不同杀菌处理桑椹果醋香气质量的主成分分析

Principal component analysis of aroma quality of mulberry vinegar under different sterilization conditions

为探索不同杀菌处理对桑椹果醋香气品质的影响,采用顶空固相微萃取结合气相色谱-质谱联用(SPME-GC/MS)技术分析鉴定了加热处理(65、80、90℃)、超声波及微波处理的桑椹果醋香气成分,并用主成分分析法(PCA)对香气成分进行分析,建立桑椹果醋香气质量评价模型,并用该模型对桑椹果醋香气质量进行了评价。结果表明,桑椹果醋的特征香气物质为乙酸乙酯、乙酸异戊酯、乙酸、异戊醇、乙酸苯乙酯、苯乙酸乙酯、苯甲醛、苯乙醇、辛酸;65℃处理30 min的桑椹果醋香气品质较差,微波处理的桑椹果醋香气成分综合得分最高。

In order to explore the effects of different sterilization conditions on mulberry vinegar aroma components, SPME/GC-MS（Solid phase micro-extraction coupled with gas chromatography mass spectrometry） techniques were applied to analyze aroma compounds in five treatment groups （microwave treatment, uhrasonication, 65,85, 90℃ hot treatments） qualitatively and quantitatively, and principal component analysis （PCA） was adopted to investigate the aroma compounds form mulberry vinegar, and the evaluation model of the aroma quality was established. The results showed that the major aromatic compounds were ethyl acetate, isoamyl acetate, acetic acid, isoamyl alcohol, phenylethyl acetate, ethyl phenylacetate, benzaldehyde, phenethyl alcohol, and octanoic acid. The aroma quality of 30min treatment at 65℃ was the worst. Integrative scores of microwave treatment were the highest, thereby it eould improve aroma quality effectively and provided technical basis for mulberry vinegar sterilization technology. Therefore, principal component analysis has the potential to be used for aroma quality evaluation of mulberry vinegar.