基于HS-SPME-GC-MS和电子鼻技术对干枣及其不同提取物挥发性成分分析

doi:10.7506/spkx1002-6630-20210531-368

食品科学 ›› 2022, Vol. 43 ›› Issue (10): 255-262.doi: 10.7506/spkx1002-6630-20210531-368

基于HS-SPME-GC-MS和电子鼻技术对干枣及其不同提取物挥发性成分分析

黄贵元，赵海娟，高阳，许利平，许高燕，吴兆明，李瑞丽，梁淼，张峻松

（1.郑州轻工业大学食品与生物工程学院，河南郑州 450002；2.河南中烟工业有限责任公司安阳卷烟厂，河南安阳 455006；3.浙江中烟工业有限责任公司，浙江杭州 310008）

出版日期:2022-05-25 发布日期:2022-05-27
基金资助:
浙江中烟工业有限责任公司科技项目（2021330000340290）

Analysis of Volatile Components in Dried Jujube and Its Different Extracts by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose

HUANG Guiyuan, ZHAO Haijuan, GAO Yang, XU Liping, XU Gaoyan, WU Zhaoming, LI Ruili, LIANG Miao, ZHANG Junsong

(1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; 2. Anyang Cigarette Factory of Henan China Tobacco Industry Co. Ltd., Anyang 455006, China; 3. Zhejiang China Tobacco Industry Co. Ltd., Hangzhou 310008, China)

Online:2022-05-25 Published:2022-05-27

摘要/Abstract

摘要： 为探究干枣及其不同提取物的香气品质差异，利用顶空固相微萃取-气相色谱-质谱（headspace solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）联用结合电子鼻技术对干枣及其加热回流和微波辅助热回流提取获得的浸膏和净油的挥发性成分进行研究。结果表明：干枣及其提取物共检测出96 种挥发性成分，主要香气成分为酸类、酯类、醛类和酮类；加热回流提取方式下，酸类挥发性成分的相对含量最高，浸膏和净油中分别为44.433%和39.304%，并且酮类挥发性成分含量显著高于其余几个样品（P＜0.05）；微波辅助热回流提取方式下，酯类挥发性成分的相对含量最高，浸膏和净油中分别为52.196%和45.863%。GC-MS和电子鼻分析结果显示，由浸膏提取得到的2 种净油具有相似的香气特征，载荷分析表明，W1S、W1W、W2S和W2W为干枣及其不同提取物香气成分的主要识别传感器。总而言之，HS-SPME-GC-MS结合电子鼻技术可以较好地用于分析干枣及其不同提取物的香气品质。

关键词: 干枣；浸膏；净油；香气成分；顶空固相微萃取-气相色谱-质谱联用；电子鼻

Abstract: In order to explore the difference in aroma quality of dried jujube and its different extracts, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose was used to investigate the volatile components of dried jujube and its extracts and absolute oils obtained by heat reflux extraction and microwave-assisted heat reflux extraction. The results showed that a total of 96 volatile components were detected in dried jujube and its extracts, the major aroma components being acids, esters, aldehydes and ketones. The relative content of acidic volatile components was the highest in the extract and absolute oil obtained using heat reflux extraction, 44.433% and 39.304%, respectively, and their contents of volatile ketones were significantly higher than those of the other samples (P < 0.05). The highest relative content of volatile esters of 52.196% and 45.863% was observed in the extract and absolute oil obtained using microwave-assisted heat reflux extraction, respectively. According to the results of GC-MS and electronic nose, the two absolute oils, extracted from the extracts, respectively, had similar aroma characteristics. The results of loading analysis showed that the aroma components of dried jujube and its different extracts could be recognized by sensors W1S, W1W, W2S and W2W. In general, HS-SPME-GC-MS combined with electronic nose can be used toevaluate the difference in aroma quality of dried jujube and its extracts.

Key words: dried jujube; extract; absolute oil; aroma components; headspace solid phase microextraction-gas chromatography-mass spectrometry; electronic nose

中图分类号:

TS202.3

黄贵元，赵海娟，高阳，许利平，许高燕，吴兆明，李瑞丽，梁淼，张峻松. 基于HS-SPME-GC-MS和电子鼻技术对干枣及其不同提取物挥发性成分分析[J]. 食品科学, 2022, 43(10): 255-262.

HUANG Guiyuan, ZHAO Haijuan, GAO Yang, XU Liping, XU Gaoyan, WU Zhaoming, LI Ruili, LIANG Miao, ZHANG Junsong. Analysis of Volatile Components in Dried Jujube and Its Different Extracts by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose[J]. FOOD SCIENCE, 2022, 43(10): 255-262.

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基于HS-SPME-GC-MS和电子鼻技术对干枣及其不同提取物挥发性成分分析

Analysis of Volatile Components in Dried Jujube and Its Different Extracts by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Electronic Nose

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