10种市售牛油火锅底料理化指标及挥发性物质差异分析

Analysis of Chemical Indexes and Volatile Substances in 10 Kinds of Commercially Available Butter Hotpot Base Materials

为探究10种市售牛油火锅底料的品质及挥发性物质的差异,本文对火锅底料基本理化指标进行测定,进一步采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和顶空-气相色谱-离子迁移谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)技术对10种市售牛油火锅底料挥发性物质进行分析。理化指标分析结果表明,10种市售牛油火锅底料中N4、N7样品的氨基酸态氮含量较高,N1、N2、N3样品的脂肪含量较高,N6样品的蛋白质和总酸含量较高。HS-SPME-GC-MS分析结果表明,10种不同市售牛油火锅底料共鉴定出107个挥发性物质,其中桧烯、γ-松油烯、萜品油烯、芳樟醇等15种关键差异挥发性物质可用于区分麻辣牛油火锅底料和醇香、酱香、孜然牛油火锅底料。正交偏最小二乘判别分析(OPLS-DA)表明6种麻辣牛油火锅底料中N1与N4、N5、N7、N8、N9样品相比具有更丰富的挥发性物质。醇香、酱香、孜然牛油火锅底料中,与N3、N10样品相比,N2样品具有更丰富的挥发性物质。HS-GC-IMS结果表明γ-丁内酯、3-甲硫基丙酸乙酯是N2样品特有的挥发性物质,乙酸异丁酯、丁酸乙酯是N4、N6、N10样品中特有的挥发性物质,2-己烯醛、2,6-三甲基吡啶是N4、N5、N10样品特有的挥发性物质。这些结果表明不同类型火锅底料样品的特征性指纹图谱不同。

To explore the differences in the quality and volatiles of 10 kinds of commercial butter hotpot base,the basic physicochemical indexes of hotpot base were determined.The volatiles of hotpot base were further analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)in this study.The physicochemical indexes analysis results showed that the 10 kinds of commercially available butter hot pot base,samples N4 and N7 had higher amino acid nitrogen content,samples N1,N2 and N3 had higher fat content,and sample N6 had higher protein and total acid content.The HS-SPME-GC-MS analysis results indicated that a total of 107 volatiles were identified in 10 kinds of commercial butter hotpot base,and 15 key differentiated volatiles including hinokiene,γ-pinene,terpinolene and linalool could be used to differentiate the spicy butter hotpot base from the mellow,saucy,and cumin butter hotpot bases.The orthogonal partial least-squares discrimination analysis(OPLS-DA)results showed that the volatiles content in the N1 sample was higher than that in the N4,N5,N7,N8 and N9 samples among the six spicy butter hotpot bases.In the mellow,saucy and cumin butter hotpot base,the volatiles content in the N2 sample was higher than that in the N3 and N10.The HS-GC-IMS results showed thatγ-butyrolactone and ethyl 3-methylthiopropionate were the characteristic volatiles of the N2 sample,isobutyl acetate and ethyl butyrate were the characteristic volatiles in the N4,N6,and N10 samples,and 2-hexenal and 2,6-trimethylpyridine were the characteristic volatiles of the N4,N5,and N10 samples.These results indicated that 10 kinds of the commercial butter hotpot base had different characteristic fingerprints.