基于电子鼻、HS-SPME-GC-MS和HS-GC-IMS评价不同制油工艺对大豆油品质及风味的影响

doi:10.7506/spkx1002-6630-20230510-090

食品科学 ›› 2024, Vol. 45 ›› Issue (4): 183-196.doi: 10.7506/spkx1002-6630-20230510-090

基于电子鼻、HS-SPME-GC-MS和HS-GC-IMS评价不同制油工艺对大豆油品质及风味的影响

吴思雨，谢萱，刘雨雯，孙树坤，陈昊

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.黑龙江省绿色食品科学研究院，黑龙江哈尔滨 150028）

出版日期:2024-02-25 发布日期:2024-03-11
基金资助:
黑龙江省“百千万”工程科技重大专项（2020ZX08B01-3）；黑龙江省省属科研院所科研业务费项目（CZKYF2021-2-B020）；黑龙江省自然科学基金项目（联合引导）（LH2022C085）

Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS

WU Siyu, XIE Xuan, LIU Yuwen, SUN Shukun, CHEN Hao

(1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Heilongjiang Green Food Science Research Institute, Harbin 150028, China)

Online:2024-02-25 Published:2024-03-11

摘要/Abstract

摘要： 为探究不同制油工艺（冷榨法、浸出法、冷榨-浸出法）对三级大豆油品质及风味的影响，测定了大豆油的理化性质及脂肪酸组成，分别采用电子鼻、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）法和顶空-气相色谱-离子迁移谱（headspace-gas chromatography-ion mobility spectroscopy，HS-GC-IMS）法鉴定3 种豆油中挥发性化合物，并借助聚类热图、主成分分析（principal component analysis，PCA）和正交偏最小二乘判别分析（orthogonal partial least squares-discriminant analysis，OPLS-DA）对3 种豆油的挥发性化合物数据进行差异分析。结果表明，冷榨型豆油的水分含量最低，浸出型豆油过氧化值显著偏高且油脂色泽最深；浓香型豆油中亚油酸含量最多，营养价值更高；被检出的挥发性组分中，醇类、醛类以及吡嗪类化合物为豆油风味的形成做出主要贡献，明晰了部分风味化合物形成的原因。最终通过OPLS-DA筛选出45 种贡献较大的挥发性化合物，同时构建可靠的用以鉴别浓香型豆油的模型。此外，发现豆油的品质与风味之间存在一定的相关性。

关键词: 大豆油；理化性质；挥发性化合物；顶空-固相微萃取-气相色谱-质谱法；顶空-气相色谱-离子迁移谱法；正交偏最小二乘判别分析

Abstract: In order to explore the effects of different production processes (cold pressing, leaching, and their combination) on the quality and flavor of soybean oil of third grade, the physicochemical properties and fatty acid composition of the three soybean oils were determined, and their volatile compounds were identified and analyzed by electronic nose, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS). Differential analysis of the volatile compound data among the soybean oils was performed by clustering heatmap analysis, principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that cold-pressed soybean oil had the lowest moisture content; the peroxide value of leached soybean oil was significantly higher and its color was the darkest. Fragrant soybean oil had the highest linoleic acid content and a higher nutritional value; and among the detected volatile components, alcohols, aldehydes and pyrazine compounds mainly contributed to the formation of soybean oil flavor, and the reasons for the formation of some flavor compounds were clarified. Finally, 45 volatile compounds with high contributions were selected by OPLS-DA, and a reliable model was constructed for identifying fragrant soybean oil. In addition, a correlation was found between the quality and flavor of soybean oil.

Key words: soybean oil; physicochemical properties; volatile compounds; headspace-solid phase microextraction-gas chromatography-mass spectrometry; headspace-gas chromatography-ion mobility spectroscopy; orthogonal partial least squares-discriminant analysis

中图分类号:

TS222＋.1

吴思雨，谢萱，刘雨雯，孙树坤，陈昊. 基于电子鼻、HS-SPME-GC-MS和HS-GC-IMS评价不同制油工艺对大豆油品质及风味的影响[J]. 食品科学, 2024, 45(4): 183-196.

WU Siyu, XIE Xuan, LIU Yuwen, SUN Shukun, CHEN Hao. Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS[J]. FOOD SCIENCE, 2024, 45(4): 183-196.

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基于电子鼻、HS-SPME-GC-MS和HS-GC-IMS评价不同制油工艺对大豆油品质及风味的影响

Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS

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