食品科学

• 成分分析 • 上一篇    下一篇

我国主要金柑品种果皮中挥发性成分比较

郑 洁1,2,江 东1,张耀海1,3,4,焦必宁1,2,3,4,5,6,*,庞俊晓1,3,4   

  1. 1.西南大学柑桔研究所,重庆 400712;2.西南大学园艺园林学院,重庆 400716;3.农业部柑橘产品质量安全风险评估
    实验室(重庆),重庆 400712;4.农业部柑桔及苗木质量监督检验测试中心,重庆 400712;
    5.国家柑桔工程技术研究中心,重庆 400712;6.柑桔学重庆市重点实验室,重庆 400712
  • 出版日期:2015-03-25 发布日期:2015-03-17
  • 通讯作者: 焦必宁
  • 基金资助:

    国家现代农业(柑桔)产业技术体系建设专项(CARS-27);
    2014年国家农产品质量安全风险评估重大专项(GJFP2014003);“十二五”国家科技支撑计划项目(2013BAD01B04);
    公益性行业(农业)科研专项(201303093)

Comparative Analysis of Volatile Components of Major Varieties of Kumquat (Fortunella Swing) in China

ZHENG Jie1,2, JIANG Dong1, ZHANG Yaohai1,3,4, JIAO Bining1,2,3,4,5,6,*, PANG Junxiao1,3,4   

  1. 1. Citrus Research Institute, Southwest University, Chongqing 400712, China; 2. College of Horticulture and Landscape
    Architecture, Southwest University, Chongqing 400716, China; 3. Laboratory of Quality and Safty Risk Assessment for Citrus
    Products (Chongqing), Ministry of Agriculture, Chongqing 400712, China; 4. Supervision and Testing Centre for Citrus and
    Seedling Quality, Ministry of Agriculture, Chongqing 400712, China; 5. National Citrus Engineering Research Center,
    Chongqing 400712, China; 6. Chongqing Municipal Key Laboratory for Citrus, Chongqing 400712, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: JIAO Bining

摘要:

基于顶空固相微萃取-气相色谱-质谱联用技术,比较我国15 个金柑品种果皮中主要挥发性物质的种类和含量差异。15 个金柑品种累计检出195 种挥发性物质,各品种果皮检出组分数变幅为45~78;总含量变化幅度为791.69~27 405.95 μg/g,变异系数为46.46%;包括烃类、醇类、醛类、酮类和酯类;主要成分为柠檬烯、月桂烯、松油烯、萜品烯、异柠檬烯、异松油烯、左旋-α-蒎烯、γ-榄香烯、丁香烯、吉马烯、α-紫穗槐烯、芳樟醇等物质,不同金柑品种间累计特有成分55 种。利用R软件数据统计结合主成分分析,基于挥发性物质对金柑品种进行了统计学分析,结果显示我国金柑挥发性物质种类和含量丰富,差异显著,可以作为区分不同金柑的辅助工具。

关键词: 金柑, 挥发性物质, 热图, 主成分分析

Abstract:

The volatile components of several major kumquat varieties from China were investigated and compared. Gas
chromatography-mass spectrometry (GC-MS) combined with headspace solid phase micro-extraction was used to determine
the contents of volatile components from the peels of 15 different kumquat varieties. A total of 195 volatile substances were
detected in all the samples, including terpenes, alcohols and aldehydes. The number of volatile components identified in
each variety ranged from 45 to 78, and the total content of volatile components ranged from 791.69 to 27 405.95 μg/g fresh
weight with coefficient of variation of 46.46%. The main components were limonene, myrcene, α-terpinene, γ-terpinene,
isolimonene, terpinolene, α-pinene, γ-elemene, α-caryophyllene, germacrene D, α-amorphene and linalool. Principal
component analysis (PCA) and cluster analysis were conducted based on the volatile components to classify different
kumquat varieties. The results indicated that there were significant differences in volatile composition (kind and quantity)
among these varieties, which could be used as an auxiliary tool to distinguish different kumquat varieties.

Key words: kumquat, volatile compounds, heat map, principal components analysis

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