Influence of Geographical Origin on the Volatile Components of Chinese Jujube Extract Analyzed by HS-SPME-GC-MS Coupled with OPLS-DA

doi:10.7506/spkx1002-6630-20260122-186

Abstract

Abstract: This study aimed to investigate the influence of geographical origin on the volatile components of Chinese jujube extract. An ultrasonic-assisted hot reflux extraction method was used to prepare ethanol extract from jujube samples collected from Akesu and Ruoqiang in Xinjiang (XJAKS and XJRQ), Yinchuan in Ningxia (NXYC), Xinzheng in Henan (HNXZ), and Qingyang in Gansu (GSQY), followed by analysis of volatile components using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that 1) a total of 50 volatile components were identified in all jujube extracts, with both the number and amount of ketones accounting for the highest proportion of the total volatile components and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one being the most abundant, followed by acids and aldehydes such as capric acid, lauric acid, and furfural; 2) GSQY contained the largest number of volatile components, with the highest content of aroma components contributing to caramel and baked aromas and a lower content of non-aroma substances such as hydrocarbons, while XJRQ had the fewest volatile components and the lowest content of aroma components; 3) significant differences existed in the volatile components of XJAKS, HNXZ, and GSQY, while the differences in volatile components between XJRQ and NXYC were relatively small; and 4) Based on variable importance in projection (VIP) values, 21 compounds, including 2-ethoxy-4-ethyl-2,3-dihydrofuran, octadecane and benzaldehyde, were identified as key factors in distinguishing the geographical origins of Chinese jujubes. This study provides a theoretical basis and practical guidance for the processing, utilization and raw material selection of Chinese jujube extracts.

Key words: Chinese jujube extracts; geographical origin; headspace solid-phase microextraction-gas chromatography-mass spectrometry; orthogonal partial least squares-discriminant analysis; volatile components

CLC Number:

TS202.3

LI Ruili, CHEN Tingni, ZHAO Haijuan, PAN Wenliang, ZHANG Yihan, LIANG Miao, DUAN Xurui, ZHENG Siying, ZHANG Tong. Influence of Geographical Origin on the Volatile Components of Chinese Jujube Extract Analyzed by HS-SPME-GC-MS Coupled with OPLS-DA[J]. FOOD SCIENCE, 2026, 47(16): 223-229 https://doi.org/10.7506/spkx1002-6630-20260122-186

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Influence of Geographical Origin on the Volatile Components of Chinese Jujube Extract Analyzed by HS-SPME-GC-MS Coupled with OPLS-DA

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