基于多元仪器分析结合化学计量法的不同产地胡椒油树脂品质比较

doi:10.7506/spkx1002-6630-20230111-084

食品科学 ›› 2023, Vol. 44 ›› Issue (24): 360-368.doi: 10.7506/spkx1002-6630-20230111-084

基于多元仪器分析结合化学计量法的不同产地胡椒油树脂品质比较

李彤, 王雨行, 王向红, 张玉涵, 米思

（1.河北农业大学食品科技学院，河北保定 071000；2.晨光生物科技集团股份有限公司，河北邯郸 057250；3.河北省植物天然色素产业技术研究院，河北邯郸 057250）

出版日期:2023-12-25 发布日期:2024-01-02
基金资助:
河北省自然科学基金生物农业联合基金培育项目（C2022204222）；晨光生物科技集团-河北农业大学开放课题项目（YF08-HZ199）

Quality Comparison of Pepper Oleoresins from Different Geographical Origins by Multi-instrumental Analysis Combined with Chemometrics

LI Tong, WANG Yuhang, WANG Xianghong, ZHANG Yuhan, MI Si

(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China;2. Chenguang Biotechnology Group Co. Ltd., Handan 057250, China; 3. Hebei Industrial Technology Research Institute of Natural Plant Pigments, Handan 057250, China)

Online:2023-12-25 Published:2024-01-02

摘要/Abstract

摘要： 目的：构建不同产地胡椒油树脂化学成分指纹图谱，综合分析比较不同产地胡椒油树脂的品质特征。方法：收集产自印度尼西亚、斯里兰卡、越南的胡椒油树脂，采用高效液相色谱-紫外检测法、电感耦合等离子体质谱法、气相色谱-离子迁移谱法定量分析胡椒油树脂样品中的胡椒碱类化合物、化学元素以及挥发性风味化合物，并结合化学计量学方法识别不同产地胡椒油树脂中的特征组分。结果：斯里兰卡2样品中胡椒碱（31.57%）、胡椒酸（0.72%）的质量分数显著高于其他样品，印度尼西亚1样品中胡椒醇（1.88%）、荜茇酰胺（1.89%）质量分数显著高于其他样品；胡椒油树脂样品中同时定量分析54 种化学元素，其中Cs、Na、Cu、Rb、Ru、P、Mg、Sn、Ag、K、Mo、Cr、Co 13 种元素为重要差异性元素，元素丰度为越南＞印度尼西亚＞斯里兰卡；胡椒油树脂样品中共鉴定出90 种挥发性风味化合物，越南1香气最浓郁，其次是印尼1，氰化正戊烷、1-氰基丙烯、芳樟醇、2-乙基吡嗪、戊酸乙酯、戊醛、正己酸、2-乙基呋喃、异丁醛、柠檬烯是主要差异风味化合物。结论：不同产地胡椒油树脂样品的化学组成存在显著差异，总体而言越南产地的胡椒油树脂品质明显优于其他产地。

关键词: 胡椒油树脂；不同产地；高效液相色谱-紫外检测法；电感耦合等离子体质谱法；气相色谱-离子迁移谱法；化学计量学；品质分析

Abstract: Objective: To establish chemical fingerprints of pepper oleoresins from different geographical origins and comprehensively analyze and compare their quality characteristics. Methods: The compositions of piperines, chemical elements and volatile flavor compounds in pepper oleoresins from Indonesia, Sri Lanka and Vietnam were quantitatively analyzed by high performance liquid chromatography-ultraviolet detection (HPLC-UVD), inductively coupled plasma-mass spectrometry (ICP-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), respectively. Furthermore, chemometrics was applied to identify the potential chemical markers to discriminate geographical origins of pepper oleoresin. Results: Sample II from Sri Lanka contained significantly higher levels of piperine (31.57%) and piperonylic acid (0.72%) than the other samples, whereas sample I from Indonesia showed significantly higher contents of piperonol (1.88%) and piperlongumine (1.89%) than the other samples. A total of 54 chemical elements were simultaneously quantified in pepper oleoresin. Among them, 13 were determined as major differential elements, including Cs, Na, Cu, Rb, Ru, P, Mg, Sn, Ag, K, Mo, Cr and Co. The abundance of elements decreased in the order of Vietnam > Indonesia > Sri Lanka. Altogether, 90 volatile compounds were identified. Vietnam samples had the strongest aroma, followed by Indonesian samples. The significantly differential volatiles identified were n-pentane cyanide, 1-cyanopropene, linalool, 2-ethylpyrazine, ethyl valerate, valeraldehyde, n-caproic acid, 2-ethylfuran, isobutyraldehyde and limonene. In conclusion, there are significant differences in the chemical fingerprints of pepper oleoresin from different geographical origins. Overall, pepper oleoresin from Vietnam exhibits superior quality to those from the other two countries.

Key words: pepper oleoresin; geographical origin; high performance liquid chromatography-ultraviolet detection; inductively coupled plasma-mass spectrometry; gas chromatography-ion mobility spectrometry; chemometrics; quality analysis

中图分类号:

TS202.1

李彤, 王雨行, 王向红, 张玉涵, 米思. 基于多元仪器分析结合化学计量法的不同产地胡椒油树脂品质比较[J]. 食品科学, 2023, 44(24): 360-368.

LI Tong, WANG Yuhang, WANG Xianghong, ZHANG Yuhan, MI Si. Quality Comparison of Pepper Oleoresins from Different Geographical Origins by Multi-instrumental Analysis Combined with Chemometrics[J]. FOOD SCIENCE, 2023, 44(24): 360-368.

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基于多元仪器分析结合化学计量法的不同产地胡椒油树脂品质比较

Quality Comparison of Pepper Oleoresins from Different Geographical Origins by Multi-instrumental Analysis Combined with Chemometrics

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