GC-IMS分析不同杀菌方式对铁皮石斛饮料中挥发性物质的影响  

Influences of Sterilization Methods on Volatile Organic Compounds of Dendrobium officinale Beverage by GC-IMS

作　　者：刘春晖 龙运忠 刘未未 吕文平[1] 马朝阳[1] 章雪珍 王洪新[1] LIU Chunhui;LONG Yunzhong;LIU Weiwei;LYU Wenping;MA Chaoyang;ZHANG Xuezhen;WANG Hongxin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Guizhou Kanglv Shihu Development Co.,Ltd.,Qiandongnan 557401,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]贵州康旅食斛开发有限公司,贵州黔东南州557401

出　　处：《食品与生物技术学报》2025年第1期88-98,共11页Journal of Food Science and Biotechnology

摘　　要：【目的】明确不同杀菌方式对铁皮石斛(Dendrobium officinale)饮料中挥发性物质的影响。【方法】采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术测定未杀菌、声热杀菌、高温杀菌的铁皮石斛饮料中挥发性物质的组成及相对含量变化。【结果】铁皮石斛饮料中含有61种挥发性物质,包含20种醛类化合物、13种醇类化合物、12种酮类化合物、7种酯类化合物、3种杂环类化合物、3种烯烃类化合物、2种醚类化合物和1种酸类化合物。声热杀菌对铁皮石斛饮料的挥发性物质影响较小,杀菌前后两者挥发性物质的组成和相对含量较为相似;而高温杀菌对铁皮石斛饮料的挥发性物质影响较大,其中2-甲基-3-巯基呋喃、戊酸乙酯、2-庚酮、异戊醛和5-甲基糠醛等物质的相对含量显著增加。差异分析结果显示,声热杀菌和高温杀菌的铁皮石斛饮料特征风味物质差别较大,能够较好区分。【结论】声热杀菌有助于保持铁皮石斛饮料的原有风味,而高温杀菌能丰富其香气,该研究可为铁皮石斛饮料的品质鉴定和杀菌工艺选择提供依据。[Objective]The aim of the study is to clarify the influences of different sterilization methods on volatile organic compounds of Dendrobium officinale beverage.[Method]Gas chromatography-ion mobility spectrometry(GC-IMS)was employed to determine the composition and relative content changes of volatile organic compounds in Dendrobium officinale beverage under no sterilization,thermosonication,and hightemperature sterilization.[Result]61 volatile organic compounds were identified in Dendrobium officinale beverage by GC-IMS,including 20 aldehydes,13 alcohols,12 ketones,7 esters,3 heterocycles,3 alkenes,2 ethers,and 1 acid.Thermosonication had little effect on the volatile organic compounds of Dendrobium officinale beverage,and the composition and relative content of volatile organic compounds were similar before and after thermosonication.High-temperature sterilization had great effects on the volatile organic compounds of Dendrobium officinale beverage,and the relative content of compounds such as 2-methyl-3-furanthiol,ethyl pentanoate,2-heptanone,isovaleraldehyde,and 5-methylfurfural significantly increased.The results of difference analysis showed that Dendrobium officinale beverages treated by thermosonication and high-temperature sterilization had differences in characteristic flavor compounds and could be well distinguished.[Conclusion]Thermosonication is helpful to maintain the original flavor of Dendrobium officinale beverage,while hightemperature sterilization can enrich the aroma of the beverage.The results can provide a basis for the quality identification and sterilization process selection of Dendrobium officinale beverage.

关 键 词：铁皮石斛 铁皮石斛饮料 气相色谱-离子迁移谱 挥发性物质 杀菌方式 

分 类 号：R284.1[医药卫生—中药学]