首页|基于电子鼻和气质联用比较分析花椒芽与香椿芽炒鸡蛋特征风味

基于电子鼻和气质联用比较分析花椒芽与香椿芽炒鸡蛋特征风味

扫码查看
基于电子鼻和固相微萃取-气相色谱/质谱联用技术研究花椒芽与香椿芽炒鸡蛋挥发性特征风味物质的异同.电子鼻分析表明花椒芽和香椿芽炒鸡蛋的风味指纹图谱相似,总体香味响应值区别不大.气质分析表明,烯烃类(69.370%)是花椒芽炒鸡蛋的特征挥发性风味物质,其中D-柠檬烯(34.973%)和月桂烯(17.656%)的相对含量较高;酯类(56.057%)是香椿芽炒鸡蛋的主要风味物质,其中相对含量较高的是乙酸乙酯(32.810%)和乙酸异戊酯(17.397%).花椒芽和香椿芽炒鸡蛋中检测出18种相同的风味物质,其中D-柠檬烯、月桂烯、α-蒎烯等的相对含量比较高,因此花椒芽与香椿芽炒鸡蛋在风味上具有相似之处.花椒芽炒鸡蛋中的主要挥发性化合物D-柠檬烯和月桂烯具有较强的药理活性,据此推测花椒芽炒鸡蛋可能还具有一定的药理功能.由于前期实验结果表明两者能被人们接受的程度不存在显著差异,因此,花椒芽炒鸡蛋同样具有较好的研究意义和推广前景.该研究为综合利用花椒叶资源提供了食用开发花椒芽的资料参考.
Comparative Analysis of Characteristic Flavor of Scrambled Eggs with Zanthoxylum bungeanum Buds and Toon sinensis Buds Based on Electronic Nose and GC-MS
Based on electronic nose and solid-phase microextraction-gas chromatography/mass spectrometry(SPME-GC/MS),the differences and similarities of characteristic volatile flavor substances in scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds are studied.According to electronic nose analysis,the flavor fingerprints of scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds are similar,and the difference of overall aroma response values is not significant.SPME-GC/MS analysis shows that the characteristic volatile flavor substances of scrambled eggs with Zanthoxylum bungeanum buds are olefins(69.370%),among which,the relative content of D-limonene(34.973%)and laurene(17.656%)is higher.The main flavor substances of scrambled eggs with Toon sinensis buds are esters(56.057%),among which,the relative content of ethyl acetate(32.810%)and isoamyl acetate(17.397%)is higher.Eighteen identical flavor substances are detected in scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds,among which,the relative content of D-limonene,laurene,α-pinene is higher,so scrambled eggs with Zanthoxylum bungeanum buds and Toon sinensis buds have similarities in flavor.The main volatile compounds in scrambled eggs with Zanthoxylum bungeanum buds such as D-limonene and laurene have strong pharmacological activities,indicating that scrambled eggs with Zanthoxylum bungeanum buds may have some pharmacological functions.Due to the previous experimental results indicating that there is no significant difference in the level of acceptance between the two kinds of scrambled eggs,the scrambled eggs with Zanthoxylum bungeanum buds also has good research significance and promotion prospects.This study has provided data references for the comprehensive utilization of Zanthoxylum bungeanum leaves resources for edible development of Zanthoxylum bungeanum buds.

Zanthoxylum bungeanum budsToon sinensis budselectronic noseGC-MSflavor substances

乔明锋、蔡雪梅、何莲、熊欢、赵欣欣、苗保河

展开 >

中国农业科学院都市农业研究所,成都 610200

四川旅游学院烹饪科学四川省高等学校重点实验室,成都 610100

花椒芽 香椿芽 电子鼻 气质联用 风味物质

中央级公益性科研院所基本科研业务费专项川菜工业化四川省高等学校工程研究中心资助项目

S2023008GCZX22-19

2024

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子:0.541
ISSN:1000-9973
年,卷(期):2024.49(1)
  • 17