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中国精品科技期刊2020
邵悦春,付晓婷,许加超,等. 基于气相离子迁移谱的发酵海带风味分析[J]. 食品工业科技,2021,42(12):300−306. doi: 10.13386/j.issn1002-0306.2020090210.
引用本文: 邵悦春,付晓婷,许加超,等. 基于气相离子迁移谱的发酵海带风味分析[J]. 食品工业科技,2021,42(12):300−306. doi: 10.13386/j.issn1002-0306.2020090210.
SHAO Yuechun, FU Xiaoting, XU Jiachao, et al. Flavor Analysis of Fermented Laminaria japonica Based on Gas Chromatograph-Ion Mobility Spectrometer (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(12): 300−306. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090210.
Citation: SHAO Yuechun, FU Xiaoting, XU Jiachao, et al. Flavor Analysis of Fermented Laminaria japonica Based on Gas Chromatograph-Ion Mobility Spectrometer (GC-IMS)[J]. Science and Technology of Food Industry, 2021, 42(12): 300−306. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090210.

基于气相离子迁移谱的发酵海带风味分析

Flavor Analysis of Fermented Laminaria japonica Based on Gas Chromatograph-Ion Mobility Spectrometer (GC-IMS)

  • 摘要: 为探讨海带发酵前后的风味变化,本研究使用乳酸菌、酵母菌及二者复合发酵共三种发酵方式,分别在4%、6%糖盐水中进行海带发酵,并以6种不同发酵条件下的海带样品为研究对象,利用气相-离子迁移谱(GC-IMS)联用技术,对海带发酵前后的挥发性风味有机物(VOCs)进行比较分析,建立不同条件下发酵海带的指纹图谱,同时对分离出的VOCs进行鉴别和分类,并采用主成分分析(PCA)比较不同样品间的差异。指纹图谱显示,不同发酵条件下的海带样品中VOCs差异明显。海带发酵样品中共鉴定出33种风味物质,包括醛类、醇类、酮类、羧酸类、酯类、醚类和芳香族化合物,以醛类、醇类、酮类物质为主,其中醛类物质含量最高,且酵母菌发酵后,低分子量醛如己醛、庚醛、戊醛含量明显降低,可能对降低海带的腥味起主要作用。PCA结果显示,前两个主成分累计贡献率为86.58%,可基本代表样品的绝大部分特征,且不同发酵条件下的海带样品得到了很好的区分。结果表明:发酵可有效降低海带中的腥味物质含量,是改善海带食品风味的加工方式;气相-离子迁移谱联用技术可较好地区分不同发酵条件的海带样品,对构建发酵海带VOCs的指纹图谱、数据库及其分类鉴别具有潜在的应用价值。

     

    Abstract: In this study, along with the addition of 4% and 6% sugar and salt, effect of lactic acid bacteria fermentation, yeast fermentation and both of them co-fermentation on Laminaria japonica (L.japonica) were investigated, thereafter the flavor changes of which were determined by gas chromatograph-ion mobility spectrometer (GC-IMS). The volatile organic compounds (VOCs) of L.japonica were identified and compared before and after fermentation, the fingerprint spectra were established, and the differences between different fermentation conditions were analyzed by principal component analysis (PCA). According to the results of the fingerprints, there were significant differences between the VOCs in the fermented samples under different conditions. Totally 33 VOCs were identified in the fermented samples, including aldehydes, alcohols, ketones, carboxylic acids, esters, ethers and aromatic compounds, of which aldehydes, alcohols, and ketones were main substances. The contents of aldehydes was the highest before fermentation, while after fermentation by yeast, the content of certain aldehyde of low molecular weight such as hexanal, heptanal, and pentanal were significantly reduced, which resulted in the reducing the fishy smell of L.japonica. PCA results showed that the contribution rate of the first two main components was 86.58%, which could represent the characteristics of the samples basically. In addition, samples under different fermentation conditions were well distinguished. According to this study, fermentation was an efficient way to reduce the fishery smell and thus improve the flavor of L.japonica. GC-IMS technology could be effectively applied to distinguish different fermented samples, and had potential application value for the construction of fingerprints and databases of VOCs of L. japonica.

     

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