首页|基于色差量化和GC-IMS对麦芽炒制程度辨别的分析

基于色差量化和GC-IMS对麦芽炒制程度辨别的分析

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目的:分析麦芽炒制过程中色差及气味变化，辨别麦芽的炒制程度。方法:采用色差计分析不同炒制程度麦芽的色差值;采用气相色谱-离子迁移色谱(gas chromatography-ion mobility spectrometry，GC-IMS)对不同炒制程度麦芽的挥发性成分进行定性和定量分析;采用多元统计分析方法分析色差与炒制程度以及与挥发性成分之间的相关性。结果:随着炒制时间的延长，麦芽外观颜色呈逐渐变暗趋势;色差值聚类分析显示，可通过色差值辨别麦芽炒制程度;通过GC-IMS从麦芽、炒麦芽中共鉴别出23种挥发性化学成分，包含7个醛类、6个酮类、4个醇类、3个酯类、2个烷类和1个呋喃类成分;GC-IMS指纹图谱分析显示，经过炒制，其中挥发性成分的含量和种类均发生了变化;Pearson相关性分析表明丙酮、甲基乙基甲酮、戊醛、戊醛二聚体和2-戊基呋喃与其色差值呈极显著正相关。结论:色差值与其中挥发性成分有相关性，可用于麦芽炒制程度的鉴别。
The frying degree analysis of hordei fructus germinates based on color difference and GC-IMS method
OBJECTIVE To analyze the color difference and odor changes of hordei fructus germinates during stir-frying pro-cess,and identify its stir-frying degree.METHODS The color difference was measured using a color difference meter;The changes of volatile components was detected using gas chromatography ion mobility spectroscopy(GC-IMS);The correlations between color difference values,frying degree and volatile components content were analyzed by multivariate statistical analysis.RESULTS With prolong of stir-frying time,the appearance color gradually darkens;clustering analysis of color difference showed that the stir-frying degree of them can be distinguished by color difference values.A total of 23 volatile chemical compo-nents were identified from hordei fructus germinates and its stir-frying samples by GC-IMS,including seven aldehydes,six ketones,four alcohols,three esters,two alkanes,and one furan constituents;GC-IMS fingerprint analysis indicated that after stir-frying,the content and kinds of volatile components all changed;Pearson correlation analysis showed that acetone,methyl ethyl ketone,glutaraldehyde,glutaraldehyde dimer,and 2-pentylfuran showed a highly significant positive correlation with their color difference values.CONCLUSION The color difference value is correlated with the volatile component,and could be used for the identification of the degree of stir-frying hordei fructus germinates.

hordei fructus germinatesstir-frying timegas chromatography-ion mobility spectrometry(GC-IMS)color dif-ference analysisstir-frying degree

孔娜、刘双、盖丽丽、王晓、李佳、房娟娟、董红敬

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齐鲁工业大学(山东省科学院)山东省分析测试中心山东省精密分析仪器应用实验室,山东济南 250014

山东中医药大学药学院,山东济南 250300

山东省食品药品审评查验中心,山东济南 250014

麦芽 炒制时间 气相色谱-离子迁移色谱 色差分析 炒制程度

山东省重点研发计划项目济南市"新高校20条"齐鲁工业大学(山东省科学院)重大创新专项

2021CXGC0105082022280202022JBZ02-04

2024

10.13286/j.1001-5213.2024.04.05

中国医院药学杂志
中国药学会

中国医院药学杂志

CSTPCD北大核心
影响因子：1.198
ISSN：1001-5213
年,卷(期)：2024.44(4)
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