基于电子鼻/电子舌结合顶空-固相微萃取-气相色谱-质谱法分析烤包子关键风味物质  

Analysis of key flavor components of baking steamed stuffed bun by headspace solid phase microextraction-gas chromatography-mass spectrometry coupled with electronic nose/electronic tongue

作　　者：毛红艳[1] 王佳敏 祖力皮牙·买买提 岳丽[1] 于明[1] MAO Hong-Yan;WANG Jia-Min;ZULIPIYA Maimaity;YUE Li;YU Ming(Institute of Grain and Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]新疆农业科学院粮食作物研究所,乌鲁木齐830091

出　　处：《食品安全质量检测学报》2024年第19期268-277,共10页Journal of Food Safety and Quality

基　　金：新疆维吾尔自治区自然基金项目(2021D01B63);新疆农业科学院自主培育项目(nkyzzkj-005);中央引导地方科技发展专项资金项目(ZYYD2022B14)。

摘　　要：目的基于电子鼻/电子舌结合顶空-固相微萃取-气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)分析烤包子关键风味物质。方法采用HS-SPME-GC-MS联合电子舌、电子鼻技术,并结合相对气味活度值对烤包子中的挥发性物质以及关键香气成分进行分析。结果电子鼻能有效区分不同烤包子挥发性物质;电子舌分析发现不同烤包子滋味接近。GC-MS共鉴定出152种挥发性成分,其中27种共有化合物,主要为醛类和硫醚类。相对气味活度值结合共有挥发性物质表明,(E)-2-壬烯醛、壬醛、丙烯基丙基二硫醚为烤包子关键性挥发性物质,庚醛、4-异丙基苯甲醛、3-甲硫基丙醛、4-异丙基-1,3-环己二烯-1-甲醛、2-戊基呋喃、二丙基二硫醚对烤包子风味具有关键辅助作用。烤包子的香气主要为脂肪香、焦香、葱蒜香、青香及果香。结论本研究结果为烤包子的生产提供了基础性数据,电子鼻结合HS-SPME-GC-MS对风味物质研究更全面、可靠,研究为烤包子挥发性风味特征提供了理论支持,为后续烤包子指纹图谱的建立提供了方法指导。Objective To analyze the key flavor components of baking steamed stuffed bun by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)coupled with electronic nose/electronic tongue.Methods The volatile substances of baking steamed stuffed buns were analyzed by HS-SPME-GC-MS and electronic tongue and electronic nose combined with relative odor activity value.Results The electronic nose could distinguish the volatile substances of different baking steamed stuffed buns effectively.Electronic tongue analysis found that different baking steamed stuffed bun tasted similar.A total of 152 volatile compounds were identified by HS-SPME-GC-MS,of which 27 were common compounds,mainly aldehydes and thioethers.The common compounds combined with relative odor activity value analysis showed that(E)-2-nonanal,nonanal,and propenyl propyl disulfide were the key aroma compounds of baking steamed stuffed bun and heptanal,4-isopropylbenzaldehyde,3-methylthiopropanal,4-isopropyl-1,3-cyclohexadien-1-aldehyde,2-pentylfuran,and dipropyl disulfide have important modification effects on the flavor of baking steamed stuffed bun.Conclusion The results of this study provide basic data for the production of baking steamed stuffed bun,and the electronic nose combined with HS-SPME-GC-MS is a more comprehensive and reliable method for the study of flavor substances,and the results provide theoretical support for the volatile flavor characteristics of baking steamed stuffed bun,and provide method guidance for the subsequent establishment of the fingerprint of baking steamed stuffed bun.

关 键 词：气相色谱-质谱法 相对气味活度值 电子舌 电子鼻 烤包子 

分 类 号：O657.63[理学—分析化学] TS213.2[理学—化学]