周敏,侯露,孙付芝,刘太阳,张玉龙,严红光

• 1:凯里学院大健康学院
• 2:黔东南州农产品质量安全检测中心

摘要(Abstract)：

为研究不同煮制时间对红酸汤挥发性成分的影响，采用电子鼻(electronic nose, E-nose)和顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)对不同煮制时间的红酸汤挥发性成分进行测定，结合主成分分析(principal component analysis, PCA)、气味活度值(odor activity value, OAV)与正交偏最小二乘判别分析(orthogonal partial least squares-discriminant analysis, OPLS-DA)等方法判别其关键风味成分。结果表明，电子鼻能够有效区分不同煮制时间的红酸汤样品。通过GC-MS检测，共检测出107种挥发性成分，其中酯类、醛类、酸类、醇类和烃类物质的相对含量占比较高。结合OAV和OPLS-DA分析结果可知，6-甲基-5-庚烯-2-酮、苯乙醛、壬醛、乙酸是4个样品中的关键共有成分，4-乙基-2-甲氧基苯酚、(E)-2-庚烯醛分别是X、Z样品中特有的关键风味成分。综上，GC-MS结合电子鼻技术可较全面地评价不同煮制时间对红酸汤特征风味成分的影响，为提升红酸汤的品质提供科学依据。

关键词(KeyWords)： 红酸汤;电子鼻;主成分分析;气味活度值;正交偏最小二乘判别分析

Abstract:

Keywords:

基金项目(Foundation): 凯里学院校级科研项目(2025YB036);凯里学院横向科研项目(HX2025026);凯里学院校级一流专业建设项目(JZ202401);凯里学院“十四五”学科专业平台团队一体化建设规划-科研平台项目(YTH-PT202404,YTH-XM202404);; 黔东南州科技计划项目(黔东南科合支撑[2024]0001号);; 贵州省科技计划项目(黔科合平台JSZX[2025]005);; 贵州省普通本科高校“一校一特”交叉学科(“食品营养与健康”学科群)

作者(Author): 周敏,侯露,孙付芝,刘太阳,张玉龙,严红光

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