摘要
【目的】研究广薯87在蒸制前后挥发性风味成分的变化情况,为鲜食型甘薯风味物质改良提供参考。【方法】采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用仪(GC-MS)技术对广薯87鲜薯及蒸薯的挥发性风味成分进行比较和分析。【结果】广薯87鲜薯检测出71种挥发性物质,主要包括醛类(40.52%)、萜类(16.18%)、杂环类(15.17%)、醇类(11.59%)、酯类(7.94%)、芳烃类(4.49%)、酮类(1.62%)化合物等;蒸薯检测出69种挥发性物质,主要包括醛类(47.36%)、芳烃类(21.39%)、萜类(10.33%)、卤代烃类(7.07%)、醇类(3.24%)、酮类(2.64%)、酯类(2.61%)化合物等。其中,鲜薯及蒸薯中相对含量最高的挥发物均为苯乙醛,含量分别为16.78%、19.92%,但蒸煮前后相对含量差异不显著。对所检测出的挥发代谢物进行差异筛选,共筛选出47种差异明显的代谢产物。上调的代谢物有14种,下调的代谢物有33种,其中上调倍数最高的化合物为氯乙酸2-苯乙基酯,上调倍数为4.4;下调倍数最高的化合物为2-丙基-1H-咪唑,下调倍数高达13.49。【结论】结合相对含量及差异分析,广薯87蒸制后相对含量显著上升的主要挥发物成分为2,4-二叔丁基苯酚和氯乙酸2-苯乙基酯,是最有可能构成广薯87蒸薯特征风味的挥发物。
【Objective】The study was carried out to explore the changes of volatile flavor components of Guangshu 87 before and after steaming with a view to providing a basis for the improvement of fresh sweetpotato flavor substance.【Method】The headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)technology were used to compare and analyze the volatile flavor components of fresh and steamed Guangshu 87.【Result】A total of 71 volatile compounds were detected in fresh Guangshu 87,mainly including aldehydes(40.52%),terpenoids(16.18%),heterocycles(15.17%),alcohols(11.59%),esters(7.94%),aromatics(4.49%),ketones(1.62%),and etc.A total of 69 volatile compounds were detected in steamed Guangshu 87,mainly including aldehydes(47.36%),aromatics(21.39%),terpenoids(10.33%),halogenated hydrocarbons(7.07%),alcohols(3.24%),ketones(2.64%),esters(2.61%),and etc..Among them,the volatile compound with the highest relative content in fresh and steamed sweet potato was phenylacetaldehyde,with the relative content of 16.78%and 19.92%,but there was no significant difference in it before and after steaming.Differential analysis showed that a total of 47 differential metabolites were screened,in which 14 were up-regulated and 33 were down-regulated.The compound with the highest up-regulation factor was chloro-acetic acid,2-phenylethyl ester with an up-regulation factor of 4.4,and the compound with the highest down-regulation factor was 2-propyl-1H-imidazole,with the down-regulation factor as high as 13.49.【Conclusion】Combining the relative content and differential analysis,the main volatile components with a significant increase in the relative content of Guangshu 87 after steaming are 2,4-Di-tert-butylphenol and chloro-acetic acid,2-phenylethyl ester,which are the most likely constituents of the characteristic volatile flavor of steamed Guangshu 87.
作者
邹宏达
李楚欣
杨义伶
陈景益
张雄坚
黄立飞
房伯平
ZOU Hongda;LI Chuxin;YANG Yiling;CHEN Jingyi;ZHANG Xiongjian;HUANG Lifei;FANG Boping(Crops Research Institute,Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Crops Genetics&Improvement,Guangzhou 510640,China;College of Agriculture and Biology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《广东农业科学》
CAS
2021年第12期74-82,共9页
Guangdong Agricultural Sciences
基金
国家自然科学基金(31801418)
广东省自然科学基金(2020A1515011146)
财政部和农业农村部:国家现代农业产业技术体系项目(CARS-10-B03,CARS-10-C15)。
关键词
甘薯
鲜薯
蒸制
风味物质
气相色谱-质谱
sweet potato
fresh sweet potato
steaming
flavor substance
GC-MS
