电子舌结合顶空固相微萃取-气相色谱-串联质谱法分析四川5种泡辣椒风味物质

Analysis of flavor compounds of 5 kinds of pickled peppers in Sichuan by electronic tongue combined with headspace solid phase microextractiongas chromatography-tandem mass spectrometry

目的 研究对比四川5种不同品种泡辣椒的风味物质。方法 以5种特色泡辣椒为研究对象,采用电子舌及顶空固相微萃取-气相色谱-串联质谱法(headspace solid phase microextraction-gas chromatography-tandem mass spectrometry,HS-SPME-GC-MS)对其滋味和挥发性风味物质进行分析对比。结果 电子舌传感器响应雷达图显示,5个样品在酸味、苦味、涩味、鲜味和咸味这些指标上存在明显的差异,采用电子舌分析技术能够较好地对5种泡辣椒的滋味进行识别和区分。5种四川泡辣椒共检出173种风味物质,主要为烃类、酯类、醇类物质。其中野山椒有79种,小米辣有80种,美人椒有79种,墨西哥辣椒有74种,这4种泡辣椒中烃类物质相对含量最高,其次为酯类和醇类物质,二荆条有82种,酯类物质相对含量最高,其次为烃类和醇类物质。挥发性物质的主成分分析结果 显示泡辣椒种类对挥发性物质影响较大,其中野山椒和小米辣含有较为相近的风味成分。结论 研究表明,5种泡辣椒风味物质种类和相对含量存在一定的差异,运用电子舌结合顶空固相微萃取-气相色谱-串联质谱法能够较好地区分不同品种四川泡辣椒风味物质的差异。

Objective To study and compare the flavor compounds of 5 different varieties of pickled peppers in Sichuan.Methods The 5 kinds of characteristic pickled peppers were taken as the research objects,and the taste and volatile flavor compounds were analyzed and compared using electronic tongue and headspace solid phase microextraction-gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS).Results The radar response diagram of electronic tongue sensor showed that there were significant differences among the 5 kinds of samples in the indexes of sourness,bitterness,astringency,umami and saltiness,the results showed that electronic tongue analysis technology could identify and distinguish the flavors of the 5 kinds of pickled peppers well.A total of 173 kinds of flavor substances,mainly hydrocarbons,esters and alcohols,were detected from the 5 kinds of Sichuan pickled peppers.Among them,wild pepper had 79 kinds of flavor substances,millet pepper had 80 kinds of flavor substances,beautiful pepper had 79 kinds of flavor substances and Mexican pepper had 74 kinds of flavor substances,the relative content of hydrocarbons in the 4 kinds of pickled peppers was the highest,followed by esters and alcohols,Erjingtiao pepper had 82 kinds of flavor substances,and the relative content of esters was the highest,followed by hydrocarbons and alcohols.The principal component analysis(PCA) results of volatile substances showed that the types of pickled pepper had a greater impact on the volatile substances,and wild pepper and millet pepper contained relatively similar flavor components.Conclusion The research shows that there are some differences in the types and relative content of the 5 kinds of pickled peppers,and the electronic tongue combined with HS-SPME-GC-MS technology can better distinguish the differences of the flavor substances of different Sichuan pickled peppers.