基于电子鼻和气质联用分析不同生长期茂县花椒叶挥发性风味物质  

Analysis of the volatile flavor substances of Chinese prickly ash leaf in different growth stages based on E-nose and gas chromatography-mass spectrometry

作　　者：何莲 易宇文 彭毅秦 邓静 胡君[2] 乔明锋 HE Lian;YI Yu-wen;PENG Yi-qin;DENG Jing;HU Jun;QIAO Ming-feng(College of Food/Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Chengdu Institute of Biology,Chinese Academy of Sciences/Key Laboratory of Mountain Ecological Restoration and Bioresource Utilization Chinese Academy of Sciences/Ecological Restoration and Biodiversity Conservation Key Laboratory of Sichuan Province,Chengdu 610041,China)

机构地区：[1]四川旅游学院食品学院/烹饪科学四川省高等学校重点实验室,成都610100 [2]中国科学院成都生物研究所/中国科学院山地生态恢复与生物资源利用重点实验室/生态恢复与生物多样性保育四川省重点实验室,成都610041

出　　处：《南方农业学报》2019年第3期641-648,共8页Journal of Southern Agriculture

基　　金：四川省应用基础研究项目(2018JY0450);四川省教育厅自然科学基金项目(18ZA0365;18TD0043);中国科学院山地生态恢复与生物资源利用重点实验室开放基金项目(KXYSWS1601)

摘　　要：【目的】探究不同生长期花椒叶挥发性风味成分相对含量及其随生长期变化的规律,为花椒叶资源的进一步开发提供参考依据。【方法】以芽期(4月)、生长期(7月)和成熟期(10月)3个不同时期的茂县花椒叶为试验材料,通过电子鼻和固相微萃取—气相色谱质谱联用仪(SPME-GC-MS),结合主成分分析法(PCA)对花椒叶挥发性成分进行分析。【结果】电子鼻分析表明成熟期花椒叶与芽期和生长期的花椒叶在香味上存在明显差异,从芽期到生长期花椒叶香气变化较小;GC-MS共检测到111种挥发性化合物,包括烯烃类、醇类、酯类、醛类、酮类、烷烃、酸类及其他共8类;其中4、7和10月分别检测出74、62和57种挥发性化合物,相对含量分别为87.828%、90.292%和94.286%;3个时期共有成分27种。挥发性化合物在数量和含量上均以烯烃类、醇类和酯类为主。在生长期和成熟期花椒叶中检测到大量乙酸芳樟酯。【结论】不同生长期花椒叶的挥发性化合物各不相同,随着花椒叶的成熟,挥发性化合物种类呈递减趋势;可考虑对生长期和成熟期花椒叶中检出的大量乙酸芳樟酯进行提取利用。【Objective】The relative content of volatile flavor components in Chinese prickly ash leaves at different growth stages and its variation with growth stages were explored to provide reference for further development of Chinese prickly ash leaves resources.【Method】The volatile compounds of Chinese prickly ash leaves from Maoxiang County were analyzed by electronic nose and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GCMS)combined with principal component analysis(PCA)in three different periods:bud stage(April),growth stage(July)and mature stage(October).【Result】Electronic nose analysis showed that there was large difference in flavor between mature stage and bud stage and between mature stage and growth stage,but the flavor change between bud stage and growth stage was small.A total of 111 volatile compounds detected by GC-MS were classified into 8 categories such as olefins,alcohols,esters,aldehydes,ketones,alkanes,acids and other types,which including 74 volatile compounds detected in April,62 volatile compounds detected in July and 57 volatile compounds detected in October.The relative contents of the volatile compounds accounted for 87.828%,90.292% and 94.286%,respectively.There were 27 common compounds in the three growth stages.The compounds were mainly olefins,alcohols and esters in quantity and content.A large amount of linaloyl acetate was detected in Chinese prickly ash leaves during growth stage and mature stage.【Conclusion】The experiment shows that there are different kinds of volatile compounds in different growth stages,which tend to decrease with the maturity of the Chinese prickly ash leaves.At the same time,the extraction and utilization of a large amount of linaloyl acetate detected in Chinese prickly ash leaves during the growth and mature stages can be considered.

关 键 词：花椒叶 挥发性风味物质 电子鼻 气质联用 生长期 

分 类 号：S573.9[农业科学—作物学] TS201.2[轻工技术与工程—食品科学]