不同咖啡品种烘焙豆挥发性成分的HS-SPME/GC-MS分析  

Analysis of Volatile Organic Compounds of Roasted Coffee Beans in Different Coffee Varieties by HS-SPME/GC-MS

作　　者：张枝润 马关润 杜萍 孙卉 郭铁英[1] 白学慧[1] 苏琳琳[1] ZHANG Zhirun;MA Guanrun;DU Ping;SUN Hui;GUO Tieying;BAI Xuehui;SU Linlin(Dehong Tropical Agriculture Research Institute of Yunnan,Dehong 678600,China;Analytic&Testing Research Center of Yunnan,Kunming 650000,China)

机构地区：[1]云南省德宏热带农业科学研究所,云南德宏678600 [2]云南省分析测试研究中心,昆明650000

出　　处：《热带农业科技》2023年第2期18-24,74,共8页Tropical Agricultural Science & Technology

基　　金：2020年科技入滇专项立项科技计划(202003AD150006);国家木薯产业体系咖啡云南德宏综合试验站(CARS-11-YNLJH)。

摘　　要：本研究利用顶空固相微萃气相色谱-质谱联用(Headspace Solid-Phase Microextraction Gas Chromatographymass spectrometry,HS-SPME/GC-MS)对云南德宏和保山两地的5个不同品种的咖啡烘焙豆的挥发性成分(Volatile Organic Compounds,VOCs)进行定量和定性分析,并对其VOCs数据进行聚类和主成分分析。结果表明:从5个咖啡品种的烘焙豆中共鉴定出78种挥发性成分,分别为酮类(16种),吡嗪类(15种),醇类(6种),醛类(5种),呋喃类(6种),酸(5种),酯(5种),吡咯(5种),酚类(3种),其他醚类、烷等12种;通过对样品间VOCs的对比分析,发现卡蒂姆7963和DTARI 399的挥发性成分在不同气候种植区的差异较小,而DTARI 390和DTARI 155在同一个气候条件下的样品的VOCs相关性高,说明同咖啡品种自身的挥发性成分存在差异,且不同品种挥发性物质组成受环境影响也存在差异。In this study,the Volatile organic compounds(VOCs)were analyzed with 5 kinds of roasted coffee varieties by us-ing Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry(HS-SPME/GC-MS).The samples from Dehong and Baoshan.The coffee aroma of different origin was obviously different,which could be effectively distin-guished by HS-SPME/GC-MS,the PCA analysis and Cluster analysis method could be used as pattern recognition analysis for identifying different volatile coffee odor.The results showed the seventy-eight VOCs were identified,including ke-tones(16),pyrazines(15),alcohols(6),aldehydes(5),furans(6),acids(5),esters(5),pyrrole(5),phenols(3),other ethers and alkanes(12).The comparative analysis of VOCs among samples showed that the volatile components of 7963 and DTARI 399 are similar in different climate growing areas,the VOCs of DTARI 390 and DTARI 155 are highly correlated under the same climate condition.The types and contents of VOCs in different varieties was affected by the environment differently.

关 键 词：咖啡 挥发性成分 顶空固相微萃取 气相色谱-质谱 

分 类 号：S571.2[农业科学—作物学]