摘要
为了区分不同香精香料种类的差异,为香精香料的全面质量控制提供科学依据,文章以18种香精香料为原料,建立了高效液相色谱-电喷雾检测器(HPLC-CAD)同时测定香精香料中果糖、葡萄糖和蔗糖含量的方法,并另选取了3个关键性物理指标进行测定,对不同香精香料进行综合品质对比分析。并采用相关性分析、主成分分析、建立综合评价模型以及聚类分析方法对不同香精香料品质进行综合评价。结果表明,建立的方法灵敏度高,准确性及重复性好,可用于香精香料中果糖、葡萄糖和蔗糖含量的测定。不同香精香料综合品质指标存在显著性差异,其中葡萄糖含量差异很大,并且大部分指标之间存在显著相关性(P<0.05);XJ1果糖含量最高,XJ2葡萄糖含量最高,XJ3蔗糖含量最高;提取出了两个主成分(特征值>1),累计方差贡献率达到了97.297%;建立综合得分模型,得到香精香料品质从优到劣排序为:S10>S9>S12>S8>S7>S11>S6>S2>S4>S3>S1>S5>S16>S18>S13>S17>S15>S14;在欧氏距离为7.5时,可将不同香精香料综合品质按优劣划分成3类,聚类分析与主成分分析结果基本一致,符合样品实际情况。综上,可判断出XJ1类别香精香料的综合品质较好,且香精香料品质与品质指标存在紧密联系。
In order to distinguish the differences of different flavors and fragrances and provide a scientific basis for the overall quality control of flavors and fragrances,with 18 flavors and fragrances as the raw materials,a high performance liquid chromatography-charged aerosol detection(HPLC-CAD)method is established to simultaneously determine the content of fructose,glucose and sucrose in flavors and fragrances,and three key physical indicators are selected for determination to compare and analyze the comprehensive quality of different flavors and fragrances.Correlation analysis,principal component analysis and clustering analysis are used,and comprehensive evaluation model is established to comprehensively evaluate the quality of different flavors and fragrances.The results show that the established method has high sensitivity,good accuracy and repeatability,and can be used for the determination of fructose,glucose and sucrose content in flavors and fragrances.There are significant differences in the comprehensive quality indicators of different flavors and fragrances,among which,the glucose content is very different,and most of the indicators are significantly correlated(P<0.05);has the highest fructose content,XJ2 has the highest glucose content,and XJ3 has the highest sucrose content.Two principal components(eigenvalue>1)are extracted,and the cumulative variance contribution rate reaches 97.297%.The comprehensive scoring model is established,and the order of the quality of flavors and fragrances from good to bad is as follows:S10>S9>S12>S8>S7>S11>S6>S2>S4>S3>S1>S5>S16>S18>S13>S17>S15>S14.When the Euclidean distance is 7.5,different flavors and fragrances can be divided into three categories accor ding to their overall quality,and the results of clustering analysis are basically consistent with those of principal component analysis,in line with the actual situation of the samples.In conclusion,it can be judged that the comprehensive quality of XJ1 flavors and fragrances is better,and the quality of flavors and fragrances is closely related to quality indicators.
作者
邵佩
刘吟
明翠梅
刘兴乐
谢超
SHAO Pei;LIU Yin;MING Cui-mei;LIU Xing-le;XIE Chao(Wuhan Huanghelou Flavors and Fragrances Co.,Ltd.,Wuhan 430040,China;China Tabacco Hubei Industrial Co.,Ltd.,Wuhan 430040,China)
出处
《中国调味品》
CAS
北大核心
2022年第10期86-92,共7页
China Condiment
基金
黄鹤楼科技园(集团)有限公司科技项目(2021JSXL4KJ-XL1-006)。
