主成分分析法在研究宜宾芽菜风味物质变化中的应用

Principal component analysis in the study of Yibin sprouts flavor changing application

为研究宜宾芽菜发酵过程中风味物质变化情况,采用HS-GC-MS法对宜宾芽菜发酵过程中不同时期的样本分析,以该数据为样本,用主成分分析法研究其主要特征风味物质。结果表明:不同发酵时间段共检测出78种香味物质,其中有烯烃类21种、醇类23种、酯类12种、醛类4种、酮类7种、醚类3种、苯环类6种和其他类2种;利用主成分分析法共提取出6个主成分及对宜宾芽菜香味影响较大的物质12种。通过本文的研究能够掌握芽菜发酵过程中的风味变化,为芽菜的风味改善和新产品研发提供理论依据。

To study changes in Yibin sprouts flavor substances in the case of the fermentation process.using HS-GC-MS method for sample Yibin sprouts different periods of fermentation process analysis to the data sample analysis method to study the main characteristics of flavor with principal component analysis.The results showed that：different fermentation periods were detected in 78 kinds of flavoring substances,thereinto olefin （21 kinds ）, alcohols （23 kinds）, esters （ 12 kinds）, aldehydes （4 kinds）, ketones （7 kinds ）, ethers （3 kinds ） and benzene ring （6 kinds） and the like, a total of six main components were extracted and a greater impact on the Yibin sprouts flavor substances 12 kinds using principal component analysis. Through the study of this paper could grasp the change of flavor in the fermentation process of bean sprouts ,bean sprouts, provides the theory basis for the improvement of the flavor and new product development.