基于GC-IMS技术分析小麦粉储存过程中挥发性物质的变化
Analysis of Volatile Compounds in Wheat Flour During Storage Based on Gas Chromatography-Ion Mobility Spectrometry
许诺 1呙琴 1高玉树 2刘小熙 1苏晓萌 1李辉 1孙艳雯 1闫飞3
作者信息
- 1. 北京市食品检验研究院(北京市食品安全监控和风险评估中心),北京 100094
- 2. 北京首农食品集团有限公司,北京 100102
- 3. 北京市房山粮油贸易有限公司,北京 100055
- 折叠
摘要
研究小麦粉在储藏过程中典型指标的变化规律,基于气相色谱-离子迁移谱(GC-IMS)技术分析小麦粉储藏过程中挥发性有机物的变化,为小麦粉储存期间品质评价提供新的分析方法和参考依据.结果表明:小麦粉中挥发性物质以醇类、醛类、酯类化合物为主;利用GC-IMS的分析结果结合主成分分析、偏最小二乘-判别分析和热图聚类分析可以有效区分不同储藏期样品,小麦粉储藏过程中挥发性物质变化与水分、脂肪酸值和品尝评分值的变化趋势的结果表明,挥发性物质可以用于预判小麦粉储存品质的变化.
Abstract
To study the change rule of the flavor substances of wheat flour in storage,so as to provide a reference for the quality evaluation of the storage period.Gas chromatography ion mobility spectroscopy(GC-IMS)was ap-plied to analyze the changes of volatile compounds in wheat flour during storage.It was found that the main volatile compounds in wheat flour included alcohols,aldehydes and esters.The change of wheat flour during storage was ana-lyzed by means of stoichiometry and sensory taste,verifying that GC-IMS combined with principal component analy-sis,orthogonal partial least squares-discriminant analysis and heat map clustering analysis can effectively distinguish samples of different storage periods.The trend of volatile compounds changes during wheat flour storage,along with changes in moisture content,fat acidity value,and tasting assessment value,confirmed that the volatile substances can be used to predict the change of wheat flour storage character.
关键词
小麦粉/挥发性化合物/气相色谱-离子迁移谱(GC-IMS)/储藏期Key words
wheat flour/volatile compounds/GC-IMS/storage引用本文复制引用
基金项目
北京市地方标准制修订项目(20201239)
出版年
2024
NETL
NSTL
万方数据