基于色差量化和GC-IMS对麦芽炒制程度辨别的分析
The frying degree analysis of hordei fructus germinates based on color difference and GC-IMS method
孔娜 1刘双 2盖丽丽 2王晓 2李佳 3房娟娟 4董红敬1
作者信息
- 1. 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
- 2. 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
- 3. 山东中医药大学药学院,山东济南 250300
- 4. 山东省食品药品审评查验中心,山东济南 250014
- 折叠
摘要
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.
Abstract
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.
关键词
麦芽/炒制时间/气相色谱-离子迁移色谱/色差分析/炒制程度Key words
hordei fructus germinates/stir-frying time/gas chromatography-ion mobility spectrometry(GC-IMS)/color dif-ference analysis/stir-frying degree引用本文复制引用
基金项目
山东省重点研发计划项目(2021CXGC010508)
济南市"新高校20条"(202228020)
齐鲁工业大学(山东省科学院)重大创新专项(2022JBZ02-04)
出版年
2024
NETL
NSTL
万方数据