摘要
为探讨不同生产日期辣条样品在储存期间挥发性成分的稳定性,该研究利用气相色谱-质谱联用技术(GC-MS)对不同批次、相同配方、保留不同时间的辣条中的挥发性物质进行了检测分析。共检测到56种挥发性物质,醇类、醛类、酯类和萜烯类为样品中最主要的挥发性物质类别。4-异丙基苯甲醛(32.11%~48.02%)、乙酸芳樟酯(9.45%~20.47%)、γ-萜品烯(4.37%~6.83%)、芳樟醇(4.18%~8.21%)等为辣条中最主要的几种风味成分。通过主成分分析可知生产时间越久远,辣条的风味越不稳定。该研究可为辣条的风味和品质改善提供一定的参考。
In order to investigate the stability of volatile components in spicy strip samples at different production dates during storage,in this study,gas chromatography-mass spectrometry(GC-MS)is used to detect and analyze the volatile components in spicy strip samples from different batches and the same formula stored for different time.A total of 56 volatile substances are detected,and alcohols,aldehydes,esters and terpenes are the most important volatile substances in the samples.4-Isopropyl benzaldehyde(32.11%~48.02%),linalyl acetate(9.45%~20.47%),γ-terpinene(4.37%~6.83%)and linalool(4.18%~8.21%)are the main flavor components in spicy strips.According to principal component analysis,the earlier the production time,the more unstable the flavor of spicy strips.This study can provide some references for the improvement of the flavor and quality of spicy strips.
作者
许纲
尹含靓
王建辉
吴高峰
蒋立文
XU Gang;YIN Han-liang;WANG Jian-hui;WU Gao-feng;JIANG Li-wen(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Key Laboratory of Food Science and Biotechnology in Hunan Province,Changsha 410128,China;School of Chemistry and Food Engineering,Changsha University of Science and Technology,Changsha 410114,China;Hunan Wuzizui Food Co.,Ltd.,Xiangtan 411228,China;Hunan Jinmofang Food Co.,Ltd.,Changsha 410300,China)
出处
《中国调味品》
CAS
北大核心
2022年第10期146-150,154,共6页
China Condiment
基金
湖南省重点领域研发计划项目(2019SK2121)。
关键词
辣条
挥发性物质
GC-MS
主成分分析
spicy strips
volatile substances
GC-MS
principal component analysis
