基于GC-IMS分析不同杂粮馒头挥发性成分的差异

为阐明不同杂粮和添加量的馒头挥发性成分差异，本研究采用气相色谱-离子迁移色谱 (Gas Chromatography-Ion Mobility Spectrometry，GC-IMS)分别对质量分数为10%、20%、30%的燕麦、高梁、黍子、藜麦、小米、薏米、荞麦馒头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多元统计分析方法探究不同杂粮馒头间的差异。结果表明，从杂粮馒头中共鉴定出31种挥发性物质，主要有醛、醇、酯、酮和杂环类化合物，以醛、醇和酯为主。随着杂粮添加量的增加，挥发性成分的种类和浓度有所增加。多元统计分析发现不同杂粮馒头挥发性成分存在一定差异，因此，燕麦和薏米的挥发性物质种类和浓度差异最大，高梁、黍子和藜麦差异次之，小米和荞麦差异最小。GC-IMS联用技术可快速简便检测杂粮馒头中挥发性成分，为杂粮馒头的品质控制和产品开发奠定理论基础，对杂粮深加工具有重要意义。

Analysis of Volatile Components in Steamed Bread of Different Coarse Cereals on GC-IMS

In order to clarify the differences of volatile components of steamed bread with different cereals and added amounts, the volatile components of oat, sorghum, millet, quinoa, millet, job''s tears and buckwheat steamed bread with 10%, 20% and 30% added amounts were determined and analyzed by gas chromatography ion mobility spectroscopy (GC-IMS). According to the fingerprint of volatile components and combined with multivariate statistical analysis, the differences between different cereals and steamed bread were explored. The results showed that 31 volatile substances were identified from coarse grain steamed bread, mainly including aldehydes, alcohols, esters, ketones and heterocyclic compounds, mainly aldehydes, alcohols and esters. The types and concentrations of volatile components increased with the increase of the addition of miscellaneous grains. Multivariate statistical analysis showed that there were some differences in volatile components of steamed bread from different grains. Therefore, the differences in the types and concentrations of volatile substances between oat and job''s tears were the largest, sorghum, millet and quinoa were the second, and millet and buckwheat were the smallest. GC-IMS combined technology can quickly and simply detect the volatile components in coarse grain steamed bread, lay a theoretical foundation for the quality control and product development of coarse grain steamed bread, and is of great significance to the deep processing of coarse grain.