基于GC-MS/PFPD对不同完熟期克里曼丁橘汁风味组分分析  

Analysis of aroma compounds in clementine juice at different stages of maturity using GC-MS/PFPD

作　　者：程玉娇 李贵节 欧阳祝 吴厚玖[1,2] 梁国鲁 王华[1,2] CHENG Yujiao;LI Guijie;OUYANG Zhu;WU Houjiu;LIANG Guolu;WANG Hua(Citrus Research Institute,Southwest University,Chongqing 400712,China;National Citrus Engineering Research Center,Chinese Academy of Agricultural Sciences,Chongqing 400712,China;School of Horticulture and Landscape Architecture,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学柑桔研究所,重庆400712 [2]国家柑桔工程技术研究中心,重庆400712 [3]西南大学园艺园林学院,重庆400715

出　　处：《食品与发酵工业》2022年第6期241-249,共9页Food and Fermentation Industries

基　　金：中央高校基本科研业务费专项资金资助(XDJK2020B018);中央高校基本科研业务费项目(XDJK2020C026);重庆市基础研究与前沿探索项目(cstc2019jcyj-bshX0104);国家柑桔工程技术研究中心开放课题(NCERC2019004)。

摘　　要：克里曼丁橘是一类风味独特、营养价值丰富的宽皮柑橘杂柑类水果。以5个不同完熟期的克里曼丁橘为原料,采用顶空固相微萃取结合气相色谱-质谱/脉冲火焰检测器的方法,对鲜榨组和加工组橘汁中风味组分进行定性和定量分析,探讨不同完熟期克里曼丁橘汁风味变化规律。结果表明,在克里曼丁橘汁中共鉴定出41种挥发性组分,总挥发性组分的91.89%~96.63%是萜烯类物质,其中D-柠檬烯、β-月桂烯是所有样品中含量最高的挥发性组分;利用主成分分析发现完熟期1的分布仅与萜烯类化合物密切相关,其他完熟期的分布与萜烯类、醇类、醛类、酯类化合物密切相关;根据气味活性值筛选出29种的特征风味组分(气味活性值≥1),且完熟期4特征风味组分数量多于其他完熟期。此外,加工处理促进克里曼丁橘汁中异味组分-甲硫醇和甲硫醚形成,且完熟期4果汁的异味影响最小。完熟期影响克里曼丁橘汁加工风味品质。该研究可为明确具有加工适宜性的克里曼丁橘采摘期提供理论依据。Clementine is a kind of mandarin hybrid fruit with unique flavor and rich nutritional values.The volatiles were analyzed qualitatively and quantitatively in clementine juice at five different stages during maturity by the combination of headspace solid phase micro extraction(HS-SPME)and gas chromatography-mass spectrometry/pulsed flame detector(GC-MS/PFPD).The flavor variation of clementine juice at different maturity stages was investigated.The results showed that 41 volatile compounds were identified in clementine juice.Terpenes accounted for 91.89%-96.63%of total volatiles,among which,D-limonene andβ-myrcene were the highest.Principal component analysis(PCA)showed that the distribution of ripening stage 1 was closely related to terpenes,while the distribution of other ripening stages was closely related to terpenes,alcohols,aldehydes and esters.According to aroma activity value(OAVs),29 characteristic flavor components(OAV≥1)were screened out,and the number of special flavor components in ripening stage 4 was higher than that in other stages.In addition,the processing promoted the formation of methanethiol and methylene sulfide,and the odor was best at ripening stage 4.The ripening period affects the processing flavor quality of clementine juice.This study provides a theoretical basis for defining the picking time of clementine which has the suitability for processing.

关 键 词：宽皮柑橘杂柑 GC-MS/PFPD 挥发性组分 主成分分析 气味活性值 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] O657[轻工技术与工程—食品科学与工程]