摘要
目的研究不同加热处理方式对泡椒挥发性风味的影响。方法利用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)检测分析经煮制、蒸制、炒制和微波加热泡椒样品中挥发性风味化合物的差异性。结果利用GC-IMS技术从对照组和处理组泡椒样品中共检测出120种主要挥发性风味化合物,其中酯类、醇类、烃类、醛类、酸类和酮类为泡椒中的主要贡献物质,其相对含量占比样品中挥发性有机化合物(volatile organic compounds,VOCs)相对含量的91.76%;经正交偏最小二乘法判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA),筛选出15种可作为区分不同处理泡椒样品中影响VOCs差异性的最关键特征性变量。结论GC-IMS技术有效地区分出了不同加热处理之后泡椒样品挥发性风味物质的差异性,基于OPLS-DA可全面、客观地对不同热处理泡椒样品进行区分和评价。
Objective To investigate the effects of different heating treatments on the volatile flavor of pickled peppers.Methods Gas chromatography-ion mobility spectrometry(GC-IMS)was used to detect and analyze the differences volatile flavor compounds in pickled pepper samples after cooking,steaming,frying,and microwave heating.Results A total of 120 main volatile flavor compounds were detected from the control and treatment groups of pickled pepper samples using GC-IMS technology.After normalization,esters,alcohols,hydrocarbons,aldehydes,acids,and ketones were the main contributing substances in pickled pepper,accounting for 91.76%of the total volatile organic compounds(VOCs)relative content in the samples;through orthogonal partial least squares discriminant analysis(OPLS-DA),15 kinds of key characteristic variables that could be used to distinguish the differences in VOCs in pickled pepper samples under different treatments were selected.Conclusion GC-IMS technology effectively distinguishes the differences in volatile flavor compounds in pickled pepper samples after different heat treatments.Based on OPLS-DA,different heat treated pickled pepper samples can be comprehensively,and objectively distinguished and evaluated.
作者
李美善
李凤林
崔嘉莹
李鲤
卢忠魁
魏登
LI Mei-Shan;LI Feng-Lin;CUI Jia-Ying;LI Li;LU Zhong-Kui;WEI Deng(College of Food Science and Nutritional Engineering,Jilin Institute of Agricultural Science and Technology,Jilin 132101,China;Jilin Brewing Technology Innocation Center,Jilin 132101,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Jilin Institute of Agricultural Science and Technology National Food and Nutrition Education Demonstration Base,Jilin 132101,China;Jilin Province Grain Deep Processing School Enterprise Joint Technology Innovation Laboratory,Jilin 132101,China)
出处
《食品安全质量检测学报》
CAS
2024年第6期45-55,共11页
Journal of Food Safety and Quality
基金
烹饪科学四川省高等学校重点实验室资助项目(PRKX2021Z06)
“吉林农业科技学院食品科学与工程校级重点学科”与“营养与健康食品科研团队”联合资助项目。
关键词
泡椒
加热方法
挥发性有机化合物
正交偏最小二乘法判别分析
pickled pepper
heating method
volatile organic compounds
orthogonal partial least squares discriminant analysis
