食品科学

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六个产地香椿主要活性成分及风味特征差异分析

张剑辉1,张梦琪1,蔡世佳1,姜凯丽1,马珞珞1,马倩云1,王颉2,孙剑锋3,王文秀1   

  1. 1. 河北农业大学
    2. 河北农业大学食品科技学院
    3. 河北农业大学/食品科技学院
  • 收稿日期:2022-06-08 修回日期:2022-08-18 出版日期:2022-09-27 发布日期:2022-09-27
  • 通讯作者: 孙剑锋
  • 基金资助:
    河北省“三三三人才工程”人才培养资助项目;河北省自然科学基金;河北省高等学校青年基金项目

Analysis of the differences in the main active components and flavor characteristics of six origins of Toona sinensis

Jian-Hui ZHANG 2, 2, 3, 3, 3, Jian-Feng SUNWen-Xiu WANG   

  • Received:2022-06-08 Revised:2022-08-18 Online:2022-09-27 Published:2022-09-27
  • Contact: Jian-Feng SUN

摘要: 摘要:以四川、陕西、山东、山西、河北和云南六个产地的香椿为研究对象,探究不同产地香椿的主要活性成分和风味特征差异。利用感官评价对香椿的整体气味进行评价,基于电子鼻技术和气相色谱离子迁移谱(gas chromatography ion mobility spectrometry,GC-IMS)技术对六个产地的香椿进行挥发性成分的分析,研究不同产地香椿风味特征的差异。感官评价结果表明,云南香椿的气味浓郁宜人,陕西香椿具有刺激性气味。电子鼻分析结果表明,六个产地香椿的芳香类、长链烷烃类含量相近,氮氧化合物和硫化物含量存在较大差异。通过GC-IMS技术共鉴定出76种挥发性物质,主要包括醇类12种,酯类10种,吡嗪类9种,酮类9种,萜类化合物8种,有机硫化物7种,醛类7种,酸类6种,酚类4种以及其他类4种。电子鼻和GC-IMS技术的主成分分析结果表明,云南香椿风味较独特,四川、陕西和山东香椿的风味类似,山西香椿与其他产地香椿存在差异,河北香椿的风味物质含量低。本研究通过电子鼻结合GC-IMS技术直观地反映了产地对香椿风味的影响,为香椿深加工原料的筛选提供理论依据。

关键词: 关键词:香椿, 电子鼻, 挥发性物质, 气相色谱离子迁移谱, 主成分分析

Abstract: Abstract: The main active components and flavor characteristics of Toona sinensis in different origins were explored by taking Toona sinensis from six origins of Sichuan, Shaanxi, Shandong, Shanxi, Hebei and Yunnan as the research objects. The overall odor of Toona sinensis was evaluated by sensory evaluation, and the volatile components of Toona sinensis from six origins were analyzed based on electronic nose technology and gas chromatography ion mobility spectrometry (GC-IMS) technology to find differences in flavor profile. The sensory evaluation results showed that the odor of Toona sinensis in Yunnan was rich and pleasant, while the odor of Toona sinensis in Shaanxi was pungent. The results of electronic nose analysis showed that the contents of aromatics and long-chain alkanes of Toona sinensis in the six origins were similar, but the contents of nitrogen oxides and sulfides were quite different. A total of 76 volatile substances were identified by GC-IMS, including 12 alcohols, 10 esters, 9 pyrazines, 9 ketones, 8 terpenoids, 7 organic sulfides, 7 aldehydes, 6 acids, 4 phenols and 4 other species. The principal component analysis results of electronic nose and GC-IMS technology showed that the flavor of Toona sinensis in Yunnan was unique, and the flavors of Toona sinensis in Sichuan, Shaanxi and Shandong were similar. Toona sinensis in Shanxi is different from that in other origins, and the content of flavor substances in Toona sinensis from Hebei is low. With the electronic nose and GC-IMS technology, this paper intuitively reflected the influence of the origin on the flavor of Toona sinensis, and provided a theoretical basis for the screening of deep processing raw materials of Toona sinensis.

Key words: Keywords: Toona sinensis, electronic nose, volatile components, gas chromatography ion mobility spectrometry, principal component analysis

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