食品科学 ›› 2021, Vol. 42 ›› Issue (16): 176-184.doi: 10.7506/spkx1002-6630-20200821-290

• 成分分析 • 上一篇    下一篇

基于HS-SPME-GC-MS法分析3 种金橘的香气挥发性成分

胡梓妍,刘伟,何双,胡小琴,张菊华,单杨   

  1. (1.湖南大学研究生院隆平分院,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.湖南省农业科学院,湖南 长沙 410125)
  • 发布日期:2021-08-27
  • 基金资助:
    湖南省农业科技创新项目(2020CX47);果蔬贮藏加工与质量安全湖南省重点实验室项目(2018TP1030)

Analysis of Volatile Components in Three Varieties of Kumquat by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

HU Ziyan, LIU Wei, HE Shuang, HU Xiaoqin, ZHANG Juhua, SHAN Yang   

  1. (1. Longping Branch Graduate School, Hunan University, Changsha 410125, China;2. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; 3. Hunan Academy of Agricultural Sciences, Changsha 410125, China)
  • Published:2021-08-27

摘要: 采用顶空-固相微萃取-气相色谱-质谱法,并结合多元统计方法分析金橘香气成分。通过对萃取条件进行优化,得到最佳固相微萃取条件为DVB/CAR/PDMS萃取头、萃取温度40?℃、萃取时间70?min、样品质量3.0?g、解吸时间5?min。在此基础上对3?种金橘(阳朔脆皮金橘、浏阳金弹、融安油皮金橘)的挥发性有机化合物进行检测,初步鉴定出萜烯、醇、醛、酯、酮和烷烃6?类成分,共76?种挥发性成分,其中萜烯类化合物含量最丰富。此外,在浏阳金弹、阳朔脆皮金橘、融安油皮金橘中分别检测到62、58?种和48?种具有香气活性的化合物。香树烯、4-蒈烯、α-芹子烯、(-)-马兜铃烯、(E)-(+)-异柠檬烯、香芹醇和(+)-二氢香芹酮等是浏阳金弹中特有的香气物质。2-蒈烯、(E)-菖蒲萜烯、十二醛和十一烷等是阳朔脆皮金橘特有的香气物质。融安油皮金橘特有的香气物质有氧化柠檬烯、佛术烯、β-愈创木烯、β-萜品烯、β-罗勒烯和二氢香芹酮等。结合气味活度值分析,月桂烯、(d)-柠檬烯、芳樟醇、癸醛和紫苏醛等可能是构成金橘香气的重要成分。通过主成分分析和聚类分析,得到基于挥发性有机化合物区分金橘品种是有效的。该结果可为研究金橘风味、品质和产地鉴别提供一定理论依据。

关键词: 金橘;气相色谱-质谱法;顶空-固相微萃取;挥发性成分

Abstract: In this study, the aroma components of kumquats were analyze by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with multivariate statistics. The optimal SPME conditions were determined as follows: DVB/CAR/PDMS fiber as extraction fiber, extraction temperature 40 ℃, extraction time 70 min, sample mass 3.0 g, and desorption time 5 min. A total of 76 volatile organic compounds (VOCs) belonging to six classes (terpenes, alcohols, aldehydes, esters, ketones and alkanes) were identified in three varieties of kumquat (Yangshuo Cuipi, Liuyang Jindan and Rongan Huapi), among which terpenes were the most abundant. In addition, 62, 58 and 48 aroma-active compounds were detected in Liuyang, Yangshuo and Rongan kumquats, respectively. Alloaromadendrene, 4-carene, α-selinene, (-)-aristolene, trans-(+)-isolimonene, carveol and (+)-dihydrocarvone were the unique aroma compounds in Liuyang Jindan kumquats. 2-Carene, trans-calamene, dodecanal and undecane were the unique aroma compounds of Yangshuo Cuipi kumquats. The unique aroma compounds of Rongan Huapi kumquats were limonene oxide, eremophilene, β-guaiene, β-terpinene, β-ocimene and dihydrocarvone. According to odor activity values (OAVs), myrcene, (d)-limonene, linalool, decanal and perillaldehyde may be important aroma components of kumquats. Principal component analysis (PCA) and cluster analysis (CA) were effective to distinguish the kumquat varieties based on the VOCs data. These results can provide a theoretical basis for the studies of kumquat flavor, quality and geographical origin identification.

Key words: kumquats; gas chromatography-mass spectrometry; headspace solid phase microextraction; volatile organic compounds

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