首页|基于气相色谱-离子迁移谱法分析沙浴热处理对黑苦荞挥发性物质的影响

基于气相色谱-离子迁移谱法分析沙浴热处理对黑苦荞挥发性物质的影响

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为探究黑苦荞在一定温度范围内的挥发性物质变化,用固体介质共浴传热的方式炒制不同温度的未脱壳、脱壳黑苦荞,采用气相色谱-离子迁移谱(Gas chromatography-ion mobility spectrometry,GC-IMS)技术对比分析其挥发性风味物质的成分及含量.根据特征风味建立黑苦荞指纹图谱并进行聚类分析,分析其在一定温度范围内挥发性风味物质的差异和变化.结果显示:未脱壳、脱壳黑苦荞经沙浴加热后鉴定出51种挥发性风味物质,主要成分为酯类、醛类、酮类、醇类.主成分分析结果表明不同温度处理的未脱壳、脱壳黑苦荞可以被有效区分.文章为探究黑苦荞挥发性成分提供了一个新的思路,期望能对黑苦荞加工工艺中挥发性成分的变化提供参考.
Analysis of the Effect of Sand Bath Heat Treatment on Volatile Substances of Black Buckwheat Based on Gas Chromatography-Ion Mobility Spectrometry Method
In order to investigate the changes in volatile substances of black buckwheat within a certain temperature range,unhulled,hulled black buckwheat were fried under different temperatures using a solid medium with a common bath heat transfer method.Gas chromatography-ion mobility spectrometry(GC-IMS)technique was used to compare and analyze the composition and content of volatile flavor substances.According to the characteristic flavor of black buckwheat to establish fingerprint and cluster analysis,the differences and changes in volatile flavor substances of black buckwheat were analyzed in a certain temperature range.The results showed that:51 volatile flavor substances were identified from unhulled,hulled black buckwheat bath after heating by the sand,the main components were esters,aldehydes,ketones and alcohols.The results of principal component analysis showed that unhulled,hulled black buckwheat could be distinguished after different temperature treatment.The study provides a new way of thinking to explore the volatile components of black buckwheat,which is expected to provide a reference for changes of volatile components in the black buckwheat processing process.

black buckwheatvolatile flavor substancesgas chromatography-ion mobility spectrometryfingerprinting

史姜维、邢优诚、王潇洒、刘梦龙、匡映、邵佩、李星、张楚安

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湖北中烟工业有限责任公司,湖北武汉 430040

湖北工业大学生物工程与食品学院,湖北武汉 430068

黑苦荞 挥发性风味物质 气相色谱-离子迁移谱 指纹图谱

国家自然科学基金湖北省自然科学基金湖北省工业微生物重点实验室开放基金湖北工业大学细胞调控与分子药物"111"引智基地青年学者国际合作项目

314014982022CFB461202209KF04XBTK-2022006

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(2)
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