基于顶空气相色谱-离子迁移谱技术分析花生烘烤后挥发性风味物质的变化

Analysis of volatile flavor compounds in peanuts after baking using headspace-gas chromatography-ion mobility spectrometry technology

中文关键词:  顶空气相色谱-离子迁移谱  吉林四粒红  琼花1号  挥发性风味物质

英文关键词:headspace-gas chromatography-ion mobility spectrometry  Jilin Silihong  Qionghua No.1  volatile flavor compounds

中文摘要:

      目的 建立基于顶空气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometry, HS-GC-IMS)技术分析花生烘烤后挥发性风味物质变化的方法。方法 对吉林四粒红和琼花1号两种花生品种进行去皮处理, 采用HS-GC-IMS分别对其带种皮和不带种皮时烘烤的挥发性成分进行研究。采用GC×IMS Library Search V2.2.1分析软件, 利用内置美国国家标准与技术研究院数据库和IMS数据库对样品中挥发性风味物质进行定性分析, 并结合Reporter插件、Gallery Plot插件、Dynamic PCA插件采用实验室观察分析器(laboratory analytical viewer, LAV)对其建立标准曲线后进行定量分析。结果 检出化合物共42种, 主要为醛类、醇类、脂类、酮类等。带皮烘烤的花生主要挥发性成分为乙酸乙酯、异丙醇、2-甲基丁醇和正辛醛等, 去皮烘烤主要挥发性成分为戊醛、2-甲基丁醛、糠醛和异戊醛等。发现经过烘烤后的林四粒红和琼花1号两种样品均有着更多的挥发性物质, 吉林四粒红在烘烤后的挥发性成分比琼花1号多, 尤其是去皮烘烤的样品中1-辛烯-3-醇、E-2-庚烯醛、2-庚酮、2-己烯-1-醇、戊醇、戊醛、己醇等物质的相对含量远高于琼花一号; 结论 GC-IMS可实现花生油挥发性风味物质的简便、快捷、灵敏、科学测定, 该研究结果可为花生工业化生产提供理论指导。

英文摘要:

      Objective To establish a method based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) for analyzing the changes of volatile flavor compounds in peanut after baking. Methods Jilin Silihong and Qionghua No.1 peanuts were shelled and HS-GC-IMS was used to investigate the volatile flavor compounds of the shelled and unshelled peanuts after baking. The analysis software GC×IMS Library Search V2.2.1 was adopted and the built-in national institute of standards and technology of the united states and IMS database were employed for qualitative analysis of volatile flavor compounds in the sample. Meanwhile, by combing with three plug-ins (Reporter, Gallery Plot and Dynamic PCA) and using laboratory analytical viewer (LAV), the standard curve was established, and then a quantitative analysis was carried out. Results A total of 42 kinds of compounds were detected, which involved aldehydes, alcohols, lipids and ketones, etc. From the unshelled peanuts, the following volatile compounds were detected by baking: Ethyl acetate, isopropanol, 2-methyl-1-butanol, octanal, etc. From the shelled peanuts, the following volatile compounds were detected by baking: Valeraldehyde, 2-methylbutyraldehyde, furfural, isovaleraldehyde. According to the findings, both Jilin Silihong and Qionghua No.1 peanuts after baking had various volatile compounds, in which, more were detected from Jilin Silihong peanuts compared with Qionghua No.1 peanuts, and especially, from the shelled samples, the relative content of 1-octen-3-ol, trans-2-heptenal, 2-heptanone, (Z)-2-Hexen-1-ol, amyl alcohol and hexyl alcohol were significantly higher than those in Qionghua No.1 peanuts. Conclusion GC-IMS can achieve a simple, convenient, rapid, sensitive scientific assay of volatile flavor compounds in peanut oil, providing a theoretical guidance for industrial production of peanuts.