食品与机械2025，Vol.41Issue(4)：139-147,9.DOI:10.13652/j.spjx.1003.5788.2024.80735
蔡甸特色藕带的营养品质及风味特性综合评价
Comprehensive evaluation of nutritional quality and flavor properties of Caidian characteristic lotus sprout
摘要
Abstract
[Objective]To investigate the nutritional quality and flavor characteristics of the unique lotus sprout in Caidian.[Methods]A texture analyzer,electronic nose,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),and gas chromatography-ion mobility spectroscopy(GC-IMS)were used to analyze the textural properties and volatile organic compounds(VOCs)of three primary lotus sprout varieties,i.e.,"Maosanjie","Baiyuzan 2",and"Elian 5"in Caidian.The nutritional quality of these three lotus sprouts was comprehensively evaluated through principal component analysis.[Results]Significant differences were found in the nutritional quality of the three lotus sprout varieties,except for starch content.The cumulative contribution rate of the two principal components was 92.612%,effectively reflecting the comprehensive nutritional quality of the lotus sprouts.Baiyuzan 2 ranked first in terms of overall score.Maosanjie exhibited superior textural characteristics compared to the other two varieties.The overall flavor components of the three lotus sprouts were similar,with a higher content of small molecular volatile organic compounds.The flavor substance content in Maosanjie and Elian 5 was higher than that in Baiyuzan 2.Three common characteristic flavor compounds,2-pentyl furan,phenylacetaldehyde,and nonanal,were detected in all three lotus sprout varieties using SPME-GC-MS and GC-IMS.The relative content of aldehydes,esters,and ketones in the volatile components of the three lotus sprouts ranged from 22.10%to 30.06%,19.76%to 20.42%,and 18.67%to 24.47%,respectively,making significant contributions to the formation of the lotus sprout flavor.Aldehydes were the most prominent volatile compounds and played a key role in shaping the characteristic aroma of the lotus sprouts.Through orthogonal partial least squares discriminant analysis(OPLS-DA),17 volatile compounds with significant contributions were selected.Furthermore,a correlation between the quality and flavor of the lotus sprouts was found.[Conclusion]Caidian lotus sprout is rich in nutrition,has a unique aroma,and shows broad market prospects.关键词
蔡甸藕带/营养品质/挥发性有机物/综合评价Key words
Caidian lotus sprout/nutritional quality/volatile organic compounds/comprehensive evaluation引用本文复制引用
张小敏,丁瑞,吴艳刚,吴正斯,陈梦元,刘言,郭小,宫智勇..蔡甸特色藕带的营养品质及风味特性综合评价[J].食品与机械,2025,41(4):139-147,9.基金项目
湖北省标准化与质量研究院横向课题(编号:whpu-2024-kj-4197) （编号:whpu-2024-kj-4197）
