基于GC-IMS分析2种饲料鸡蛋中挥发性风味物质

Analysis of Volatile Flavor Compounds in Two Types of Feed Eggs Based on GC-IMS

风味是影响消费者购买鸡蛋的重要因素。以人参大米鸡蛋和玉米鸡蛋为研究对象,采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy, GC-IMS)技术分析鸡蛋中挥发性风味物质的组成情况并进行鉴定和比较分析。结果表明,2种饲料鸡蛋中共鉴定出26种挥发性风味物质,包括酮类、醛类、醇类、酯类化合物,其中醇类化合物在人参大米鸡蛋和玉米鸡蛋中的相对含量最高,分别为72.24%、59.60%。不同饲料鸡蛋的特征风味物质不同,正丁醇(单聚体和二聚体)、叔丁醇单聚体、2-己醇单聚体对人参大米鸡蛋的风味贡献表达正相关;羟基丙酮、2-庚醇、2-戊酮、2-甲基戊醛对玉米鸡蛋的风味贡献表达正相关。根据GC-IMS建立的2种不同饲料鸡蛋指纹图谱差异较大,能有效区分蛋鸡的养殖条件和所产鸡蛋的风味差异。

Flavor is an important factor influencing consumers′purchase of eggs.Compositions of volatile flavor compounds in eggs from ginseng rice eggs and corn eggs were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)for identification and comparative analysis.The results showed that a total of 26 volatile flavor substances in the two different farming conditions,including ketones,aldehydes,alcohols and esters compounds.The highest relative contents of alcohols in ginseng rice eggs and corn eggs was 72.24%and 59.60%respectively.The characteristic flavor substances of eggs under different breeding conditions were different.1-butanol(monomer and dimer),2-methyl-2-propanol monomer,2-Hexanol monomer were positively correlated with the expression of flavor contribution to ginseng rice eggs;1-Hydroxy-2-propanone,2-heptanol,2-pentanone and 2-methylpentanal were positively correlated with the expression of flavor contribution to free range eggs.The fingerprints of eggs of two different feeding are quite different according to GC-IMS,which can effectively distinguish the breeding conditions of hens and flavorful difference of eggs.