基于顶空气相色谱-离子迁移谱对不同品种 猕猴桃果汁的香气指纹表征  

Aroma fingerprint characterization of different kiwifruit juices based on headspace-gas chromatography-ion mobility spectrometry

作　　者：田真 张萌 王银 刘永萍 岳田利 霍羽佳 TIAN Zhen;ZHANG Meng;WANG Yin;LIU Yongping;YUE Tianli;HUO Yujia(College of Food Science and Engineering,Northwest University,Xi’an 710069,China;Shandong Hanon Scientific Instruments Co.Ltd.,Jinan 251500,China)

机构地区：[1]西北大学食品科学与工程学院,陕西西安710069 [2]山东海能科学仪器有限公司,济南山东251500

出　　处：《食品与发酵工业》2023年第1期279-287,共9页Food and Fermentation Industries

基　　金：陕西省农业科技创新项目(NYKJ-2019-XA)。

摘　　要：以美味、中华和软枣3大种系8种猕猴桃为原料,通过测定基础理化指标,结合顶空气相离子迁移谱(headspace-gas chromatography-ion mobility spectrometry,HS-GC-IMS)与描述性感官分析(descriptive sensory analysis,DSA),探究了不同品种猕猴桃汁的理化品质特性和优势香气组分。结果表明,美味猕猴桃中亚特的糖酸比、翠香的维生素C含量均显著高于其他品种;HS-GC-IMS共定性出64种挥发性成分,包括酯类23种,醛类19种,酮类9种,醇类10种,萜烯类1种,其他类2种;美味猕猴桃汁中优势香气组分为酯类,以己酸甲酯、丙酸乙酯、丁酸乙酯、乙酸丁酯、2-甲基丙酸乙酯、2-甲基丁酸乙酯为主,中华猕猴桃中金艳的香气特征与美味猕猴桃比较接近,软枣猕猴桃果汁中优势香气组分主要为酮醇类,2-甲基丁醇、3-甲基丁醇(二聚体)、乙偶姻单体及二聚体为关键香气物质;DSA表明,样品中青草香、水果香、酸味的得分偏高,其中亚特的甜味、水果香丰富,红阳的酸度、辛辣度、柑橘香、青草香突出,龙成二号的烟熏味明显。综上,HS-GC-IMS结合DSA可以实现对不同品种猕猴桃果汁的识别鉴定。To investigate the physicochemical properties and dominant aroma components of different varieties of kiwi juices,a total of eight varieties of kiwifruit from 3 major strains of Meiwei,Zhonghua and Ruanzao were used as raw materials,and physiochemical indexes,headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS),and descriptive sensory analysis(DSA)were tested.Results showed that the sugar-acid ratio of Yate and the vitamin C content of Cuixiang in Meiwei kiwi iuices were significantly higher than that in other varieties.The HS-GC-IMS identified 64 volatile components,which consisted of 23 esters,19 aldehydes,9 ketones,10 alcohols,1 terpene,and 2 others.The dominant aroma components in Meiwei kiwifruit juices were esters,mainly including methyl caproate,ethyl propionate,ethyl butyrate,butyl acetate,ethyl 2-methyl propionate,and ethyl 2-methyl butyrate.The aroma characteristics of Zhonghua kiwifruit Jinyan were relatively close to Meiwei.The dominant aroma components in Ruanzao kiwifruit juices were mainly ketone-alcohols type,among which 2-methylbutanol,3-methylbutanol(dimer),and acetoin(monomer and dimer)were the key aroma substances.DSA showed that the scores of grassy,fruity,and sour aromas in samples were high,of which Yate was rich in sweetness and fruity aroma,and Hongyang’s acidity,pungency,citrus,and grassy aroma were prominent.The smoky of Longcheng 2 was obvious.In conclusion,HS-GC-IMS combined with DSA could distinguish different kiwifruit juices.

关 键 词：猕猴桃果汁 顶空气相色谱-离子迁移谱 香气表征 描述性感官分析 

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]