摘要
为探究不同超声功率对菊苣根提取物挥发性成分的影响,采用顶空-固相微萃取-气相色谱-质谱联用技术,层次聚类分析和主成分分析方法对比不同超声功率制备的菊苣根提取物的挥发性香气成分差异,通过香气活度值、香气轮廓与正交偏最小二乘法判别分析确定不同超声功率对菊苣根提取物风味差异有重要影响的特征风味物质。结果表明:与未超声的菊苣根提取物相比,经超声处理的菊苣根提取物的挥发性成分的种类及含量明显增加。通过不同超声功率制备的菊苣根提取物的挥发性成分共有51种,包括酮类12种,醛类11种,酯类8种,烃类5种,酚类4种,酸类3种,醇类2种以及杂环类6种,各挥发性成分间存在显著差异。当超声功率为460 W时,菊苣根提取物的挥发性香气成分综合得分最高,共鉴定出15种关键香气成分(OAV>1)。经超声处理的菊苣根提取物香气轮廓图较相似,主要表现为焦糖香与甜香。3,5-二羟基-6-甲基-2,3-二氢-4H-吡喃-4-酮、5-羟甲基糠醛、糠醛、丁香酚、γ-壬内酯、癸醛、壬醛为特征风味物质。
In order to explore the effects of different ultrasonic powers on the volatile components of chicory root extracts,headspace-solid phase microextraction gas chromatography-mass spectrometry was used to compare the volatile aroma components of chicory root extracts prepared by different ultrasonic powers by hierarchical cluster analysis and principal component analysis.Aroma activity value,aroma profile and orthogonal partial least square discriminant analysis were used to determine the characteristic flavor substances that had important effects on the flavor difference of chicory root extracts under different ultrasonic power.The results showed that the types and contents of volatile components of chicory root extract after ultrasonic treatment were significantly increased compared with those without ultrasonic treatment.There were 51 kinds of volatile components in chicory root extract prepared under different ultrasonic powers,including 12 kinds of ketones,11 kinds of aldehydes,8 kinds of esters,5 kinds of hydrocarbons,4 kinds of phenols,3 kinds of acids,2 kinds of alcohols,and 6 kinds of heterocycles.There were significant differences in the volatile components of chicory root extracts prepared under different ultrasonic power.The comprehensive score of volatile aroma components of chicory root extract was the highest when the ultrasonic power was 460 W.A total of 15 key aroma components(OAV>1)were identified.After ultrasonic treatment,the aroma profiles of chicory root extracts were similar,mainly showing caramel aroma and sweet aroma.3,5-dihydroxy-6-methyl-2,3-dihydro4h-pyrano-4-one,5-hydroxymethylfurfural,furfural,eugenol,gamma-nonolactone,capric aldehyde and nonylaldehyde were the characteristic flavor substances that had important influence on the flavor difference of chicory root extracts prepared by different ultrasonic powers.
作者
李瑞丽
段旭瑞
叶远青
马骥
代名扬
杨春强
LI Ruili;DUAN Xurui;YE Yuanqing;MA Ji;DAI Mingyang;YANG Chunqiang(College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001;China Tobacco Jiangsu Industrial Co.,Ltd.,Nanjing 210000;Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001)
出处
《中国食品学报》
北大核心
2025年第11期336-348,共13页
Journal of Chinese Institute of Food Science and Technology
基金
江苏中烟工业有限责任公司科技项目(H202402)的支持
关键词
菊苣根提取物
超声功率
挥发性风味成分
主成分分析
chicory root extract
ultrasonic power
volatile flavor component
principal component analysis
