基于气相色谱-离子迁移谱分析不同产地秋月梨品质差异

摘要/Abstract

摘要： 为探究不同产地秋月梨品质特征，利用生理生化实验和气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Spectrometry，GC-IMS）对6个产地秋月梨的基础品质指标以及挥发性香气成分进行测定。结果显示，河南宁陵县秋月梨可滴定酸含量显著高于其他产地，部分产地秋月梨之间可溶性固形物含量、总黄酮与总酚存在显著差异（P<0.05）。6个产地秋月梨梨皮和梨肉中共鉴定出76种挥发性香气成分，其中酯类23种、醛类20种、醇类11种、酮类4种、烯烃类1种、酸类3种、其他类14种，梨皮中挥发性香气成分比梨肉中多24种。河北魏县检出特有挥发性香气成分乙酸异丁酯、丁酸甲酯和异戊醛。通过指纹图谱和相似度分析，较好实现了不同产地秋月梨区分。该研究提供了不同产地秋月梨品质和挥发性香气信息，GC-IMS技术具有实现秋月梨产地区分和产地溯源的潜在应用前景。

关键词: 秋月梨, 气相色谱-离子迁移谱, 挥发性香气成分, 产地, 指纹图谱

Abstract: In order to explore the quality characteristics of pear fruit ‘Akizuki’ (Pyrus pyrifolia) from different regions, the basic quality indexes and volatile aroma components of ‘Akizuki’ (Pyrus pyrifolia) from six different regions were determined by physiological and biochemical experiments and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the titratable acid content of pear fruit ‘Akizuki’ (Pyrus pyrifolia) in Ningling, Henan Province was significantly higher than that of other regions. There were significant differences in soluble solids content, total flavonoids, and total phenols among some regions(P<0.05). 76 volatile aroma components were identified in the pericarp and pulp of pear fruit ‘Akizuki’ (Pyrus pyrifolia) from 6 different regions, including 23 esters, 20 aldehydes, 11 alcohols, 4 ketones, 1 olefin, 3 acids, and 14 others. There are 24 more volatile aroma components in the pericarp than in the pulp. The unique volatile aroma components isobutyl acetate, methyl butyrate, and isovaleraldehyde were detected in pear fruit ‘Akizuki’ (Pyrus pyrifolia) from Weixian, Hebei Province compared with other regions. Through fingerprints and similarity analysis, the distinction between pear fruit ‘Akizuki’ (Pyrus pyrifolia) of different regions was well achieved. The study provides reference information for the quality characteristics of pear fruit ‘Akizuki’ (Pyrus pyrifolia) from different regions, and GC-IMS technology has potential application prospects for differentiation and traceability of the origin of pear fruit ‘Akizuki’ (Pyrus pyrifolia).

Key words: pear fruit ‘Akizuki’ (Pyrus pyrifolia), gas chromatography-ion mobility spectrometry, volatile aroma components, regions, fingerprints

何婉琳梁颖. 基于气相色谱-离子迁移谱分析不同产地秋月梨品质差异[J]. 食品科学, 2024, 45(5): 0-0.

Wan-Lin HE 颖梁. Quality Analysis of pear fruit ‘Akizuki’ (Pyrus pyrifolia) from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry[J]. FOOD SCIENCE, 2024, 45(5): 0-0.

参考文献

[1] 徐钰清, 田路明, 曹玉芬, 等. 梨果肉质地及香气研究进展[J]. 果树学报, 2022. 40(04), 1-20. DOI:10.13925/j.cnki.gsxb.20220487 [2] CUI Z H, WANG N N, LI D L, et al. Nitrendipine-treatment increases cork spot disorder incidence in pear ‘Akituki’(Pyrus pyrifolia Nakai.) by altering calcium distribution inside the fruit[J]. Plants, 2021. 10(5), 994. DOI:10.3390/plants10050994 [3] 严鑫, 吴巨友, 贡鑫, 等. 不同产地圆黄梨果实品质差异分析[J]. 果树学报, 2021. 38(12), 2082-2090. DOI:10.13925/j.cnki.gsxb.20210255 [4] 杨智鹏, 赵文, 魏喜喜, 等. 基于气相离子迁移谱的不同产地枣果挥发性有机物指纹图谱分析[J]. 食品科学, 2023. 44(06), 285-291. DOI:10.7506/spkx1002-6630-20220412-140 [5] TAO J J, WU M T, ZHONG W Q, et al. Changes in fruit quality and sugar components of wild actinidia eriantha of different varieties (Lines) at the ripening stage[J]. Horticulturae, 2022. 8(9), 824. DOI:10.3390/horticulturae8090824 [6] CHEN T, CHEN X Y, LU D L, et al. Detection of adulteration in canola oil by using GC-IMS and chemometric analysis[J]. International Journal of Analytical Chemistry, 2018. 2018, 1-8. DOI:10.1155/2018/3160265 [7] 蒙秋霞, 张丽珍, 李阳, 等. 不同产地'玉露香'梨品质及香气物质分析[J]. 中国果树, 2020. (03), 28-33+143. DOI:10.16626/j.cnki.issn1000-8047.2020.03.006 [8] WANG S, CHEN H, SUN B. Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC-IMS)[J]. Food Chemistry, 2020. 315, 126-158. DOI:10.1016/j.foodchem.2019.126158 [9] JING Q, HUANG X Y, LU C H, et al. Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS‐GC‐IMS[J]. International Journal of Food Science & Technology, 2022. 57(9), 6211-6225. DOI:10.1111/ijfs.15913 [10] YANG L Z, LIU J, WANG X Y, et al. Characterization of volatile component changes in jujube fruits during cold storage by using headspace-gas chromatography-ion mobility spectrometry[J]. Molecules, 2019. 24(21), 1-21. DOI:10.3390/molecules24213904 [11] 姜喜, 唐章虎, 吴翠云, 等. 3种梨果实发育过程中酚类物质及其抗氧化能力分析[J]. 食品科学, 2021. 42(23), 99-105. DOI:10.7506/spkx1002-6630-20201026-258 [12] 王珊珊, 张萍, 张冰冰, 等. 寒地沙棘种质资源果实品质分析与综合评价[J]. 农业工程学报, 2023. 32(13), 281-289. DOI:10.11975/j.issn.1002-6819.202303150 [13] 安景舒, 关晔晴, 程玉豆, 等. 5个梨品种果实不同部位的总酚、黄酮含量及其抗氧化能力分析[J]. 保鲜与加工, 2020. 20(03), 162-166. DOI:10.3969/j.issn.1009－6221.2020.03.025 [14] 李树青, 杨波, 李东方, 等. 欧李果实不同（成熟）阶段不同部位酚类物质含量比较[J]. 安徽农业大学学报, 2022. 49(05), 750-754. DOI:10.13610/j.cnki.1672-352x.20221111.019 [15] 王岩, 裴世春, 王存堂, 等. 苹果果皮、果肉多酚含量测定及抗氧化能力研究[J]. 食品研究与开发, 2015. 36(15), 1-3+27. DOI:10.3969/j.issn.1005-6521.2015.15.001 [16] 王而力, 王嗣淇,王亮. 西辽河流域沙土对氨氮的吸附行为研究[J]. 环境科学与技术, 2011. 34(S1), 102-106+183. DOI:10.3969/j.issn.1003-6504.2011.6G.027 [17] 哈地尔·依沙克, 马合木提·阿不来提, 木合塔尔·扎热, 等. 骏枣果园土壤养分对果实品质的影响[J]. 西北林学院学报, 2017. 32(06), 140-144. DOI:10.3969/j.issn.1001-7461.2017.06.21 [18] 仵菲, 蒲云峰, 雷晓钰, 等. 库尔勒香梨果实发育过程中酚类物质及抗氧化活性研究[J]. 果树学报, 2022. 39(04), 574-583. DOI:10.13925/j.cnki.gsxb.20210320 [19] DEMIR K. Responses of grape quality characteristics of some table grape varieties ( V. vinifera L.) grown in northwestern turkey to heat summation index and latitude-temperature index[J]. Erwerbs-Obstbau, 2020. (1), S17–S23. DOI:10.1007/s10341-020-00487-w [20] 向思敏, 刘园, 王江波, 等. 新梨7号及其亲本果皮挥发性物质的比较分析[J]. 华中农业大学学报, 2021. 40(05), 108-115. DOI:10.13300/j.cnki.hnlkxb.2021.05.014 [21] LI G P, JIA H J, WU R Y, et al. Changes in volatile organic compound composition during the ripening of ‘Nanguoli’ pears (Pyrus ussuriensis Maxim) harvested at different growing locations[J]. The Journal of Horticultural Science and Biotechnology, 2015. 88(5), 563-570. DOI:10.1080/14620316.2013.11513007 [22] ZHANG M X, LI L B, WU Z W, et al. Volatile composition in two pummelo cultivars (Citrus grandis L. osbeck) from different cultivation regions in China[J]. Molecules, 2017. 22(5), 716. DOI:10.3390/molecules22050716 [23] TERESA C, ADRIANO S, CLAUDIA-CRINATOMA, et al. Nutraceutical properties and health-promoting biological activities of fruits of watermelon cultivars with different origins[J]. Farmacia, 2020. 68, 679-686. DOI:10.31925/farmacia.2020.4.13 [24] WU Y S, ZHANG W W, YU W J, et al. Study on the volatile composition of table grapes of three aroma types[J]. LWT-Food Science and Technology, 2019. 115, 108450. DOI:10.1016/j.lwt.2019.108450 [25] ZAPATAP J, MARTINEZ-ESPLA A, GIRONES-VILAPLANA A, et al. Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits[J]. LWT-Food Science and Technology, 2019. 103, 139-146. DOI:10.1016/j.lwt.2019.01.002 [26] DOROTA B-O, MAREK P，ALEKSANDRA M, et al. Physicochemical properties, fatty acid composition, volatile compounds of blueberries, cranberries, raspberries, and cuckooflower seeds obtained using sonication method[J]. Molecules, 2021. 26(24), 7446. DOI:10.3390/molecules26247446 [27] MAKKUMRAI W, ANTHON G E, SIVERTSEN H, et al. Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’pears[J]. Postharvest Biology and Technology, 2014. 97, 44-61. DOI:10.1016/j.postharvbio.2014.06.001 [28] ZLATIC E, ZADNIK V, FELLMAN J, et al. Comparative analysis of aroma compounds in 'Bartlett' pear in relation to harvest date, storage conditions, and shelf-life[J]. Postharvest Biology and Technology, 2016. 117, 71-80. DOI:10.1016/j.postharvbio.2016.02.004 [29] DEVI A, JANGIR J, APPAIAH A, et al. Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India[J]. Food Research International, 2018. 107, 216-226. DOI:10.1016/j.foodres.2018.02.017 [30] 杨天伟, 李涛, 张霁, 等. 紫外光谱结合欧氏距离和主成分分析法快速鉴别牛肝菌[J]. 食品科学, 2014. 35(16), 105-109. DOI:10.7506/spkx1002-6630-201416020 [31] 金文刚, 刘俊霞, 赵萍, 等. 基于顶空气相色谱-离子迁移谱分析洋县不同色泽糙米蒸煮后挥发性风味物质差异[J]. 食品科学, 2022. 43(18), 258-264. DOI:10.7506/spkx1002-6630-20210927-324 [32] 金文刚, 赵萍, 姜鹏飞, 等. 基于GC-IMS技术结合多元统计模型分析不同色泽小米粥挥发性有机物差异[J]. 食品科学, 2023. 44(06), 277-284. DOI:10.7506/spkx1002-6630-20220507-082