不同熬制工艺对“佛跳墙”营养品质及风味物质的影响

摘要/Abstract

摘要： 本文通过理化指标分析、游离氨基酸与呈味核苷酸含量测定及电子舌、气相色谱-离子迁移色谱（gas chromatography-ion mobility spectrometry，GC-IMS）等技术，采用主成分分析（Principal component analysis，PCA）等方法对传统和现代熬制工艺下两种“佛跳墙”的营养成分和风味物质进行了研究。结果表明，不同熬制工艺对“佛跳墙”的脂肪含量存在显著性影响（p＜0.05）；传统工艺熬制的“佛跳墙”中呈味核苷酸能更好地与鲜味氨基酸结合、呈现更好的鲜味；通过电子舌技术分析得出两种熬制工艺的“佛跳墙”主要在苦味和涩味上有差异；GC-IMS研究结果表明，传统工艺较现代工艺熬制的“佛跳墙”的挥发性风味物质更丰富，结合主成分分析（Principal component analysis，PCA）发现，两种熬制工艺中挥发性物质组成存在较大差异。该研究可为“佛跳墙”产品开发及应用提供一定的理论参考。

关键词: 佛跳墙, 游离氨基酸, 呈味核苷酸, 电子舌, 气相色谱-离子迁移谱（GC-IMS）, 主成分分析（PCA）

Abstract: In this paper, through the analysis of physical and chemical indicators, the content determination of free amino acids and taste nucleotides, electronic tongue, gas chromatography-ion mobility chromatography (GC-IMS) and other techniques, principal component analysis (PCA) and other methods were used to study the nutrients and flavors of "Fo Tiao Qiang" in traditional and modern cooking processes. The results showed that different cooking processes had a significant effect on the fat content of " Fo Tiao Qiang " (p < 0.05); the flavor nucleotides in the " Fo Tiao Qiang " boiled with the traditional process could better combine with the umami amino acids and present a more mellow taste and good umami. Through the analysis of electronic tongue technology, it was concluded that the two cooking processes of " Fo Tiao Qiang " were mainly different in bitterness and astringency; the results of the GC-IMS study showed that the " Fo Tiao Qiang " boiled with the traditional process had more volatile flavor substances than the modern process. Combined with principal component analysis (PCA), it was found that there were great differences in the composition of volatile compounds in the two cooking processes. This research can provide some theoretical reference for the development and application of " Fo Tiao Qiang " product.

Key words: Fo Tiao Qiang, free amino acids, flavor nucleotides, electronic tongue, gas chromatography and ion mobility spectrometry (GC-IMS), Principal component analysis (PCA)

中图分类号:

TS262.4

林瑞榕袁红飞钟小清唐胜春吴娟娟郭泽镔. 不同熬制工艺对“佛跳墙”营养品质及风味物质的影响[J]. 食品科学, 0, (): 0-0.

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