食品科学 ›› 2019, Vol. 40 ›› Issue (2): 222-228.doi: 10.7506/spkx1002-6630-20180429-388

• 成分分析 • 上一篇    下一篇

电子鼻结合气相色谱-质谱联用技术分析贮存条件对马铃薯面包挥发性成分的影响

孙莹1,苗榕芯1,江连洲2   

  1. (1.哈尔滨商业大学旅游与烹饪学院,黑龙江?哈尔滨 150000;2.东北农业大学食品学院,黑龙江?哈尔滨 150030)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    黑龙江省留学归国人员科学基金项目(LC2018014);哈尔滨商业大学博士科研启动项目(15RW19); 黑龙江省自然科学基金项目(C2015067);哈尔滨商业大学创新人才项目(2016QN060)

Analysis of Volatile Components of Potato Bread under Different Storage Conditions by Electronic Nose Combined with HS-SPME-GC-MS

SUN Ying1, MIAO Rongxin1, JIANG Lianzhou2   

  1. (1. College of Tourism and Culinary Science, Harbin University of Commerce, Harbin 150000, China; 2. School of Food Science, Northeast Agriculture University, Harbin 150030, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 以常温、冷藏的马铃薯面包为研究对象,采用电子鼻结合顶空固相微萃取-气相色谱-质谱联用技术,分析常温第1天、第6天和冷藏第6天的马铃薯面包样品挥发性成分。结果表明,电子鼻分析结果能够很好地区分常温和冷藏1~9?d马铃薯面包的风味。采用主成分分析和线性判别分析可以量化主成分贡献率和样品间风味的区分度,并利用判别因子分析建立马铃薯面包识别库模型。顶空固相微萃取-气相色谱-质谱联用分析结果表明,3?种马铃薯面包共检测出28?种挥发性风味物质,其中常温第1天17?种,冷藏第6天4?种,常温第6天14?种;经贮藏后,风味物质变化明显,冷藏样品酸类、酯类、酮类和烃类物质消失,常温样品贮藏后醛类和醚类消失,醇类化合物相对含量都显著增加。因此,电子鼻结合气相色谱-质谱联用技术可对贮藏期马铃薯面包的风味进行综合评价。

关键词: 马铃薯面包, 顶空固相微萃取, 气相色谱-质谱法, 电子鼻, 贮藏期

Abstract: In this research, electronic nose (E-nose) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to evaluate and compare the volatile components of potato bread on day 1 and 6 of storage at room temperature or on day 6 of storage under cold conditions. The results showed that the E-nose could distinguish among the flavors of potato bread after storage at room temperature and under cold conditions for 1 to 9 days. The contribution rates of the principal components and the ?avor discrimination of samples were quanti?ed by principal component analysis (PCA) and linear discriminant analysis (LDA), respectively. The discriminant factor analysis was used to establish a potato bread recognition library model. The results of HS-SPME-GC-MS analysis showed that a total of 28 volatile compounds were identified in potato bread, 17, 4 and 14 of which were found to be present in the 1- and 6-day stored samples at room temperature and the 6-day cold-stored sample, respectively. During storage, the flavor profile changed obviously. Acids, esters, ketones and hydrocarbons disappeared during cold storage. During storage at room temperature, aldehydes and ethers disappeared, while the relative contents of alcohol compounds increased significantly. Conclusively, GC-MS combined with E-nose could be used in comprehensive flavor evaluation of potato bread during storage.

Key words: potato bread, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), electronic nose, shelf life

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