基于GC-MS及电子鼻技术结合化学计量法表征8种白桃关键香气的差异  

Gas Chromatography and Electronic Nose Combined with Chemometrics to Investigate Differences in Key Aroma Components in Eight White-Fleshed Peach Cultivars

作　　者：刘格格 毕金峰[1] 苟敏 吕健[1] 吴昕烨[1] 陈芹芹[1] LIU Gege;BI Jinfeng;GOU Min;LU Jian;WU Xinye;CHEN Qinqin(Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《食品科学》2023年第18期277-285,共9页Food Science

基　　金：国家桃产业技术体系建设专项(CARS-30-5-02);中国农业科学院农产品加工研究所创新工程项目(CAAS-ASTIP-2022-IFST)。

摘　　要：为探究不同品种白桃香气品质的差异,采用电子鼻结合顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)联用仪,分析8种白桃样品(白银桃(BYT)、陇蜜5号(LM5H)、新川中岛(XCZD)、秋彤(QT)、新大久保(XDJB)、颐红蜜(YHM)、颐红水蜜(YHSM)和冈山白(GSB))的挥发性成分,并采用相对气味活度值(relative odor activity value,ROAV)和变量重要性投影(variableimportanceinprojection,VIP)分析各香气成分对不同白桃样品总体香气的贡献作用。结果表明:电子鼻雷达指纹图中W1W、W5S、W1S、W2W传感器对8种白桃呈现不同的响应,结合主成分分析发现8种白桃总体香气存在差异;进一步基于HS-SPME-GC-MS进行8种白桃挥发性香气成分定性定量分析,BYT、LM5H、XCZD、QT、XDJB、YHM、YHSM、GSB样品分别检测到49、46、46、47、49、47、47、53种挥发性化合物,主要包括醛类、醇类、内酯类和酯类物质等,通过ROAV≥1且VIP>1筛选出6种关键香气化合物,分别是青草型的2-己烯醛、己醛、反式-2-己烯醛与反式-2-己烯-1-醇、花香型的芳樟醇和果香型的正己醇,它们的浓度高低造成8种白桃关键香气的差异。In order to explore the differences in the aroma quality of different white-fleshed peach cultivars,an electronic nose and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to analyze the volatile components of eight cultivars of white-fleshed peach including Baiyintao(BYT),Longmi 5(LM5H),Xinchuanzhongdao(XCZD),Qiutong(QT),Xindajiubao(XDJB),Yihongmi(YHM),Yihongshuimi(YHSM)and Okayama(GSB).Relative odor activity value(ROAV)and variable importance in projection(VIP)were used to analyze the contribution of each volatile component to the overall aroma of white-fleshed peaches.In the electronic nose radar fingerprint,the W1W,W5S,W1S and W2W sensors showed different responses to the eight cultivars.Principal component analysis(PCA)demonstrated differences in the overall aroma of white-fleshed peach cultivars.In total,49,46,46,47,49,47,47,53 volatile compounds were identified in BYT,LM5H,XCZD,QT,XDJB,YHM,YHSM,and GSB by HS-SPME-GC-MS,respectively,the major ones being aldehydes,alcohols,lactones and esters.2-Hexenal,hexanal,trans-2-hexenal and trans-2-hexen-1-ol,contributing to grass aroma;linalool,contributing to floral aroma;and n-hexanol,responsible for fruity aroma,were identified as key aroma compounds due to their ROAV≥1 and VIP>1.Variations in their concentrations caused differences in the key aroma of the eight white-fleshed peach cultivars.

关 键 词：白桃 香气成分 电子鼻 顶空固相微萃取-气相色谱-质谱联用仪 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]