基于非线性泛函理论的火锅底料风味特征组分分析

基于非线性泛函理论,对火锅底料所含的物质种类及含量进行测定,对影响火锅底料风味的主要成分进行分析。采用蒸馏萃取的方法(SDE)对市面上红油火锅底料中的风味物质进行提取,并以气质联用(GC-MS)技术对挥发性物质进行检测。通过检测表明影响火锅风味的化合物主要有烃类化合物、酯类化合物、酮类化合物、醛类化合物和醇类化合物等。在多种挥发物质中共性物质主要有茴香脑、石竹烯、γ-萜品烯、罗勒烯、月桂烯、3-亚甲基-6-(1-甲基乙基)环己烯、莰烯、α-蒎烯、棕榈酸甲酯、乙酸芳樟酯、(-)-4-萜品醇和芳樟醇。在此基础上,对各类风味物质进行主成分分析(PCA),结果表明所确定的S1、S2和S33个主成分,其因子累积方差贡献率达到了80.7%,基本反映出了火锅的风味特征。

Analysis of Flavor Components of Hotpot Seasoning Based on Non-linear Functional Theory

Based on non-linear functional theory,the kinds and content of substances contained in hotpot seasoning are determined,and the main components affecting the flavor of hotpot seasoning are analyzed.The flavor components in red oil hotpot seasoning on the market are extracted by simultaneous distillation extraction(SDE)and the volatile flavor components are detected by GC-MS.The results show that the main compounds affecting the flavor of hotpot seasoning are hydrocarbons,esters,ketones,aldehydes and alcohols and so on.Among the volatile components,the common components are anethole,caryophyllene,γ-terpinene,ocimene,myrcene,3-methylene-6-(1-methylethyl)cyclohexene,camphene,α-pinene,methyl hexadecanoate,linalyl acetate,(-)-4-terpineol and linalool.On this basis,principal component analysis(PCA)is carried out on all kinds of flavor components,and the results show that the cumulative variance contribution rates of the three principal components S1,S2 and S3 reach 80.7%,which basically reflect the flavor characteristics of hotpot seasoning.