不同青稞品种风味物质分析

为探究不同青稞品种原料风味物质成分,采用气相色谱-质谱联用技术对8个不同青稞品种挥发性成分进行分析鉴定。结果表明,8个青稞品种的风味物质共检测出40种化合物,包括醛类10种、醇类8种、酯类2种、酮类5种、酸类3种、芳香类4种、烃类4种、呋喃类1种、酚类1种和其他类2种。不同青稞品种中相对含量最高的为醛类12.98%~58.09%,其次是酸类3.99%~33.90%,醇类6.88%~16.36%,酮类4.47%~12.78%。分类分析表明,8个青稞品种可分为两大类,‘勾芒紫青稞'、‘隆子黑青稞'、‘1127'、‘山青9号'和‘藏青320'相似度较高,为一类,‘藏青2000'、‘藏青25'和‘喜拉22'相似度较高,为一类,欧式距离为25时,两大类才能归为一类。

Analysis of Flavor Substances of Different Highland Barley Varieties

To explore the flavor substances of different highland barley varieties, the volatile components of 8 highland barley varieties were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 40 compounds were detected in the flavor substances of the 8 highland barley varieties, including 10 aldehydes, 8 alcohols, 2 esters, 5 ketones, 3 acids, 4 aromatics, 4 hydrocarbons, 1 furans, 1 phenol and 2 other types. Aldehydes had the highest relative content in different highland barley varieties of 12.98%-58.09%, followed by acids of 3.99%-33.90%, alcohols of 6.88%-16.36% and ketones of 4.47%-12.78%. The classification analysis showed that the 8 highland barley varieties could be divided into two categories. ‘Goumang purple highland barley', ‘Longzi black highland barley', ‘1127', ‘Shanqing 9' and ‘Zangqing 320' had higher similarity and were classified as the same category, while ‘Zangqing 2000', ‘Zangqing 25' and ‘Xila 22' had higher similarity and were classified as the same category. When the Euclidian distance was 25, the two categories could be classified as the same one.