below, 24 kinds of volatile components were identified by GC-MS, mainly aldehydes, pyrazines, esters and ketones, etc. The volatile components of kang-potatoes made from lacquer oil were significantly different from the other four edible oils. No pyrazine compounds had been detected, while the other four kinds of kang-potatoes were all dominated by aldehydes and pyrazines. Among the identified volatile components, aldehydes and pyrazines account for about 80%~88%, the kang potato made from peanut oil had the highest flavor content. The heat map clustering and PLS-DA analysis results were more consistent, indicating that the volatile components of kang-potatoes made by soybean oil and corn oil were similar. The VIP analysis results indicated eight components, such as 2-ethyl-(5 or 6)-methylpyrazine, E,E-2,4-heptadienal, etc. had the greatest influence on the flavor of Kang-potato. Forty-six kinds of volatile components were identified by GC-IMS, through the principal component and fingerprint analysis of the GC-IMS measurement data, the results revealed that the kang-potatoes volatile compounds in soybean and corn oil were relatively similar, which was consistent with the GC-MS analysis results. It could be seen that, both GC-MS and GC-IMS can distinguish potatoes cooked with different cooking oils.

关 键 词：熟炕 马铃薯 食用油 气相色谱-质谱联用 气相离子迁移谱 主成分分析 热图聚类分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]