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中国精品科技期刊2020
刘倩,白艳龙,贾建华,等. 基于GC-MS和GC-IMS技术比较不同种类麦芽的挥发性物质[J]. 食品工业科技,2024,45(14):1−9. doi: 10.13386/j.issn1002-0306.2023070212.
引用本文: 刘倩,白艳龙,贾建华,等. 基于GC-MS和GC-IMS技术比较不同种类麦芽的挥发性物质[J]. 食品工业科技,2024,45(14):1−9. doi: 10.13386/j.issn1002-0306.2023070212.
LIU Qian, BAI Yanlong, JIA Jianhua, et al. Volatile Organic Compounds in Malt Based on GC-MS and GC-IMS Technology[J]. Science and Technology of Food Industry, 2024, 45(14): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070212.
Citation: LIU Qian, BAI Yanlong, JIA Jianhua, et al. Volatile Organic Compounds in Malt Based on GC-MS and GC-IMS Technology[J]. Science and Technology of Food Industry, 2024, 45(14): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070212.

基于GC-MS和GC-IMS技术比较不同种类麦芽的挥发性物质

Volatile Organic Compounds in Malt Based on GC-MS and GC-IMS Technology

  • 摘要: 为探究不同种类麦芽中挥发性有机物(Volatile Organic Compounds,VOCs)的差异,本研究以焦香麦芽和饼干麦芽为研究对象,采用气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)和气相离子迁移谱(Gas Chromatography-ion Mobility Spectrometry,GC-IMS)技术对两种麦芽的VOCs进行检测分析。结果表明:GC-MS技术在焦香和饼干麦芽中共检测出90余种挥发性物质,其中相对含量大于0.01%的化合物有48种,主要包括9种酮类、14种醛类、4种酯类、4种醇类、2种酸类、10种吡嗪类和5种杂环类物质;两种麦芽中醛类和酸类物质含量均远高于其他物质,主要包括2-甲基丁醛、异戊醛和乙酸等;饼干麦芽中吡嗪类物质更丰富,尤其2-甲基吡嗪、2,5-二甲基吡和2-乙基-3,5-二甲基吡嗪。GC-IMS技术在两种麦芽中共检测出135种化合物,定性鉴别出80种,以小分子的醇类、酮类、醛类和酯类为主,吡嗪类和杂环类物质种类较少。两种技术检测结果均表明两种麦芽中的VOCs种类接近,但含量存在明显差异。焦香麦芽中酯类、醇类和醛类物质含量相对较高,饼干麦芽中吡嗪类和酮类物质含量较丰富。主成分分析(Principal Component Analysis,PCA)结合指纹图谱相似度表明GC-MS和GC-IMS技术均能够有效区分焦香麦芽和饼干麦芽。综上,GC-MS与GC-IMS两种技术结合可以更全面地解析麦芽样品中的挥发性物质组成,为麦芽的VOCs研究提供有力的检测技术支持。

     

    Abstract: In order to explore the differences of Volatile Organic Compounds (VOCs) in different malts, roasted malt and biscuit malt were detected by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) respectively. The results showed that more than 90 kinds of VOCs in both roasted and biscuit malt were identified by GC-MS, and 48 kinds of VOCs had relative amounts greater than 0.01%, which mainly included 9 ketones, 14 aldehydes, 4 esters, 4 alcohols, 2 acids, 10 pyrazines and 5 heterocyclic substances. The relative content of aldehydes and acids in roasted malt and biscuit malt were much higher than other compounds, including 2-mmethylbutanal, iso-valeraldehyde and acetic acid. The pyrazines in biscuit malt were richer than roasted malt, especially 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine. 135 kinds of VOCs in malt were detected by GC-IMS, and 80 kinds of compound were identified, which concentrated on alcohols, ketones, aldehydes and esters with smaller molecule. The types of pyrazine and heterocyclic substances in malt were not abundant. The results from GC-MS and GC-IMS had all shown that types of VOCs in roasted malt and biscuit malt were similar, while the contents had significant differences. The esters, alcohols and aldehydes were richer in roasted malt, while the biscuit malt had higher contents of pyrazines and ketones. The principal component analysis (PCA) and fingerprint similarity analysis showed that both GC-MS and GC-IMS technique could distinguish between roasted and biscuit malt effectively. In conclusion, the combination of GC-MS and GC-IMS techniques could provide a comprehensive approach to analyze the composition of VOCs, and offers strong technical support for VOCs researches in malt.

     

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