知识与财富的链接
及其挥发性化合物表征:为研究偏高水分玉米在不同温度条件下营养指标(可溶性糖、淀粉、醇溶蛋白)与储存指标(α-淀粉酶活性、脂肪酸值、水分)的差异性及变化规律,采用理化方法测定偏高水分玉米的品质指标,同时利用气相色谱-离子迁移谱联用(GC-IMS)技术分析解除控温控湿条件玉米挥发性成分变化,并结合主成分分析对其比较区分。结果表明:偏高水分玉米在实验条件下品质指标均发生一定变化,随着储藏时间的延长,可溶性糖、淀粉、醇溶蛋白整体呈现先上升再下降后上升趋势,且在储藏第30天出现含量最大值。此外,脂肪酸值为因变量,以水分、淀粉、醇溶蛋白、可溶性糖作为自变量,利用多元回归逐步分析法得到20℃75RH%储藏120天预测数学模型,脂肪酸值=-9.782水分-97.519可溶性糖+304.779;30℃75RH%储藏120天预测数学模型,脂肪酸值=-10.424水分-27.612醇溶蛋白+346.989;解除控温控湿设定,样品中的挥发性化合物主要包括醛类、酯类、酮类、烯醛类和醇类等。
To study the difference and variation of nutrient indexes (soluble sugar, starch, alcohol protein), storage indexes (α-amylase activity, fatty acid value, moisture), adopt the physicochemical method, and use the gas chromatography-ion migration spectroscopy (GC-IMS) technology to control the temperature control wet conditions corn volatile composition change, and compare with the principal component analysis. The results showed that the quality indexes of high moisture corn changed under the experimental conditions. With the extension of storage time, soluble sugar, starch and soluble protein showed a trend of rising first, and then decreasing, and the maximum content appeared on the 30th day of storage. In addition, with fatty acid value as the dependent variable, with water, starch, protein and soluble sugar as independent variables, multiple regression stepwise analysis to obtain 20℃ 75 RH% storage 120 day prediction mathematical model, fatty acid value = -9.782 moisture-97.519 soluble sugar + 304.779; 30℃ 75 RH% storage 120 days prediction mathematical model, fatty acid value = -10.424 moisture-27.612 alcohol soluble protein + 346.989; release temperature control setting, the volatile compounds in the sample mainly include aldehydes, esters, ketones, allyl and alcohols.
