关键词: 荔枝, 挥发性成分, 拓扑指数, 保留指数, 定量结构-保留相关性

Abstract:

In order to explore the effect of aromatic components on the quality of litchi juice and investigate nutritional and healthy function of litchi, molecular shape index and electrotopological state index were used to characterize the structures of 40 aromatic components in Feizixiao litchi and a quantitative structure-retention relationship model had been established to estimate and predict the gas chromatography retention index (RI) of volatile components in litchi through topological index. The correlation coefficient in multiple linear regressions was 0.978 with a relative average error of 4.37%. The estimated values using this model were in good agreement with the experimental values. Molecular shape index and electrotopological state index had an excellent linear relationship with retention index. In order to test the stability and prediction capability of this model, good results were observed in Jackknifed cross validation (R＞0.977).

Key words: litchi, aromatic components, topological index, retention index, quantitative structure-retention relationship