基于GC-IMS技术分析不同品牌电饭煲煮制小米粥中挥发性成分的差异

为阐明不同品牌电饭煲对小米粥挥发性成分的影响，本研究采用气相色谱-离子迁移色谱 (gas chromatography-ion mobility spectrometry, GC-IMS)分别对格力电饭煲、小米电饭煲、美的电饭煲、苏泊尔电饭煲和九阳电饭煲煮制小米粥中的小米汤、小米粒和小米粥进行挥发性成分测定与分析，根据挥发性成分的指纹图谱并结合主成分分析方法探究不同样品间的差异。结果表明，从小米粥中共鉴定出33种挥发性物质，如醛、醇、酯、酮和杂环类化合物，以醛、醇和酯为主。同一品牌电饭煲煮制小米汤和小米粥的挥发性成分更加相似，且浓度较高，小米粒的挥发性成分种类较少，浓度较低。对于不同品牌电饭煲煮制样品中，小米电饭煲煮制小米粒中醛、酯、醇和酮类化合物浓度最高；格力电饭煲煮制小米汤中醛、酯和呋喃类化合物浓度最高；苏泊尔电饭煲煮制小米粥中醛和酯类物质浓度最高。GC-IMS联用技术可快速简便检测小米粥中挥发性成分，不同品牌电饭煲煮制小米粒、小米汤和小米粥中的挥发性成分差异明显，为研制新型电饭煲提供一定理论依据。

Analysis of Volatile Components of Millet Porridge Cooked by Different Brands of Electric Cooker Based on GC-IMS

In order to elucidate the influence of different types of electric cooker on the volatile components of millet porridge, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to determine and analyze the volatile components of millet soup, millet grains and millet porridge in Gree rice cooker, Millet rice cooker, Midea rice cooker, Supor rice cooker and Joyong rice cooker respectively. Based on the fingerprint of volatile components and the principal component analysis method, the differences between different products were explored. The results show that, the diversities between different products were explored according to the characteristic flavor fingerprints of volatile components and principal component analysis. The results showed 33 volatile compounds were identified from millet porridge, including some monomers and dimers, such as aldehydes, alcohols, esters, ketones and heterocyclic compounds, mainly aldehydes, alcohols and esters. The volatile components of millet soup and millet porridge cooked by the same brand electric cooker are more similar, and the concentration is higher, and the volatile components of millet grains are less and the concentration is lower. For different brands of electric cookers, the concentrations of aldehydes, esters, alcohols and ketones in millet grains cooked by Millet cookers were the highest; the concentrations of aldehydes, esters and furans in millet soup prepared by Gree cooker were the highest; the concentrations of aldehydes and esters in millet porridge cooked by Supor cooker were the highest. GC-IMS can be used to detect the volatile components in millet porridge quickly and easily. The volatile components in millet grains, millet soup and millet porridge cooked by different brands of electric rice cookers are significantly different, which provides a theoretical basis for the development of new electric cookers.