金佛手香气物质的多维分析及其特征香气物质的确定  

Multidimensional Analysis of Odorous Compounds in Finger Citron Fruit(Citrus medica L.var.sarcodactylis Swingle) and Identification of Key Aroma Compounds

作　　者：宋诗清 童彦尊 冯涛 朱建才 王一非 孙敏 姚凌云 徐志民[2] 

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418 [2]美国路易斯安那州立大学食品科学系,美国路易斯安那巴吞鲁日70802

出　　处：《食品科学》2017年第24期94-100,共7页Food Science

基　　金：国家自然科学基金面上项目(31371736)

摘　　要：采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和Tenax TA吸附剂吹扫捕集(purge and trap,P&T)提取金佛手肉和皮的香气,通过气相色谱-质谱分别检测出44种和45种香气物质,结果显示采用HS-SPME和P&T萃取金佛手香气物质具有良好的互补性。采用HS-SPME萃取金佛手肉和金佛手皮,通过全二维气相色谱-四极杆质谱分别检测出43种和40种相似度高的香气物质。此外有23种物质香气活力值大于1,结合偏最小二乘回归分析得出对金佛手香气贡献较大的物质是柠檬烯、芳樟醇、α-蒎烯、β-蒎烯、月桂烯、γ-松油烯、异松油烯、辛酸乙酯、香叶醇、柠檬醛和叶醇等。Odorous compounds in the pulp and skin of finger citron fruits were analyzed by headspace solid-phase microextraction（HS-SPME） and purge and trap（PT） with Tenax TA absorbent.A total of 44 and 45 odorous compounds were detected from the flesh（A） and peel（B） of Jinghua-grown finger citron（JFC） by gas chromatography-mass spectrometry（GC-MS）,respectively.The results showed that HS-SPME and PT method could be used complementarily in the identification of odorous compounds in finger citron fruits.Furthermore,43 and 40 odorous compounds with high similarity were extracted by HS-SPME from A and B and detected by comprehensive two-dimensional gas chromatography combined with quadrupole-mass spectrometry（GC×GC-q MS）,respectively.Additionally,there are 23 odorous compounds with odor activity value（OAV）1.The major contributors to JFC aroma were identified as limonene,linalool,terpinolene,α-pinene,β-pinene,myrcene,γ-terpinene,ethyl octanoate,geraniol,citral,leaf alcohol,etc.by partial least squares regression（PLSR）.

关 键 词：新鲜金佛手 香气物质 顶空固相微萃取 吹扫&捕集 偏最小二乘回归法 全二维气相色谱 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]