基于电子鼻与GC-MS分析精氨酸-葡萄糖美拉德反应体系挥发性风味成分的差异性

Analysis of the Difference of Volatile Flavor Components of Arginine-Glucose Maillard Reaction System Based on Electronic Nose and GC-MS

为研究不同反应时间对精氨酸-葡萄糖美拉德反应体系挥发性风味物质的影响,利用电子鼻与气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS),结合主成分分析(principal component analysis,PCA)和线性判别分析(linear discriminant analysis,LDA),对不同反应时间精氨酸-葡萄糖美拉德反应体系的挥发性风味成分进行差异性分析。结果显示:PCA和LDA均能够较好地区分30 d和40 d的样品,但对于其它样品PCA区分效果要比LDA好。GC-MS从精氨酸-葡萄糖美拉德反应体系中共检测出50种挥发性物质,可分为醇类、醛类、酮类、酯类、烷烃类和其它类化合物等6类物质,其中酯类物质为10、20 d样品中的主要挥发性物质,醇类物质是20 d和30 d样品中的主要挥发性成分,不同反应时间主要挥发性成分差异显著。对不同精氨酸-葡萄糖美拉德反应体系样品挥发性物质进行主成分分析,建立其品质评价模型,得出不同时间的综合得分顺序依次为20、10、60、40、30 d和50 d。

In order to study the effect of different reaction times on the volatile flavor compounds of the arginine-glucose Maillard reaction system,an electronic nose and gas chromatography-mass spectrometry(GC-MS)were used in conjunction with principal component analysis(PCA)and linear discriminant analysis(LDA)were used to analyze the difference of the volatile flavor components of the arginine-glucose Maillard reaction system at different reaction times.The results showed that both PCA and LDA could distinguish 30 d and 40 d samples better,but for other samples,PCA was better than LDA.GC-MS had detected a total of 50 volatile substances from the arginine-glucose Maillard reaction system,which could be divided into 6 types of substances including alcohols,aldehydes,ketones,esters,alkanes and other compounds.Ester substances were the main volatile substances in the 10 d and 20 d samples,and alcohols were the main volatile constituents in the 20 d and 30 d samples.The main volatile constituents were significantly different at different reaction times.Principal component analysis was performed on the volatile substances of different arginine-glucose Maillard reaction system samples,the quality evaluation model was established,and the order of comprehensive scores at different times was 20,10,60,40,30 d and 50 d.