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基于顶空固相微萃取/气相色谱-质谱联用技术和电子鼻对五个品牌速食粉丝调味料的鉴别

Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC-MS and electronic nose.

作者信息

Shen Huishan, Wei Teng, Zhang Zhiwei, Zheng Qianna, Guo Rui, Jiang Hao, Zhang Guoquan, Zheng Jianmei

机构信息

College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, 712100 Shaanxi China.

Chinese Academy of Inspection and Quarantine Comprehensive Test Center, Beijing, 100123 China.

出版信息

J Food Sci Technol. 2020 Nov;57(11):4160-4170. doi: 10.1007/s13197-020-04454-x. Epub 2020 Apr 30.

DOI:10.1007/s13197-020-04454-x
PMID:33071337
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7520495/
Abstract

The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (e-nose). GC-MS showed that the volatile compounds of instant vermicelli seasonings were significantly different. Alkenes, alcohols, aldehydes and ketones were the major volatile compounds in instant vermicelli seasonings. The seasonings could be classified based on differences in volatile compounds. The overall volatiles profiles were also analyzed by e-nose. E-nose determination and GC-MS statistical analysis had similar results. The volatile compounds showed good correlation with e-nose sensors according to partial least square regression models. Both methods had good potential application in evaluating flavor quality and differentiating among instant vermicelli seasonings.

摘要

采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME/GC-MS）和电子鼻（e-nose）对5个品牌的即食粉丝调味料的风味特征进行了鉴定。GC-MS分析表明，即食粉丝调味料的挥发性化合物存在显著差异。烯烃、醇类、醛类和酮类是即食粉丝调味料中的主要挥发性化合物。调味料可根据挥发性化合物的差异进行分类。还通过电子鼻分析了整体挥发性成分。电子鼻测定和GC-MS统计分析结果相似。根据偏最小二乘回归模型，挥发性化合物与电子鼻传感器具有良好的相关性。两种方法在评价即食粉丝调味料的风味质量和区分不同品牌方面均具有良好的潜在应用价值。