气相色谱-离子迁移谱结合化学计量法分析不同炒制时间对郫县豆瓣酱挥发性化合物的影响  

Effect of Cooking Time on Volatile Compounds of Pixian Bean Paste Determined by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics

作　　者：陈丽兰[1] 陈祖明[1] 袁灿 CHEN Lilan;CHEN Zuming;YUAN Can(Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《食品科学》2023年第14期283-290,共8页Food Science

基　　金：四川省科技计划项目(2015NZ0037);四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC22Z04);四川旅游学院项目(2022SCTUZD10)。

摘　　要：采用感官评价、气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)结合化学计量学的方法,分析不同炒制时间郫县豆瓣酱挥发性风味物质,旨在探析炒制过程中郫县豆瓣酱挥发性风味物质的差异和变化。结果表明:郫县豆瓣酱在炒制4 min后表现出最强的果香;在炒制5 min后表现出最强的焦香、木香和坚果香;郫县豆瓣酱的辛香随着炒制时间延长而减弱。不同炒制时间郫县豆瓣酱样品的挥发性物质可通过GC-IMS技术较好地分离,在不同炒制时间的5个样品中共检测出97种风味化合物,其中醛类、酮类和酯类物质相对含量较大,醛类和酯类随着炒制时间的延长而增加,包括丁醛、异丁烯醛、2-甲基丙醛、戊醛、3-甲基丁醛、异丁酸异丁酯、丁酸乙酯、乙酸甲酯。由正交偏最小二乘判别分析筛选出34种标志性化合物;由Pearson相关性分析可知,焦香、木香和坚果香与大部分香气化合物呈显著负相关,辛香与大部分香气化合物呈显著正相关。Sensory evaluation,gas chromatography-ion mobility spectrometry(GC-IMS)and chemometrics were applied to analyze the change of volatile flavor compounds in Pixian bean paste during cooking.The results indicated that Pixian bean paste showed the strongest fruity aroma after four minutes of stir frying,and strongest woody,nutty and burnt aromas after five minutes.As the stir-frying time increased,the spicy aroma of Pixian bean paste was weakened.The volatile components of Pixian bean paste with different stir-frying times were well separated by GC-IMS and a total of 97 volatile components were detected at five stir-frying times,aldehydes,ketones and esters being the major ones.The relative contents of aldehydes and esters increased as the stir-frying time prolonged,including butanal,isobutenal,2-methylpropanal,valental,3-methylbutanal,isobutyl butyrate,ethyl butyrate and methyl acetate.Totally 34 signature volatile components were identified by orthogonal partial least squares-discriminant analysis(OPLS-DA).Pearson correlation analysis showed that the woody,nutty and burnt aromas were strongly negatively correlated with the concentrations of most aroma compounds.The spicy aroma was strongly positively correlated with the concentrations of most aroma components.

关 键 词：郫县豆瓣酱 炒制时间 气相色谱-离子迁移谱 挥发性风味化合物 

分 类 号：TS207.3[轻工技术与工程—食品科学]