Pedrotti M, Khomenko I, Cappellin L, Fontana M, Somenzi M, Falchero L, Arveda M, Fogliano V, Biasioli F
Research and Innovation Center, Department of Food Quality and Nutrition, Fondazione Edmund Mach, Via E. Mach 1, San Michele all'Adige, TN, 38010, Italy.
Food Quality & Design Group, Wageningen University & Research, Wageningen, WG, NL-6708, Netherlands.
J Mass Spectrom. 2018 Sep;53(9):753-762. doi: 10.1002/jms.4204. Epub 2018 Jun 22.
In this study, proton transfer reaction-mass spectrometry (PTR-MS), coupled with a time-of-flight mass analyzer and a multipurpose automatic sampler, was evaluated as a rapid and nondestructive tool for the quality control of anhydrous milk fat. Anhydrous milk fats packed in cardboard and bag-in-box were compared during refrigerated shelf life at 4°C for 9 months. Anhydrous milk fat samples were taken at 120, 180, and 240 days and measured by PTR-MS during storage at 50°C for 11 days. Univariate and multivariate data analysis were performed in order to classify samples according to the packaging type and compare aromatic profiles. Markers related to both packaging and storage duration were identified, and all stored samples were clearly distinguishable from reference fresh samples. Significant differences in some key butter aroma compounds such as 2-pentanone, 2-heptanone, 2/3-methylbutanal, acetoin, and butanoic acid were observed between different types of packaging. During the refrigerated storage, differences related to packaging are more evident, while during the storage at 50°C, the fat oxidation induced by the high temperature becomes the most relevant phenomenon independently of the packaging type. These results indicate the importance of avoiding anhydrous milk fat storage at 50°C for long times during industrial production processes. All together data demonstrated the viability of PTR-MS as a rapid and high-sensitivity tool in agroindustry quality control program.
在本研究中，质子转移反应质谱法（PTR-MS）与飞行时间质谱分析仪和多功能自动进样器联用，被评估为一种用于无水乳脂肪质量控制的快速且无损的工具。对包装在硬纸板盒和袋中袋包装中的无水乳脂肪在4°C冷藏保质期内进行了9个月的比较。在120、180和240天时采集无水乳脂肪样品，并在50°C下储存11天期间用PTR-MS进行测量。进行了单变量和多变量数据分析，以便根据包装类型对样品进行分类并比较香气特征。确定了与包装和储存时间相关的标志物，所有储存样品均能与新鲜参考样品明显区分开来。在不同类型的包装之间，观察到一些关键的黄油香气化合物如2-戊酮、2-庚酮、2/3-甲基丁醛、乙偶姻和丁酸存在显著差异。在冷藏储存期间，与包装相关的差异更为明显，而在50°C储存期间，高温引起的脂肪氧化成为与包装类型无关的最相关现象。这些结果表明在工业生产过程中避免无水乳脂肪在50°C下长时间储存的重要性。所有数据共同证明了PTR-MS作为农业食品工业质量控制程序中一种快速且高灵敏度工具的可行性。
