基于电子鼻和GC-MS技术对红酸汤特征香气成分的研究  

Study on Characteristic Aroma Components of Red Sour Soup Based on Electronic Nose and GC-MS

作　　者：林莉 董玮 严红光 袁玮 LIN Li;DONG Wei;YAN Hong-guang;YUAN Wei(School of Life and Health Science,Kaili University,Kaili 556001,China;School of Science,Kaili University,Kaili 556001,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556001 [2]凯里学院理学院,贵州凯里556001

出　　处：《中国调味品》2025年第3期184-191,共8页China Condiment

基　　金：贵州省教育厅青年科技人才成长项目(黔教合KY字[2022]373号);凯里学院校级规划课题(2023XJGHYB07,2023XJGHYB08);贵州省科技厅平台项目(黔科合平台人才[2020]1003号);贵州省教育厅创新人才团队项目(黔教合人才团队字[2013]26号);凯里学院博士发展项目(BSFZ202103)。

摘　　要：为明确红酸汤的特征香气成分,采用电子鼻和气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析贵州地区5种市售红酸汤的挥发性香气成分。电子鼻结果表明,氮氧化合物、短链烷烃、无机硫化物、醇醚醛酮类化合物、有机硫化物为5种红酸汤的主要香气成分。通过主成分分析(principal component analysis,PCA),5种红酸汤的特征香气成分可归为3类(W样品、H和G样品、Y和L样品)。运用GC-MS检测到5种红酸汤中含有醇类、酯类、酸类、烷烃类、酚类、醛类、酮类、醚类、烯烃类和其他类共157种挥发性香气成分。经正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)的变量重要性投影(variable importance in projection,VIP)分析,共筛选出乙醇、乙酸、十六酸乙酯、苯乙醇、1-丙醇、乙酸乙酯等25个VIP值>1的红酸汤关键特征香气物质。综上,利用两种检测技术进行协同分析,可获得较全面的红酸汤特征香气物质,研究结果可为改进红酸汤的风味提供科学依据。In order to identify the characteristic aroma components of red sour soup,electronic nose and gas chromatography-mass spectrometry(GC-MS)are used to analyze the volatile aroma components of five kinds of commercially available red sour soup in Guizhou province.The electronic nose results show that the main aroma components of five kinds of red sour soup are nitrogen oxides,short-chain alkanes,inorganic sulfides,alcohol,ether,aldehyde and ketone compounds and organic sulfides.Through principal component analysis(PCA),the characteristic aroma components of five kinds of red sour soup could be divided into three categories(W sample,H and G samples,Y and L samples).A total of 157 volatile aroma components are detected in five kinds of red sour soup using GC-MS,including alcohols,esters,acids,alkanes,phenols,aldehydes,ketones,ethers,olefins and other categories.Through variable importance projection(VIP)analysis of orthogonal partial least squares discriminant analysis(OPLSDA),a total of 25 key characteristic aroma substances with VIP value>1 are screened from red sour soup,such as ethanol,acetic acid,ethyl palmitate,phenyl ethanol,1-propanol and ethyl acetate.In summary,by utilizing two detection techniques for collaborative analysis,more comprehensive characteristic aroma substances of red sour soup can be obtained.The research results can provide a scientific basis for improving the flavor of red sour soup.

关 键 词：红酸汤 香气物质 电子鼻 气相色谱-质谱联用技术(GC-MS) 

分 类 号：TS264.29[轻工技术与工程—发酵工程]