基于气相色谱-离子迁移谱结合多元统计方法分析辣椒品种对辣椒油理化性质和风味物质的影响  

Effects of chili varieties on physicochemical propertiesand flavor compounds of chili oil based on GC-IMS combinedwith multivariate statistical methods

作　　者：杨芳 袁海彬 贾洪锋 邓凤琳 王珍妮 YANG Fang;YUAN Haibin;JIA Hongfeng;DENG Fenglin;WANG Zhenni(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《食品与发酵工业》2023年第19期319-328,共10页Food and Fermentation Industries

基　　金：四川省自然科学基金项目(2022NSFSC1750);川菜工业化四川省高等学校工程研究中心项目(GCZX22-23);四川旅游学院餐饮食品感官品质智能评价科研创新团队项目(19SCTUTY04);四川旅游学院大学生创新创业训练计划项目(202111552051)。

摘　　要：该研究对5种不同品种辣椒(子弹头、龙脊椒、涮涮辣、七星椒、干线椒)制成的辣椒油(分别编号为PZ1、PZ2、PZ3、PZ4、PZ5)中辣椒素类物质含量、色差、过氧化值、挥发性有机化合物(volatile organic compounds,VOCs)的影响,并结合多元统计方法分析5种辣椒油之间的关键差异标志物。结果表明,PZ3的辣椒素含量、辣度、亮度、黄度均最高,过氧化值最低且与其余样品间有显著性差异(P<0.05);经气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)共分离鉴定出73种VOCs,包括醛类、酯类、酮类、醇类、杂环类、羧酸类、硫醚类,分别有19、18、12、12、6、4、2种;GC-IMS二维差异图、指纹图谱及主成分分析结果一致,PZ3风味最为独特,PZ5和PZ4次之,PZ1和PZ2风味接近;通过偏最小二乘-判别分析发现,PZ3的特征香气物质主要为酯类,包括异戊酸己酯-D、异丁酸己酯、己酸异戊酯、丁酸己酯-D等;通过变量重要性投影分析,筛选出5种辣椒油的26种差异标志物,包括乙酸乙酯、异戊酸己酯、二乙醇缩乙醛、乙酸-D、己醛-D、二甲基硫醚、3-甲基丁醛、二氢-2(3 H)-呋喃酮、1-羟基-2-丙酮-D、丙酮、丁酸-M等,其中异戊酸己酯、丁酸己酯-M、糠醇-M、己酸异戊酯-M、乙酸-D、3-甲基丁醛、戊醛-D等物质在第1主成分的载荷值较大;丙酸乙酯、3-甲基-1-丁醇、乙酸乙酯、丁醛、二乙醇缩乙醛等在第2主成分上的载荷较大。In this research,the content of capsaicinoids,chromatic aberration value,peroxide value,and volatile organic compounds(VOCs)in chili oil prepared from 5 different varieties of chili(Capsicum frutescens var.breviconoideum Haz,Longji chili,Capsicum frutescens L.var.shuanlaense,Qixing chili,and Trunk chili)were investigated.Combined with multivariate statistical analysis,the markers of chili oil samples were explored.Results showed that the capsaicin content,hotness,brightness,and yellowness of PZ3 were the highest,and the peroxide value was the lowest,which was a significant difference from the rest of the samples(P<0.05).A total of 73 VOCs were separated and identified by gas chromatography-ion mobility spectrometry(GC-IMS,including aldehydes,esters,ketones,alcohols,heterocycles,carboxylic acids,and thioethers,corresponding to 19,18,12,12,6,4,and 2 respectively.The results of the principal component analysis were consistent with GC-IMS two-dimensional qualitative topographic difference plots and fingerprint spectra,that,PZ3 had the most unique flavor,followed by PZ5 and PZ4,and the flavors of PZ1 and PZ2 were very close.The results of the partial least squares-discriminant analysis showed that the characteristic aroma substances of PZ3 were mainly esters,including hexyl 2-methylbutyrate-D,hexyl isobutyrate,isoamyl hexanoate,hexyl butyrate-D,etc.Through variable importance in projection analysis,26 marker differences of 5 kinds of chili oil were screened out,including ethyl acetate,hexyl 2-methylbutyrate,diethyl acetal,acetic acid-D,hexanal-D,dimethyl sulfide,3-methylbutanal,dihydro-2(3 H)-furanone,1-hydroxy-2-acetone-D,acetone,butanoic acid-M,et al.Among the above-mentioned compounds,hexyl 2-methylbutyrate,hexyl butyrate-M,furfuryl alcohol-M,isoamyl hexanoate-M,acetic acid-D,3-methylbutanal,and pentanal-D had larger load values in the first main component,while ethyl propanoate,3-methyl-1-butanol,ethyl acetate,butanal,and diethyl acetal had larger loads values in the second main component.

关 键 词：辣椒油 气相色谱-离子迁移谱 辣椒素 挥发性风味物质 偏最小二乘-判别分析 变量重要性投影 

分 类 号：O657[理学—分析化学] TS264.2[理学—化学]