加热方式对大蒜挥发性物质的影响Effects of Heating Methods on Volatile Compounds in Garlic
范波,蔡燚,王鹏,韩颖,易宇文
摘要(Abstract)：
为探究加热方式对大蒜在色差、气味维度上的变化，实验采用色差仪、电子鼻、气质联用仪分析未加热大蒜(A)、炒制大蒜(B)和蒸制大蒜(C),结合主成分、维恩图等方法分析其差异。色差仪分析表明样品B颜色深，饱和度高，样品A、C颜色浅，饱和度低。电子鼻主成分分析显示样品B、C在风味轮廓上更为相似，与样品A差异大。GC-MS分析显示3个样品共检测到40种化合物，样品A、B、C分别检测到24,29,23种化合物，分别占相对含量的95.096%、86.999%和87.511%;含硫化合物是3个样品的主要挥发性物质，分别占相对含量的94.926%、63.005%和70.840%;二烯丙基二硫醚是A、B、C样品共有物质中含量最高的物质，是大蒜的主要挥发性物质；维恩图分析显示3个样品中共有化合物13种。实验结果表明，不同加热温度下，大蒜的挥发性物质有一定的差异；加热会导致大蒜含硫化合物含量下降；加热后的样品共有物质较多，丙烯醇、丙醛是大蒜受热后生成的含量较高的共有物质。另外，生食大蒜有利于保持更多生物活性物质。
关键词(KeyWords)： 大蒜;加热方式;挥发性物质;维恩图;色差
基金项目(Foundation): 四川省教育厅资助项目(18TD0043);; 四川省科技厅应用基础项目(2019YJ0344,2021YJ0275);; 四川旅游学院校级重点项目(19SCTUZZ11);; 肉类加工四川省重点实验室(19-R-17)
作者(Author): 范波,蔡燚,王鹏,韩颖,易宇文
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