不同鲜薯方便粥挥发性风味物质分析  

Analysis of volatile flavor substance in different instant porridge with fresh potato

作　　者：白洁 蒋华彬 张小飞 彭义交 BAI Jie;JIANG Hua-bin;ZHANG Xiao-fei;PENG Yi-jiao(Beijing Academy of Food Sciences,Beijing 1000689 China)

机构地区：[1]北京食品科学研究院,北京100068

出　　处：《粮食与油脂》2023年第4期45-50,共6页Cereals & Oils

基　　金：“十三五”国家重点研发计划资助项目(2016YFD0401305)。

摘　　要：采用固相微萃取法(SPME),结合气相色谱-质谱联用(GC-MS)与电子鼻判别技术对不同鲜薯方便粥中挥发性风味物质进行分析。结果表明:不同鲜薯方便粥的挥发性风味物质种类与相对含量均存在差异,鲜马铃薯方便粥以醛类、呋喃类化合物为主,呈现油脂香、青香、甜香、果香;鲜甘薯、鲜紫薯方便粥以醛类、酸类为主,但鲜甘薯方便粥呈现青香和花香,而鲜紫薯方便粥呈现甜香、果香和玫瑰香。主成分分析(PCA)和电子鼻分析表明不同鲜薯方便粥的挥发性风味物质差异较大,2种技术都能很好地区分不同鲜薯方便粥产品。The volatile flavor substance in different instant porridge with fresh potato were analyzed by solid phase microextraction(SPME),gas chromatography-mass spectrometry(GC-MS)and electronic nose discrimination technology.The results showed that the kinds and relative contents of volatile flavor substance in different fresh potato instant porridge were different.The main substance of the fresh potato instant porridge were aldehydes and furans,which gave the instant porridge fat,green,sweet and fruity fragrance.The main substance of the fresh sweet potato and fresh purple potato instant porridge were al­dehydes and acids,but fresh sweet potato instant porridge presented green and flower fragrance,while fresh purple potato instant porridge presents sweet fragrance,fruit fragrance and rose fragrance.Principal component analysis(PCA)and electronic nose analysis showed that the volatile flavor substance of differ­ent fresh potato instant porridge varied greatly,and the two technologies could well distinguish different fresh potato instant porridge products.

关 键 词：鲜薯方便粥 挥发性风味物质 电子鼻 主成分分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]