基于电子鼻和气质联用分析萌芽大蒜挥发性物质差异  

Analysis of the Difference of Volatile Substances in Sprouted Garlic Based on Electronic Nose and GC-MS

作　　者：韩颖[1] 易宇文[1] 何莲[1] 邓静[1] 胡金祥[1] 吴华昌[1] 石莉芳 杨会珍 HAN Ying;YI Yuwen;HE Lian;DENG Jing;HU Jinxiang;WU Huachang;SHI Lifang;YANG Huizhen(Sichuan Tourism University,Chengdu 610100,China;Sichuan Chuanwazi Food Co.,Ltd.,Meishan 620000,China)

机构地区：[1]四川旅游学院,四川成都610100 [2]四川川娃子食品有限公司,四川眉山620000

出　　处：《食品工业科技》2024年第5期243-252,共10页Science and Technology of Food Industry

基　　金：四川省高校科研创新团队建设计划(18TD0043);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);眉山市科技局项目(2020FN02);2022年国家级大学生创新创业训练计划(202211552056)。

摘　　要：为探究萌芽期大蒜挥发性物质的差异,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)结合正交偏最小二乘法判别分析(Orthogonal partial least squares discriminant analysis,OPLS-DA)、香气活度值、差异性热图、相关性分析分析大蒜萌芽在0、24、48、72、96 h挥发性物质的差异。电子鼻结合OPLS-DA建立预测模型其预测能力达96.00%。GC-MS分析表明:含硫化合物是不同萌芽期大蒜的主要共有挥发性物质,含硫化合物的相对含量随萌芽时间的延长而呈递减趋势,而种类呈现出递增趋势;二烯丙基二硫醚是样品在萌芽过程中含量降低最多的物质。二烯丙基四硫醚、烯丙硫醇是样品共有关键化合物。差异性热图分析显示:除共有物质含量差异外,硫化丙烯、己醛、叠氮二羧酸二叔丁酯、丙烯醇、6-甲基-2-庚炔、5-甲基噻二唑、2-亚乙基-1,3-二硫烷、2-丙-2-炔基磺酰基丙烷、2,5-二甲基噻吩、2,5-二甲基呋喃、1-戊烯-3-醇、1,3-二噻烷的缺失进一步加大了未萌芽和萌芽大蒜气味的差异。萌芽大蒜主要共有挥发性物质的种类随萌芽时间的延长呈现递增趋势。大蒜主要挥发性物质与电子鼻大多数传感器存在显著相关性。大蒜的气味强度会随萌芽时间的延长而逐步减弱。In order to investigate the differences of volatile compounds in sprouted garlic,an electronic nose and trap headspace-gas chromatography-mass spectrometry(HS-Trap-GC-MS)combined with orthogonal partial least squares discriminant analysis(OPLS-DA),aroma activity value,differential heat map,and correlation analysis were employed to analyze the differences in volatile compounds of garlic sprouts at 0,24,48,72 and 96 hours.A predictive model with a prediction accuracy of 96.00%was established by combining the electronic nose with OPLS-DA.GC-MS analysis revealed that sulfur compounds were the major common volatile compounds in garlic sprouts at different sprouting stages.The relative content of sulfur compounds showed a decreasing trend with the prolongation of sprouting time,while the variety exhibited an increasing trend.Allyl disulfide was the compound that experienced the most significant decrease in content during the sprouting process.Allyl tetrasulfide and allyl mercaptan were identified as common key compounds in the samples.Differential heat map analysis demonstrated that in addition to differences in the content of common substances,the absence of propyl sulfide,hexanal,di-tert-butyl dicarbonate,propenol,6-methyl-2-heptyne,5-methylthiadiazole,2-ethy-1,3-dithiane,2-prop-2-ynylsulfonylpropane,2,5-dimethylthiophene,2,5-dimethylfuran,1-hexen-3-ol,and 1,3-dithiane further amplified the differences in odor between non-sprouted and sprouted garlic.The types of main common volatile compounds in sprouted garlic showed an increasing trend with the extension of sprouting time.There was a significant correlation between the major volatile compounds of garlic and most sensors of the electronic nose.The odor intensity of garlic gradually decreased with the prolongation of sprouting time.

关 键 词：萌芽大蒜 气相色谱-质谱联用法 电子鼻 正交偏最小二乘判别分析 香气活度值 差异 性热图 相关性分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]