基于HS-SPME-GC-MS和电子鼻技术分析烘焙温度对菊苣根提取物挥发性成分的影响  

Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose

作　　者：李瑞丽 赵俊俊 戴水平 邹恩凯 刘语煊 胡亚宁 梁淼 张峻松 LI Ruili;ZHAO Junjun;DAI Shuiping;ZOU Enkai;LIU Yuxuan;HU Yaning;LIANG Miao;ZHANG Junsong(College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Technology Center,China Tobacco Jiangxi Industrial Co.,Ltd.,Nanchang 330096,China)

机构地区：[1]郑州轻工业大学烟草科学与工程学院,河南郑州450001 [2]江西中烟工业有限责任公司技术中心,江西南昌330096

出　　处：《食品工业科技》2025年第8期311-321,共11页Science and Technology of Food Industry

基　　金：河南省科技攻关项目(182102310647)。

摘　　要：为探究烘焙温度对菊苣根提取物香气品质的影响,利用顶空固相微萃取-气相色谱-质谱联用(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合电子鼻技术分析了不同烘焙温度条件下菊苣根提取物挥发性香气成分的差异,并利用相对气味活度值法(relative odor activity value,ROAV)鉴定关键香气成分。结果表明:在不同烘焙温度下提取物中共检测出挥发性成分104种,主要包括醛类24种,酮类11种,酸类14种,醇类3种,酯类22种,烃类11种,酚类7种及其他化合物12种。随着烘焙温度升高,酸类物质相对含量明显减少,醛、酮类物质相对含量有所增加。150℃烘焙时样品中挥发性物质数最多,达到81种,烘焙样品风味的丰富度最高。聚类热图分析表明不同烘焙温度菊苣根提取物挥发性成分之间存在显著差异。电子鼻技术可以有效区分不同烘焙温度下菊苣根提取物的挥发性香气特征。通过ROAV共鉴定出14种关键香气成分(ROAV>1),其中苯乙醛、N-甲基-2-吡咯甲醛对样品整体香味特征贡献最大,赋予了烘烤、坚果香气。本研究揭示了不同烘焙温度对菊苣根提取物中挥发性成分及香气品质的影响规律,为菊苣特征风味香原料的开发和风味品质提升提供了理论与实验参考。To investigate the effect of roasting temperature on the aroma quality of chicory root extract,headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with electronic nose technology was employed to analyze the differences in volatile aroma components of chicory root extract under different roasting temperature conditions.The key aroma components were identified by the relative odor activity value method(ROAV).Results showed that 104 volatile components were detected in the extracts at different roasting temperatures,including aldehydes(24),ketones(11),acids(14),alcohols(3),esters(22),hydrocarbons(11),phenols(7),and other compounds(12).As increase of roasting temperature,the relative content of acids decreased obviously,and the relative content of aldehydes and ketones increased.Chicory root samples roasted at 150℃possessed the most varieties of volatile components,reaching 81,and the flavor richness was the highest.The analysis of the cluster heatmap showed that there were significant differences among volatile components of chicory root extracts at different roasting temperatures.Electronic nose technology could effectively distinguish the volatile aroma characteristics of chicory root extracts at different roasting temperatures.Totally 14 volatile components were identified as key aroma components with relative odor activity values(ROAV>1).Among them,phenylacetaldehyde and N-methylpyrrole-2-carboxaldehyde contributed the most to the overall aroma characteristics of the sample,giving the baked and nutty aroma.This study revealed the effects of different roasting temperatures on the volatile components,providing theoretical and experimental references for the development of the characteristic flavor ingredients of chicory and the improvement of flavor quality.

关 键 词：菊苣根 顶空固相微萃取-气相色谱-质谱联用技术 电子鼻 挥发性成分 相对气味活度值 (ROAV) 

分 类 号：TS202.3[轻工技术与工程—食品科学]