基于SPME-GC-MS与电子鼻的藤椒核桃仁风味成分分析及货架期稳定性

doi:10.7506/spkx1002-6630-20250814-101

食品科学 ›› 2026, Vol. 47 ›› Issue (1): 185-194.doi: 10.7506/spkx1002-6630-20250814-101

• 成分分析 • 上一篇

基于SPME-GC-MS与电子鼻的藤椒核桃仁风味成分分析及货架期稳定性

唐晓华，雷舒雯，李凌飞，龚加顺，付晓萍

（1.云南农业大学食品科学技术学院，云南昆明 650201；2.云南省石屏县坝心镇人民政府，云南石屏 662200；3.云南省农业科学院农产品加工研究所，云南昆明 650221）

发布日期:2026-02-04
基金资助:
云南省科技厅创新引导与科技型企业培育计划项目（202204BI090014）

Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose

TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping

(1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. The People’s Government of Baxin Town, Shiping County, Shiping 662200, China; 3. Institute of Agricultural Product Processing, Yunnan Academy of Agricultural Sciences, Kunming 650221, China)

Published:2026-02-04

摘要/Abstract

摘要： 为明确藤椒核桃仁的特征感官属性与关键风味物质，探究包装方式、贮藏温度对其感官品质及货架期的影响，为产品风味调控与贮藏保鲜提供理论依据，采用固相微萃取-气相色谱-质谱联用结合电子鼻技术分析风味物质，设置2 种包装材料（聚对苯二甲酸乙二醇酯（polyethylene terephthalate，PET）、聚乙烯（polyethylene，PE）/铝（aluminium，AL）/PET）、3 种包装方式（常压、真空、真空＋脱氧），在4、25、37 ℃条件下开展贮藏实验，并结合动力学模型构建货架期预测模型。结果表明：藤椒核桃仁的特征感官属性为以烤香、鸡油味为核心，搭配铃兰香气与清新花草香，兼具藤椒特色辨识度，其中共鉴定出52 种挥发性成分，决定该感官属性的关键物质组合为(E,Z)-2,4-癸二烯醛（相对气味活度值＝100.00，主导烤香与鸡油味）、芳樟醇（赋予铃兰香）及藤椒来源的萜烯类/硫化物（强化藤椒辨识度）。贮藏对照实验显示，PE/AL/PET＋真空＋脱氧包装对感官属性及关键物质组成的维持效果最优，配合4 ℃低温贮藏时，基于过氧化值、酸价的货架期分别达164、157 d；构建的货架期预测模型相对误差低于14%，拟合度良好。综上，PE/AL/PET＋真空＋脱氧包装结合4 ℃低温，是维持藤椒核桃仁特征感官与关键风味物质的优选方法，可为其工业化品质调控提供支撑。

关键词: 藤椒；核桃仁；风味；货架期

Abstract: This study aimed to clarify the characteristic sensory attributes and key flavor compounds of walnut kernels flavored with Zanthoxylum armatum and to explore the effects of packaging methods and storage temperatures on its sensory quality and shelf life for the purpose of providing a theoretical basis for its flavor regulation, storage, and preservation. Solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose technology were integrated to analyze flavor compounds. Two types of packaging materials: polyethylene terephthalate (PET) and polyethylene (PE)/aluminium (AL)/PET and three packaging methods (atmospheric, vacuum, and vacuum + deoxygenation) were selected, and storage experiments were conducted at 4, 25, and 37 ℃. A shelf-life prediction model was constructed based on kinetic models. The results showed that the characteristic sensory profile of the flavored walnut kernels was centered on a roasted aroma and a chicken fat-like flavor, accompanied by a lily of the valley aroma and fresh floral and herbal aromas, featuring the distinctive characteristics of Z. armatum. A total of 52 volatile compounds were identified, and the key compounds contributing to these sensory attributes included (E,Z)-2,4-decadienal (dominating the roasted aroma and the chicken fat flavor with a relative odor activity value (ROAV) of 100.00), linalool (responsible for the lily of the valley aroma), and terpenes/sulfides (enhancing the distinctive characteristics of Z. armatum). Storage experiments indicated that vacuum deoxygenated packaging with PE/AL/PET provided optimum preservation of the sensory attributes and the key flavor compounds. At 4 ℃, the shelf life of the product was 164 and 157 days based on peroxide value (POV) and acid value (AV), respectively. The constructed prediction model showed excellent goodness of fit with a relative error < 14%. In conclusion, vacuum deoxygenated PE/AL/PET packaging combined with storage at 4 ℃ is the optimal method for maintaining the characteristic sensory attributes and key flavor quality of Z. armatum-flavored walnut kernels, providing support for its industrial quality control.

Key words: Zanthoxylum armatum; walnut kernels; flavor; shelf life

中图分类号:

TS255.6

唐晓华，雷舒雯，李凌飞，龚加顺，付晓萍. 基于SPME-GC-MS与电子鼻的藤椒核桃仁风味成分分析及货架期稳定性[J]. 食品科学, 2026, 47(1): 185-194.

TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping. Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose[J]. FOOD SCIENCE, 2026, 47(1): 185-194.

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基于SPME-GC-MS与电子鼻的藤椒核桃仁风味成分分析及货架期稳定性

Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose

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