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中国精品科技期刊2020
金文刚,别玲玲,裴金金,等. 基于GC-IMS技术分析炖煮过程中大鲵头汤挥发性风味物质[J]. 食品工业科技,2021,42(19):307−313. doi: 10.13386/j.issn1002-0306.2021030328.
引用本文: 金文刚,别玲玲,裴金金,等. 基于GC-IMS技术分析炖煮过程中大鲵头汤挥发性风味物质[J]. 食品工业科技,2021,42(19):307−313. doi: 10.13386/j.issn1002-0306.2021030328.
JIN Wengang, BIE Lingling, PEI Jinjin, et al. Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(19): 307−313. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030328.
Citation: JIN Wengang, BIE Lingling, PEI Jinjin, et al. Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(19): 307−313. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030328.

基于GC-IMS技术分析炖煮过程中大鲵头汤挥发性风味物质

Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Head Soup during Stewing based on GC-IMS Technology

  • 摘要: 为探明大鲵头汤挥发性风味物质种类,采用气相-离子迁移谱联用技术(GC-IMS)考察了不同炖煮时间(30、60、90、120和150 min)鲵头汤挥发性风味物质的变化。结果表明,GC-IMS 技术对不同炖熬时间鲵头汤样品中45个信号峰中,鉴定出35种挥发性风味物质,包括醛类17种、酯类8种、酮类4种、醇类4种、酸类1种和吡嗪类1种;随着炖熬时间的延长(30~150 min),鲵头汤中丙醛、戊醇、乙醇、庚醛、2-庚酮、乙酸乙酯、壬醛和正辛醛浓度明显降低,而正己醇、丁醛、2-甲基丁酸乙酯、丙酸己酯、2-丁酮、戊醛、异戊醛、苯甲醛、丙酸乙酯和丁酸乙酯浓度逐渐上升。该文构建了炖熬过程中鲵头汤挥发性风味指纹,对不同炖熬时间鲵头汤挥发性风味轮廓实现了可视化表征,为今后鲵头汤品质控制以及质量标准制定提供了参考。

     

    Abstract: To find out the kinds of volatile flavor compounds in giant salamander head soup and evaluate the quality of the soup, the volatile flavor fingerprints of Andrias davidianus soup with different stewing time (30, 60, 90, 120 and 150 min) were investigated by gas chromatography ion migration chromatography (GC-IMS). The results showed that: GC-IMS technology could achieve better separation of volatile flavor compounds of salamander head soup at different stewing time. A total of 35 volatile flavor compounds were identified in different stewing time, including 17 aldehydes, 8 esters, 4 ketones, 4 alcohols, 1 acid and 1 pyrazine. With the extension of stewing time (30~150 min), the concentrations of propanal, 3-methylbutan-1-ol, ethanol, heptanal, 2-heptanone, ethyl acetate, nonanal and octanal decreased significantly, while the concentrations of n-hexanol, butanal, ethyl 2-methylbutyrate, hexyl propanoate, 2-butanone, pentanal, 3-methylbutanal, benzaldehyde, ethyl propanoate and ethyl butyrate increased gradually. In this study, the volatile flavor fingerprints of salamander head soup during stewing were established, and the volatile flavor profiles of salamander head soup at different stewing time were visualized, which provided a reference for quality control, quality evaluation and standard formulation of salamander head soup in the future.

     

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