气相色谱-质谱结合相对气味活性值分析不同干燥方式对桂花浸膏与净油香气成分的影响

doi:10.7506/spkx1002-6630-20231021-166

食品科学 ›› 2024, Vol. 45 ›› Issue (14): 151-160.doi: 10.7506/spkx1002-6630-20231021-166

气相色谱-质谱结合相对气味活性值分析不同干燥方式对桂花浸膏与净油香气成分的影响

郭英杰, 郭智鑫, 卞建明, 谢秋涛, 李高阳, 汪凯, 朱向荣

（1.湖南大学生物学院隆平分院, 湖南长沙 410125；2.湖南省农业科学院农产品加工研究所, 湖南长沙 410125；3.红牛维他命饮料（湖北）有限公司, 湖北咸宁 437000）

出版日期:2024-07-25 发布日期:2024-08-04
基金资助:
湖南省农业科技创新资金项目（2023CX49）

Effects of Different Drying Methods on Aroma Components of Osmanthus fragrans Extract and Absolute Oil Analyzed by Gas Chromatography-Mass Spectrometry Combined with Relative Odor Activity Value

GUO Yingjie, GUO Zhixin, BIAN Jianming, XIE Qiutao, Li Gaoyang, Wang Kai, ZHU Xiangrong

(1. Longping Branch, College of Biology, Hunan University, Changsha 410125, China; 2. Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 3. RedBull Vitamin Drink Co. Ltd., Xianning 437000, China)

Online:2024-07-25 Published:2024-08-04

摘要/Abstract

摘要： 为分析与比较不同干燥方式对桂花浸膏与净油挥发性成分及香气特征的影响, 采用气相色谱-质谱（gas chromatography-mass spectrometry, GC-MS）联用技术对桂花浸膏与净油的挥发性成分进行检测, 通过建立偏最小二乘判别分析（partial least squares-discriminant analysis, PLS-DA）模型, 并结合相对气味活性值（relative odor activity value, ROAV）、香气雷达图与主成分分析（principal component analysis, PCA）分析不同干燥方式对挥发性香气成分的影响。结果表明, 在不同干燥方式下, 桂花浸膏与净油样品中共鉴定挥发性成分有113 种, 不同样品的挥发性成分种类和含量具有显著性差异（P＜0.05）, 通过PLS-DA筛选出36 种变量投影重要性大于1的标志性挥发性成分, 对不同干燥方式浸膏和净油的区别判断预测准确率为99.6%。ROAV和香气雷达图结果表明, 二氢-β-紫罗兰醇、香叶基香叶醇、壬醛、β-紫罗兰酮、二氢-β-紫罗兰酮对桂花浸膏和净油香气贡献较大, 上述挥发性成分提供了花香、木香、果香气息, 尤其是冷冻干燥提取的浸膏香气更为浓郁, PCA表明冷冻干燥有利于桂花浸膏和净油香味品质的提升。本研究结果揭示了不同干燥方式桂花浸膏与净油的挥发性成分及香气特征差异, 为其产品的工艺优化和品质提升提供理论支撑。

关键词: 桂花浸膏；桂花净油；干燥方式；亚临界萃取；气相色谱-质谱联用；挥发性成分；相对气味活性值

Abstract: This study analyzed and compared the effects of different drying methods on the volatile composition and aroma characteristics of Osmanthus fragrans extract and absolute oil. The volatile composition was determined by gas chromatography-mass spectrometry (GC-MS) and partial least squares-discriminant analysis (PLS-DA), relative odor activity value (ROAV), aroma profile radar and principal component analysis (PCA) were employed to determine the effect of different drying methods on the volatile aroma components of O. fragrans extract and absolute oil. The results showed that a total of 113 volatile components were identified. The types and concentrations of volatile components were significantly different among samples (P < 0.05). Through PLS-DA analysis, 36 volatile marker substances were selected using the cut-off of variable importance in the projection (VIP) score greater than 1, and the accuracy of predictive discrimination of O. fragrans extract and absolute oil prepared by different drying methods was 99.6%. The ROAV and aroma radar plots showed that dihydro-β-ionone, linalool, nonanal, β-ionone, and dihydro-β-iononeone contributed significantly to the aroma of O. fragrans extract and absolute oil, being responsible for the floral, woody, and fruity aromas. Notably, the extract from freeze-dried O. fragrans exhibited a more intense aroma. PCA analysis indicated that freeze-drying contributed to improving the aroma quality of O. fragrans extract and absolute oil. The results of this study provide theoretical support for process optimization and quality improvement of O. fragrans extract products.

Key words: Osmanthus fragrans extract; Osmanthus fragrans absolute oil; drying methods; subcritical extraction; gas chromatography-mass spectrometry; volatile components; relative odor activity value

中图分类号:

TS205.1

郭英杰, 郭智鑫, 卞建明, 谢秋涛, 李高阳, 汪凯, 朱向荣. 气相色谱-质谱结合相对气味活性值分析不同干燥方式对桂花浸膏与净油香气成分的影响[J]. 食品科学, 2024, 45(14): 151-160.

GUO Yingjie, GUO Zhixin, BIAN Jianming, XIE Qiutao, Li Gaoyang, Wang Kai, ZHU Xiangrong. Effects of Different Drying Methods on Aroma Components of Osmanthus fragrans Extract and Absolute Oil Analyzed by Gas Chromatography-Mass Spectrometry Combined with Relative Odor Activity Value[J]. FOOD SCIENCE, 2024, 45(14): 151-160.

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气相色谱-质谱结合相对气味活性值分析不同干燥方式对桂花浸膏与净油香气成分的影响

Effects of Different Drying Methods on Aroma Components of Osmanthus fragrans Extract and Absolute Oil Analyzed by Gas Chromatography-Mass Spectrometry Combined with Relative Odor Activity Value

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