基于GC-MS和主成分分析法的蛋卷风味物质研究  

Study of flavor substances in egg rolls based on GC-MS and principal component analysis

作　　者：张岩 朱荣安 陈思云 杨祥敏 彭海明 杨柳青 金健 王储炎[1,2] ZHANG Yan;ZHU Rong’an;CHEN Siyun;YANG Xiangmin;PENG Haiming;YANG Liuqing;JIN Jian;WANG Chuyan(College of Biology,Food&Environment,Hefei University,Hefei 230601;Anhui BaizhaojiFood Co.,Ltd.,Hefei 231200)

机构地区：[1]合肥学院生物食品与环境学院,合肥230601 [2]安徽柏兆记食品股份有限公司,合肥231200

出　　处：《中国食品添加剂》2024年第6期203-214,共12页China Food Additives

基　　金：安徽省高校优秀科研创新团队项目(2023AH010050);安徽省重点研究及开发计划项目(202004a06020025);合肥市关键共性技术研发项目(2021GJ083)。

摘　　要：本论文采用固相微萃取技术,结合气相色谱-质谱联用法开展蛋卷风味物质检测,进而通过主成分分析法探究蛋卷风味中关键化合物,希望能为蛋卷的加工提供借鉴。研究结果表明,从蛋卷中检测出71种香气成分,其中醛类16种,醇类12种,酮类10种;借助峰面积归一化法计算风味化合物相对含量,得出蛋卷最佳烘烤工艺为200℃、300 s;进而确定出蛋卷中具有贡献作用的风味物质有14种,分别为2,5-二甲基吡嗪、乙酸乙酯、2-庚酮、2-壬酮、庚醛、己醛、苯乙醛、2-十一酮、2-十三酮、安息香醛、γ-辛内酯、δ-十二内酯、2-戊基呋喃、萘。Solid phase microextraction combined with gas chromatographymass spectrometry was used to detect the flavor substances in egg rolls,and then principal component analysis was used to investigate the key compounds of egg rolls,which were hoped to provide insights for the processing of egg rolls.The results showed that 71 aroma components were detected in the egg rolls,including 16 aldehydes,12 alcohols and 10 ketones;the relative contents of the aroma compounds were calculated by peak area normalization method,and the optimal baking process for egg rolls was determined to be at 200℃for 300 seconds.Thereby 14 flavor substances that contribute to the flavor of egg rolls were identified,including 2,5-dimethyl pyrazine,ethyl acetate,2-heptanone,2-nonanone,heptaldehyde,hexanal,phenylacetaldehyde,2-undecanone,2-tridecanone,benzaldehyde,γ-octanoic lactone,δ-dodecalactone,2-pentylfuran and naphthalene.

关 键 词：蛋卷 风味物质 气相色谱-质谱联用 主成分分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]