红枣香味物质的主成分分析  

Principal components analysis of flavor compositions in Zizyphus jujube

作　　者：刘莎莎[1] 张宝善[1,2] 孙肖园 罗腾[1] 

机构地区：[1]陕西师范大学食品工程与管乔科学学院,陕西西安710119 [2]陕西省果蔬深加工技术研究中心,陕西西安710062

出　　处：《食品工业科技》2015年第20期72-76,共5页Science and Technology of Food Industry

基　　金：国家自然基金(31301526);科技部农业科技成果转化项目(2011GB23600017);陕西师范大学中央高校科研发展专项项目资助(GK201405006)

摘　　要：研究了6个品种红枣的香味物质,并探索不同品种红枣香味物质的主要差异变量。采用顶空固相微萃取技术对6个不同品种红枣样品的香味物质进行萃取,经气相色谱质谱联用仪的分离和检测,利用主成分分析和相关性分析法分析6个不同品种红枣样品香味物质的主要差异。结果表明,6个不同品种红枣的主要香味物质共检测出34种,其中酸类物质是其主要的香味物质,共12种,其次是烃类6种、芳香族类4种、酯类2种、醛类3种、醇类2种、酮类2种和杂环类3种。这些香味物质含量的差异,形成了不同品种红枣风味特征。结合感官评定,对红枣香气质量进行综合评价,可得:主成分分析结果与感官评价结果一致,因此红枣香味物质的主成分分析可以作为红枣香气品质潜在的评价方法。The head space-solid phase micro extraction method was used to extract the flavor compositions from six varieties of Zizyphus jujuba. The extracted flavor compositions were analyzed by gas chromagraphy- mass spectrometry method. And principal component analysis and correlation analysis was adopted to investigate their flavor compositions. The results indicated that the number of flavor compositions identified in them was 34 that including acids（12 kinds）,esters（2 kinds） ,hydrocarbons （6 kinds）,alcohols（2 kinds）, aldehydes （3 kinds）,aromatic （4 kinds） and other compounds （3 kinds）. The difference of these flavor compositions resulted in the unique flavor characteristics of different Zizyphus jujuba varieties. The quality of flavor compositions of Zizyphus jujube was comprehensively evaluated sensory evaluation. The result showed the consistency of principal components analysis and sensory evaluation. Therefore,the principal components analysis could be regarded as one potential method to evaluate the aroma quality of Zizyphus jujube.

关 键 词：红枣 香味物质 主成分分析 感官评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]