霍尚蕾¹，乔海军^1*，贾志龙^1*，张卫兵²，张春艳³，苗景源¹，申梦娜¹，刘 瑶¹

（1.甘肃农业大学理学院，甘肃兰州 730070；

2.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；

3.山东海能科学仪器有限公司，山东济南 250000）

摘要：采用顶空气相色谱-离子迁移谱技术分析在5 ℃储存条件下成熟的1～180 d牦牛乳干酪中挥发性风味物质的变化。结果共定性鉴定出22种挥发性物质，包括8种酯类、7种酮类、3种醛类、2种醇类和2种其他化合物。不同成熟时间牦牛乳干酪中挥发性风味物质的含量存在明显差异，其中乙偶姻、2-庚酮二聚体、2,3-戊二酮、正戊醛、3-甲基丁醛（单体和二聚体）和乙醇在1 d时的含量最高，己酸乙酯二聚体、乙酸乙酯二聚体、丙酸乙酯、丁酸乙酯、乳酸乙酯、2-戊酮二聚体、2-庚酮单体和2,4,6-三甲基吡啶在成熟180 d时含量最高。化学计量学分析结果表明乙醇、乙偶姻和2-丁酮可作为成熟1～90 d时样品的特征挥发性风味物质，己酸乙酯二聚体、丁酸乙酯、乙酸乙酯二聚体、2-戊酮二聚体和2-庚酮单体可作为成熟180 d时样品的特征挥发性风味物质。研究结果可为牦牛乳干酪的风味改善与品质控制提供参考。

关键词：顶空气相色谱-离子迁移谱；牦牛乳干酪；挥发性风味物质；指纹图谱；化学计量学

中图分类号：TS252.53   文献标识码：A   文章编号：1674-506X（2022）04-0001-0008

HS-GC-IMS and Chemometrics Based Analysis of Volatile Flavor Compounds Variation in Yak Milk Cheese at Ripening Process

HUO Shanglei¹, QIAO Haijun^1*, JIA Zhilong^1*, ZHANG Weibing², ZHANG Chunyan³, MIAO Jingyuan¹, SHEN Mengna¹, LIU Yao¹

（1.College of Science, Gansu Agricultural University, Lanzhou Gansu 730070, China;

2.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China;

3.Shandong Hanon Scientific Instruments Co., Ltd., Jinan Shandong 250000, China）

Abstract：The changes of volatile flavor compounds in Yak milk cheese (YMC) during ripening process at 5 ℃ for 1～180 d were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that 22 compounds were identified, including 8 esters, 7 ketones, 3 aldehydes, 2 alcohols and 2 other compounds. The contents and compositions of volatile flavor substances in YMC varied significantly at different ripening stages, acetoin, 2-heptanone dimer, 2,3-pentanedione, pentanal, 3-methylbutanal (monomer and dimer) and ethanol were the most abundant volatile substances at 1 d, ethyl hexanoate dimer, ethyl acetate dimer, ethyl propionate, ethyl butyrate, ethyl lactate, 2-pentanone dimer, 2-heptanone monomer and 2,4,6-trimethylpyridine were the most abundant volatile substances at 180 d. Chemometrics analysis showed that ethanol, acetoin and 2-butanone were the characteristic volatile compounds of YMC from 1 to 90 d, and the characteristic volatile compounds turned into ethyl hexanoate dimer, ethyl butyrate, ethyl acetate dimer, 2-pentanone dimer and 2-butanone monomer at 180 d. This research would provide reference for the flavor improvement and quality control of YMCs.

Keywords：headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS); Yak milk cheese (YMC); volatile flavor components; fingerprint; chemometrics

doi：10.3969/j.issn.1674-506X.2022.04-001

收稿日期：2022-01-16

基金项目：国家自然科学基金项目（21864002，31760466，31960486）

作者简介：霍尚蕾（1993-），男，硕士研究生。研究方向：食品风味化学。

*通信作者：乔海军（1976-），男，副教授，硕士研究生导师。研究方向：食品活性成分与风味化学；贾志龙（1989-）男，博士，讲师。研究方向：食品活性成分与风味化学。

引用格式：霍尚蕾,乔海军,贾志龙,等.基于HS-GC-IMS和化学计量学分析牦牛乳干酪成熟过程中挥发性风味物质的变化[J].食品与发酵科技,2022,58(4):1-7,24.