基于电子鼻和气质联用技术分析德庄火锅底料在煮制过程中挥发性物质变化  

Analysis of Volatile Substances in Dezhuang hotpot Base during Cooking Based on Electronic Nose and GC-MS Technology

作　　者：何莲[1,2,3] 易宇文 徐向波[3] 乔明锋[1] 裴红燕[3] 贾洪锋 王钵[4] Chan Sook Wah 杨翠 邓静 HE Lian;YI Yuwen;XU Xiangbo;QIAO Mingfeng;PEI Hongyan;JIA Hongfeng;WANG Bo;Chan Sook Wah;YANG Cui;DENG Jing(Key Laboratory of Culinary Science of Sichuan Provincial Colleges and Universities,Sichuan Tourism University,Chengdu 610100,China;School of Biosciences,Faculty of Health and Medical Sciences,Taylor's University,Subang Jaya 47500,Malaysia;College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China;School of Food Science,Southwest University,Chongqing 400715,China;College of Food and Biological Engineering,Chengdu University,Chengdu 610106,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,四川成都610100 [2]泰莱大学健康与医学学院生物科学学院,雪兰莪州梳邦再也47500 [3]四川旅游学院烹饪与食品科学工程学院,四川成都610100 [4]西南大学食品科学学院,重庆400715 [5]成都大学食品与生物工程学院,四川成都610100

出　　处：《食品工业科技》2024年第24期252-262,共11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);四川旅游学院校级科研项目(2023SCTUZD12,SCTUZD13,2023SCTUZK92);烹饪科学四川省高等学校重点实验室(PRKX201907,PRKX2023Z07);肉类加工四川省重点实验室(19-R-20,21-R-16);川菜工业化四川省高等学校工程研究中心(GCZX22-33,GCZX22-07);川菜发展研究中心(CC21Z07,CC23Z03,CC22Z08,CC23Z19,CC24Z19);四川省科技计划资助项目(2023ZYD0079,2024NSFSC0371);大学生创新创业训练计划项目(202311552212)。

摘　　要：为探究0 min(A),30 min(B)、60 min(C)和90 min(D)煮制时间的德庄火锅底料挥发性物质的变化,试验以德庄火锅底料在煮制过程中挥发性物质为研究对象,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)结合雷达图、主成分分析、气味活度值(odor activity value,OAV)和正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLSDA)探究不同煮制时间的德庄火锅底料气味变化规律。电子鼻检测结果表明,不同煮制时间的火锅底料的整体气味轮廓差异明显;GC-MS分析显示4个样品共检测到87种挥发性物质,烯烃、醇类和醚类物质是不同煮制时间的火锅底料的主要挥发性物质;OAV分析显示芳樟醇和茴香脑是不同煮制时间的共有关键挥发性物质。2-茨醇、二氢香芹醇、丙酮、二烯丙基二硫、丙酸异戊酯、α-松油醇、(1S)-(+)-3-蒈烯、(E)-β-罗勒烯、P-伞花烃、丙酸乙酯、正戊烯、对二甲苯是导致样品差异的特征物质。煮制时间对德庄火锅底料的挥发性物质组成和气味特性有显著影响。研究结果可为火锅底料的研发、品控及指导消费提供参考。To explore the changes in volatile compounds of Dezhuang hotpot base at different cooking times at 0 min(A),30 min(B),60 min(C)and 90 min(D),electronic nose,trap head space-gas chromatography-mass spectrometry(HS-Trap-GC-MS)combined with radar charts,principal component analysis,odor activity value(OAV),and orthogonal partial least squares discriminant analysis(OPLS-DA)were utilized to explore the odor variation patterns of Dezhuang hotpot base cooked for varying durations.Results of the electronic nose indicated significant differences in the overall odor profiles of the hotpot base at different cooking times.The GC-MS analysis revealed that a total of 87 volatile compounds were detected across four samples,with olefins,alcohols,and ethers being the main volatile substances in the hotpot base cooked for various durations.The OAV analysis showed that linalool and anethole were key volatile compounds common to different cooking times.Compounds such as 2-caryophyllene,dihydrocarveol,acetone,divinyl disulfide,isoamyl propionate,α-terpineol,(1S)-(+)-3-carene,(E)-β-ocimene,P-cymene,ethyl propionate,n-pentene,and p-xylene were identified as characteristic substances contributing to the differences among the samples.The composition and aroma characteristics of Dezhuang hotpot base were significantly influenced by the cooking time.The results of the study can provide references for the research and development,quality control,and consumer guidance of hotpot base materials.

关 键 词：火锅底料 煮制时间 电子鼻 气相色谱质谱联用仪 香气活性值 正交偏最小二乘判别分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]