川渝地区特色红油火锅底料挥发性风味物质的比较及主成分分析

采用同时蒸馏萃取法（Simultaneous Distillation Extraction,SDE）对市售川渝特色红油火锅底料中的挥发性风味物质进行提取,提取物经气相色谱质谱联用仪（GC-MS）分离、检测,在被测样品中检测到的风味物质均为醇类化合物、醛类化合物、酮类化合物、酯类化合物、烃类化合物,其中共同检测到的化合物有芳樟醇、（-）-4-萜品醇、乙酸芳樟酯、棕榈酸甲酯、α-蒎烯、莰烯、3-亚甲基-6-（1-甲基乙基）环己烯、月桂烯、罗勒烯、γ-萜品烯、石竹烯和茴香脑。在风味物质检测的基础上,对火锅底料中的风味物质进行主成分分析（Principal Component Analysis,PCA）,结果表明前三个主成分因子累积方差贡献率达到80.7%,能有效表征火锅底料风味物质信息。 

Comparison of volatile flavor substances and principal components analysis of Sichuan and Chongqing region characteristic red oil hot pot

Simultaneous distillation extraction method( Simultaneous Distillation Extraction,SDE) was used to extract volatile flavor compounds in commercially available characteristic hot pot soup stocks in Sichuan and Chongqing,the extracted compounds were separated by gas chromatography mass spectrometry( GC- MS). The detected substances in the samples were alcohols,aldehydes,ketones compounds,esters,hydrocarbons. The common compounds detected in all the samples were linalool,(-)- 4- terpineol,linalyl acetate,methyl palmitate,pinene,camphene,3- methylene- 6-( 1- methyl ethyl) cyclohexene,myrcene,ocimene,γ- terpinene,caryophyllene and anethole.On the basis of flavor substances detection,the flavor substances were analyzed by principal component analysis( PCA),the results showed that the first three principal components factor reached 80.7%,which would effectively characterize the flavor material information of hot pot.