云南不同地区烘焙咖啡豆挥发性成分的HS-SPME/GC-MS分析  

Comparative analysis of aromatic components of roasted coffee beans from different gengraphical origins in Yunnan province by HS- SPME / GC- MS

作　　者：张丰[1,2,3,4] 董文江[2,3,4] 王凯丽[2,3,4] 谷风林[2,3,4] 熊善柏[1] 赵建平[1,2,3,4] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]中国热带农业科学院香料饮料研究所,海南万宁571533 [3]农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533 [4]国家重要热带作物工程技术研究中心,海南万宁571533

出　　处：《食品工业科技》2015年第11期273-280,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31440071);中国热带农业科学院院本级基本科研业务费项目(1630012014017;1630052012017)

摘　　要：采用顶空固相微萃取法(HS-SPME)结合气相色谱-质谱联用(GC-MS)对云南三个地区(普洱、保山、临沧)烘焙咖啡的挥发性物质进行分析,考察不同萃取条件(萃取头、萃取温度、萃取时间、样品量)对挥发性物质萃取效果的影响,利用主成分分析(PCA)和系统聚类分析(HCA)对不同地区样品进行区分。结果表明:在最优的萃取条件下,共鉴定出65种挥发性物质,其中呋喃类物质含量最高,三个地区分别为46.15%、41.45%和41.16%;硫化物和呋喃酮类物质含量较少;不同地区样品在PCA的二维得分投影图上各自聚为一类,HCA的最小二乘树状图分类结果与PCA相一致。Headspace solid- space microextraction ( HS- SPME )/gas chromatography- mass spectroscopy ( GC- MS)was applied to analyze the aromatic components of coffee beans collented from three areas(Puer,Baoshan, Lincang) in China. Different extraction conditions (SPME fibers, sample weight, extraction temperature, extraction time)were applied to test the influence on extraction efficiency.Samples discrimination was achieved by principal component analysis(PCA) and hierarchical cluster analysis( HCA).The results indicated that a total of 65 aroma components were identified in coffee beans under optimum conditions, among them,furans compounds were the most abundant component(46.15% ,41.45% and 41.16% respectively),whereas sulfurs and furanone compounds accounted for less, respectively.PCA and HCA showed that these coffee samples could be clearly differentiated according to geographical origins.

关 键 词：云南咖啡 挥发性成分 气相色谱-质谱联用 系统聚类分析 主成分分析 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]