玉米冻藏过程中挥发性成分变化及主成分分析
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摘要
为研究冻藏温度和时间对玉米挥发性风味的影响,采用顶空-固相微萃取(HS-SPME)结合气相色谱-质谱联用技术(GC-MS),分别对在-4、-18、-40℃条件下冻藏1、2、3个月的玉米样品进行分析,为玉米贮藏保鲜提供理论指导。研究表明:随着贮藏时间的增加,当贮藏温度为-4℃和-18℃时,烃类物质相对含量先增加后减少,醇类物质种类数量及相对含量均不断增加,酮类物质种类数量不断减少;当贮藏温度为-18℃与-40℃时,醛、酸、酯类物质相对含量先减少后增加。此外,当贮藏时间为1个月时,贮藏温度越低,烃类、酮类物质种类数量越多,相对含量越小;当贮藏时间为3个月时,贮藏温度越低,烃、酮、酯类物质相对含量越大,醛类物质种类数量和相对含量越小。随后,选取63种主要挥发性成分进行主成分分析,挥发性成分主要指向醛、酮、酯类物质,棕榈酸乙酯、癸醛、2,3-辛二酮、4-甲基二苯甲酮、辛醛、植烷、癸二酸二壬酯、棕榈酸异丙酯、邻苯二甲酸二异丁酯、十四酸异丙酯是玉米挥发性成分的主要特征化合物。
In order to study the effects of storage temperature and duration on the volatility of corn,HS-SPME and GC-MS were used to detect the volatile flavor in corns stored at-4 ℃,-18 ℃,and-40 ℃ for 1,2,3 months. This provides a theoretical guidance for storing and preserving corn ears. This research showed that with prolonged storage time,the relative contents of hydrocarbons increased first and then decreased at-4 ℃ and-18 ℃.The quantities and relative contents of alcohols increased continuously,while the amounts of ketones decreased continuously. When the storage temperature was-18 ℃ and-40 ℃,the relative contents of aldehydes,acids,and esters decreased first and then increased. In addition,when the storage pericd was 1 month,the lower the storage temperature,the greater the quantities of hydrocarbons and ketones,but their relative contents were smaller. When the storage period was 3 months,the lower the storage temperature,the greater the relative contents of hydrocarbons,ketones,and esters,and the amounts and relative contents of aldehydes were smaller. Then,63 major volatile compounds were selected for principal component analysis. The volatile compounds were mainly aldehydes,ketones,esters. Ethyl palmitate,decanal,2,3-octanedione,4-methylbenzophenone,octanal,phytan,dinonyl sebacate,isopropyl palmitate,diisobutyl phthalate,isopropyl myristate were the main volatile compounds of corn ears.
In order to study the effects of storage temperature and duration on the volatility of corn,HS-SPME and GC-MS were used to detect the volatile flavor in corns stored at-4 ℃,-18 ℃,and-40 ℃ for 1,2,3 months. This provides a theoretical guidance for storing and preserving corn ears. This research showed that with prolonged storage time,the relative contents of hydrocarbons increased first and then decreased at-4 ℃ and-18 ℃.The quantities and relative contents of alcohols increased continuously,while the amounts of ketones decreased continuously. When the storage temperature was-18 ℃ and-40 ℃,the relative contents of aldehydes,acids,and esters decreased first and then increased. In addition,when the storage pericd was 1 month,the lower the storage temperature,the greater the quantities of hydrocarbons and ketones,but their relative contents were smaller. When the storage period was 3 months,the lower the storage temperature,the greater the relative contents of hydrocarbons,ketones,and esters,and the amounts and relative contents of aldehydes were smaller. Then,63 major volatile compounds were selected for principal component analysis. The volatile compounds were mainly aldehydes,ketones,esters. Ethyl palmitate,decanal,2,3-octanedione,4-methylbenzophenone,octanal,phytan,dinonyl sebacate,isopropyl palmitate,diisobutyl phthalate,isopropyl myristate were the main volatile compounds of corn ears.
引文
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[21]潘冰燕,鲁晓翔,张鹏,等. GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响[J].食品科学,2016,37(2):238-243.
[22]李天元,张鹏,李江阔,等.贮藏微环境气体调控对蓝莓冷藏期果实品质及挥发性物质的影响[J].食品与发酵工业,2016,42(8):226-234.
[23]程焕.杨梅风味特征组分鉴定及变化规律的研究[D].杭州:浙江大学,2017.
[24] RANI P R,CHELLADURAI V,JAYAS D S,et al. Storage studies on pinto beans under different moisture contents and temperature regimes[J]. Journal of Stored Products Research,2013,52(52):78-85.
[25]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.
[26] TEOH L S,LASEKAN O,AZEEZ S. Quality characteristics and volatile compounds of foam mat dried corn flour[J]. Journal of Food Quality,2016,39(5):456-464.
[2]谢跃杰,贺稚非,李洪军.超临界CO2流体萃取兔肉腥味物质[J].中国农业科学,2016,49(16):3 208-3 218.
[3]谢正敏,练顺才,叶华夏,等.玉米蒸煮香气成分的研究[J].酿酒科技,2012(9):68-71.
[4] FRATINI G,LOIS S,PAZOS M,et al. Volatile profile of atlantic shellfish species by HS-SPME GC/MS[J]. Food Research International,2012,48(2):856-865.
[5] LV H,ZHONG Q,LIN Z,et al. Aroma characterisation of pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J]. Food Chemistry,2012,130(4):1 074-1 081.
[6] DU L,LI J,LI W,et al. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J]. Food Research International,2014,57:61-70.
[7]褚能明,柯剑鸿,袁亮.不同鲜食甜糯玉米挥发性风味物质主成分分析[J].核农学报,2017,31(11):2 175-2 185.
[8] SHA S,CHEN S,QIAN M,et al. Characterization of the typical potent odorants in chinese roasted sesame-like flavor type liquor by headspace solid phase microextraction-aroma extract dilution analysis,with special emphasis on sulfurcontaining odorants[J]. Journal of Agricultural and Food Chemistry,2017,65(1):123-131.
[9] JULIAN Cuevas F,MORENO R M,JOSE R M. Assessing a traceability technique in fresh oranges(Citrus sinensis L.Osbeck)with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges[J]. Food Chemistry,2017,221:1 930-1 938.
[10] DU L,LI J,LI W,et al. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J]. Food Research International,2014,57:61-70.
[11] BRO R,SMILEDE A K. Principal component analysis[J]. Analytical Methods,2014,6(9):2 812-2 831.
[12] TIAN X,CAI Q,ZHANG Y. Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method[J]. Sensors,2012,12(1):260-277.
[13] ZHOU Q,YANG M,HUANG F,et al. Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MSPCA and electronic nose discrimination[J]. Journal of Food Science,2013,78(7):C961-C970.
[14] LEGENDRE M G,DUPUY H P,ORY R L,et al. Instrumental analysis of volatiles from rice and corn products[J]. Journal of Agricultural and Food Chemistry,1978,26(5):1 035-1 038.
[15]刘春泉,宋江峰,刘玉花,等.京甜紫花糯2号玉米软罐头加工过程中风味成分变化[J].核农学报,2010,24(3):555-561.
[16]宋江峰,李大婧,刘春泉.贮藏过程中京甜紫花糯2号玉米软罐头的主要挥发性风味成分的变化[J].核农学报,2011,25(5):980-987.
[17]马良,王若兰.玉米储藏过程中挥发性成分变化研究[J].现代食品科技,2015,31(7):316-325.
[18] LAOPONGSIT W,SRZEDNICKI G,CRASKE J. Preliminary study of solid phase micro-extraction(SPME)as a method for detecting insect infestation in wheat grain[J].Journal of Stored Products Research,2014,59:88-95.
[19]段中华,全小龙,乔有明,等.高寒草甸植物正构烷烃特征分析[J].草业学报,2016,25(6):136-147.
[20] FELLMAN J K,MILLER T W,MATTINSON D S,et al.Factors that influence biosynthesis of volatile flavor compounds in apple fruits[J]. Hort Science,2000,35(6):1 026-1 033.
[21]潘冰燕,鲁晓翔,张鹏,等. GC-MS结合电子鼻分析1-MCP处理对线椒低温贮藏期挥发性物质的影响[J].食品科学,2016,37(2):238-243.
[22]李天元,张鹏,李江阔,等.贮藏微环境气体调控对蓝莓冷藏期果实品质及挥发性物质的影响[J].食品与发酵工业,2016,42(8):226-234.
[23]程焕.杨梅风味特征组分鉴定及变化规律的研究[D].杭州:浙江大学,2017.
[24] RANI P R,CHELLADURAI V,JAYAS D S,et al. Storage studies on pinto beans under different moisture contents and temperature regimes[J]. Journal of Stored Products Research,2013,52(52):78-85.
[25]唐柯,马玥,徐岩,等.冰葡萄酒重要风味化合物嗅觉阈值的研究[J].食品与发酵工业,2016,42(1):148-151.
[26] TEOH L S,LASEKAN O,AZEEZ S. Quality characteristics and volatile compounds of foam mat dried corn flour[J]. Journal of Food Quality,2016,39(5):456-464.