基于顶空固相微萃取-气相色谱-质谱联用、气相色谱-离子迁移与电子鼻分析NaCl添加量对产香酵母YC14挥发性风味物质的影响

Effect of NaCl concentration on flavor profile of aromatic yeast YC14 using headspace solid-phase microextraction-gas chromatography-mass spectrometry,gas chromatography-ion mobility spectrometry,and E-nose

以实验室前期从川南腌菜中分离筛选得到的产香酵母Candida parapsilosis YC14为实验对象,探究不同NaCl浓度下产香酵母C.parapsilosis YC14挥发性风味物质的变化情况。采用电子鼻、顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)对不同NaCl添加量下(0、60、90、120、150 g/L)产香酵母YC14的挥发性风味物质进行测定。结果表明,不同NaCl添加量下YC14的挥发性风味物质含量和种类有明显差别。HS-SPME-GC-MS检测出103种挥发性风味物质,包括35种醇类、13种醛类、28种酯类、2种酮类、12种烯烃、2种烷烃、4种酚类、2种醚类和2种其他物质。GC-IMS共检测出71种挥发物,包括12种醇类、7种醛类、24种酯类、9种酮类、5种烯烃、1种醚、4种吡嗪和9种其他物质。通过偏最小二乘法分析(partial least squares-discriminant analysis,PLS-DA)分别筛选出了31与16个特征风味化合物,包括甲酸甲酯、丁酸乙酯、仲辛酮、丙酸乙酯等。该研究结果可为产香酵母在川南腌菜腌制过程中的应用提供一定的理论依据。

Candida parapsilosis YC14,isolated and screened from Sichuan pickles,was selected as the experimental subject to investigate the changes in volatile flavor compounds under varying concentrations of NaCl.The determination of volatile flavor compounds in aromatic yeast C.parapsilosis YC14 involved multiple techniques,including E-nose,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and gas chromatography-ion mobility spectrometry(GC-IMS).The concentrations of NaCl used for analysis were 0,60,90,120,and 150 g/L.Results demonstrated significant variations in the content and composition of volatile flavor substances of YC14 as influenced by different NaCl concentrations.The E-nose proved effective in distinguishing the flavor profile of YC14 across the varied NaCl concentrations.HS-SPME-GC-MS analysis identified 103 volatile flavor compounds,encompassing 35 alcohols,13 aldehydes,28 esters,2 ketones,12 olefins,2 alkanes,4 phenols,2 ethers,and 2 other substances.GC-IMS detected a total of 71 volatiles,including 12 alcohols,7 aldehydes,24 esters,9 ketones,5 olefins,1 ether,4 pyrazines,and 9 other substances.Further utilizing partial least squares-discriminant analysis(PLS-DA),31 and 16 characteristic flavor compounds were identified,such as methyl formate,ethyl butyrate,octan-2-one,and ethyl propanoate.This study provides a theoretical foundation for the application of aromatic yeast in the pickling process of southern Sichuan pickles.