基于气相色谱-离子迁移谱分析红糖和赤砂糖挥发性风味成分差异

Analysis of the volatile flavor component differences in brown sugar and brown granulated sugar based on gas chromatography-ion mobility spectrometry

中文关键词:  红糖  赤砂糖  挥发性风味成分  气相色谱-离子迁移谱

英文关键词:brown sugar  brown granulated sugar  volatile flavor components  gas chromatography-ion mobility spectrometry

中文摘要:

      目的 为探明红糖和赤砂糖挥发性风味物质差异, 建立一种红糖及赤砂糖快速鉴别的气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)检测方法。方法 以3种红糖和3种赤砂糖为研究对象, 采用GC-IMS测定样品中的挥发性化合物, 并进行主成分分析。结果 从红糖和赤砂糖中共鉴定出65种已知物质, 包括17种醛类、11种吡嗪类、7种醇类、9种酯类、6种酸类、10种酮类以及其他5种化合物, 其中2,6-二甲基吡嗪-D、2,5-二甲基吡嗪、2-甲基丙酸、2-甲基丁酸在红糖和赤砂糖中含量差异较大; 主成分分析结果表明, 红糖和赤砂糖挥发性成分存在明显差异, 说明GC-IMS技术能够将红糖和赤砂糖进行区分。结论 本研究通过GC-IMS技术建立了红糖和赤砂糖挥发性成分指纹图谱, 可视化呈现红糖和赤砂糖挥发性风味成分差异, 为红糖和赤砂糖鉴定分析提供了依据。

英文摘要:

      Objective To ascertain the differences of volatile flavor compounds in brown sugar and brown granulated sugar, and establish a method for rapid identification of brown sugar and brown granulated sugar by gas chromatography-ion mobility spectrometry (GC-IMS). Methods The volatile flavor compounds in 3 kinds of brown sugars and 3 kinds of brown granulated sugars were detected by GC-IMS, and principal component analysis was performed. Results A total of 65 kinds of known substances were identified from brown sugar and brown granulated sugar, including 17 kinds of aldehydes, 11 kinds of pyrazines, 7 kinds of alcohols, 9 kinds of esters, 6 kinds of acids, 10 kinds of ketones and 5 kinds of other compounds, the content of 2,6-dimethylpyrazine-D, 2,5-dimethylpyrazine, 2-methylpropanoic acid, 2-methylbutanoic acid in brown sugar and brown granulated sugar were significantly different; the results of principal component analysis showed that there were significant differences in the GC-IMS spectra for the volatile components of brown sugar and brown granulated sugar, which indicated that the GC-IMS technology could distinguish brown sugar and brown granulated sugar. Conclusion This study has established the volatile component fingerprint of brown sugar and brown granulated sugar by GC-IMS technology, and has visualized the difference of volatile flavor components between brown sugar and brown granulated sugar, which provides a basis for species identification and quality assessment of brown sugar and brown granulated sugar.