基于电子鼻和气相色谱-质谱法结合相对气味活度值分析植物油对红油辣椒气味的影响  

Analysis of the effects of plant oil on the odor of red pepper based on electronic nose and gas chromatography-mass spectrometry combined with relative odor activity value

作　　者：薛东[1] 易宇文[1] 夏翠群 胡金祥[1] 乔明锋[1] 何莲[1] 王健健 邓静[1] 杨会珍 XUE Dong;YI Yu-Wen;XIA Cui-Qun;HU Jin-Xiang;QIAO Ming-Feng;HE Lian;WANG Jian-Jian;DENG Jing;YANG Hui-Zhen(Sichuan Provincial Key Laboratory of Culinary Science,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),College of Life Sciences/Institute of Agro-bioengineering,Guizhou University,Guiyang 550025,China;Sichuan Chuanwazi Food Co.,Ltd.,Meishan 620000,China)

机构地区：[1]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100 [2]贵州大学生命科学学院/农业生物工程研究院,山地植物资源保护与种质创新教育部重点实验室,贵阳550025 [3]四川川娃子食品有限公司,眉山620000

出　　处：《食品安全质量检测学报》2023年第22期241-251,共11页Journal of Food Safety and Quality

基　　金：四川旅游学院科技创新团队项目(21SCTUTG01);四川旅游学院重点项目(SCTUZD13);2022年国家级大学生创新创业训练计划项目(202211552056);贵州省生物学一流学科建设项目(GNYL[2017]009);贵州省农业农村厅辣椒产业发展专班项目(2023);四川省科技计划资助(23ZYZYTS0406);眉山市科技局项目(2020FN02)。

摘　　要：目的探究植物油品种对红油辣椒气味的影响。方法采用电子鼻、气相色谱-质谱法(gas chromatography-massspectrometry,GC-MS)结合正交偏最小二乘判别分析(orthogonalpartialleastsquares discriminant analysis,OPLS-DA)和相对气味活度值(relativeodoractivityvalue,ROAV)等分析方法探究不同品种的植物油对红油辣椒气味物质的影响。结果电子鼻检测结果结合OPLS-DA分析表明不同品种的植物油制备的红油辣椒整体气味轮廓差异明显。GC-MS检测结果表明5种植物油制备的红油辣椒共检测到101种挥发性物质,其中醇类29种、醛类30种、烃类12种、硫醚类3种、酯类6种、酸类2种以及其他化合物19种;醇类、醛类、硫醚类是红油辣椒的主要挥发性物质。ROAV分析表明A样品(精炼菜籽油)的关键性挥发性物质是:苯乙醛、反-2-壬醛、二甲基硫醚;B样品(大豆油)的关键性挥发性物质是:1-庚烯-3-酮、二甲基硫醚;C(花生油)、E(菜籽油)样品的关键性挥发物是:二甲基硫醚;D(玉米油)样品的关键性挥发性物质是:二甲基硫醚、(Z)-2-壬烯醛、1-辛烯-3-酮。结论不同品种的植物油制备的红油辣椒的主要挥发性物质有一定差异,二甲基硫醚是红油辣椒的共有关键性化合物。Objective To investigate the influence of plant oils varieties on the aroma of red oil chili.Methods Electronic nose and gas chromatography-mass spectrometry(GC-MS)combined with orthogonal partial least squares discriminant analysis(OPLS-DA)and relative odor activity value(ROAV)were used to analyze the impact of different varieties of plant oils on the odor substances of red oil chili.Results The results of electronic nose combined with OPLS-DA analysis showed significant differences in the overall aroma profiles of red oil chili prepared with different volatile compounds of plant oils.The GC-MS detection results revealed a total of 101 volatile compounds in red oil chili prepared with 5 types of plant oils,including 29 alcohols,30 aldehydes,12 hydrocarbons,3 sulfides,6 esters,2 acids,and 19 other compounds.Alcohols,aldehydes,and sulfides were found to be the major volatile compounds in red oil chili.ROAV analysis indicated that key volatile substances in sample A(refined rapeseed oil)were benzaldehyde,trans-2-nonenal,and dimethyl sulfide;key volatile substances in sample B(soybean oil)were 1-hepten-3-one and dimethyl sulfide;key volatile substances in samples C(peanut oil)and E(rapeseed oil)were dimethyl sulfide;key volatile substances in sample D(corn oil)were dimethyl sulfide,(Z)-2-nonenal,and 1-octen-3-one.Conclusion The main volatile compounds of red chili peppers prepared from different varieties of vegetable oil have certain differences,and dimethyl sulfide was a common key compound in red chili peppers.

关 键 词：红油辣椒 电子鼻 气相色谱-质谱法 正交偏最小二乘判别分析 相对气味活度值 

分 类 号：O657.63[理学—分析化学] TS225.1[理学—化学]