Analysis of barking Pingou hazelnut volatiles by HS-SPME-GC-MS
-
摘要: 香气物质是榛子炒食过程中质量评价的重要指标。本文采用顶空固相微萃取（HS-SPME）和气相色谱质谱联用（GC-MS）技术对生榛子和不同微波焙烤工艺条件下获得的榛子样品中挥发性成分进行差异性分析。结果显示,生平欧榛子检测出挥发性成分22种,低火（140 W,4 min）处理的平欧榛子检测出29种,中低火（210 W,4 min）处理的平欧榛子检测出30种,高火（350 W,4 min）处理的平欧榛子检测出47种;不同焙烤条件下的榛子样品中均检测到了吡嗪类挥发性成分,并且随着焙烤功率的增加吡嗪类和醛酮类挥发性成分的种类和含量均有明显的增加,而生榛子中不含有吡嗪类挥发性成分;通过OAV值筛选出11种香气成分,通过主成分分析出第一主成分和第二主成分的特征值为8.080和2.887,其累积贡献率达73.456%,99.705%,能够较好的代表原始数据所反应的信息,焙烤榛子的主要香气来源于吡嗪类、醛酮类物质。
-
关键词:
- 榛子 /
- 挥发性成分 /
- 顶空固相微萃取 /
- 气相色谱-质谱联用（GC-MS） /
- 主成分分析
Abstract: Aroma components are the important indexes for evaluation of the quality in the fry process of hazelnut.Headspace solid phase microextraction( HS- SPME) and gas chromatography mass spectrometry( GC- MS) were used on the hazelnut to analysis raw and different microwave baking process conditions. Results showed that by the test analysis of raw hazelnut 22 kinds of the volatile components were defected. There were 29 kinds of the hazelnut volatile components defected in low heat( 140 W,4 min) processing,30 kinds of the volatile components were detected in low fire( 210 W,4 min) processing hazelnut and 47 kinds of the volatile components were detected in high fire( 350 W,4 min) processing hazelnut.Aldehyde,ketones and pyrazine were detected under the condition of different baking hazelnut which were significantly increased during processing,and there were no pyrazine volatile components in raw hazelnut.By OAV value of 11 kinds of aroma components.Through principal component analysised of the first principal component and the second principal component characteristic value was 8.080 and2.887,the cumulative contribution rate of 73.456%,99.705%,can better represent the original data information reaction by,baked hazelnut's main source of aroma is pyrazine,aldehyde,ketone substance. -
[1] 黄钦才.我国榛子产业在发展(二)[J].专家论坛,2013(1):3-6. [2] Saklar,S Ungan,S Katnas.Determination of optimum hazelnut roasting conditions[J].International Journal of Food Science and Technology,2001(36):271-281.
[3] Matsui T,Guth H,Grosch W.Comparative study of potent odorants in peanut,hazelnut,and pumpkin seed oils on the basis of aroma extract dilution analysis and gas chromatographyolfactomatry of headspace sampling[J].European Journal of Lipid Science and Technology,1998(100):51-56.
[4] C Alasalvar,A Z Odabasi,N Demir,et al.Volatile and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis,Electronic Nose,and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry[J].Sensory and Nutritive Qualities of Food,2004(69):99-106.
[5] Wickland SE,Johnston JJ,Stone MB.Evaluation of roasted and natural hazelnut volatiles by purge-and-trap/gas chromatography/mass spectrometry[J].Institute of Food Technologists,2001:216.
[6] 周鑫,董玲,纪淑娟.间歇升温诱导南果梨冷藏转常温酯类香气的变化和相关基因表达[J].食品科学,2015,36(14):206-211. [7] 黄梅丽,王俊卿.食品色香味化学[M].第二版.北京:中国轻工业出版社,2008:241-242. [8] Cesarettin A lasalvar,Feraidoon Shahidi,Keith R Cadwallader.Comparison of Natural and Roasted Turkish Tombul Hazelnut Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis[J].Agricultural and Food Science,2003(51):5067-5072.
[9] Braddock J C,Sms C A,Okeefe S F.Flavor and oxidative stability of roasted high oleic acid peanut[J].Journal of Food Science,1995(60):489-493.
[10] Md,Abul Haider Shipar.Computational studies on glyceraldehyde and glycine Maillard reaction——Ⅲ[J].Theo Chem,2004,712:39-47.
[11] Burdack-Freitag A,Schieberle P.Change in the key odorants of Italian hazelnuts induced by roasting[J].J Adtic Food Chem,2010,58:6351-6359.
[12] 陈永宽,孔宁川,武怡,等.2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮的合成及热裂解行为[J].化学研究与应用,2003,15(1):45-47. [13] Preininger M,Gimelfarb L,Li H C,et al.Dihyreomaltol(2,3-dihydro-5-hydroxy-6-methyl-4hpran-one):identification as a poten aroma compound in ryazhenka kefir and sensory evaluation[J].J Agric Food Chem,2009,57(21):9902-9908.
[14] G R Waller,Feather M S.Sensory properties of volatile Maillard reaction products and related compounds in the Maillard reaction in foods and nutrition[J].American Chemical Society,1983(25):185-287.
[15] National Toxicology Program.Toxicology and Carcinogenesis Studies of Furan in F344 Rats and B6C3F1 Mice.Technical Report series NO 402.NIH Publication NO.93-2857.Research Triangle Park,NC:National Toxicology profram,pp 286,Research Triangle Park,North Carolina,USA.
[16] Locas CP,Yaylayan VA.Origin and mechanistic pathways of formation of the parent furans-a food toxicant[J].Journal of Agricultural and Food Chemistry,2004,52:6830-6836.
[17] Becalski A,Seaman S.Furan precursors in food:A model study and development of a simple headspace method for determination of furan[J].Journal of AOAC International,2005,88:102-106.
[18] Mark J,Pollien P,Lindinger C,et al Quantitation of furan and methyfuran formed in different precursor systems by proton transfer reaction mass spectrometry[J].Journal of Agricultural and Food Chemistry,2006,54:2786-2793.
[19] H Z Senyuva,Vgokmen.Potential of furan formation in hazelnut during heat treatment[J].Food Additives and Contaminants,2007,24(S1):136-142.
[20] Locas CP,Yaylayan VA.Origin and mechanistic pathways of formation of the parent furans[J].Agricultural and Food Chemmistry,2004,52:6830-6836.
[21] Shuichi NAKAMURA,Qsamu NISHMURA,Hideki MASUDA,et al.Identification of Volatile Flavor Components of the oil from Roasted sesame seeds[J].Agric Biol Chem,1989,53(7):1891-1989.
[22] Van Gemert LJ.Compilations of odour threshold values in air,water and other media[M].BACIS,Zeist,The Netherlands,2003.
[23] Maga J A,Sizer C E.Pyrazines in foods.A Review[J].Journal of Agricultural and Food Chemistry,1973,21(1):22-30.
[24] Chen G,Song H,Ma C.Aroma-active compounds of Beijing roast duck[J].Flavor and Fragrance Journal,2009,24(4):186-191.
[25] 罗玉龙,勒志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展[J].食品发酵与工业,2015,41(2):254-258. [26] Varlet V,Knockaert C,Prost C,et al.Comparison of odoractive volatile compounds of fresh and smoked salmon[J].Journal of Agricultural and Food Chemistry,2006,54(9):3391-3401.
[27] Leffingwell J C,Leffingwell D.GRAS flavor chemicalsdetection thresholds[J].Perfumer Flavorist,1991,16(1):1-19.
[28] Fors S.Sensory properties of volatile Maillard reaction products and related compounds[C].ACS Symposium seriesAmerican Chemical Society(USA).1983-4-29.
[29] 周志磊.烤烟主流烟气中主要甜味物质的鉴别及其形成机理[D].无锡:江南大学,2014.
计量
- 文章访问数: 181
- HTML全文浏览量: 36
- PDF下载量: 160
下载:
