CN113804787A - Method for rapidly judging quality of Fotiaoqiang through flavor substances - Google Patents
Method for rapidly judging quality of Fotiaoqiang through flavor substances Download PDFInfo
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- CN113804787A CN113804787A CN202111091995.3A CN202111091995A CN113804787A CN 113804787 A CN113804787 A CN 113804787A CN 202111091995 A CN202111091995 A CN 202111091995A CN 113804787 A CN113804787 A CN 113804787A
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- 239000000126 substance Substances 0.000 title claims abstract description 108
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 88
- 235000019634 flavors Nutrition 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 51
- 239000012855 volatile organic compound Substances 0.000 claims abstract description 54
- 235000014347 soups Nutrition 0.000 claims abstract description 51
- 238000001228 spectrum Methods 0.000 claims abstract description 14
- 238000001871 ion mobility spectroscopy Methods 0.000 claims abstract description 13
- 238000001514 detection method Methods 0.000 claims abstract description 9
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- 230000009191 jumping Effects 0.000 claims description 68
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- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 claims description 28
- 238000011156 evaluation Methods 0.000 claims description 24
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- 238000004364 calculation method Methods 0.000 claims description 15
- CZCBTSFUTPZVKJ-NXEZZACHSA-N (2S,4R)-rose oxide Chemical compound C[C@@H]1CCO[C@H](C=C(C)C)C1 CZCBTSFUTPZVKJ-NXEZZACHSA-N 0.000 claims description 14
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- 238000011534 incubation Methods 0.000 claims description 10
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 claims description 9
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- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 claims description 8
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 claims description 6
- GRWFGVWFFZKLTI-IUCAKERBSA-N 1S,5S-(-)-alpha-Pinene Natural products CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 claims description 6
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- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 claims description 6
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- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Substances OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 claims description 5
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- XKJUKVTZSPIGSI-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O.CC(C)CC=O XKJUKVTZSPIGSI-UHFFFAOYSA-N 0.000 description 1
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
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- 108010035532 Collagen Proteins 0.000 description 1
- PSMFFFUWSMZAPB-UHFFFAOYSA-N Eukalyptol Natural products C1CC2CCC1(C)COCC2(C)C PSMFFFUWSMZAPB-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
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- 244000252132 Pleurotus eryngii Species 0.000 description 1
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- 241000270666 Testudines Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000003935 benzaldehydes Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- HTRXGEPDTFSKLI-UHFFFAOYSA-N butanoic acid;ethyl acetate Chemical compound CCCC(O)=O.CCOC(C)=O HTRXGEPDTFSKLI-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012569 chemometric method Methods 0.000 description 1
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
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- GIMBWMBFSHKEQU-UHFFFAOYSA-N heptan-2-one Chemical compound CCCCCC(C)=O.CCCCCC(C)=O GIMBWMBFSHKEQU-UHFFFAOYSA-N 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- YOVRNQYDLUONKE-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C.CCCCCC(O)C=C YOVRNQYDLUONKE-UHFFFAOYSA-N 0.000 description 1
- XHHOBSLHIFFHOT-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O.CCC(=O)C(C)=O XHHOBSLHIFFHOT-UHFFFAOYSA-N 0.000 description 1
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- 210000002435 tendon Anatomy 0.000 description 1
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
- G01N27/62—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating the ionisation of gases, e.g. aerosols; by investigating electric discharges, e.g. emission of cathode
- G01N27/622—Ion mobility spectrometry
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/04—Preparation or injection of sample to be analysed
- G01N30/24—Automatic injection systems
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/86—Signal analysis
- G01N30/8675—Evaluation, i.e. decoding of the signal into analytical information
- G01N30/8686—Fingerprinting, e.g. without prior knowledge of the sample components
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Abstract
The invention relates to the technical field of rapid detection and analysis, in particular to a method for rapidly judging the quality of a Fotiaoqiang wall through flavor substances, which comprises the following steps: taking more than 3 types of Fotiaoqiang soup juices with different grades, detecting by a gas chromatography-ion mobility spectrometry combination instrument, determining fingerprint spectrums of the Fotiaoqiang soup juices with different grades, and establishing a Fotiaoqiang volatile organic compound database; and detecting the soup of the Fotiaoqiang to be detected by a gas chromatography-ion mobility spectrometry instrument, obtaining the fingerprint spectrum of the volatile organic compounds of the Fotiaoqiang, comparing the fingerprint spectrum with a volatile organic compound database of the Fotiaoqiang, and determining the grade of the Fotiaoqiang to be detected. The method solves the technical problems that the quality of the existing Fotiaoqiang wall is unscientific in differentiation and strong in subjectivity.
Description
Technical Field
The invention relates to the technical field of rapid detection and analysis, in particular to a method for rapidly judging the quality of a Fotiaoqiang wall through flavor substances.
Background
The Buddha jumping wall is also named as Mantan incense and has good fortune and longevity, is a local famous dish in Fujian Fuzhou, and is prepared by gathering abalone, sea cucumber, turtle skirt, yellow croaker gelatin, pleurotus eryngii, tendon, flower mushroom, dried scallop, quail eggs and the like, adding soup-stock and yellow wine, and stewing with slow fire. The Buddha jumping wall combines cooking techniques of frying, steaming, stewing and the like, has delicious taste, is rich in collagen, various amino acids and nucleotides, has high nutritional value and is reputed at home and abroad. The Buddha jumping wall has high value because of complex manufacturing process and rich nutrition. Some illegal merchants have a phenomenon of being sub-optimal in pursuit of high profits. In addition, the Buddha jumping wall with different grades has different compositions and contents of flavor substances due to the differences of raw materials, boiling processes and the like, and the flavor of the Buddha jumping wall also has certain differences, however, the Buddha jumping wall products on the market are mixed and have different qualities, so that consumers are difficult to judge the difference between the price and the value of the Buddha jumping wall. The method not only brings harm to the mind and body of the consumer and the interest, but also disturbs the market order, causes certain economic loss to related enterprises, and restricts the healthy development of the Fotiaoqiang industry in the long run. Therefore, a method for rapidly and accurately detecting the grade of the Fotiaoqiang is urgently needed to be found.
At present, the identification of the grade of the Fotiaoqiang wall mainly analyzes the physicochemical indexes: salinity, sugar, protein content, fat content, color and the like, and the evaluation systems of the physicochemical indexes are too simple to obtain complete information and reflect the grade difference of the Fotiaoqiang. The method mainly comprises methods such as sensory analysis and the like, and the method can be relatively reliably evaluated by a master with abundant tasting experience on the Fotiaoqiang flavor, but is easy to be interfered by external factors and has certain subjectivity. In order to obtain a more accurate result, the existing method uses equipment such as an electronic nose, an electronic tongue and the like for evaluation, but the precision of detection is poor, and the components cannot be determined qualitatively; the sample is qualitatively and quantitatively analyzed by adopting analysis technologies such as High Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), chromatography-mass spectrometry (GC-MS) and the like in combination with a chemometric method, the obtained experimental result is relatively accurate, but the operation is complex, the analysis time is long, the rapid analysis of the sample is not facilitated, and the requirement of rapid detection of a large number of samples cannot be met.
Disclosure of Invention
Technical problem to be solved
In view of the above disadvantages and shortcomings of the prior art, the invention provides a method for rapidly judging the quality of a Fotiaoqiang wall through flavor substances, which solves the technical problems of unscientific quality differentiation and strong subjectivity of the existing Fotiaoqiang wall.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
the invention provides a method for quickly judging the quality of a Fotiaoqiang, which comprises the following steps:
s1, taking more than 3 types of Fotiaoqiang soup juices with different grades, detecting by a gas chromatography-ion mobility spectrometry combination instrument, determining fingerprint spectrums of the Fotiaoqiang soup juices with different grades, and establishing a Fotiaoqiang volatile organic compound database;
s2, the fingerprint of the volatile organic compound of the Buddha jumping wall to be detected, which is obtained by detecting the soup of the Buddha jumping wall to be detected through the gas chromatography-ion mobility spectrometry combination instrument, is compared with the volatile organic compound database of the Buddha jumping wall to be detected, and the grade of the Buddha jumping wall to be detected is determined.
In the optional scheme of the method for rapidly judging the quality of the Buddha jumping wall, the method for comparing the fingerprint of the volatile organic compounds of the Buddha jumping wall to be detected with the database of the volatile organic compounds of the Buddha jumping wall comprises the comparison of the similarity of the volatile organic compounds.
In the optional scheme of the method for rapidly judging the quality of the Fotiaoqiang, the comparison of the similarity of the volatile organic compounds comprises the following steps: evaluating the richness of flavor substances, evaluating the richness of aldehyde substances or/and evaluating the similarity of characteristic substances.
In the optional scheme of the method for rapidly judging the quality of the Buddha jumping wall, the calculation of the richness evaluation of flavor substances comprises the following formula I:
wherein:
xnthe content of the nth volatile flavor substance in the Fotiaoqiang soup to be detected;
xn standardThe content of the nth volatile flavor substance of the standard grade in the volatile organic compound database of the Fotiaoqiang;
when the numerical value of X is more than 80% n, the richness of the flavor substances of the Fotiaoqiang soup to be detected can be judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the evaluation of the richness of the aldehydes comprises the following formula II:
wherein, ymThe content of the mth aldehyde substance in the Fotiaoqiang soup to be measured;
ym standardThe content of the mth aldehyde substance of the standard grade in the volatile organic compound database of the Fotiaoqiang;
when the numerical value of Y is more than 80 percent m, the richness of the aldehyde substances of the Fotiaoqiang soup to be detected is judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the similarity evaluation of the characteristic substances comprises the following formula III:
wherein z isoThe content of the volatile flavor substance with the characteristic No. o in the Fotiaoqiang soup to be detected;
zo standardThe content of the characteristic volatile flavor substances in the standard grade in the database;
when the numerical value of Z is between 80% o and 120% o, the characteristic flavor substance of the Fotiaoqiang soup to be detected can be judged to be similar to the standard grade in the database.
The method for rapidly judging the quality of the Fotiaoqiang by flavor substances is characterized in that the volatile organic matter similarity comparison also comprises comprehensive similarity evaluation, and the evaluation is carried out by adopting a method of a formula IV:
m =0.4X +0.3Y +0.3Z formula four;
wherein, when the M value is between 80% (0.4n +0.3M +0.3o) and 120% (0.4n +0.3M +0.3o), judging that: the grade of the Fotiaoqiang soup to be tested is determined to be the standard grade.
In the optional scheme of the method for rapidly judging the quality of the Buddha jumping wall, the characteristic flavor substances of the Buddha jumping walls with different grades are respectively as follows:
the characteristic flavor substances of the first-class Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, D-ethyl lactate, methyl ethyl ketone, benzaldehyde, 5-methyl-2-furancarbinol;
the characteristic flavor substances of the second-level Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, methyl heptenone, 2-heptanone, heptanal, E2-octenal, eucalyptol, alpha-pinene;
characteristic flavor substances of the three-level Buddha jumping wall: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, pentanal, 3-methylbutanal, phenylacetaldehyde, ethyl acetate, 2, 3-pentanedione.
In the optional scheme of the method for rapidly judging the quality of the Fotiaoqiang, in the steps S1 and S2, the detection conditions of the gas chromatography-ion mobility spectrometer are as follows:
automatic headspace sample introduction unit: the sample injection volume is 500 mu L, the incubation time is 15min, the incubation temperature is 80 ℃, the sample injection needle temperature is 85 ℃, and the incubation rotation speed is 500 rpm;
a chromatographic column: FS-SE-54-CB-1 quartzCapillary column, analyzing for 30min at 60 deg.C, and carrying gas N2；
IMS conditions: by using N2As drift gas for IMS, the drift tube temperature was set to 45 ℃.
(III) advantageous effects
The invention has the beneficial effects that:
the invention relates to a method for quickly and accurately detecting the grade of a Fotiaoqiang, which utilizes
The gas chromatography and ion mobility spectrometry combined technology is used for detecting volatile compounds of the Fotiaoqiang, a fast and accurate Fotiaoqiang flavor compound difference analysis method is established, the component and content difference of volatile organic substances in the Fotiaoqiang is monitored, characteristic substances are found out based on two-dimensional imaging and ion response intensity of the volatile compounds, the grade of the Fotiaoqiang is rapidly distinguished, and the grade of the Fotiaoqiang to be detected can be rapidly determined by establishing a database of the volatile organic compounds of the Fotiaoqiang.
Furthermore, the problem that the content of partial flavor substances or aldehydes substances is increased or the content of partial flavor substances is reduced, so that a conclusion cannot be directly drawn can be solved through a formula method.
Drawings
FIG. 1 is a diagram showing gas chromatography ion mobility spectra of Fotiaoqiang of different grades obtained in example 1 of the present invention;
FIG. 2 is a diagram showing the ion mobility spectrum of a gas chromatograph with different grades of Fotiaoqiang walls having signal peaks according to example 1 of the present invention;
FIG. 3 is a fingerprint of Fotiaoqiang of different grades obtained in example 1 of the present invention;
fig. 4 is a diagram of principal component analysis of the Buddha jumping wall of different grades obtained in example 1 of the present invention.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof.
The invention provides a method for rapidly judging the quality of a Fotiaoqiang, which comprises the following steps:
s1, taking more than 3 types of Fotiaoqiang soup juices with different grades, detecting by a gas chromatography-ion mobility spectrometry combination instrument, determining fingerprint spectrums of the Fotiaoqiang soup juices with different grades, and establishing a Fotiaoqiang volatile organic compound database;
s2, the fingerprint of the volatile organic compound of the Buddha jumping wall to be detected, which is obtained by detecting the soup of the Buddha jumping wall to be detected through the gas chromatography-ion mobility spectrometry combination instrument, is compared with the volatile organic compound database of the Buddha jumping wall to be detected, and the grade of the Buddha jumping wall to be detected is determined.
The method for rapidly judging the quality of the Fotiaoqiang adopts a flavor analysis system, wherein the flavor analysis system comprises a gas chromatography-ion migration combined module, a Gallery Plot module, a Dynamic PCA module, an LAV analysis module and a GC-IMS Library Search qualitative analysis module;
the gas chromatography-ion migration combined module integrates Gas Chromatography (GC) and Ion Migration Spectrum (IMS) and can be used for obtaining ion migration spectrograms and fingerprint spectrograms of soup of the Fotiaoqiang walls with different grades and fingerprint spectrograms of volatile organic compounds to be detected of the Fotiaoqiang walls to be detected;
the Gallery Plot module judges the grade of the Buddha jumping wall to be detected by analyzing whether the fingerprint of the volatile organic compound to be detected has signal peaks appearing in the fingerprints in the Buddha jumping wall soup with different grades and the intensity of the signal peaks;
the Dynamic PCA module is used for analyzing the main components and clustering the Fotiaoqiang soup to be tested;
the LAV analysis module compares the fingerprint of the soup of the Fotiaoqiang with different grades and the fingerprint of the volatile organic compound to be detected of the Fotiaoqiang to be detected, and quantitatively displays the difference of the volatile organic compound;
the GC-IMS Library Search qualitative analysis module comprises but is not limited to databases such as a NIST 2014 database, an IMS2019 database, a Fotiaoqian volatile organic compound database and the like, and can perform qualitative analysis on flavor substances in a fingerprint spectrum;
the method for comparing the fingerprint spectrum of the volatile organic compounds of the Buddha jumping wall to be detected with the volatile organic compound database of the Buddha jumping wall comprises the step of comparing the similarity of the volatile organic compounds. And comparing the similarity, namely performing qualitative and quantitative comparison respectively by an LAV analysis module and a GC-IMS Library Search qualitative analysis module, and finally determining the grade of the Buddha leapfrog wall to be detected.
The volatile organic similarity comparison may further include: evaluating the richness of flavor substances, evaluating the richness of aldehyde substances or/and evaluating the similarity of characteristic substances.
The method can accurately, qualitatively and quantitatively detect all flavor substances which can affect the sense, replaces the traditional sense evaluation with stronger subjectivity, and is more scientific. The invention emphasizes that the aldehyde substances are used as evaluation indexes of the flavor substances of the Fotiaoqiang, and in the Fotiaoqiang, the threshold value of the aldehyde substances is low, and the change of the content and the variety of the aldehyde substances has the largest contribution value to sense organs.
The calculation of the flavor richness evaluation includes the formula one:
wherein:
xnthe content of the nth volatile flavor substance in the Fotiaoqiang soup to be detected;
xn standardThe content of the nth volatile flavor substance of the standard grade in the volatile organic compound database of the Fotiaoqiang;
when the numerical value of X is more than 80% n, the richness of the flavor substances of the Fotiaoqiang soup to be detected can be judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the evaluation of the richness of the aldehydes comprises the following formula II:
wherein, ymThe content of the mth aldehyde substance in the Fotiaoqiang soup to be measured;
ym standardBid for Buddha jumping wall volatile organic compound databaseThe content of the m-th aldehyde substance of the quasi-grade;
when the numerical value of Y is more than 80 percent m, the richness of the aldehyde substances of the Fotiaoqiang soup to be detected is judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the similarity evaluation of the characteristic substances comprises the following formula III:
wherein z isoThe content of the volatile flavor substance with the characteristic No. o in the Fotiaoqiang soup to be detected;
zo standardThe content of the characteristic volatile flavor substances in the standard grade in the database;
when the numerical value of Z is between 80% o and 120% o, the characteristic flavor substance of the Fotiaoqiang soup to be detected can be judged to be similar to the standard grade in the database.
The method for rapidly judging the quality of the Fotiaoqiang by flavor substances is characterized in that the volatile organic matter similarity comparison also comprises comprehensive similarity evaluation, and the evaluation is carried out by adopting a method of a formula IV:
m =0.4X +0.3Y +0.3Z formula four;
wherein, when the M value is between 80% (0.4n +0.3M +0.3o) and 120% (0.4n +0.3M +0.3o), judging that: the grade of the Fotiaoqiang soup to be tested is determined to be the standard grade.
The standard grade refers to the selected grade of the Fotiaoqiang volatile organic compound database, and the grade can be first grade, second grade and third grade … …; according to the methods of the formula I, the formula II, the formula III and the formula IV, the first grade, the second grade and the third grade … … are used as standard grades one by one until the soup of the Fotiaoqiang to be detected is similar to the selected standard grade, and the Fotiaoqiang to be detected is determined to be the selected standard grade.
The characteristic flavor substances of the Fotiaoqiang for different grades are respectively as follows:
the characteristic flavor substances of the first-class Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, D-ethyl lactate, methyl ethyl ketone, benzaldehyde, 5-methyl-2-furancarbinol;
the characteristic flavor substances of the second-level Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, methyl heptenone, 2-heptanone, heptanal, E2-octenal, eucalyptol, alpha-pinene;
characteristic flavor substances of the three-level Buddha jumping wall: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, pentanal, 3-methylbutanal, phenylacetaldehyde, ethyl acetate, 2, 3-pentanedione.
In the optional scheme of the method for rapidly judging the quality of the Fotiaoqiang, in the steps S1 and S2, the detection conditions of the gas chromatography-ion mobility spectrometer are as follows:
automatic headspace sample introduction unit: the sample injection volume is 500 mu L, the incubation time is 15min, the incubation temperature is 80 ℃, the sample injection needle temperature is 85 ℃, and the incubation rotation speed is 500 rpm;
a chromatographic column: FS-SE-54-CB-1 quartz capillary column, analyzing for 30min at 60 deg.C, and carrying N gas2；
IMS conditions: by using N2As drift gas for IMS, the drift tube temperature was set to 45 ℃.
The more types of the Fotiaoqiang soup used in the establishment of the Fotiaoqiang volatile organic compound database, the higher the accuracy and sensitivity of the Fotiaoqiang volatile organic compound database for judging the grade of the Fotiaoqiang soup to be detected.
In order to better understand the above technical solutions, exemplary embodiments of the present invention will be described in more detail below. While the following shows exemplary embodiments of the invention, it should be understood that the invention may be embodied in various forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
Example 1
The method for rapidly judging the grade of the Fotiaoqiang comprises the following steps:
s1, establishing volatile organic compound databases of Fotiaoqiang walls with different grades:
s11, taking three Buddha jumping walls of different grades on the market respectively, namely a first-grade Buddha jumping wall, a second-grade Buddha jumping wall and a third-grade Buddha jumping wall, unfreezing, and taking soup respectively for later use;
respectively taking 1g of soup of Fotiaoqiang of each grade, placing in a 20ml headspace sample injection bottle of a gas chromatography-ion mobility spectrometry instrument, wherein the detection conditions are shown in Table 1, the system conditions are shown in Table 2, the incubation temperature is 80 ℃, the sample injection temperature is 85 ℃, and the gas chromatography ion mobility spectrometry of the Fotiaoqiang of different grades shown in figure 1 is obtained;
TABLE 1 detection conditions of gas chromatography-ion mobility spectrometry
TABLE 2 gas chromatography-ion mobility spectrometry combination
| Time | E1 | E2 | R |
| 00:00,000 | 150mL/min | 2ml/min | rec |
| 02:00,000 | 150mL/min | 2ml/min | - |
| 10:00,000 | 150mL/min | 10ml/min | - |
| 20:00,000 | 150mL/min | 100ml/min | - |
| 30:00,000 | 150mL/min | 150mL/min | stop |
S12, analyzing and comparing the fingerprints of the volatile organic compounds with different grades by using a Gallery Plot module, comprising the following steps:
after headspace sample injection analysis, a gas phase ion mobility spectrum of a sample can be obtained by taking the ion mobility spectrum as a detector through separation of a chromatographic column, a signal peak is selected on the graph, as shown in figure 2, a spectrogram characteristic region is compared, and a fingerprint as shown in figure 3 is automatically generated by utilizing a Gallery Plot module;
the flavor substances, such as Hexanal (Hexanal), E2-heptanal (trans-2-heptenal), n-Nonanal (Nonanal), 2-furaldehyde (furfural), Maltol (Maltol), beta-phenylethyl alcohol (beta-phenylethyl alcohol), 1-Octen-3-ol (1-Octen-3-ol), cis-Rose oxide (cis-Rose oxide), and the like framed in the A frame are similar in content in the three grades of the Fotiaoqiang wall sample;
the flavor substances such as ethyl 2-hydroxypropanoate (D-ethyl lactate), 2-Butanone (methyl ethyl ketone), benzaldehydes (benzaldehyde) and 5-methylfurylalcohol (5-methyl-2-furancarbinol) which are framed in the frame B have the highest content in the first-level Fotialia wall, and the second-level Fotialia wall and the third-level Fotialia wall are the least;
the flavor substances such as ALPHA-terpineol, 3-methylbutan-1-ol (isoamyl alcohol), octanal, 1-Octen-3-one (1-Octen-3-one) framed in the frame C are higher than those in the first-level and second-level Fotiaoqiang;
flavor substances such as 6-Methyl-5-heptaten-2-one (Methyl heptenone), 2-heptanone (2-heptanone), Heptanal (Heptanal), E2-octenal (E2-octenal), 1,8-Cineol (eucalyptol), alpha-Pinene (alpha-Pinene) and the like framed in the frame D, and flavor substances such as pentanal (pentanal), 3-methylbutanal (3-methylbutanal), phenylacetaldehyde (phenylacetaldehyde), ethyl acetate (ethyl acetate) and 2,3-Pentanedione (2, 3-Pentanedione) and the like framed in the frame E are respectively higher in the secondary jumping wall and the tertiary jumping wall, and are characteristic flavor substances of the two jumping walls.
S13 principal component analysis using a Dynamic PCA module obtains the results shown in fig. 4, from fig. 4, it can be seen that the PC1 contribution rate is 58%, the PC2 contribution rate is 27%, and the cumulative contribution rate is 85% (> 70%), which indicates the volatile substance information capable of representing the fotiao wall, and it can be found by observing fig. 4: the first-level Buddha jumping wall and the second-level Buddha jumping wall are close to each other in distance in the graph, so that the two Buddha jumping walls are relatively close in flavor, and the third-level Buddha jumping wall and the first-level Buddjumping wall have the largest difference by taking the first-level Buddjumping wall as a contrast, so that the situation that the difference is large is shown;
s14 qualitative analysis module through GC-IMS Library Search, to obtain 36 kinds of flavor substances shown in Table 3;
TABLE 3 volatile substances of Fotiaoqiang
S15, establishing an organic volatile substance database of the Buddha jump wall in different grades as a supplementary database in a GC-IMS Library Search qualitative analysis module according to the characteristic flavor substances and the fingerprint spectrums in different grades obtained in the steps S11-S14;
s2, obtaining the fingerprint of the volatile organic compounds of the Buddha jumping wall to be detected from the soup of the Buddha jumping wall to be detected according to the methods of the step S11 and the step S12;
s3 similarity alignment: and qualitatively and quantitatively comparing the volatile organic compounds of the Buddha jumping wall to be detected through an LAV analysis module and a GC-IMS Library Search qualitative analysis module, and finally determining the grade of the Buddha jumping wall to be detected.
The present embodiment utilizes the gas phase ion mobility (GC-IMS) technique to analyze the advantages of flavor analysis, and applies the judgment of the grade of Buddha jumping wall. The method does not need complex sample pretreatment, is simple and quick, and can quickly judge the grade of the Fotiaoqiang sample.
Example 2
The other points are different from example 1 in that: the similarity comparison in step S3 is calculated by using the methods of formula one, formula two, formula three, and formula four:
the calculation of the flavor richness evaluation includes the formula one:
wherein:
xnthe content of the nth volatile flavor substance in the Fotiaoqiang soup to be detected;
xn standardThe content of the nth volatile flavor substance of the standard grade in the volatile organic compound database of the Fotiaoqiang;
when the numerical value of X is more than 80% n, the richness of the flavor substances of the Fotiaoqiang soup to be detected can be judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the evaluation of the richness of the aldehydes comprises the following formula II:
wherein, ymThe content of the mth aldehyde substance in the Fotiaoqiang soup to be measured;
ym standardThe content of the mth aldehyde substance of the standard grade in the volatile organic compound database of the Fotiaoqiang;
when the numerical value of Y is more than 80 percent m, the richness of the aldehyde substances of the Fotiaoqiang soup to be detected is judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the similarity evaluation of the characteristic substances comprises the following formula III:
wherein z isoThe content of the volatile flavor substance with the characteristic No. o in the Fotiaoqiang soup to be detected;
zostandard of meritThe content of the characteristic volatile flavor substances in the standard grade in the database;
when the numerical value of Z is between 80% o and 120% o, the characteristic flavor substance of the Fotiaoqiang soup to be detected can be judged to be similar to the standard grade in the database.
The method for rapidly judging the quality of the Fotiaoqiang by flavor substances is characterized in that the volatile organic matter similarity comparison also comprises comprehensive similarity evaluation, and the evaluation is carried out by adopting a method of a formula IV:
m ═ 0.4X +0.3Y +0.3Z, formula four;
wherein, when the M value is between 80% (0.4n +0.3M +0.3o) and 120% (0.4n +0.3M +0.3o), judging that: the grade of the Fotiaoqiang soup to be tested is determined to be the standard grade.
The standard grade refers to the grade of the selected Fotiaoqiang in the volatile organic compound database of the Fotiaoqiang;
wherein, the characteristic flavor substances of the first-class Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, D-ethyl lactate, methyl ethyl ketone, benzaldehyde, 5-methyl-2-furancarbinol;
the characteristic flavor substances of the second-level Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, methyl heptenone, 2-heptanone, heptanal, E2-octenal, eucalyptol, alpha-pinene;
characteristic flavor substances of the three-level Buddha jumping wall: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, pentanal, 3-methylbutanal, phenylacetaldehyde, ethyl acetate, 2, 3-pentanedione.
Example 2 formula onenAnd xn standardRepresents the content of the same flavor substance when xn standardAnd if the content of the flavor substances is zero, the corresponding flavor substances do not participate in the calculation in the formula.
Similarly, the formulas two and three of example 2mAnd ym standard，zoAnd zo standardRespectively represent the content of the same flavor substance, when xn standardAnd zo standardOf flavour substancesWhen the content is zero, the corresponding flavor substances do not participate in the calculation in the formula.
Therefore, the formula in the embodiment 2 is compared with the flavor substances in the standard grade in the database, and the flavor substances in the Fotiaoqiang soup to be tested are compared, so that the calculation of the formula is more scientific.
The method of the embodiment 1 and the method of the embodiment 2 can scientifically and rapidly judge the grade of the Buddha jumping wall to be detected, thereby judging the quality of the Buddha jumping wall. The combination of the methods of example 1 and example 2 can be mutually verified, so that the grade judgment is more scientific and accurate.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (7)
1. A method for rapidly judging the quality of a Fotiaoqiang through flavor substances is characterized by comprising the following steps:
s1, taking more than 3 types of Fotiaoqiang soup juices with different grades, detecting by a gas chromatography-ion mobility spectrometry combination instrument, determining fingerprint spectrums of the Fotiaoqiang soup juices with different grades, and establishing a Fotiaoqiang volatile organic compound database;
s2, the fingerprint of the volatile organic compound of the Buddha jumping wall to be detected, which is obtained by detecting the soup of the Buddha jumping wall to be detected through the gas chromatography-ion mobility spectrometry combination instrument, is compared with the volatile organic compound database of the Buddha jumping wall to be detected, and the grade of the Buddha jumping wall to be detected is determined.
2. The method according to claim 1, wherein the comparison of the fingerprint of the volatile organic compounds of the Buddha jumping wall to be tested with the database of volatile organic compounds of the Buddha jumping wall comprises comparison of similarity of volatile organic compounds.
3. The method according to claim 2, wherein the comparing of the similarity of volatile organic compounds comprises: evaluating the richness of flavor substances, evaluating the richness of aldehyde substances or/and evaluating the similarity of characteristic substances.
4. The method for rapidly discriminating the quality of Buddha jumping wall through the flavor substances as claimed in claim 3, wherein: the calculation of the flavor richness evaluation includes the formula one:
wherein:
xnthe content of the nth volatile flavor substance in the Fotiaoqiang soup to be detected;
xn standardThe content of the nth volatile flavor substance of the standard grade in the volatile organic compound database of the Fotiaoqiang;
when the numerical value of X is more than 80% n, the richness of the flavor substances of the Fotiaoqiang soup to be detected can be judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the evaluation of the richness of the aldehydes comprises the following formula II:
wherein, ymThe content of the mth aldehyde substance in the Fotiaoqiang soup to be measured;
ym standardThe content of the mth aldehyde substance of the standard grade in the volatile organic compound database of the Fotiaoqiang;
when the numerical value of Y is more than 80 percent m, the richness of the aldehyde substances of the Fotiaoqiang soup to be detected is judged to be higher than the standard grade in the Fotiaoqiang volatile organic compound database;
the calculation of the similarity evaluation of the characteristic substances comprises the following formula III:
wherein z isoThe content of the volatile flavor substance with the characteristic No. o in the Fotiaoqiang soup to be detected;
zo standardThe content of the characteristic volatile flavor substances in the standard grade in the database;
when the numerical value of Z is between 80% o and 120% o, the characteristic flavor substance of the Fotiaoqiang soup to be detected can be judged to be similar to the standard grade in the database.
5. The method for rapidly discriminating the quality of Buddha jumping wall through flavor substances according to claim 4, wherein the volatile organic compounds similarity comparison further comprises comprehensive similarity evaluation, and the evaluation is carried out by adopting a method of formula four:
m =0.4X +0.3Y +0.3Z formula four;
wherein, when the M value is between 80% (0.4n +0.3M +0.3o) and 120% (0.4n +0.3M +0.3o), judging that: the grade of the Fotiaoqiang soup to be tested is determined to be the standard grade.
6. The method for rapidly discriminating the quality of Buddha jumping walls through the flavor substances according to any one of claims 1-5, wherein the characteristic flavor substances of the Buddha jumping walls with different grades are respectively:
the characteristic flavor substances of the first-class Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, D-ethyl lactate, methyl ethyl ketone, benzaldehyde, 5-methyl-2-furancarbinol;
the characteristic flavor substances of the second-level Buddha jumping wall comprise: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, alpha-terpineol, isoamyl alcohol, n-octanal, 1-octen-3-one, methyl heptenone, 2-heptanone, heptanal, E2-octenal, eucalyptol, alpha-pinene;
characteristic flavor substances of the three-level Buddha jumping wall: hexanal, trans-2-heptenal, nonanal, furfural, maltol, beta-phenylethyl alcohol, 1-octen-3-ol, cis-rose oxide, pentanal, 3-methylbutanal, phenylacetaldehyde, ethyl acetate, 2, 3-pentanedione.
7. The method for rapidly discriminating the quality of Buddha jumping wall through flavor substances according to claim 1, wherein the detection conditions of the GC-IMS are as follows in steps S1 and S2:
automatic headspace sample introduction unit: the sample injection volume is 500 mu L, the incubation time is 15min, the incubation temperature is 80 ℃, the sample injection needle temperature is 85 ℃, and the incubation rotation speed is 500 rpm;
a chromatographic column: FS-SE-54-CB-1 quartz capillary column, analyzing for 30min at 60 deg.C, and carrying N gas2；
IMS conditions: by using N2As drift gas for IMS, the drift tube temperature was set to 45 ℃.
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