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Article(id=1151437190790787358, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20250109003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1736352000000, receivedDateStr=2025-01-09, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752453618952, onlineDateStr=2025-07-14, pubDate=1749916800000, pubDateStr=2025-06-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752453618952, onlineIssueDateStr=2025-07-14, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752453618952, creator=13701087609, updateTime=1752453618952, updator=13701087609, issue=Issue{id=1151437189243089177, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='11', pageStart='1', pageEnd='320', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752453618584, creator=13701087609, updateTime=1767768054466, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1215670588966883492, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1215670588966883493, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1151437189243089177, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=58, endPage=67, ext={EN=ArticleExt(id=1151895321958773273, articleId=1151437190790787358, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Identification and analysis of volatile substances in black wheat in Xinjiang based on headspace gas chromatography-ion mobility mass spectrometry combined with stoichiometry, columnId=1151895321849721368, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Food Flavor Research, runingTitle=null, highlight=null, articleAbstract=

Objective To analyze the differences in volatile organic compounds in black wheat flour, whole wheat flour and seeds in different regions of Xinjiang. Methods The volatile components of flour, whole wheat flour and seeds of 6 kinds of black wheats from 4 different regions in Xinjiang were detected using headspace gas chromatography-ion mobility spectrometry, and the volatile components were classified and feature selected using orthogonal partial least squares discriminant analysis (OPLS-DA) method. Results A total of 134 kinds of volatiles were detected in black wheat, and 97 kinds of volatile organic compounds were characterized, mainly including 23 kinds of aldehydes, 21 kinds of esters, 19 kinds of alcohols, 12 kinds of ketones and 6 kinds of acids. Relative odor activity value (ROAV) showed that 1-octen-3-one, (E)-2-octenal, 1-propanethiol, 2-formyl-5-methylthiophene, 2-methylbutyraldehyde, 4-methylbenzaldehyde, isovaleric acid, 1-oct-1-ene-3-ol and proto-guaiacol were the major volatile odorants and played a dominant role in black wheat. OPLS-DA analysis showed that there were differences between the volatiles of black wheat flour, whole wheat flour and seeds, with (E)-2-octenal mainly present in seeds, 2-methylbutyraldehyde higher in flour and 4-methylbenzaldehyde higher in whole wheat flour. Conclusion Gas chromatography-ion mobility spectrometry can be used as a technical tool to distinguish the differences in volatile compounds between different treatments of black wheat, and the results of this study provide data support for optimizing the milling process of black wheat, as well as a new direction for the identification of adulteration of black wheat whole wheat flour.

, correspAuthors=Hong-Yan MAO, Ming YU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Jia-Min WANG, Li YUE, Mai-Mai-Ti ZULIPIYA, Jun-Ping WANG, Hong-Yan MAO, Ming YU), CN=ArticleExt(id=1151895336177464218, articleId=1151437190790787358, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=基于顶空气相色谱-离子迁移质谱法结合化学计量对新疆黑小麦挥发性物质鉴定分析, columnId=1151895322046853658, journalTitle=食品安全质量检测学报, columnName=本期专题：食品风味研究, runingTitle=null, highlight=null, articleAbstract=

目的 分析新疆不同地区黑小麦面粉、全麦粉及籽粒中挥发性有机物的差异。方法 采用顶空气相色谱-离子迁移质谱法对新疆4个不同地区6种黑小麦的面粉、全麦粉及籽粒挥发性成分进行检测, 并结合正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)方法对挥发性成分进行分类与特征选择。结果 共检测到黑小麦中134种挥发性物质, 定性出97种挥发性有机物, 主要包括醛类23种、酯类21种、醇类19种、酮类12种和酸类6种。相对气味活性值(relative odor activity value, ROAV)表明, 1-辛烯-3-酮、(E)-2-辛烯醛、1-丙硫醇、2-甲酰基-5-甲基噻吩、2-甲基丁醛、4-甲基苯甲醛、异戊酸、辛-1-烯-3-醇、原愈创木醇是黑小麦中关键挥发性风味物质, 发挥主导作用。OPLS-DA分析显示, 黑小麦面粉、全麦粉与籽粒的挥发物之间存在差异, 其中(E)-2-辛烯醛主要存在于籽粒中, 2-甲基丁醛在面粉中含量较高, 4-甲基苯甲醛在全麦粉中含量较高。结论 气相色谱-离子迁移质谱法可作为区分不同处理黑小麦挥发性化合物差异的技术手段, 研究结果为黑小麦优化制粉工艺提供了数据支撑, 同时也为黑小麦全麦粉掺假辨别提供了新方向。

, correspAuthors=毛红艳, 于明, authorNote=null, correspAuthorsNote=
* 毛红艳(1988—), 女, 硕士, 副研究员, 主要研究方向为农产品加工与开发利用。E-mail:
于明(1973—), 男, 硕士, 研究员, 主要研究方向为粮油精深加工研究。E-mail:
, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=spNTbFZ6P1UbVDyh+0CEZA==, magXml=ekJ3joBxTIdMM6JbY7m7Ug==, pdfUrl=null, pdf=CyYvpM/Y61X0EI7X4Kq0gw==, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=6cCq8bhMZ6GA8wi74oYB/Q==, mapNumber=null, authorCompany=null, fund=null, authors=

王佳敏(1998—), 女, 硕士, 助理研究员, 主要研究方向为农产品加工与开发利用。E-mail:

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王佳敏(1998—), 女, 硕士, 助理研究员, 主要研究方向为农产品加工与开发利用。E-mail:

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王佳敏(1998—), 女, 硕士, 助理研究员, 主要研究方向为农产品加工与开发利用。E-mail:

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基于顶空气相色谱-离子迁移质谱法结合化学计量对新疆黑小麦挥发性物质鉴定分析
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王佳敏 1 , 岳丽 1 , 祖力皮牙·买买提 1 , 王俊平 2 , 毛红艳 1, * , 于明 1, *
食品安全质量检测学报 | 本期专题：食品风味研究 2025,16(11): 58-67
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食品安全质量检测学报 | 本期专题：食品风味研究 2025, 16(11): 58-67
基于顶空气相色谱-离子迁移质谱法结合化学计量对新疆黑小麦挥发性物质鉴定分析
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王佳敏1 , 岳丽1, 祖力皮牙·买买提1, 王俊平2, 毛红艳1, * , 于明1, *
作者信息
  • 1. 新疆维吾尔自治区农业科学院作物研究所, 乌鲁木齐 830091
  • 2. 天津科技大学食品科学与工程学院, 天津 300457

    • 王佳敏(1998—), 女, 硕士, 助理研究员, 主要研究方向为农产品加工与开发利用。E-mail:

通讯作者:

* 毛红艳(1988—), 女, 硕士, 副研究员, 主要研究方向为农产品加工与开发利用。E-mail:
于明(1973—), 男, 硕士, 研究员, 主要研究方向为粮油精深加工研究。E-mail:
Identification and analysis of volatile substances in black wheat in Xinjiang based on headspace gas chromatography-ion mobility mass spectrometry combined with stoichiometry
Jia-Min WANG1 , Li YUE1, Mai-Mai-Ti ZULIPIYA1, Jun-Ping WANG2, Hong-Yan MAO1, * , Ming YU1, *
Affiliations
  • 1. Institute of Grain Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
  • 2. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
出版时间: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250109003
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摘要
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目的 分析新疆不同地区黑小麦面粉、全麦粉及籽粒中挥发性有机物的差异。方法 采用顶空气相色谱-离子迁移质谱法对新疆4个不同地区6种黑小麦的面粉、全麦粉及籽粒挥发性成分进行检测, 并结合正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis, OPLS-DA)方法对挥发性成分进行分类与特征选择。结果 共检测到黑小麦中134种挥发性物质, 定性出97种挥发性有机物, 主要包括醛类23种、酯类21种、醇类19种、酮类12种和酸类6种。相对气味活性值(relative odor activity value, ROAV)表明, 1-辛烯-3-酮、(E)-2-辛烯醛、1-丙硫醇、2-甲酰基-5-甲基噻吩、2-甲基丁醛、4-甲基苯甲醛、异戊酸、辛-1-烯-3-醇、原愈创木醇是黑小麦中关键挥发性风味物质, 发挥主导作用。OPLS-DA分析显示, 黑小麦面粉、全麦粉与籽粒的挥发物之间存在差异, 其中(E)-2-辛烯醛主要存在于籽粒中, 2-甲基丁醛在面粉中含量较高, 4-甲基苯甲醛在全麦粉中含量较高。结论 气相色谱-离子迁移质谱法可作为区分不同处理黑小麦挥发性化合物差异的技术手段, 研究结果为黑小麦优化制粉工艺提供了数据支撑, 同时也为黑小麦全麦粉掺假辨别提供了新方向。

黑小麦  /  顶空气相色谱-离子迁移质谱法  /  挥发性有机物  /  相对气味活性值

Objective To analyze the differences in volatile organic compounds in black wheat flour, whole wheat flour and seeds in different regions of Xinjiang. Methods The volatile components of flour, whole wheat flour and seeds of 6 kinds of black wheats from 4 different regions in Xinjiang were detected using headspace gas chromatography-ion mobility spectrometry, and the volatile components were classified and feature selected using orthogonal partial least squares discriminant analysis (OPLS-DA) method. Results A total of 134 kinds of volatiles were detected in black wheat, and 97 kinds of volatile organic compounds were characterized, mainly including 23 kinds of aldehydes, 21 kinds of esters, 19 kinds of alcohols, 12 kinds of ketones and 6 kinds of acids. Relative odor activity value (ROAV) showed that 1-octen-3-one, (E)-2-octenal, 1-propanethiol, 2-formyl-5-methylthiophene, 2-methylbutyraldehyde, 4-methylbenzaldehyde, isovaleric acid, 1-oct-1-ene-3-ol and proto-guaiacol were the major volatile odorants and played a dominant role in black wheat. OPLS-DA analysis showed that there were differences between the volatiles of black wheat flour, whole wheat flour and seeds, with (E)-2-octenal mainly present in seeds, 2-methylbutyraldehyde higher in flour and 4-methylbenzaldehyde higher in whole wheat flour. Conclusion Gas chromatography-ion mobility spectrometry can be used as a technical tool to distinguish the differences in volatile compounds between different treatments of black wheat, and the results of this study provide data support for optimizing the milling process of black wheat, as well as a new direction for the identification of adulteration of black wheat whole wheat flour.

black wheat  /  headspace gas chromatography-ion mobility mass spectrometry  /  volatile organic compounds  /  relative odor activity value
王佳敏, 岳丽, 祖力皮牙·买买提, 王俊平, 毛红艳, 于明. 基于顶空气相色谱-离子迁移质谱法结合化学计量对新疆黑小麦挥发性物质鉴定分析. 食品安全质量检测学报, 2025 , 16 (11) : 58 -67 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250109003
Jia-Min WANG, Li YUE, Mai-Mai-Ti ZULIPIYA, Jun-Ping WANG, Hong-Yan MAO, Ming YU. Identification and analysis of volatile substances in black wheat in Xinjiang based on headspace gas chromatography-ion mobility mass spectrometry combined with stoichiometry[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 58 -67 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250109003
正文
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0 引言
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随着分析技术的不断进步, 对挥发性物质的研究逐渐深入。挥发性物质在食品科学的领域中至关重要, 它们不仅是食品香气的主要贡献者, 决定食品的感官特性, 也是评价食品品质的关键指标。气相色谱-离子迁移质谱(gas chromatography-ion mobility spectrometry, GC-IMS)技术结合了GC的高分离能力和IMS的快速响应模式, 成为目前检测分析挥发性物质的重要工具。GC-IMS通过GC将样品中不同组分在色谱柱中分离后, 利用IMS的离子源使分离出的组分离子化, 离子在电场作用下迁移, 根据不同离子的迁移时间差异, 实现对样品中挥发性物质的快速、准确检测和分析[1]。目前在食品领域已使用GC-IMS技术对橄榄油[2]、蜂蜜[3]、葡萄酒[4]、柑橘类水果[5]、肉类[6]和中药[7]等挥发性物质进行分析, 结合化学计量技术, 深入理解食品的香气特征和风味构成, 为食品风味研究提供了新的视角。
尽管GC-IMS技术在多种食品中的应用已取得显著进展, 对于黑小麦的挥发性物质研究仍显不足。黑小麦, 一种特殊品种的小麦, 因多酚等成分共同作用[8], 籽粒颜色通常呈黑色或近黑色[9]。黑小麦以其独特的颜色和营养特性引起了广泛关注。黑小麦除颜色外与普通小麦外观接近, 但营养成分和功能活性远胜小麦。黑小麦蛋白质含量高、氨基酸种类丰富, 且氨基酸总量和必需氨基酸含量均超过普通小麦[10], 不饱和脂肪酸、锌、硒等微量元素[11]使黑小麦具备良好的抗氧化[9]、抗癌[12-13]等益生功能, 为人体健康带来诸多益处。值得注意的是, 黑小麦中的这些营养成分不仅对其营养价值有重要贡献, 也可能对其挥发性物质的形成产生影响[14]。此外, 已有研究表明, 食品中的挥发性物质, 如挥发油, 具有抗肿瘤、抗炎和抗氧化作用[15]。同时, 挥发性物质在很大程度上决定了黑小麦的香气和风味, 而香气和风味是食品品质的关键组成部分。因此, 深入研究黑小麦的挥发性物质, 不仅有助于揭示其香气成分, 还可能为黑小麦的健康功能提供新的科学依据, 进一步阐明营养成分与挥发性物质之间的内在联系。
本研究选取新疆4个不同地区的6种黑小麦, 运用GC-IMS技术对其面粉、全麦粉和籽粒和的挥发性物质进行分析, 以期揭示黑小麦的主要香气成分, 并为优化黑小麦的加工工艺以及黑小麦在食品开发中的应用提供理论依据和技术支持。
1 材料与方法
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1.1 材料
采集2024年收获自新疆不同地区的6种黑小麦为材料, 品种: 新春36: 柯坪县黑小麦(6月20日收获), 编号为1; 奇台县黑小麦(7月17日收获), 编号为2; 和静县春黑小麦(7月25日收获), 编号为3; 和静县冬黑小麦(7月7日收获), 编号为4; 尼勒克县春黑小麦(8月18日收获), 编号为5; 尼勒克县冬黑小麦(8月4日收获), 编号为6。
1.2 仪器与设备
FlavourSpec气相色谱离子迁移谱联用仪(德国G.A.S公司); AL104分析天平[精度0.1 mg, 梅特勒-托利多仪器(上海)有限公司]; 布勒ALMB实验磨粉机[布勒(无锡)商业有限公司]; DFY-600多功能高速粉碎机(温岭市林大机械有限公司)。
1.3 方法
1.3.1 黑小麦制粉
挑选颗粒饱满的黑小麦籽粒, 按AACC26-21方法用布勒实验磨制粉, 得到黑小麦面粉; 用多功能高速粉碎机将黑小麦破碎并过80目筛, 得到黑小麦全麦粉。黑小麦面粉、全麦粉及籽粒分别以A、B、C命名并保存于4 ℃冰箱待测。
1.3.2 黑小麦挥发性有机物测定
分别称取2.0 g黑小麦面粉、黑小麦全麦粉、黑小麦籽粒样品于20 mL顶空瓶中, 密封, 用于GC-IMS分析。GC-IMS实验条件参照许诺等[16]的方法并有所改动, 孵育时间20 min, 孵育温度75 ℃, 进样针温度80 ℃, 分析时间30 min。
1.4 数据处理
使用FlavourSpec设备配套软件VOCal内置NIST2021数据库和IMS数据库对检测出的挥发性有机物定性分析, 运用Reporter插件、Gallery Plot插件和Dynamic PCA插件从多种角度对结果分析比对, 生成挥发性有机物指纹图谱及差异谱图。使用SIMCA 14.1和Origin 2022软件进行相关性分析。使用SPSS 27.0和Excel 2021整理数据及统计分析。
2 结果与分析
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2.1 黑小麦挥发性有机物GC-IMS谱图
不同品种面粉挥发性化合物种类相似, 含量存在差异(图1)。尼勒克县春黑小麦面粉、柯坪县黑小麦全麦粉及奇台县黑小麦籽粒挥发性化合物含量高于其他品种, 尼勒克县冬黑小麦面粉、和静县冬黑小麦全麦粉及尼勒克县春黑小麦籽粒中检测出化合物种类较多, 与面粉和全麦粉相比, 未经过磨粉处理的籽粒组检测出挥发性有机物含量与数量都有所增加。
采用差异比较模式, 比较3组总挥发性物质的种类与含量。选取面粉组作为参考, 扣除全麦粉组和籽粒组的光谱后得到差异扣减图谱(图1d), 扣除后红色区域表示该化合物浓度高于参照物, 蓝色表示该物质浓度低于参照物, 若挥发性有机物浓度一致则显示白色。图中籽粒组相较于面粉组差异显著, 化合物种类与含量均高于前两组。面粉与全麦粉相比, 差异较小, 全麦粉存在少量面粉中未检测出的化合物, 在保留时间为0~300 s范围内的信号峰响应值更高, 相对分子量小的化合物较多。
2.2 黑小麦挥发性成分的定性分析
利用GC-IMS共检测出134种化合物并定性出97种挥发性有机物, 归类为14种不同的化学类别, 包括醛类23种、酯类21种、醇类19种、酮类12种、酸类6种、烯类3种、醚类3种、呋喃类2种、吡嗪类2种、胺类2种、吡啶类1种、烷类1种、酚类1种、噻唑类1种。具体分类和数量见表1。
由图2可知, 全麦粉中挥发性化合物种类最少, 为53种, 而面粉中有59种。相比之下, 籽粒化合物种类及数量最多, 共有95种, 并包含4种特有的物质: 麦芽酚、2-异丙基-4-甲基噻唑、1,2-二甲氧基乙烷和3-乙基吡啶。黑小麦面粉中主要挥发物为醇类、酯类和醛类, 分别占其总挥发物的27.11%、22.03%、15.25%。黑小麦全麦粉主要挥发物为醇类, 含量占全部挥发性物质的26.41%、醛类, 占22.64%, 酯类, 占16.98%。黑小麦籽粒主要挥发物为醛类、醇类和酯类, 分别占全部挥发性物质的22.10%、20.00%和18.95%。
不同组分的挥发物含量存在显著差异。在面粉和全麦粉中, 醇类物质的含量最高, 而在籽粒中, 酯类物质的含量最多。这与许诺等[16]的研究结果相似, 即小麦中的醇类物质相对含量最高, 其次是醛类和酯类。此外, 籽粒的破碎程度也会影响其挥发性物质的响应强度, 整粒小麦的挥发物响应强度高于碎麦, 小麦变成碎麦后部分香气值会有所损失[17]。
在磨粉过程中, 由于磨辊与麦粒之间的剪切、挤压和摩擦, 产生了大量的摩擦热, 导致面粉温度升高, 从而可能引起挥发性物质的散失[17]。王美婷等[18]的研究表明, 在低温范围内, 面粉的风味成分主要由醛类和醇类组成, 而温度的升高会导致长碳链和醛、醇、呋喃、酸、酯等化合物的形成。因此, 在制粉过程中应避免温度升高, 以保持黑小麦的原始风味。
GC-IMS检测出样品中杂环类物质种类丰富, 这些物质的呈香阈值低, 呈香特性丰富, 为黑小麦赋予了独特且复杂的香气, 其中麦芽酚、2-异丙基-4-甲基噻唑、1,2-二甲氧基乙烷、3-乙基吡啶等主要存在于籽粒中, 2,3-二甲基-5-乙基吡嗪、(E)-2-庚烯醛、烯丙基乙酸、(E)-2-辛烯醛、1-庚醇、1-甲基-2-吡咯烷酮等物质在全麦粉与籽粒中含量较高。检测出的2-戊基呋喃是亚油酸氧化还原糖降解的产物, 具有蔬菜芳香且阈值相对较低, 已被证实是构成小麦麦香的关键风味物质之一[19-20]。刘倩等[21]发现吡嗪类和杂环类物质是焦香麦芽和饼干麦芽特征风味的主要呈香物质。
2.3 黑小麦挥发性成分的指纹图谱分析
如图3所示, 28种共有挥发性有机物集中在红色区域。籽粒中浓度较高的化合物集中在黄色区域, 主要是酯类和醛类, 面粉和全麦粉相对较少。绿色区域表示此类物质相较于黑小麦面粉在全麦粉中含量较高, 分别是2-异丙基-4-甲基噻唑、2,3-二甲基-5-乙基吡嗪、(E)-2-庚烯醛-D、烯丙基乙酸、(E)-2-辛烯醛、1-庚醇、1-甲基-2-吡咯烷酮, 这些物质可能存在于麸皮中, 面粉中含量较少。乙酰氧基丙酮、1-丙硫醇、二甲胺、甲酸丁酯在面粉组和全麦粉组中含量较高, 可能由于此类物质被包裹在籽粒中在破碎后得以释放。(E)-2己烯酸只在和静县冬黑小麦全麦粉中存在, 辛烯-3-醇、莰烯、1-庚醇、3-乙基吡啶、丁酸3-甲基丁酯在尼勒克县春黑小麦籽粒中含量较高, 这可能与黑小麦品种及生长环境有关。
不同产地之间的小麦在气味上存在明显的差异。和静县冬黑小麦中(E)-2己烯酸含量较高, 尼勒克县春黑小麦中检测出辛烯-3-醇、莰烯、1-庚醇、3-乙基吡啶、丁酸3-甲基丁酯等特有挥发性有机物, 燕雯[22]和FLAVIIS等[23]的研究都指出了小麦挥发性有机化合物与产地或种植区域存在关系且超过了品种间的差异。说明种植区域对黑小麦挥发性有机化合物存在影响。
黑小麦粉中醛类物质丰富, 多数由不饱和脂肪酸氧化产生, 且阈值较低, 呈现特殊气味。戊醛与2-庚烯醛也是小麦粉中常见醛类[24], 通常表现为不良气味。主要来源于脂肪的氧化分解。大部分醇类无明显气味且嗅觉阈值较高, 对粮食风味的贡献较小, 而具有蘑菇味的1-辛烯-3-醇已被证实为多种谷物的特征香气成分[25-26]。小麦粉中常见的醇类包括正己醇、1-辛烯-3-醇、3-甲基-3-丁烯-1-醇, 它们在储存过程中的含量通常保持相对稳定[27]。黑小麦粉中的酮类同样对小麦粉气味贡献不大, 是形成杂环类物质的中间体。
2.4 关键挥发性物质的鉴定
虽然黑小麦检测出百种挥发性有机物, 但只有少量关键香气化合物对食物风味有重要贡献[28], 相对气味活性值(relative odor activity value, ROAV)与风味贡献程度成正比, 通常将ROAV>0.1的称为重要风味化合物, ROAV>1的称为关键风味化合物, 而ROAV<0.1的物质对食品风味几乎无影响[29]。由表2可知, 面粉、全麦粉、籽粒ROVA值>0.1挥发性有机物共有28种化合物, 其中醛类8种, 酯类物质8种, 醇类物质5种, 酸类物质2种、酮类物质1种, 其他类4种, 醛类阈值极低并随温度升高而增加, 挥发出令人愉悦的风味, 酯类阈值低并赋予食品甜味和果味, 醇类赋予植物和香料味, 但酸类和酮类具有较高阈值, 对食品总体风味影响有限。ROAV>1的化合物共有8种, 分别是(E)-2-辛烯醛(脂肪、肉香)、1-辛烯-3-酮、1-丙硫醇(烤制品味)、2-甲酰基-5-甲基噻吩(甜杏仁味)、2-甲基丁醛(苹果味)、4-甲基苯甲醛(花香和杏仁气味)、异戊酸(果香及橘样香味)、辛-1-烯-3-醇(蘑菇味)、原愈创木醇(甜味), 作为黑小麦不同组分的关键风味物质发挥着主导作用。0.1<ROAV<1的化合物共20种, 展现出丰富多样的风味特征, 赋予黑小麦独特且富有层次的香气。
ROAV分析发现(E)-2-辛烯醛主要存在于籽粒中并赋予籽粒脂肪和肉香, 2-甲基丁醛在面粉中含量较高且呈现苹果味, 4-甲基苯甲醛在全麦粉中具有显著影响并在特定样品中含量较高。闫文芝等[20]也将(E)-2-辛烯醛、2-甲基丁醛作为产生特殊香气的风味物质, 认为是导致小麦麦香味浓郁的物质基础。
2.5 黑小麦关键风味成分的正交偏最小二乘法判别分析
对面粉、全麦粉和籽粒样品的重要风味化合物(ROAV>0.1)进行正交偏最小二乘法判别(orthogonal partial least squares discriminant analysis, OPLS-DA)分析(图4a), 面粉组、全麦粉组和籽粒组分离效果良好, 其中面粉与全麦粉挥发性有机物相似, 两组距离较近。籽粒与其余两组差异明显, 距离较远。OPLS-DA模型的拟合参数(R2=0.968, Q2=0.909)表明其具有较强解释和预测能力, 模型可靠性经过200次交叉置换检验Q2回归线截距为-0.941, 证明模型可靠, 不存在过拟合[30]。
根据OPLS-DA模型形成的变量投影重要性值(variable importance in the projection, VIP)评价样品中挥发性有机物对区分样品风味的贡献度, VIP值与贡献度成正相关[31], VIP大于1的化合物包括1-辛烯-3-酮、1-辛烯-3-醇、1-丙硫醇、2-甲基丁醛, 结合ROAV分析, 可以将其确定为黑小麦关键风味物质, 其余24种挥发性有机物对黑小麦风味产生具有修饰作用。
3 结论
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本研究采用GC-IMS分析了黑小麦面粉、全麦粉及籽粒的挥发性成分, 共检测到134种挥发性有机物, 通过数据库检索确定了97种化合物。分析结果显示, 尽管3组样品中挥发性有机物的化学成分相似, 但其含量存在显著差异。醛类、酯类、醇类是黑小麦中最丰富的化合物, 其中甲酸丁酯、2-甲基丁醛、2-己醇、2-甲基戊醛, 2-丙硫醇在所有样品中含量最高。进一步分析表明, (E)-2-辛烯醛、1-辛烯-3-酮、1-丙硫醇、2-甲酰基-5-甲基噻吩、2-甲基丁醛、4-甲基苯甲醛、异戊酸、辛-1-烯-3-醇、原愈创木醇物质是黑小麦共有重要挥发性物质。ROAV结合VIP值分析表明, 1-辛烯-3-酮、1-辛烯-3-醇、1-丙硫醇、2-甲基丁醛为黑小麦关键风味物质。OPLS-DA进一步验证了GC-IMS技术在区分不同处理黑小麦挥发性化合物差异方面的有效性, 本研究可为黑小麦制粉提供科学依据, 也为黑小麦全麦粉掺假鉴定提供新思路和方法。
基金
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  • 新疆维吾尔自治区重点研发专项(2023B02043-1)
  • 新疆小麦产业技术体系项目(XJARS-01)
文献
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250109003
  • 接收时间：2025-01-09
  • 首发时间：2025-07-14
  • 出版时间：2025-06-15
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  • 收稿日期：2025-01-09
基金
新疆维吾尔自治区重点研发专项(2023B02043-1)
新疆小麦产业技术体系项目(XJARS-01)
作者信息
    1. 新疆维吾尔自治区农业科学院作物研究所, 乌鲁木齐 830091
    2. 天津科技大学食品科学与工程学院, 天津 300457

通讯作者:

* 毛红艳(1988—), 女, 硕士, 副研究员, 主要研究方向为农产品加工与开发利用。E-mail:
于明(1973—), 男, 硕士, 研究员, 主要研究方向为粮油精深加工研究。E-mail:
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https://castjournals.cast.org.cn/joweb/spaq/CN/10.19812/j.cnki.jfsq11-5956/ts.20250109003
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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