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• 成分分析 •    下一篇

模糊数学评价优化浓香花生油脂体的预处理参数及香气成分分析

魏松丽1,孙晓静1,张丽霞1,芦鑫1,孟昭建2,孙强1,3,黄纪念1,张曼玉4   

  1. 1. 河南省农业科学院农副产品加工研究中心
    2. 河南豫研种子科技有限公司
    3. 河南省农科院农副产品加工研究所
    4. 河南农业大学食品科学技术学院
  • 收稿日期:2020-01-22 修回日期:2020-06-15 出版日期:2020-08-25 发布日期:2020-08-19
  • 通讯作者: 张丽霞 E-mail:lxzhang2003@163.com
  • 基金资助:
    国家重点研发计划资助;河南省重点研发与推广专项;河南省农业科学院科研发展专项资金项目

The Optimization of Pretreatment Parameters Based on Fuzzy Mathematic Evaluation and Aroma Component Analysis of Flavored Peanut Oil Bodies

2, Xin LU 2, 2   

  • Received:2020-01-22 Revised:2020-06-15 Online:2020-08-25 Published:2020-08-19

摘要: 基于模糊数学评价法对浓香花生油脂体的9组预处理参数初步优化,结合气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)确定浓香花生油脂体的最佳预处理参数,通过主成分分析和正交偏最小二乘判别分析法(orthogonal partial least squares discriminant analysis, OPLS-DA)分析,探究浓香花生油脂体的香气组成及特征性风味物质。结果表明:140℃-30 min组花生油脂体综合评分最高,生腥味轻,特征性香气浓郁且无异味,GC-MS分析结果与综合模糊评判结果一致,因而确定浓香花生油脂体的最佳预处理参数为140℃-30 min;主成分分析和OPLS-DA分析结果显示: 杂环类、醛酮类、醇酚类和其他4类化合物是影响浓香花生油脂体香气的重要成分,各类别对应的关键特征化合物分别为:2-乙基-6-甲基吡嗪、N-甲基吡咯、2,5-二甲基吡嗪、3-乙基-2,5-二甲基吡嗪、2,3-二氢苯并呋喃、3,5-二乙基-2-甲基吡嗪;苯甲醛、苯乙醛;2-甲氧基-4-乙烯苯酚;1-甲基吡咯-2-羧酸甲酯。以上研究为油脂体的开发应用提供参考。

关键词: 浓香花生油脂体, 模糊数学评价, 香气, 主成分分析, OPLS-DA分析

Abstract: Nine pretreatment parameters of flavored peanut oil bodies were optimized by fuzzy mathematic evaluation combined with gas chromatography-mass spectrometry (GC-MS). Subsequently, the volatile aroma components of flavored peanut oil bodies and the effects of characteristic compounds on overall flavor were explored through principal component analysis and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that sample in 140 oC-30 min pretreatment parameter had the highest comprehensive score, and showed light raw smell, strong characteristic flavor and no peculiar smell, meaning a consistent result between GC-MS-analysis and fuzzy mathematics evaluation, thus determined the optimal pretreatment parameter of flavored peanut oil bodies was 140 oC-30 min. The results of principal component analysis and OPLS-DA analysis showed that heterocyclics, aldehydes and ketones, alcohols and phenols, and other components were the important components that affected the aroma of flavored peanut oil bodies. The key characteristic compounds corresponding to each category were: 2 -Ethyl-6-methylpyrazine, N-methylpyrrole, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-dihydrobenzo Furan, 3,5-diethyl-2-methylpyrazine; benzaldehyde, phenylacetaldehyde; 2-methoxy-4-vinylphenol; 1-methylpyrrole-2-carboxylic acid methyl ester. The above research provided a reference for the development and application of oil bodies.

Key words: Flavored peanut oil bodies, fuzzy mathematic evaluation, aroma, principal component analysis, OPLS-DA analysis

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