摘要
以发酵前后和炒制前后不同加工工艺的6种美人椒酱为研究对象,采用电子鼻(E-nose)和气相-离子迁移谱(GC-IMS)联用技术,对比分析美人椒酱的挥发性有机物(VOCs)风味成分。结果表明:电子鼻主成分PC1和PC2累计贡献率为97.068%,说明电子鼻所提取的主成分信息能够反应样品的主要特征信息,判别因子分析(DFA)总判别率为95.435%。利用GC-IMS联用技术,对发酵前后和炒制前后美人椒酱的二维、三维及指纹图谱的分析可知,香辛料发酵后的美人椒酱特征峰在A区域,生美人椒酱的特征峰在B区域,发酵美人椒酱的特征峰在C区域,发酵美人椒酱炒制后的特征峰在D区域,不同加工工艺的美人椒酱的特征吸收峰明显不同,GC-IMS能较好地区分采用不同加工工艺的美人椒酱。因此,利用电子鼻与GC-IMS的快速、无损、准确的特点,根据美人椒酱的VOCs能够很好地将不同加工工艺的美人椒酱进行区分。
Six kinds of Capsicum frutescens L.sauce,prepared by different processing methods including fermentation and stirfrying,were taken as research object. The flavor components of volatile organic compounds( VOCs) in Capsicum frutescens L.sauce processed by different processes were compared and analyzed by using electronic nose( E-nose) and gas chromatographion mobility spectrometer( GC-IMS).The results showed that the cumulative contribution rate of PC1 and PC2 was 97.068% and discriminant factor analysis( DFA) was 95.435% respectively,which indicated that the principal component information extracted by electronic nose could reflect the main characteristic information of the sample. The two-dimensional,three-dimensional and fingerprint spectra of capsicum frutescens L.sauce by GC-IMS showed that,the characteristic peak of fermented Capsicum frutescens L. sauce with spice appeared in area A,raw Capsicum frutescens L. sauce appeared in area B,fermented Capsicum frutescens L.sauce appeared in area C,and stir-fried Capsicum frutescens L.sauce appeared in area D.Thus it could be seen that,the characteristic absorption peaks of Capsicum frutescens L.sauce with different processing technology were obviously different and the processing technology could be distinguished well by GC-IMS.Therefore,according to the VOCs of bell pepper sauce,we can distinguish Capsicum frutescens L.sauce with different processing technology easily,depending on the fast,nondestructive and accurate characteristics of electronic nose and GC-IMS.
作者
杨芳
杨莉
粟立丹
YANG Fang;YANG Li;SU Li-dan(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China)
出处
《食品工业科技》
CAS
北大核心
2019年第23期193-198,206,共7页
Science and Technology of Food Industry
基金
四川省教育厅一般项目资助(15ZB0314)
烹饪科学四川省高等学校重点实验室后期资助项目(HQPRKX2017Z02)
四川省大学生创新创业项目(201711552084)
