CN113390980A - Method for evaluating flavor substance change in pancake processing - Google Patents
Method for evaluating flavor substance change in pancake processing Download PDFInfo
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- CN113390980A CN113390980A CN202110565602.1A CN202110565602A CN113390980A CN 113390980 A CN113390980 A CN 113390980A CN 202110565602 A CN202110565602 A CN 202110565602A CN 113390980 A CN113390980 A CN 113390980A
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Abstract
The invention provides an evaluation method of flavor substance change in pancake processing, which comprises the following steps: 1) collecting samples in the pancake processing process; 2) acquiring a flavor substance signal in the sample by gas chromatography-ion mobility spectrometry; 3) generating a gas phase ion mobility spectrum, a Gallery Plot and a principal component analysis spectrum of the sample; 4) performing a qualitative analysis on the sample. According to the method provided by the invention, the sample does not need to be subjected to complicated pretreatment, the sample demand is small, the sample analysis is quick, and the change of flavor substances in the pancake processing process can be visually detected and compared to analyze the sample.
Description
Technical Field
The invention relates to the technical field of food processing quality control, in particular to an evaluation method for flavor substance change in pancake processing.
Background
The flavor is an important factor influencing the preference degree of consumers on special staple foods such as battercake and the like, and how to rapidly detect and evaluate the flavor change in the processing process of the battercake is of great importance to the flavor quality control in the processing process of the battercake. At present, common flavor detection methods comprise a gas chromatography-mass spectrometer (GC-MS), an electronic nose and the like, and the requirements of simply, conveniently, rapidly and visually evaluating the flavor in the pancake processing process cannot be met.
The problems of time consumption, high cost, insufficient intuition and the like exist in the flavor detection by using a gas chromatography-mass spectrometer (GC-MS); the electronic nose is used for detecting the flavor, and the problems of incapability of determining the flavor, poor specificity and accuracy and the like exist.
Disclosure of Invention
The invention provides an evaluation method for flavor substance change in pancake processing, and the method provided by the invention has the advantages that a sample does not need to be subjected to complicated pretreatment, the sample demand is small, the sample analysis is fast, and the flavor substance change in the pancake processing process can be visually detected and compared to analyze the sample.
The invention provides a method for evaluating flavor substance change in pancake processing, which comprises the following steps:
1) collecting samples in the pancake processing process;
2) acquiring a flavor substance signal in the sample by gas chromatography-ion mobility spectrometry;
3) generating a gas phase ion mobility spectrum, a Gallery Plot and a principal component analysis spectrum of the sample;
4) performing a qualitative analysis on the sample.
According to the invention, by adopting a gas chromatography-ion mobility spectrometry combined system technical means, the flavor fingerprint spectrum in the processing process of the special staple food battercake is collected, and the method of principal component analysis and the like is combined, so that the dynamic change of flavor substances in the processing process of the battercake is simply, rapidly and intuitively detected, and a method is provided for regulating and controlling the flavor quality in the processing of the battercake.
According to the evaluation method for flavor substance change in pancake processing provided by the invention, in the step 1), the samples comprise pancake raw material powder, mixed pulp, fermentation mixed pulp and pancake.
According to the method for evaluating the change of the flavor substances in the pancake processing, provided by the invention, the pancake raw material powder comprises corn flour, rice flour and soybean flour; and/or the mixed slurry is prepared by mixing the pancake raw material powder with water; and/or the fermented mixed pulp is obtained by fermenting the mixed pulp; and/or the pancake is obtained by frying the fermented mixed pulp.
According to the evaluation method for the flavor substance change in the pancake processing provided by the invention, in the step 2), the gas phase-ion mobility spectrometry unit: the chromatographic column is FS-SE-54-CB-115 m multiplied by 0.53mm, the column temperature is 50-70 ℃, preferably 60 ℃, and the carrier gas is N2The IMS temperature is 40-50 ℃, preferably 45 ℃, and the analysis time is 30 min.
According to the method for evaluating the change of the flavor substances in the pancake processing, in the step 2), an automatic headspace sampling unit: the sample injection volume is 500 mu L, the incubation time is 10-20 min, preferably 15min, the incubation temperature is 50-70 ℃, preferably 60 ℃, the sample injection needle temperature is 80-90 ℃, preferably 85 ℃, and the incubation rotation speed is 500 rpm.
According to the method for evaluating the change of the flavor substances in the pancake processing, in the step 2), the gas chromatography conditions comprise that the flow rate of carrier gas:
according to the evaluation method for flavor substance change in pancake processing, provided by the invention, in the step 3), a gas phase ion mobility spectrum, a Gallery Plot and a principal component analysis PCA map are generated through reporters, Gallery plots and Dynamic PCA plug-ins.
According to the method for evaluating the change of the flavor substances in the pancake processing, provided by the invention, in the step 4), the gas phase ion mobility spectrometry of the sample is qualitatively analyzed by using an NIST database and an IMS database which are built in GC x IMS Library Search software.
According to the evaluation method for the change of the flavor substances in the pancake processing, the collected samples are respectively filled into the headspace sampling bottles for sealing.
According to the evaluation method for flavor substance change in pancake processing provided by the invention, the sample does not need to be subjected to complicated pretreatment, and the sample demand is small (1 g). The sample analysis takes only 30 minutes to complete. The gas phase ion mobility spectrogram (a three-dimensional spectrogram and a two-dimensional top view spectrogram), the Gallery Plot and the Principal Component Analysis (PCA) map are automatically generated by matching plug-ins such as Reporter, Gallery Plot, Dynamic PCA and the like, so that the change of the flavor substances in the pancake processing process can be visually detected and compared. The gas phase ion mobility spectrometry of the sample can be qualitatively analyzed by using a NIST database and an IMS database built in GC x IMS Library Search software.
The invention also provides application of the evaluation method of flavor substance change in pancake processing in the aspects of pancake processing and flavor quality control in the pancake processing process.
The invention has the beneficial effects that: according to the method for evaluating the change of the flavor substances in the pancake processing, provided by the invention, the sample does not need to be subjected to complicated pretreatment, the sample demand is small, the sample analysis is fast, the change of the flavor substances in the pancake processing process can be visually detected and compared, and the sample is qualitatively analyzed.
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In order to more clearly illustrate the technical solutions of the present invention or the prior art, the drawings needed for the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and those skilled in the art can also obtain other drawings according to the drawings without creative efforts.
FIG. 1 is a gas phase ion mobility spectrometry three-dimensional spectrum of a sample according to an embodiment of the present invention;
FIG. 2 is a two-dimensional top view of a gas phase ion mobility spectrum of a sample according to an embodiment of the present invention;
FIG. 3 is a Gallery Plot of flavor substances selected from gas phase ion mobility spectra in an example of the present invention;
FIG. 4 is a diagram of PCA analysis of samples in an example of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The instruments and the like are conventional products which are purchased by normal distributors and are not indicated by manufacturers. The process is conventional unless otherwise specified, and the starting materials are commercially available from the open literature. The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications.
Example 1
The embodiment provides an evaluation method for flavor substance change in pancake processing, which comprises the following steps:
1. sample collection and processing
Samples at different stages in the pancake processing process are respectively adopted for flavor detection, and the samples comprise: raw material powder of pancake (corn flour, rice flour and soybean flour), mixed slurry (corn flour/rice flour/soybean flour (mass ratio) 12:7:1, water addition amount is 60%), mixed slurry fermented (mixed slurry naturally fermented for 8h at 25 ℃) and pancake (mixed slurry fermented for 45 seconds at 170 ℃), and sample numbers are shown in fig. 1.
TABLE 1 sample information Table
2. Sample flavor analysis
Accurately weighing 1g of different samples in the pancake processing process, respectively filling the samples into 20mL headspace sampling bottles, sealing the samples, and analyzing the samples by a subsequent gas chromatography-ion mobility spectrometry (GC-IMS) to acquire flavor substance signals. The analysis conditions are shown in tables 2 and 3. The whole analysis time is 30min, the sample demand is only 1g, and the sample does not need to be pretreated.
TABLE 2 analysis conditions
TABLE 3 gas chromatography conditions
3. Sample characteristic flavor profile analysis
The analysis software matched with the gas chromatography-ion mobility spectrometry (GC-IMS) -based system comprises LAV (laboratory Analytical viewer) and three plugins as well as GC x IMS Library Search, and can be used for analyzing samples from different angles respectively.
1) And (5) LAV: used for checking and analyzing a spectrogram, wherein each point in the spectrogram represents a volatile organic compound; after a standard curve is established, quantitative analysis can be carried out;
2) reporter plug-in: directly comparing the spectral differences between samples (two-dimensional top view and three-dimensional spectra);
3) gallery Plot insert: comparing the fingerprints, and visually and quantitatively comparing the difference of the volatile organic compounds among different samples;
4) dynamic PCA plug-in: the dynamic principal component analysis is used for clustering and analyzing the samples and quickly determining the types of unknown samples;
5) GC × IMS Library Search: the NIST database and the IMS database built in the application software can perform qualitative analysis on the substances.
The specific analysis results are as follows:
the three-dimensional spectrograms and the two-dimensional top-view spectrograms of the gas-phase ion mobility spectrometry of different samples are generated by applying the Reporter plug-in, and the change of the flavor substances in the pancake processing process can be visually detected and compared by comparing the three-dimensional spectrograms and the two-dimensional top-view spectrograms of the gas-phase ion mobility spectrometry of different samples (as shown in figures 1 and 2). Each point in the two-dimensional top-view spectrum (fig. 2) represents a volatile organic compound, with color representing the concentration of the substance, white (light) representing lower concentration, red (dark) representing higher concentration, and darker color representing higher concentration.
The gas phase ion mobility spectrometry of the sample can be qualitatively analyzed by applying an NIST database and an IMS database built in GC x IMS Library Search software, a Gallery Plot image of a flavor substance selected in the gas phase ion mobility spectrometry is formed by adopting a Gallery Plot plug-in, fingerprint spectrum comparison is carried out, and the difference of volatile organic compounds among different samples can be visually and quantitatively compared (as shown in figure 3). Each row in the Gallery Plot represents the total signal peak selected in one sample, and each column represents the signal peak of the same volatile organic in different samples, from which the complete volatile organic information of each sample and the volatile organic difference between samples can be seen.
And (3) clustering the samples by using a Dynamic PCA plug-in to generate a Principal Component Analysis (PCA) map, visually displaying the flavor difference of different samples, wherein the representative difference is small when the samples are close, and the representative component difference is obvious when the samples are far away (as shown in figure 4).
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for evaluating flavor substance change in pancake processing is characterized by comprising the following steps: 1) collecting samples in the pancake processing process;
2) acquiring a flavor substance signal in the sample by gas chromatography-ion mobility spectrometry;
3) generating a gas phase ion mobility spectrum, a Gallery Plot and a principal component analysis spectrum of the sample;
4) performing a qualitative analysis on the sample.
2. The method of claim 1, wherein the samples in step 1) include pancake raw meal, blended pulp, fermented blended pulp, and pancake.
3. The method of assessing flavor profile in pancake processing according to claim 2 wherein said pancake raw meal comprises corn meal, rice meal and soy meal; and/or the mixed slurry is prepared by mixing the pancake raw material powder with water; and/or the fermented mixed pulp is obtained by fermenting the mixed pulp; and/or the pancake is obtained by frying the fermented mixed pulp.
4. The method for evaluating flavor substance changes in pancake processing according to claim 1, wherein in step 2), the gas phase-ion mobility spectrometry unit: the chromatographic column type is FS-SE-54-CB-115 m x 0.53mm, the column temperature is 60 ℃, and the carrier gas is N2The IMS temperature was 45 ℃ and the analysis time was 30 min.
5. The method for evaluating flavor substance changes in pancake processing according to claim 4, wherein in step 2), the automatic headspace sampling unit: the sample injection volume is 500 mu L, the incubation time is 10-20 min, preferably 15min, the incubation temperature is 50-70 ℃, preferably 60 ℃, the sample injection needle temperature is 80-90 ℃, preferably 85 ℃, and the incubation rotation speed is 500 rpm.
6. The method of claim 5, wherein the gas chromatography conditions in step 2) comprise:
7. the method for evaluating flavor substance changes during pancake processing according to claim 1, wherein in step 3), a gas phase ion mobility spectrum, a Gallery Plot and a principal component analysis PCA Plot are generated by using reporters, Gallery plots and Dynamic PCA-cards.
8. The method for evaluating changes in flavor substances during pancake processing according to any one of claims 1-7, wherein in step 4), the gas phase ion mobility spectrometry of the sample is qualitatively analyzed using a NIST database and an IMS database built in the GC x IMS Library Search software.
9. The method of claim 1, wherein the collected samples are sealed in headspace sampling bottles, respectively.
10. Use of a method of assessing the change in flavour material during pancake processing according to any one of claims 1 to 9 for the control of flavour quality during pancake processing.
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| CN114563491A (en) * | 2022-01-14 | 2022-05-31 | 山东师范大学 | Method for monitoring quality change of sample in donkey-hide gelatin processing technology |
| CN115219637A (en) * | 2022-07-11 | 2022-10-21 | 广州城市职业学院 | Method for analyzing flavor substance and taste and flavor of salty and fresh seasoning |
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