基于电子鼻和GC-IMS联用技术分析不同豆类馒头挥发成分的差异

为探究不同豆类馒头挥发性成分差异，采用电子鼻和气相色谱-离子迁移色谱(GC-IMS)联用技术分别对质量分数为10%、20%、30%的红豆、绿豆、豌豆、鹰嘴豆、黄豆、黑豆馒头挥发性成分进行测定与分析，并对结果进行多元统计分析。结果表明，电子鼻对样品中的氮氧化物、甲烷、硫化物、醇类、有机硫化物和芳香族化合物的响应信号普遍较强；经偏最小二乘法判别分析(PLS-DA)黄豆和黑豆馒头中挥发性成分对馒头的影响较大。GC-IMS共定性识别出25种挥发性成分，豆类馒头中挥发性成分主要为醇、醛、酯、酮、呋喃类化合物。通过多元统计分析发现不同豆类馒头挥发性成分存在一定差异，黄豆和黑豆的挥发性成分种类和浓度差异较大，红豆、绿豆、豌豆、鹰嘴豆差异较小。

Analysis of Volatile Components in Different Bean Steamed Bread Based on Electronic Nose and GC-IMS

In order to explore the differences of volatile components in steamed bread with different beans and added amounts, the volatile components of red bean, mung bean, pea, chickpea, soybean and black bean steamed bread with mass fractions of 10%, 20% and 30% were determined and analyzed by electronic nose and gas chromatography ion mobility chromatography (GC-IMS), and the results were analyzed by multivariate statistics. The results show that the response signals of electronic nose to nitrogen oxides, methane, sulfides, alcohols, organic sulfides and aromatic compounds are generally strong; Partial least squares discriminant analysis (PLS-DA) showed that the volatile components in soybean and black bean steamed bread had a great influence on steamed bread. 25 volatile components were identified by GC-IMS. The volatile components in bean steamed bread were mainly alcohols, esters, aldehydes, ketones and furans. Through multivariate statistical analysis, it was found that there were some differences in volatile components of different bean steamed bread. Therefore, the differences in the types and concentrations of volatile components between soybeans and black beans were the largest, followed by red beans, mung beans, peas and chickpeas. The combination of electronic nose and GC-IMS technology can quickly and easily detect the volatile components in bean steamed bread, lay a theoretical foundation for the quality control of bean steamed bread, enrich the types of steamed bread and promote the sustainable and healthy development of bean industry.