基于SPME-GC-MS分析磨浆时间对神仙豆腐挥发性风味的影响

Analysis of the effects of grinding time on the volatility of Fairy Tofu based on SPME-GC-MS

为了探究磨浆时间对神仙豆腐挥发性风味物质的影响,采用固相微萃取结合气相色谱-质谱联用技术(SPME-GC-MS)对不同磨浆时间下制作的神仙豆腐挥发性风味物质进行检测,并结合化学计量学和聚类分析(cluster analysis,CA)的方法,对神仙豆腐挥发性风味物质的影响进行分析。实验结果表明,神仙豆腐样品中共鉴定出55种挥发性成分,包括醇类10种、酯类10种、烯烃类9种、芳香族类3种、酮类9种、醛类6种、杂环类2种、烷烃类2种、其他化合物4种。不同磨浆时间对神仙豆腐风味的影响存在显著差异,样品风味的差异主要体现在醇类物质的种类和含量上。

In order to investigate the effects of grinding time on the volatile flavor substances of Fairy Tofu,solid-phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS)was used to characterize the volatile flavor substances of Fairy Tofu made at different grinding times,and combined with chemometrics and cluster analysis(CA)methods.The experimental results show that 55 volatile components were identified in the samples of Fairy Tofu,including 10 alcohols,10 esters,9 olefins,3 aromatics,9 ketones,6 aldehydes,2 heterocyclics,2 alkanes and 4 other compounds.There were significant differences in the effects of different grinding times on the flavor of fairy tofu,and the differences in the flavor of the samples mainly depend on the types and contents of alcohols.