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| 基于气相色谱-离子迁移谱技术分析不同预处理
技术对压榨山茶油风味的影响 |
| Analysis of effect of different pretreatment technology on the flavor of pressed oil-tea camellia seed oil based on gas chromatography-ion mobility spectroscopy |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230619 |
| 中文关键词: 山茶油 气相色谱-离子迁移谱 挥发性成分 预处理技术 |
| 英文关键词:oil-tea camellia seed oil GC-IMS volatile component pretreatment technology |
| 基金项目:湖南省科技创新领军人才(2020RC4026)；湖南省林业杰青（XLK202108-1） |
| Author Name | Affiliation | | PENG Silan1,2，LIU Sisi2，YI Youjin1，LIU Rukuan2，LI Changzhu2，XIAO Zhihong2,3 | ( 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry,
Changsha 410004, China
3.Changsha Modern Food Innovation Institute,
Hunan Agricultural University, Changsha 410128,China） |
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| 中文摘要: |
| 旨在提升山茶油风味品质，采用气相色谱-离子迁移谱（GC-IMS）技术分析微波、烘烤、蒸制3种预处理技术对压榨山茶油中挥发性成分的影响，并结合正交偏最小二乘判别分析（OPLS-DA）、相对气味活度值（ROAV）和聚类分析比较不同预处理压榨山茶油挥发性成分的差异。结果表明：不同预处理压榨山茶油中共鉴定出40种挥发性成分，其中醛类18种（40.02%~51.88%）、醇类9种（10.99%~19.85%）、酮类6种（19.37%~27.35%）、酯类3种（4.21%~11.44%）、吡嗪类2种（1.25%~6.50%）、烃类1种（0.19%~0.32%）和酸类1种（0.35%~2.16%），其中微波预处理压榨山茶油的挥发性物质含量最高，其次为烘烤、蒸制的；OPLS-DA建立的模型能够有效地区分不同预处理压榨山茶油，并根据变量投影重要性（VIP）值大于1筛选出了10种特征挥发性成分，分别是2-甲基丁醛D、3-甲基丁醛D、2,3-戊二酮、乙酸甲酯、2-甲基吡嗪、丙酮、3-羟基-2-丁酮、顺-2-庚烯醛、正己醇、1-丁醇，其中前5种为关键风味成分（ROAV大于1）；聚类分析表明不同预处理压榨山茶油的10种特征挥发性成分存在差异，分类结果与OPLS-DA分类基本一致。综上，不同预处理技术所得压榨山茶油的风味不同，可通过OPLS-DA和聚类分析进行区分。 |
| 英文摘要: |
| In order to improve the flavor quality of oil-tea camellia seed oil, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the effect of microwave, baking and steaming pretreatment on the volatile components in pressed oil-tea camellia seed oil, and orthogonal partial least squares-discriminant analysis (OPLS-DA)，relative odor activity value (ROAV) and cluster analysis were used to analyze the difference of volatile components in different pretreated oil-tea camellia seed oil. The results showed that 40 volatile components were identified from the pressed oil-tea camellia seed oil by different pretreatment, including 18 aldehydes (4002%-51.88%), 9 alcohols (10.99%-19.85%), 6 ketones (19.37%-27.35%), 3 esters (4.21%-11.44%), 2 pyrazines (1.25%-6.50%), 1 hydrocarbon (0.19%-0.32%) and 1 acid (0.35%-216%), and the content of volatile compounds in pressed oil-tea camellia seed oil by microwave pretreatment was the highest, followed by baking and steaming. The model established by OPLS-DA could effectively distinguish the pressed oil-tea camellia seed oil with different pretreatment, and 10 characteristic volatile components were screened according to variable importance in projection (VIP) above 1, they were 2-methyl-butanal D, 3-methyl-butanal D, 2, 3-pentanedione, methyl acetate, 2-methylpyrazine, acetone, 3-hydroxy-2-butanone, cis 2-heptenal, n-hexyl alcohol, 1-butanol, and the first 5 of which were the key flavor ingredients (ROAV>1). Cluster analysis showed that there were differences in 10 characteristic volatile components of oil-tea camellia seed oil with different pretreatment, and the classification results were basically consistent with OPLS-DA classification. In conclusion, the flavor of pressed oil-tea camellia seed with different pretreatment is different, and it can be distinguished by OPLS-DA and cluster analysis. |
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