食品科学 ›› 2020, Vol. 41 ›› Issue (20): 159-166.doi: 10.7506/spkx1002-6630-20190919-247

• 成分分析 • 上一篇    下一篇

3 种烹调方式下马铃薯风味化合物组分构成的品种间差异比较

李凯峰,周远平,王琼,郭华春   

  1. (云南农业大学农学与生物技术学院,薯类作物研究所,云南 昆明 650201)
  • 出版日期:2020-10-25 发布日期:2020-10-23
  • 基金资助:
    国家自然科学基金地区科学基金项目(31860402);现代农业(马铃薯)产业技术体系建设专项(CARS-09-P15)

Comparison of Volatile Components of Six Potato Cultivars Cooked by Three Different Methods

LI Kaifeng, ZHOU Yuanping, WANG Qiong, GUO Huachun   

  1. (Tuber and Root Crops Research Institute, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China)
  • Online:2020-10-25 Published:2020-10-23

摘要: 采用固相微萃取与气相色谱-质谱联用法,对合作88、滇薯23、滇薯1412-T100、滇薯108、滇薯1217和青薯9号6 个马铃薯品种在沸水蒸煮、空气炸制、传统炭烤3 种烹饪方式下的马铃薯块茎风味物质进行检测,考察烹饪方式和品种因素对风味化合物构成的综合影响。结果表明:3 种烹饪方式下共检测到化合物58 种,由脂类降解产生的醛类化合物在沸水蒸煮烹饪方式下含量最高,美拉德反应产生的吡嗪类化合物在传统炭烤烹饪方式下含量最高,空气炸制方法下两类物质含量介于两者之间。品种效应方面,共检出13 种化合物在品种间差异显著,滇薯23中1-辛醇、2-甲基呋喃含量显著高于其他品种,青薯9号中甲硫基丙醛含量显著高于合作88。品种青薯9号较适合沸水蒸煮,品种合作88适合空气炸制,品种滇薯1412-T100等吡嗪类含量较高,更适合传统炭烤。

关键词: 马铃薯;烹饪方式;品种;风味物质;气相色谱-质谱联用法;偏最小二乘-判别分析

Abstract: Using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), we detected the flavor components in potato tubers of the cultivars Hezuo 88, Dianshu 23, Dianshu 1412-T100, Dianshu 108, Dianshu 1217 and Qingshu 9 cooked by three different procedures, namely steam, air frying and traditional charcoal roasting. The effects of cooking methods and cultivars on the flavor compounds of potato tubers were investigated overall. The results showed that a total of 58 compounds were detected in all cooked samples. The content of aldehydes derived from lipid degradation was the highest in boiled potatoes while the content of pyrazines produced by the Maillard reaction was the highest in roasted potatoes, and the content of either class of compounds in air fried potatoes was between steamed and roasted potatoes. A total of 13 compounds with significant differences among cultivars were found. In Dianshu 23, the contents of 1-octanol and 2-methylfuran were significantly higher than those in the other varieties. In Qingshu 9, the content of methylthiopropanal was significantly higher than that in Hezuo 88. Qingshu 9 was more suitable for steam, Hezuo 88 for air frying, and the remaining cultivars including Dianshu 1412-T100 for traditional charcoal roasting due to the high pyrazine content.

Key words: potatoes; cooking methods; cultivars; flavor substances; gas chromatography-mass spectrometry; partial least squares-discrimination analysis

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