不同陈化年份陈皮（樟头红）挥发成分差异的电子鼻与HS-GC-MS对比分析

doi:10.7506/spkx1002-6630-20241115-117

食品科学 ›› 2025, Vol. 46 ›› Issue (11): 253-262.doi: 10.7506/spkx1002-6630-20241115-117

• 成分分析 • 上一篇

不同陈化年份陈皮（樟头红）挥发成分差异的电子鼻与HS-GC-MS对比分析

杜玲玲，孟晓伟，胡伊涵，刘荣华，张寿文，钟凌云，朱卫丰，梁永强

（1.江西中医药大学药学院，江西南昌 330004；2.江西中医药大学中药药效物质基础江西省重点实验室，江西南昌 330004；3.本草小镇中药股份有限公司，江西宜春 331200）

发布日期:2025-05-14
基金资助:
江西省重点研发计划项目（20224BBG72001）；江西中医药大学中药药效物质基础江西省重点实验室项目（2024SSY07102）； “十三五”国家重点研发计划重点专项（2017YFC1702902）；江西中医药大学博士启动基金项目（2020WBZR002）

Integration of Electronic Nose and Headspace Gas Chromatography-Mass Spectrometry for Differentiating the Volatile Compositions of Citri Reticulatae Pericarpium Made from Citrus reticulata Blanco var. zhany shuensis f. Aged for Different Years

DU Lingling, MENG Xiaowei, HU Yihan, LIU Ronghua, ZHANG Shouwen, ZHONG Lingyun, ZHU Weifeng, LIANG Yongqiang

(1. School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China;2. Jiangxi Provincial Key Laboratory of Effective Material Basis of Taditional Chinese Medicine, Jiangxi University of Chinese Medicine, Nanchang 330004, China; 3. Bencao Town Chinese Traditional Medicine Co. Ltd., Yichun 331200, China)

Published:2025-05-14

摘要/Abstract

摘要： 目的：探究不同陈化年份陈皮（樟头红）的挥发性成分差异性，阐释其气味差异性物质基础。方法：采用电子鼻结合顶空气相色谱-质谱（headspace gas chromatography-mass spectrometry，HS-GC-MS）法对陈化0～6 a的樟头红挥发性成分进行检测；通过数据库匹配鉴定，采用峰面积归一化法计算各挥发性成分的相对含量，结合主成分分析、正交偏最小二乘判别分析与聚类分析，对陈化不同年份的樟头红中挥发性成分进行多元统计分析。结果：电子鼻实验结果表明，陈化0～6 a的樟头红主要气味成分类型相近；通过HS-GC-MS实验，共鉴定出不同陈化年份的樟头红的110 种挥发性成分，多元统计分析共筛选出25 个差异挥发性成分，樟头红中主要挥发性成分为烯烃类和醇类，烯烃类成分相对含量随年份增加而升高，而醇类成分随年份增加而降低；香气活性值（odor activity value，OAV）分析结果表明，月桂烯、D-柠檬烯、芳樟醇、癸醛、D-香茅醇、百里香酚甲醚、大根香叶烯B、香芹醇8 种成分的OAV＞1，对樟头红的总体气味具有重要作用；其中，芳樟醇、D-香茅醇、香芹醇3 种成分的OAV均大于10，可能是樟头红的关键气味成分。结论：电子鼻结合HS-GC-MS技术和OAV分析可以对不同陈化年份樟头红相关的差异气味成分进行有效鉴别，为樟头红陈化年份鉴定和品质等级判定提供科学依据，进一步阐释陈皮“陈久者良”科学内涵。

关键词: 陈皮；电子鼻；顶空气相色谱-质谱法；挥发成分；对比研究

Abstract: Objective: To investigate the differences in the volatile components of Citri Reticulatae Pericarpium (CRP) aged for different years and to elucidate the chemical basis of odor variability in CRP. Methods: The volatile components of CRP stored for 0 to 6 years were detected by the combined use of electronic nose and headspace gas chromatography-mass spectrometry (HS-GC-MS) and identified by database matching, and their relative contents were calculated by the peak area normalization method. Moreover, multivariate statistical analysis was conducted on the volatile composition data using principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and cluster analysis (CA). Results: The electronic nose data showed that the major odor components of CRP stored for 0 to 6 years were similar. HS-GC-MS analysis identified a total of 110 volatile components, with olefins and alcohols being the major ones, and 25 differential volatile components were selected by multivariate statistical analysis. The relative content of olefins increased with aging time, while the content of alcohols decreased. Using the cutoff of odor activity values (OAV) greater than 1, eight compounds greatly contributing to the overall odor of CRP were selected including myrcene, D-limonene, linalool, decanal, D-citronellol, 2-isopropyl-5-methylanisole, germacrene B and carveol. Linalool, D-citronellol, and carveol had OAVs greater than 10, suggesting their potential role as the key odor components of CRP. Conclusion: The combined use of HS-GC-MS, OAV and electronic nose enables effective identification of differential odor components in CRP of different ages. This study provides a scientific basis for the identification of CRP of different ages and grades and further elucidation of the scientific connotation behind the traditional belief that older CRP is better.

Key words: Citri Reticulatae Pericarpium; electronic nose; headspace gas chromatography-mass spectrometry; volatile components; comparative study

中图分类号:

R282.5

杜玲玲，孟晓伟，胡伊涵，刘荣华，张寿文，钟凌云，朱卫丰，梁永强. 不同陈化年份陈皮（樟头红）挥发成分差异的电子鼻与HS-GC-MS对比分析[J]. 食品科学, 2025, 46(11): 253-262.

DU Lingling, MENG Xiaowei, HU Yihan, LIU Ronghua, ZHANG Shouwen, ZHONG Lingyun, ZHU Weifeng, LIANG Yongqiang. Integration of Electronic Nose and Headspace Gas Chromatography-Mass Spectrometry for Differentiating the Volatile Compositions of Citri Reticulatae Pericarpium Made from Citrus reticulata Blanco var. zhany shuensis f. Aged for Different Years[J]. FOOD SCIENCE, 2025, 46(11): 253-262.

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不同陈化年份陈皮（樟头红）挥发成分差异的电子鼻与HS-GC-MS对比分析

Integration of Electronic Nose and Headspace Gas Chromatography-Mass Spectrometry for Differentiating the Volatile Compositions of Citri Reticulatae Pericarpium Made from Citrus reticulata Blanco var. zhany shuensis f. Aged for Different Years

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