基于气相色谱-离子迁移谱和电子鼻技术研究籼米口腔加工过程中的风味释放

doi:10.7506/spkx1002-6630-20211013-133

食品科学 ›› 2022, Vol. 43 ›› Issue (16): 261-268.doi: 10.7506/spkx1002-6630-20211013-133

基于气相色谱-离子迁移谱和电子鼻技术研究籼米口腔加工过程中的风味释放

赛里木汗·阿斯米，任欣，张敏，刘东晓，关丽娜

（北京工商大学食品与健康学院，北京食品营养与人类健康高精尖创新中心（北京工商大学），北京市食品添加剂工程技术研究中心（北京工商大学），北京 100048）

出版日期:2022-08-25 发布日期:2022-08-31
基金资助:
北京市教委科研计划一般项目（014213-2020-005）；“十三五”国家重点研发计划重点专项（2019YFC1605905）；国家自然科学基金青年科学基金项目（32101876）

Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose to Detect Flavor Release from Cooked Indica Rice during Oral Processing

Sailimuhan·ASIMI, REN Xin, ZHANG Min, LIU Dongxiao, GUAN Lina

(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Online:2022-08-25 Published:2022-08-31

摘要/Abstract

摘要： 为研究籼米米饭在口腔加工过程的风味释放规律，通过志愿者对籼米米饭进行咀嚼制备不同咀嚼阶段食团，采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）法和电子鼻技术对比分析籼米在不同口腔加工阶段挥发性成分的差异及标志性差异物。电子鼻结果分析表明，咀嚼前、后籼米米饭风味与咀嚼过程中有显著差异。GC-IMS分析共分离鉴定出33 种风味物质。与咀嚼前相比，咀嚼过程中食团的醛类相对含量分别降低了62.01%、47.60%、69.19%和71.78%，醇类相对含量分别增加了59.89%、42.59%、29.94%和17.73%，酮类相对含量分别降低了31.92%、17.87%、34.92%和38.45%。通过偏最小二乘判别分析，共筛选出11 种米饭特征性化合物，包括己醛（单体）、己醛（二聚体）、辛醛、庚醛、1-丙醇（单体）、1-丁醇、2,3-戊二酮、2-庚酮、2-戊基呋喃、D-柠檬烯（单体）和D-柠檬烯（二聚体）等。

关键词: 籼米；口腔加工；电子鼻；挥发性化合物；气相色谱-离子迁移谱

Abstract: In order to study flavor release from cooked indica rice during oral processing, boluses of cooked indica rice from volunteers at different mastication stages were collected and analyzed for volatile components by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose. The differential marker volatile compounds among different mastication stages were investigated. The results of electronic nose indicated that the flavor of cooked rice significantly differed before and after mastication. A total of 33 flavor compounds were identified by GC-IMS. Compared with that before mastication, the content of aldehydes in 25%, 50%, 75% and 100% boluses decreased by 62.01%, 47.60%, 69.19% and 71.78%, respectively; the alcohol content increased by 59.89%, 42.59%, 29.94% and 17.73%, respectively; the ketone content decreased by 31.92%, 17.87%, 34.92% and 38.45%, respectively. Through partial least squares-discrimination analysis (PLS-DA), 11 compounds were selected as characteristic markers, including hexanal and its dimer, octanal, heptanal, 1-propanol, 1-butanol, 2,3-pentanedione, 2-heptanone, 2-pentylfuran and limonene and its dimer.

Key words: indica rice; oral processing; electronic nose; aroma compounds; gas chromatography-ion mobility spectrometry

中图分类号:

TS201.2

赛里木汗·阿斯米，任欣，张敏，刘东晓，关丽娜. 基于气相色谱-离子迁移谱和电子鼻技术研究籼米口腔加工过程中的风味释放[J]. 食品科学, 2022, 43(16): 261-268.

Sailimuhan·ASIMI, REN Xin, ZHANG Min, LIU Dongxiao, GUAN Lina. Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose to Detect Flavor Release from Cooked Indica Rice during Oral Processing[J]. FOOD SCIENCE, 2022, 43(16): 261-268.

[1]	史沛青郑艳茹陈晖王轩栋韩明明施小宁. 改性凹凸棒黏土/羧甲基壳聚糖协同稳定桉叶精油Pickering乳液制备及缓释抑菌性能[J]. 食品科学, 2022, 43(18): 0-0.
[2]	李明洁凌逍李祥雨夏宁滕建文韦保耀黄丽李伟丽. 基于气相色谱-离子迁移谱分析海鸭蛋腌制过程中蛋清挥发性风味物质的变化[J]. 食品科学, 2022, 43(18): 0-0.
[3]	李华韬张巧智倪皓洁王彦波刘福奇傅玲琳. 食源性晚期糖基化终末产物检测技术研究进展[J]. 食品科学, 0, (): 0-0.
[4]	高凡丁宁艾连中赖凤羲张汇宋子波. 百香果高酯果胶-酚酸衍生物的分子特征、体外抗氧化和免疫活性[J]. 食品科学, 0, (): 0-0.
[5]	徐班萌梁新红李波杨伟. 乳铁蛋白、EGCG和低甲酯果胶三元凝聚体稳定的高内相Pickering乳液构建[J]. 食品科学, 0, (): 0-0.
[6]	韦庆益林轩然张佩瑶蒲洪彬孙大文. 基于金纳米粒子的荧光适配体传感器检测食品中的17β-雌二醇[J]. 食品科学, 0, (): 0-0.
[7]	孟令莉，张晗，侯惠静，张晓燕，雷丹丹，赵培，何雨薇，吴子健. 卵清白蛋白-没食子酸-葡聚糖共聚物对白藜芦醇稳定性和抗氧化性的影响[J]. 食品科学, 2022, 43(16): 135-144.
[8]	齐奇赵玉红. 内源多酚对各组分松仁蛋白理化性质、功能特性和结构的影响[J]. 食品科学, 0, (): 0-0.
[9]	齐奇，李艳霞，杨凯，赵玉红. 内源多酚对松仁各组分蛋白理化性质、功能特性和结构的影响[J]. 食品科学, 2022, 43(16): 81-89.
[10]	孟令莉张晗侯惠静张晓燕雷丹丹赵培何雨薇吴子健. 卵清白蛋白-没食子酸-葡聚糖共聚物对白藜芦醇稳定性和抗氧化性的影响[J]. 食品科学, 0, (): 0-0.
[11]	田洋汤木果周艳门德盈赵存朝陶亮. 不同分子量糖基化核桃肽的制备及功能特性的研究[J]. 食品科学, 0, (): 0-0.
[12]	刘博张晨曦臧佳辰吕晨艳张拓赵广华. 铁蛋白纳米载体在营养与健康领域的应用研究进展[J]. 食品科学, 0, (): 0-0.
[13]	潘玉雪徐欣东张润峰王清陈山. 凝胶多糖自组装作用及其应用研究进展[J]. 食品科学, 0, (): 0-0.
[14]	曹舒云郑瑜雪柴子淇叶兴乾田金虎. 芹菜素-8-C-葡萄糖苷对淀粉消化酶抑制作用机制[J]. 食品科学, 0, (): 0-0.
[15]	刁聪聪詹宏栋孙晓宇赵谋明周非白. 大豆蛋白纳米纤维对铁纳米颗粒的稳态化作用[J]. , 0, (): 0-0.

基于气相色谱-离子迁移谱和电子鼻技术研究籼米口腔加工过程中的风味释放

Gas Chromatography-Ion Mobility Spectrometry and Electronic Nose to Detect Flavor Release from Cooked Indica Rice during Oral Processing

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价