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基于吹扫捕集-气相色谱/质谱法的豆汁、麻豆腐风味物质分析

Analysis of flavor Compounds in Douzhi and Ma Tofu by using purge and trap gas chromatography/mass spectrometry

投稿时间：2025-02-26 修订日期：2025-04-30

DOI：

英文关键词:Douzhi Ma Tofu Purge and trap gas chromatography/mass spectrometry (PT-GC/MS) Flavor compound.

基金项目:

作者	单位
杨志超	北京市科学技术研究院分析测试研究所（北京市理化分析测试中心）
梁颖	北京市科学技术研究院分析测试研究所（北京市理化分析测试中心）
贾海先	北京市疾病预防控制中心
李春雨	北京市疾病预防控制中心
张春梅	北京市科学技术研究院分析测试研究所（北京市理化分析测试中心）
马巧云	北京市科学技术研究院分析测试研究所（北京市理化分析测试中心）
马晓晨	北京市疾病预防控制中心
冯月超	北京市科学技术研究院分析测试研究所（北京市理化分析测试中心）
邵鹏	北京市科学技术研究院分析测试研究所（北京市理化分析测试中心）
马立利	北京市科学技术研究院分析测试研究所（北京市理化分析测试中心）

Author	Institution
Yang Zhichao	Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis)
Liang Ying	Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis)
Jia Haixian	Beijing Center for Disease Prevention and Control
Li Chunyu	Beijing Center for Disease Prevention and Control
Zhang Chunmei	Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis)
Ma Qiaoyun	Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis)
Ma Xiaochen	Beijing Center for Disease Prevention and Control
Feng Yuechao	Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis)
Shao Peng	Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis)
Ma Lili	Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis)

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中文摘要:

本研究采用吹扫捕集-气相色谱/质谱法(Purge and Trap-GC/MS,PT-GC/MS),结合NIST数据库,对34批次生、熟豆汁和麻豆腐进行分析,共鉴定出260种风味物质,涵盖含硫化合物、醇类、醛类、酮类、酯类等多种类型。生、熟豆汁中含硫化合物相对含量较高,而麻豆腐的风味物质种类多样、相似性较低。这些鉴定数据在一定程度上能够反应感官评价结果,但存在部分风味物质较为突出或被其他气味干扰的可能性。此外,本研究利用主成分分析法(PCA)鉴别出部分偏离样品,尝试分析其偏离原因。并通过正交偏最小二乘判别分析(OPLS-DA),基于P<0.05且VIP>1的筛选条件,选出31种生、熟豆汁特征风味物质。

英文摘要:

This study will employ purge and trap-gas chromatography/mass spectrometry (PT-GC/MS) coupled with the NIST database to analyze 34 batches of raw and cooked Douzhi and Ma Tofu. A total of 260 flavor compounds will be identified, encompassing sulfur-containing compounds, alcohols, aldehydes, ketones, esters, and other categories. Raw and cooked Douzhi will exhibit higher relative contents of sulfur-containing compounds, while Ma Tofu will demonstrate greater diversity and lower similarity in flavor profiles. The identified data will partially reflect sensory evaluation results, though there may be instances where specific flavor compounds dominate or are masked by other odors.Principal component analysis (PCA) will be employed to detect outlier samples, with further investigation into their deviation causes. Additionally, orthogonal partial least squares-discriminant analysis (OPLS-DA) will be applied to screen 31 characteristic flavor markers distinguishing raw and cooked Douzhi based on the criteria of P < 0.05 and variable importance in projection (VIP) > 1.

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