基于氣相色譜-離子遷移譜(GC-IMS)的桂林米粉及其鹵水風味分析

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DOI：10.3969/j.issn.1000-9973.2025.08.011

引文格式：，等.基于氣相色譜-離子遷移譜（GC-IMS）的桂林米粉及其鹵水風味分析[J].中國調(diào)味品，2025，50（8）： 71-78. LI S S，LUOL X，LU HY，et al.Flavoranalysis of Guilin ricenoodles andtheirbrine based on gas chromatography-ion mobility spectrometry（GC-IMS）[J].China Condiment，2025，50（8）：71-78.

Abstract： GC-IMS technology is used to analyze the brine used in different types and brands of Guilin rice noodles. A total of 136 volatile substances are detected in eight samples，and a total of 77 volatile substances are qualitatively identified. Among them，4O compounds are detected in all the eight samples， and 37 substances are not found in all samples，resulting in diferences among different samples. Although the consistency is obvious，there are diferences among prepackaged Guilin rice noodles brine samples and instant Guilin rice noodles brine samples，reflecting that Guilin rice noodles，a special food，also have different characteristic flavor. The flavor of different types of Guilin rice noodles brine is also different，which cannot be evaluated only by consistency. Through similarity comparison，the flavor similarity among the tasty rice noodle samples and the original brine samples is compared，and 46 volatile flavor compounds are determined as quantitative indicators of similarity. Through similarity analysis， it is determined that the similarity of volatile flavor compounds among Guilin rice noodle samples and brine in various groups ranges from 25.49 to 32.59.The difference in similarity might be related to the taste degree caused by the structure of Guilin rice noodles themselves and the volatile flavor substances carried by themselves. It is still necessary to combine other types of flavor research methods to deepen the related research.

Key words： Guilin rice noodles； gas chromatography-ion mobility spectrometry； tasty

桂林米粉是廣西桂林一種極具地方特色的傳統(tǒng)食品，發(fā)展歷史十分悠久[]，桂林米粉的鹵水對桂林米粉的風味起著十分重要的作用，是桂林米粉具有獨特風味的重要因素。（剩余10279字）