摘要
永丰辣酱是湖南省极具地方特色的发酵调味品,主要原料有本地灯笼椒、优质小麦、黄豆、糯米等。文章主要采用顶空微萃取结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)法对4种永丰辣酱中的挥发性风味物质进行测定,结果共检测到120种挥发性风味物质,其中YF-1有47种,YF-2有60种,YF-A有53种,YF-B有44种,酯类物质应为永丰辣酱的主要挥发性成分。主成分分析(principal component analysis,PCA)进一步发现,同为农家自制的YF-A与YF-B区别较大,但YF-1和YF-2彼此交叠,成分相似,且与YF-A和YF-B相距较远。
Yongfeng chilli sauce is a fermented condiment with local characteristics in Hunan Province.The main raw materials are local bell pepper,high-quality wheat,soybean and glutinous rice and so on.In this paper,the volatile flavor substances in four kinds of Yongfeng chilli sauce are determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).A total of 120 volatile flavor substances are detected,YF-1 has 47 kinds,YF-2 has 60 kinds,YF-A has 53 kinds and YF-B has 44 kinds.The esters should be the main volatile components of Yongfeng chilli sauce.It is further found by principal component analysis(PCA)that the same farm-made YF-A and YF-B are quite different from each other,but YF-1 and YF-2 overlap with each other and have similar components,and are far away from YF-A and YF-B.
作者
丁诗瑶
王晶晶
王蓉蓉
肖茜
刘成国
周辉
DING Shi-yao;WANG Jing-jing;WANG Rong-rong;XIAO Qian;LIU Cheng-guo;ZHOU Hui(Key Laboratory of Food Science and Biotechnology in Hunan Province,College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Fermented Food Engineering and Technology Research Center in Hunan Province,Changsha 410128,China)
出处
《中国调味品》
CAS
北大核心
2020年第6期142-147,共6页
China Condiment
基金
国家自然科学基金项目(31571811,31601525)
湖南省研究生科研创新项目(CX2018B430)。
关键词
永丰辣酱
气相色谱-质谱联用
挥发性风味物质
主成分分析法
Yongfeng chilli sauce
gas chromatography-mass spectrometry(GC-MS)
volatile flavor compounds
principal component analysis(PCA)
