烹饪时间对大红袍火锅底料中挥发性物质的影响  

Effect of Cooking Time on Volatile Substances in Dahongpao Hot Pot Base Seasoning

作　　者：何莲 易宇文[2] 胡金祥[3] 乔明锋[2] 邓静[2] 王林[3] HE Lian;YI Yu-wen;HU Jin-xiang;QIAO Ming-feng;DENG Jing;WANG Lin(School of Biosciences,Faculty of Health and Medical Sciences,Taylor's University,Subang Jaya 47500,Malaysia;Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]泰勒大学健康与医学学院生物科学学院,马来西亚梳邦再也47500 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100 [3]四川旅游学院烹饪与食品科学工程学院,成都610100

出　　处：《中国调味品》2025年第2期101-111,共11页China Condiment

基　　金：四川省高校科研创新团队建设计划项目(18TD0043);四川旅游学院科技创新团队项目(21SCTUTG01);四川旅游学院高水平培育专项项目(2022PY02);烹饪科学四川省高等学校重点实验室项目(PRKX201907,PRKX2023Z07);肉类加工四川省重点实验室项目(19-R-20);川菜工业化四川省高等学校工程研究中心项目(GCZX22-33);四川旅游学院校级科研项目(2023SCTUZD12,SCTUZD13);川菜发展研究中心项目(CC21Z07,CC23Z03);四川省科技计划资助项目(2023ZYD0079,2023ZHCG0078)。

摘　　要：为探究不同烹饪时间下大红袍火锅底料气味的差异,实验以大红袍火锅底料在烹饪过程中的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)结合维恩图、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,OPLS-DA)分析不同烹饪时间下大红袍火锅底料气味物质的差异。电子鼻结果表明不同烹饪时间下样品的整体气味轮廓存在明显差异。GC-MS共检测出82种挥发性物质,烯烃类、醇类和醚类是不同烹饪时间下火锅底料的主要挥发性物质;维恩图显示刚煮沸的样品特有物质较多;OAV分析显示异戊醇、芳樟醇、茴香脑是不同烹饪时间下火锅底料的共有关键挥发性物质;OAV结合OPLS-DA显示糠醇、桧烯、(-)-莰烯、异丁酸乙酯、α-蒎烯、戊醇是样品的差异性特征风味物质。不同烹饪时间下大红袍火锅底料整体气味轮廓和具体特征气味物质均存在差异。To investigate the difference of the odor of Dahongpao hot pot base seasoning cooked for different time,in this experiment,with the volatile substances of Dahongpao hot pot base seasoning during cooking as the research objects,electronic nose and Trap head space-gas chromatography-mass spectrometry(HS-Trap-GC-MS)combined with Venn diagram,odor activity value(OAV)and orthogonal partial least squares discriminant analysis(OPLS-DA)are used to analyze the difference of odor substances of Dahongpao hot pot base seasoning cooked for different time.Electronic nose results indicate that there are significant differences in the overall odor profiles of the samples cooked for different time.A total of 82 volatile substances are detected through GC-MS,with olefins,alcohols and ethers being the main volatile substances of hot pot base seasoning cooked for different time.Venn diagram shows that the just-boiled sample contains more unique substances.OAV analysis shows that isoamyl alcohol,linalool and anethole are common key volatile substances of hop pot base seasoning cooked for different time.OAV combined with OPLS-DA shows that furfuryl alcohol,sabinene,(-)-camphene,ethyl isobutyrate,α-pinene and pentanol are the differential characteristic flavor substances of the samples.There are differences in the overall odor profile and specific characteristic odor substances of Dahongpao hot pot base seasoning cooked for different time.

关 键 词：火锅 烹饪时间 气质联用技术 电子鼻 气味活度值 正交偏最小二乘法判别分析 

分 类 号：TS264.9[轻工技术与工程—发酵工程]