7种小浆果香气物质的GC-MS检测与主成分分析

doi:10.7506/spkx1002-6630-201702030

食品科学 ›› 2017, Vol. 38 ›› Issue (2): 184-190.doi: 10.7506/spkx1002-6630-201702030

7种小浆果香气物质的GC-MS检测与主成分分析

周立华，牟德华，李艳

1.河北科技大学生物科学与工程学院，河北石家庄 050018；2.河北省发酵工程技术研究中心，河北石家庄 050018

出版日期:2017-01-25 发布日期:2017-01-16
基金资助:
河北省科技支撑计划项目（11230604D-5-2）

GC-MS Detection Combined with Principal Component Analysis to Study the Aroma Compounds of Seven Small Berries

ZHOU Lihua, MOU Dehua, LI Yan

1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; 2. Hebei R&D Center for Fermentation Engineering, Shijiazhuang 050018, China

Online:2017-01-25 Published:2017-01-16

摘要/Abstract

摘要： 采用顶空固相微萃取法结合气相色谱-质谱联用技术与主成分分析，对从东北地区引种到河北省石家庄市和邢台市等地区的7 种小浆果进行香气物质的检测与分析，再结合数据从香气层面对引种效果进行分析评价。结果显示，共有150 种香气物质被检出，蓝莓、欧李、丰满红树莓、秋福树莓、哈瑞太兹树莓、黑加仑和灯笼果分别检出31、59、47、54、39、48 种和41 种香气物质。蓝莓以醇类和醛类为主体香气，分别占总香气物质的43.9%和40.9%；欧李果和黑加仑的香气主要以酯类为主，占总香气物质的80.7%和67.6%；丰满红树莓果中的香气物质以醇类和酯类居多，占总香气物质的60.0%和28.6%；秋福树莓和哈瑞太兹树莓的主体香气物质都以醇类为主，含量分别占总香气物质的41.75%和37.37%；灯笼果以酯类和酮类为主体香气，占总香气物质的31.9%和27.3%。通过对香气物质的检测分析，为7 种浆果的工业开发与利用提供理论依据。

关键词: 顶空固相微萃取, 气相色谱-质谱联用, 主成分分析, 浆果, 香气物质

Abstract: Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect and analyze the aroma components of seven small berries that were introduced from Northeast China or Russia to Shijiazhuang, Xingtai and Zhangjiakou in Hebei province. The experimental data were analyzed by principal component analysis (PCA) using the SPSS 17.0 software. Results showed that a total of 150 aroma components were detected, with 31, 59, 47, 54, 39, 48 and 41 of them being present in blueberry, Cerasus humilis, Fengmanhong raspberry, Autumn Bliss raspberry, Harry Heritage raspberry, blackcurrant and goldenberry (Physalis peruviana), respectively. The main aroma compounds of blueberry were alcohols and aldehydes, constituting 43.9% and 40.9% of the total amount, respectively. The main aroma compounds of blackcurrant and Cerasus humilis were esters, accounting for 67.6% and 80.7% of the total amount, respectively. The main aroma compounds of Fengmanhong raspberry were alcohols and esters, representing 60.0% and 28.6% of the total amount, respectively. The main aroma compounds of Autumn Bliss raspberry and Harry Heritage raspberry were alcohols, accounting for 41.75% and 37.37% of the total amount, respectively. Ketones and esters were the main aroma compounds of goldenberry, accounting for 31.9% and 27.3% of the total amount, respectively. Our data on the aroma components of these seven berries can pave the foundation for their industrial development and utilization.

Key words: headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA), berry, aroma compounds

中图分类号:

TS255.44

周立华，牟德华，李艳. 7种小浆果香气物质的GC-MS检测与主成分分析[J]. 食品科学, 2017, 38(2): 184-190.

ZHOU Lihua, MOU Dehua, LI Yan. GC-MS Detection Combined with Principal Component Analysis to Study the Aroma Compounds of Seven Small Berries[J]. FOOD SCIENCE, 2017, 38(2): 184-190.

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7种小浆果香气物质的GC-MS检测与主成分分析

GC-MS Detection Combined with Principal Component Analysis to Study the Aroma Compounds of Seven Small Berries

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