不同处理对糟姜风味成分的影响及风味保真比较

doi:10.7506/spkx1002-6630-20200625-337

食品科学 ›› 2020, Vol. 41 ›› Issue (24): 172-178.doi: 10.7506/spkx1002-6630-20200625-337

不同处理对糟姜风味成分的影响及风味保真比较

贾潜，程超，田成，李伟，周志，莫开菊，汪兴平

（1.湖北民族大学生物科学与技术学院，湖北恩施 445000；2.生物资源与利用湖北省重点实验室（湖北民族大学），湖北恩施 445000）

出版日期:2020-12-25 发布日期:2020-12-28
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400104）

Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots

JIA Qian, CHENG Chao, TIAN Cheng, LI Wei, ZHOU Zhi, MO Kaiju, WANG Xingping

(1. College of Biological Science and Technology, Hubei Minzu University, Enshi 445000, China;2. Hubei Key Laboratory of Biological Resources Protection and Utilization (Hubei Minzu University), Enshi 445000, China)

Online:2020-12-25 Published:2020-12-28

摘要/Abstract

摘要： 以6 种不同方式处理的糟姜为材料，采用顶空固相微萃取-气相色谱-质谱联用技术与电子鼻技术测定产品的风味成分和特征，并对结果进行主成分和聚类分析，从而多维度综合分析不同处理对糟姜风味保真效果。结果表明：顶空固相微萃取-气相色谱-质谱联用技术检测出117 种挥发性风味物质，主要物质类别为烷烃类（74 种），其次分别为醇类（20 种）、羰基化合物（7 种）、酯类（7 种）、酸类（3 种）、酚类（2 种）、芳香族化合物（4 种），热处理将导致其挥发性成分萜烯醇、羰基化合物和芳香族化合物种类变化，使产品风味远离传统产品的本真。在防腐剂组处理中以0.1%山梨酸钾保藏方法对糟姜风味的保真效果最好。

关键词: 糟姜；顶空固相微萃取-气相色谱-质谱；电子鼻；聚类分析；主成分分析；风味保真

Abstract: The flavor compounds and characteristics of Zaojiang undergoing six different treatments including sterilization, preservatives and control were determined by head-space solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose. Subsequently, principal component analysis (PCA) and cluster analysis were carried out on the data obtained to comprehensively analyze the effect of different treatments on the flavor maintenance of Zaojiang. A total of 117 volatile flavor components were identified, including 74 terpenes, 20 terpene alcohols, 7 carbonyl compounds, 7 esters, 3 acids, 2 phenols and 4 aromatic compounds. Heat treatment caused changes in the kinds of terpenes alcohols, carbonyl compounds and aromatic compounds, leading to significant changes in the flavor of Zaojiang. Of the preservatives tested, 0.1% potassium sorbate was the most effective in preserving the flavor of Zaojiang.

Key words: Zaojiang; head-space solid phase micro-extraction-gas chromatography-mass spectrometry; electronic nose; cluster analysis; principal component analysis; flavor maintenance

中图分类号:

TS201.2

贾潜，程超，田成，李伟，周志，莫开菊，汪兴平. 不同处理对糟姜风味成分的影响及风味保真比较[J]. 食品科学, 2020, 41(24): 172-178.

JIA Qian, CHENG Chao, TIAN Cheng, LI Wei, ZHOU Zhi, MO Kaiju, WANG Xingping. Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots[J]. FOOD SCIENCE, 2020, 41(24): 172-178.

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不同处理对糟姜风味成分的影响及风味保真比较

Effects of Sterilization and Preservative Treatments on the Flavor Components and Comparison on the Flavor Fidelity of Zaojiang, a Traditional Naturally Fermented Food in China Made Mainly from Ginger Roots

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