电子鼻结合HS-SPME-GC-MS技术解析贵州主产区红酸汤香气成分  

Analysis of aroma components of red sour soup from main producing areas of Guizhou using electronic nose combined with HS-SPME-GC-MS

作　　者：陆敏 陈菊 王雪雅 殷勇 孙小静 李文馨 何建文[1] LU Min;CHEN Ju;WANG Xueya;YIN Yong;SUN Xiaojing;LI Wenxin;HE Jianwen(Chili Pepper Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China)

机构地区：[1]贵州省农业科学院贵州省辣椒研究所,贵州贵阳550006

出　　处：《中国酿造》2024年第11期231-236,共6页China Brewing

基　　金：贵州省农科院青年科技创新工程项目(黔农科院青年科技基金[2021]34号);贵州省科技支撑计划项目(黔科合支撑[2022]重点016号);贵州省基础研究计划(自然科学类)项目(黔科合基础-ZK[2024]一般535);贵州省普通高等学校青年科技人才成长项目(黔教合KY[2022]027号);国家特色蔬菜产业技术体系项目(CARS-24-G-24);贵州省辣椒产业技体系(GZLJCYJSTX-04)。

摘　　要：利用电子鼻结合顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术检测红酸汤样品的挥发性风味成分,通过测色仪测定红酸汤的颜色参数,采用正交偏最小二乘法判别分析(OPLS-DA)构建模型,研究贵州主产区红酸汤的香气成分构成及差异。基于气味活度值(OAV)和变量投影重要性(VIP)值筛选关键风味物质(OAV>1)和关键差异风味物质(OAV>1且VIP>1)。结果表明,4种红酸汤样品的L^(*)值、a^(*)值、b^(*)值存在显著差异(P<0.05)。电子鼻分析结果表明,4种红酸汤样品具有相似的风味轮廓,但其挥发性风味物质有所差异,对硫化物、芳香类化合物电子鼻响应值最高,基于电子鼻响应值的主成分分析(PCA)及线性判别分析(LDA)能够有效区分不同产区红酸汤样品。通过HS-SPME-GC-MS从4种红酸汤样品中共检测出132种挥发性风味物质,其中3个及以上红酸汤样品共有的香气物质26种。红酸汤样品中筛选出9种关键风味物质和2种关键差异风味物质。The volatile flavor components of the red sour soup were determined by electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The color parameters of the red sour soup were detected by colorimeter,and the model was constructed using orthogonal partial least squares-discriminant analysis(OPLS-DA)to study the aroma composition and differences of red sour soup samples from main producing areas of Guizhou.Key flavor substances(OAV>1)and key differential flavor substances(OAV>1 and VIP>1)were screened based on odor activity value(OAV)and variable importance in the projection(VIP)value.The results showed that there were significant differences in L^(*) value,a^(*) value and b^(*) value of 4 red sour soup samples(P<0.05).The electronic nose analysis results showed that the 4 red sour soup samples had similar flavor profiles,but their volatile flavor compounds were different,and the electronic nose response values for sulfides and aromatic compounds were the highest.Principal component analysis(PCA)and linear discriminant analysis(LDA)based on electronic nose response values could effectively distinguish red sour soup samples from different producing areas.A total of 132 volatile flavor compounds in 4 red sour soup samples were detected by HS-SPME-GC-MS,among them,26 aroma compounds were shared by 3 or more red sour soup samples.9 key flavor substances and 2 key differential flavor substances were screened from red sour soup samples.

关 键 词：红酸汤 贵州主产区 电子鼻 顶空固相微萃取-气质联用 香气成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]