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中国精品科技期刊2020
龚霄,周伟,李积华,等. 基于静态顶空气相离子迁移谱技术的果啤种类判别[J]. 食品工业科技,2021,42(7):296−301. doi: 10.13386/j.issn1002-0306.2020060261.
引用本文: 龚霄,周伟,李积华,等. 基于静态顶空气相离子迁移谱技术的果啤种类判别[J]. 食品工业科技,2021,42(7):296−301. doi: 10.13386/j.issn1002-0306.2020060261.
GONG Xiao, ZHOU Wei, LI Jihua, et al. Identification of Fruit Beers Based on Static Headspace-Gas Chromatography-Ion Mobility Spectroscopy (SH-GC-IMS) [J]. Science and Technology of Food Industry, 2021, 42(7): 296−301. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060261.
Citation: GONG Xiao, ZHOU Wei, LI Jihua, et al. Identification of Fruit Beers Based on Static Headspace-Gas Chromatography-Ion Mobility Spectroscopy (SH-GC-IMS) [J]. Science and Technology of Food Industry, 2021, 42(7): 296−301. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060261.

基于静态顶空气相离子迁移谱技术的果啤种类判别

Identification of Fruit Beers Based on Static Headspace-Gas Chromatography-Ion Mobility Spectroscopy (SH-GC-IMS)

  • 摘要: 以菠萝、苹果和蔓越莓等三种果啤为研究对象,采用静态顶空气相离子迁移谱(static headspace-gas chromatography-ion mobility spectrometry, SH-GC-IMS)对样品中的挥发性有机物(volatile organic compounds, VOCs)进行分析,采用主成分分析(principal component analysis, PCA)方法对VOCs数据进行判别和分类。结果表明:基于GC-IMS指纹图谱的二维数据可视化方法筛选出乙醇、乙酸异戊酯、己酸乙酯、异戊醇、丁酸乙酯、苯甲醛、辛酸乙酯等35个香气特征离子峰,可以作为表征三种果啤产品风味差异信息的特征变量;三组果啤样品在PCA图中离散性好,均得到不同的归属区域,两个主成分累积贡献率达到98%,可以有效区分三种不同果啤产品的主要香气。这为果啤生产过程的质量控制、产品溯源、品牌鉴定与保护提供了一种新方法。

     

    Abstract: The volatile organic compounds (VOCs) of three kinds of fruit beer, namely pineapple, apple and cranberry beers were investigated, and the VOCs data was discriminated and classified by using principal component analysis (PCA) method. The results showed that a total of 35 effective characteristic ionic peaks of the VOCs mainly ethanol, isoamyl acetate, ethyl hexanoate, isoamyl alcohol, ethyl butyrate, benzaldehyde, and ethyl octanoate were selected by the two-dimensional mode of data visualization based on the SH-GC-IMS fingerprint, which could be used to characterize the flavor differences among the selected fruit beers. Discrimination and classification of the three kinds of fruit beer was effectively performed by using PCA method with good dispersion, and all groups had corresponding attribution areas in the PCA map and the cumulative contribution rate of the first two PCs was 98%, which could be used to distinguish the aroma characteristics of different fruit beer products. Anyway, the results offer a new method for process control, product traceability, brand identification and protection in fruit beer industry.

     

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