气相色谱质谱联用和电子鼻用于鉴别鸡精调味品香气成分

摘要/Abstract

摘要： 以新鲜鸡精、久置鸡精和哈败鸡精为研究对象，采用顶空固相微萃取气相色谱质谱联用技术（solid phase micro-extraction/gas chromatography-mass spectrometry, SPME/GC-MS）分析其挥发性风味成分，并利用感官评价和电子鼻技术对鸡精样品的风味属性进行评定，并采用主成分分析法（principal component analysis, PCA）和聚类分析法（cluster analysis, CA）研究电子鼻对鸡精的区分能力，采用偏最小二乘法（partial least squares regression, PLS）建立挥发性风味成分与嗅闻感官属性之间的相关性。研究结果表明，鸡精调味品共检测出54种挥发性风味成分，主要包括烯类4种、醇类6种、酮类4种、醛类12种、酯类6种、芳香族化合物3种、含硫化合物13种、杂环化合物4种和其他2种；人工感官评价和电子鼻结果一致，认为新鲜鸡精与久置鸡精的风味更为接近，与挥发性风味物质含量结果相吻合；偏最小二乘法结果表明有30种挥发性风味成分与嗅闻感官属性具有较好的相关性。研究结果表明GC-MS、电子鼻结合化学计量学方法可以综合评价鸡精调味品的嗅觉风味

关键词: 鸡精, 风味物质, 气相色谱质谱联用（GC-MS）, 电子鼻, 化学计量学方法

Abstract: The volatile components of fresh chicken bouillon, out-of-date chicken bouillon and rancid chicken bouillon were extracted by headspace solid-phase microextraction (SPME) and were identified by gas chromatography-mass spectrometry (GC-MS). The sensory evaluation and electronic nose technology were used to evaluate flavor attributes of chicken bouillons. The ability of electronic nose to differentiate chicken bouillons was evaluated by principal component analysis (PCA) and cluster analysis (CA). The correlation between flavor components and electronic nose were established by partial least squares regression(PLS).The results showed that 57 flavor compounds were identified in chicken bouillons, including 4 alkenes, 7 alcohols, 4 ketones, 12 aldehydes, 6 esters, 4 aromatic compounds, 13 sulfides, 5 heterocyclic compounds and 2 others. The result of sensory evaluation was agreed with electronic nose result. Flavor of fresh chicken bouillon was regarded as more similar to that of out-of-date chicken bouillon, which accord with flavor compound contents. Partial least squares regression (PLS) show that there were 38 flavor components has good correlation with the electronic nose sensors. Results indicated GC-MS and electronic nose combined with chemometrics method could evaluate the olfactory flavor of chicken bouillons.

Key words: chicken bouillon, flavor components, gas chromatography-mass spectrometry (GC-MS), electronic nose, chemometrics method

中图分类号:

TS264.23

田怀香吴譞秦蓝张雅敬陈臣肖立中于海燕. 气相色谱质谱联用和电子鼻用于鉴别鸡精调味品香气成分[J]. 食品科学, 0, (): 0-0.

Huai-Xiang TIAN Chen CHEN. Study on Chicken Bouillon Flavor Components by Gas Chromatography-Mass Spectrometry and Electronic Nose[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1]李耀. 鸡肉类抽提物——在鸡精、鸡粉生产中的应用[J]. 中国调味品, 2011,36(8):84-86.
[2]廖国洪. 鸡肉风味型鸡粉生产技术[J]. 食品科技, 2009,34(10):231-234. DOI:10.13684/j.cnki.spkj.2009.10.050
[3]易发如, 李耀. 鸡肉粉、鸡肉膏在方便面调味料中的应用[J]. 食品工业科技, 2011,10:470-472. DOI:10.13386/j.issn1002-0306.2011.10.116
[4]YAO Y Z, PAN S Y, FAN G, et al. Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME-GC-MS and E-nose[J]. LWT-Food Science and Technology, 2015:528-535. DOI:10.1016/j.lwt.2015.06.063
[5]WETTASINGHE M, VASANTHAN T, TEMELLI F, et al. Volatile flavour composition of cooked by-product blends of chicken, beef and pork: a quantitative GC-MS investigation[J]. Food Research International,2001, 34(2-3): 149-158. DOI:10.1016/S0963-9969(00)00146-0
[6]MADRUGA M S, MOTTRAM D S. The effect of pH on the formation of Maillard-Derived aroma volatiles using a cooked meat system[J]. Journal of the Science of Food and Agriculture, 1995,68:305-310.
[7]LOUTFI A, CORADESCHEI S, MANI G K, et al. Electronic noses for food quality: A review[J]. Journal of Food Engineering,2015,144:103-111. DOI:10.1016/j.jfoodeng.2014.07.019
[8]AMPUERO S, BOSSET JO. The electronic nose applied to dairy products: a review [J]. Sensors and Actuators B, 2003, 94(1): 1-12. DOI:10.1016/S0925-4005(03)00321-6
[9]HONG X Z, WANG J. Detection of adulteration in cherry tomato juices based on electronic nose and tongue: Comparison of different data fusion approaches[J]. Journal of Food Engineering, 2014,126:89-97. DOI:10.1016/j.jfoodeng.2013.11.008
[10]BLEIBAUM RN, STONE H, TAN T, et al. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices[J]. Food Quality and Preference, 2002,13(6): 409-422. DOI:10.1016/S0950-3293(02)00017-4
[11]CEVOLI C, CERRETANI L, GORI A, et al. Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds[J]. Food chemistry, 2011, 129(3): 1315-1319. DOI:10.1016/j.foodchem.2011.05.126
[12]BANERJEE(ROY) R, TUDU B, SHAW L, et al. Instrumental testing of tea by combining the responses of electronic nose and tongue[J]. Journal of Food Engineering, 2012,110:356-363. DOI:10.1016/j.jfoodeng.2011.12.037
[13]PARDO M, NIEDERJAUFNER G, BENUSSI G, et al. Data preprocessing enhances the classification of different brands of Espresso coffee with an electronic nose[J].Sensors and Actuators B:Chemical. 2000,69:397-403. DOI:10.1016/S0925-4005(00)00499-8
[14]WANG D F, WANG X C, LIU T A, et al. Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine[J]. Meat Science, 2012, 90(2):373-377. DOI:10.1016/j.meatsci.2011.07.025
[15]DEFILIPPI BG, JUAN WS, VALDéS H, et al. The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis[J]. Postharvest Biology and Technology, 2009, 51(2): 212-219. DOI:10.1016/j.postharvbio.2008.08.008
[16]LI SH, LI X R, WANG G L, et al. Rapid discrimination of Chinese red ginseng and Korean ginseng using an electronic nose coupled with chemometrics [J]. Journal of Pharmaceutical and Biomedical Analysis, 2012, 70(0): 605-608. DOI:10.1016/j.jpba.2012.06.009
[17]秦蓝, 李凤华, 田怀香,等. 鸡精调味料人工感官评价与电子鼻感官分析的相关性研究[J]. 食品与机械, 2014,30(4):11-13,42. DOI:10.13652/j.issn.1003-5788.2014.04.003
[18]ZHANG Q Y, ZHANG S P, XIE C S, et al. ‘Sensory analysis’ of Chinese vinegars using an electronic nose[J]. Sensors and Actuators B, 2008, 128(2): 586-593. DOI:10.1016/j.snb.2007.07.058
[19]SONG S Q, YUAN L, ZHANG X M, et al. Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis [J]. Food Chemistry, 2013, 141(4): 4278-4288. DOI:10.1016/j.foodchem.2013.07.009
[20]TIAN H X, LI F H, QIN L, et al. Quality evaluation of beef seasonings using gas chromatography-mass spectrometry and electronic nose: correlation with sensory attributes and classification according to grade level [J]. Food Analytical Method,2015, 8(6):1522-1534. DOI:10.1007/s12161-014-0031-4
[21]MELUCCIA D, BENDINIB A, TESINI F, et al. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics[J]. Food Chemistry, 2016, 204:263-273. DOI:10.1016/j.foodchem.2016.02.131