周杰,姜洁群,马瑞东,覃静凯,陈梅,覃忠意,刘小玲

• 1:广西大学轻工与食品工程学院
• 2:广西高校特色农产品精深加工与安全控制重点实验室

摘要(Abstract)：

该研究采用电子舌分析技术结合气相色谱-离子迁移谱联用技术(gas chromatography-ion mobility spectrometry, GC-IMS)对南宁和桂林两市18个桂林米粉餐饮店的卤水及两款产业化卤水进行检测，经滋味轮廓、指纹图谱、挥发性物质相似度分析，选择5个典型样品，通过顶空固相微萃取-气相色谱-质谱联用技术(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)结合气味活性值(odor activity value, OAV)确定关键风味物质。电子舌结果显示：桂林米粉卤水的滋味特征为咸味、鲜味明显，鲜味回味突出，有轻微苦涩味，并伴有一定苦味回味；GC-IMS结果显示：18家桂林米粉餐饮店的卤水中共有挥发性物质60种(定性出37种),且具有一定相似性，但与两款产业化卤水的挥发性成分有明显差异；GC-MS共鉴定出84种挥发性物质，其中烯烃类、醇类、醛类、酯类、醚类和杂环类化合物为桂林米粉卤水主要的挥发性成分；丁香酚、对烯丙基苯甲醚、茴香醚为5个桂林米粉卤水样品共有的关键风味物质。

关键词(KeyWords)： 桂林米粉卤水;挥发性成分;电子舌;气相色谱-离子迁移谱;顶空固相微萃取-气相色谱-质谱联用

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 周杰,姜洁群,马瑞东,覃静凯,陈梅,覃忠意,刘小玲

参考文献(References)：

• [1]刘杰梅，莫美莲，王敬涵，等.传统桂林米粉卤水的特征解析及改善探讨[J].现代食品，2019(17):85-88.
• [2]LU L,HU X,ZHU Z.Biomimetic sensors and biosensors for qualitative and quantitative analyses of five basic tastes[J].TrAC Trends in Analytical Chemistry,2017,87:58-70.
• [3]李卫，张彦青，解军波，等.生物电子舌及其在味觉测定中的应用[J].中国食品学报，2023,23(12):385-394.
• [4]LU W,JIANG R,LI X,et al.Characterization and discrimination of volatile compounds in gel-pen ink via headspace-gas chromatography-ion mobility spectrometry combined with chemometric strategies[J].Microchemical Journal,2022,182:107855.
• [5]LI C,YANG D,LI L,et al.Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (chouguiyu) based on molecular docking and electronic tongue technology[J].Food & Function,2023,14(21):9671-9680.
• [6]XU N,YE J,LI L,et al.Exploration of flavor and taste of soft-boiled chicken at different post-mortem aging time:based on GC-IMS and multivariate statistical analysis[J].Food Bioscience,2021,43:101326.
• [7]ZHOU Y,GAO S,WEI J,et al.Systematical construction of rice flavor types based on HS-SPME-GC-MS and sensory evaluation[J].Food Chemistry,2023,413:135604.
• [8]王天杨，关雎，罗晶晶，等.基于电子鼻结合GC-IMS分析不同烹饪方式猪肉的挥发性成分差异[J/OL].食品工业科技：1-17[2024-02-05].https://doi.org/10.13386/j.issn1002-0306.2023080228.
• [9]曹博雅，蒲丹丹，郑瑞仪，等.SAFE-GC-MS结合GC-O法分析20种辛香型香辛料香气活性成分[J/OL].食品科学：1-16[2024-02-06].http://kns.cnki.net/kcms/detail/11.2206.TS.20231206.1030.007.html.
• [10]GUO Q,ADELINA N M,HU J,et al.Comparative analysis of volatile profiles in four pine-mushrooms using HS-SPME/GC-MS and E-nose[J].Food Control,2022,134:108711.
• [11]GOH R M V,PUA A,LIU S Q,et al.Characterisation of volatile compounds in kumquat and calamansi peel oil extracts[J].Journal of Essential Oil Bearing Plants,2020,23(5):953-969.
• [12]XI L,ZHANG J,WU R,et al.Characterization of the volatile compounds of Zhenba bacon at different process stages using GC-MS and GC-IMS[J].Foods,2021,10(11):2869.
• [13]王强强，廖惠云，姚忠，等.固相微萃取和溶剂萃取结合GC-MS分析八角茴香化学成分[J].中国调味品，2020,45(10):130-134.
• [14]蒲丹丹，孟瑞馨，曹博雅，等.SAFE-GC-MS/O法比较18种浓香型天然香辛料香气活性成分差异分析[J/OL].精细化工：1-18[2024-02-06].https://doi.org/10.13550/j.jxhg.202300759.
• [15]MAIKHUNTHOD B,MARRIOTT P J.Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography[J].Food Chemistry,2013,141(4):4324-4332.
• [16]李素，周慧敏，赵冰，等.卤汤牛肉贮藏过程中挥发性风味物质分析[J].食品科学，2020,41(18):203-209.
• [17]FRANK D,KACZMARSKA K,PATERSON J,et al.Effect of marbling on volatile generation,oral breakdown and in mouth flavor release of grilled beef[J].Meat Science,2017,133:61-68.
• [18]PARR H,BOLAT I,COOK D.Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature[J].Food Chemistry,2021,337:127641.
• [19]JIANG H,DUAN W,ZHAO Y,et al.Development of a flavor fingerprint using HS-GC-IMS for volatile compounds from steamed potatoes of different varieties[J].Foods,2023,12(11):2252.
• [20]CHEN X,LIU H,LI C,et al.Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS,aroma recombination and omission experiments[J].Food Research International,2024,178:113954.
• [21]SUN X,YU Y,SALEH A S M,et al.Characterization of aroma profiles of Chinese four most famous traditional red-cooked chickens using GC-MS,GC-IMS,and E-nose[J].Food Research International,2023,173:113335.
• [22]刘慧勤，谭玉莹，黄炯丽，等.不同提取方式八角籽油的香气分析[J].中国调味品，2022,47(2):146-153,159.
• [23]刘纯友，江素珍，冯笑，等.HS-SPME-GC-MS测定三种类型百香果果实挥发性风味成分[J].食品工业科技，2021,42(11):255-262.
• [24]YANG P,SONG H,WANG L,et al.Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis[J].Journal of Agricultural and Food Chemistry,2019,67(28):7926-7934.
• [25]里奥·范海默特.化合物嗅觉阈值汇编：原书第二版[M].李智宇等，译.北京：科学出版社，2018:190-422.
• [26]李莎莎，李凡，李芳，等.丁香的化学成分与药理作用研究进展[J].西北药学杂志，2021,36(5):863-868.
• [27]李娟，韩东，米思，等.基于 HS-SPME-GC-MS 法优化酱牛肉中挥发性风味物质萃取条件[J].食品工业科技，2018,39(15):266-273.
• [28]姜薇，强宇，刘成江，等.香辛料对酱卤牛肉的赋味效应解析[J].现代食品科技，2022,38(10):249-260.