摘要
为探究风味物质与不良因子的相关性,检测了油炸薯片、油炸方便面面饼、麻花、咸味花生米4种常见方便食品共16个样本的挥发性风味物质以及不良因子丙烯酰胺、多环芳烃和反式脂肪酸的含量,探讨了油炸方便面面饼风味物质和不良因子间的相关性。采用固相微萃取/气相色谱-质谱联用分析,基于NIST 2015谱库检索和核对保留指数的方法鉴定出含氮杂环化合物、含氧杂环化合物、醛类、羧酸类、酮类、酯类、烷烃类和其他类化合物等共78种挥发性风味物质。所有样品中均未检出反式脂肪酸,油炸薯片和油炸方便面面饼中检测出苊、蒽、艹屈、荧蒽、芴、菲、芘等7种多环芳烃及丙烯酰胺。比较4种食品,油炸薯片中检测到的吡嗪类化合物及丙烯酰胺含量较高,油炸方便面面饼中羧酸类化合物及多环芳烃含量较高,麻花和咸味花生米中脂肪醛类化合物和含氧杂环化合物含量较高。偏最小二乘回归分析油炸方便面面饼风味物质和不良因子间的相关性,发现丙烯酰胺含量与可来自美拉德反应的吡嗪、甲基吡嗪等化合物的含量呈显著正相关(P<0.05),多环芳烃含量主要与可来自油炸或烘烤过程中脂肪氧化降解的醛类、酸类等化合物的含量呈显著正相关(P<0.05)。研究结果表明,选择适当的食品加工工艺条件可同时兼顾喜好风味的形成和食品安全性,具有重要意义。
In order to explore the correlation between flavor compounds and harmful factors,the contents of volatile flavor compounds and harmful factors including acrylamide,polycyclic aromatic hydrocarbons,and trans fatty acids were determined in 16 samples from four kinds of convenience food,namely fried potato chips,fried instant noodles,fried dough twists and salted roast peanuts kernel.78 volatile flavor compounds were identified by solid-phase microextraction/gas chromatography-mass spectrometry through search of the NIST 2015 library and comparison with the documented retention indices,including nitrogen-containing heterocycles,oxygen-containing heterocycles,aldehydes,carboxylic acids,ketones,esters,and alkanes,etc.The results showed that trans-fatty acids were not detected in all samples.In fried potato chips and fried instant noodles,acrylamide and seven polycyclic aromatic hydrocarbons(PAHs),i.e.acenaphthene,anthracene,chrysene,fluoranthene,fluorene,phenanthrene and pyrene were found.In comparison,there were more pyrazines and acrylamide in fried potato chips,more carboxylic acids and PAHs in fried instant noodles,more fatty aldehydes and oxygen-containing heterocycles in fried dough twists and salted roast peanuts kernel.Partial least squares regression analysis showed that the content of acrylamide was positively and significantly(P<0.05)correlated with the volatile flavor compounds of pyrazine,2-methylpyrazine,etc,which could be generated via the Maillard reaction.The above seven PAHs were significantly(P<0.05)and positively correlated with aldehydes and acids,that could be formed via lipid degradation during the frying or roasting of the food.The results revealed that it was important to take into account the formation of good flavor and also harmful factors when selecting appropriate food processing technologies.
作者
张晨萍
王羽桐
谢建春
程劼
肖群飞
王雅欣
ZHANG Chenping;WANG Yutong;XIE Jianchun;CHENG Jie;XIAO Qunfei;WANG Yaxin(Beijing Laboratory of Food Quality and Safety/School of Light Industry, Beijing Technology and Business University, Beijing 100048,China;Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Science, Beijing 10081,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2022年第2期172-182,共11页
Journal of Food Science and Technology
基金
国家重点研发计划项目课题(2017YFD0400106)。
关键词
风味物质
丙烯酰胺
多环芳烃
方便食品
相关性
flavor compound
acrylamide
polycyclic aromatic hydrocarbon
convenience food
correlation
