基于电子鼻和HS-SPME-GC-MS技术分析9种新疆石榴果实挥发性成分  

Analysis of Volatile Components of Nine Punica grcanatum L. Cultivars Grown in Xinjiang Based on Electronic Nose and HS-SPME-GC-MS

作　　者：盛秀丽 马刘峰 方志刚 吴江超 姜蕾 陈芸 SHENG Xiuli;MA Liufeng;FANG Zhigang;WU Jiangchao;JIANG Lei;CHEN Yun(College of Life and Geography Science,Kashi University,the Key Laboratory of Biological Resources and Ecology of Plateau in Xinjiang Uygur Autonomous Region,Kashi 844000,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆帕米尔高原生物资源与生态重点实验室,新疆喀什844000

出　　处：《食品工业科技》2023年第6期325-334,共10页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区自然科学基金(2020D01A07);新疆维吾尔自治区高校科研计划(XJEDU2019Y039)。

摘　　要：本研究采用电子鼻(Electronic Nose)与顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction gas chromatography-mass spectrometer,HS-SPME-GC-MS)技术相结合对新疆南部地区9个不同石榴品种的果实挥发性成分进行比较分析,并对固相微萃取的条件进行了优化。结果表明:顶空固相微萃取的较优条件为:加盐量0.3 g/mL,萃取时间45 min,萃取温度45℃。电子鼻结果表明不同品种石榴果实之间的整体挥发性成分之间存在差异性。HS-SPME-GC-MS从9个石榴果实样品中共检测出73种化合物,其中萜烯类物质23种,醇类物质16种,酯类物质3种,醛类物质15种,酮类物质5种,酸类物质8种,其它3种。不同石榴品种之间果实的共有挥发性成分有6种,相对含量为63.11%~92.32%,它们构成了新疆石榴果实挥发性成分的主体特征,特有挥发成分分别有2、6、0、1、3、3、3、3、3种,赋予了不同品种石榴果实各自特有的风味特点,该研究结果可为新疆地区部分石榴品种的品质评价和综合利用提供参考依据。In this study, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HSSPME-GC-MS) and electronic nose technology were used to analyze the volatile components of the fruit from nine pomegranate(Punica granatum) cultivars grown in southern Xinjiang. The conditions for solid-phase microextraction were optimized. The optimal conditions for headspace solid-phase microextraction were as follows: salt concentration 0.3 g/mL,extraction time 45 min, and extraction temperature 45 °C. The electronic nose detected differences in the volatile components of the fruit among the pomegranate cultivars. A total of 73 compounds were detected from the nine pomegranate fruit samples by HS-SPME-GC-MS, comprising 23 terpenes, 16 alcohols, 3 esters, 15 aldehydes, 5 ketones, 8acids, and 3 others. Thus, six types of volatile components were distinguished, with a relative content of 63.11%~92.32%,which comprised the main constituents of the volatile components of Xinjiang pomegranate fruit. In each of the nine cultivars, 2, 6, 0, 1, 3, 3, 3, 3, and 3 unique volatile components were detected, hence each cultivar had a unique complement of fruit volatiles. The results could provide a reference for fruit quality evaluation and utilization of pomegranate cultivars in Xinjiang.

关 键 词：石榴 挥发性成分 电子鼻 顶空固相微萃取 

分 类 号：TS201.2[轻工技术与工程—食品科学]