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首頁> 美國衛(wèi)生研究院文獻(xiàn)>Food Science Nutrition >Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods
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Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods

機(jī)譯：頂空固相微萃取/氣相色譜-質(zhì)譜法和化學(xué)計(jì)量學(xué)方法測(cè)定南部臭豆腐鹽水中揮發(fā)性風(fēng)味化合物的指紋圖譜

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It is difficult to produce southern stinky tofu, a famous traditional Chinese snack, at industry scale due to the complex composition of its brine. In this study, the fingerprints of organic volatile flavor compounds in the southern stinky tofu brine samples from five manufacturers were studied using headspace solid‐phase microextraction/gas chromatography–mass spectrometry (HS‐SPME/GC‐MS) with the aid of chemometric methods. The fingerprints were obtained by HS‐SPME/GC‐MS and analyzed with the time shift alignment method, Shannon entropy, correlation coefficient, and principal component analysis. The results show that the time shifts in the samples can be accurately corrected by the time shift alignment method despite unexpected interferences. The fingerprint information was evaluated by Shannon entropy, while the similarities and differences in the fingerprints were investigated by correlation coefficient. Moreover, the identification of stinky tofu manufacturers can be achieved by principal component analysis. The predominant volatile compounds in southern stinky tofu brines were indole, 3‐methylindole, phenol, and 4‐methylphenol. Therefore, the established fingerprinting of volatile compounds for the brines by combining HS‐SPME/GC‐MS with chemometric methods was a simple and reliable method.
機(jī)譯：由于鹵水的成分復(fù)雜，很難在工業(yè)規(guī)模上生產(chǎn)南方臭豆腐（一種著名的傳統(tǒng)中式小吃）。在這項(xiàng)研究中，使用頂空固相微萃取/氣相色譜-質(zhì)譜（HS-SPME / GC-MS）和化學(xué)計(jì)量學(xué)方法研究了來自五個(gè)制造商的南部臭豆腐鹽水樣品中的有機(jī)揮發(fā)性風(fēng)味化合物的指紋圖譜。 。指紋是通過HS-SPME / GC-MS獲得的，并使用時(shí)移對(duì)齊方法，香農(nóng)熵，相關(guān)系數(shù)和主成分分析進(jìn)行了分析。結(jié)果表明，盡管有意料之外的干擾，但仍可以通過時(shí)移對(duì)齊方法準(zhǔn)確地校正樣本中的時(shí)移。用香農(nóng)熵評(píng)價(jià)指紋信息，用相關(guān)系數(shù)研究指紋的異同。此外，可以通過主成分分析來識(shí)別臭豆腐的制造商。南部臭豆腐鹽水中的主要揮發(fā)性化合物為吲哚，3-甲基吲哚，苯酚和4-甲基苯酚。因此，通過將HS‐SPME / GC‐MS與化學(xué)計(jì)量學(xué)方法相結(jié)合而建立的鹽水中揮發(fā)性化合物的指紋圖譜是一種簡單而可靠的方法。

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