基于HS-SPME-GC-MS与电子鼻分析芹菜贮藏期间挥发性物质的变化  

Change of the Volatile Compounds from Celery Leaves during Storage Based on HS-SPME-GC-MS and E-nose

作　　者：芦佳琪 吴玉珍 张瑞 韩晶晶 熊爱生[2] 郁志芳[1] LU Jiaqi;WU Yuzhen;ZHANG Rui;HAN Jingjing;XIONG Aisheng;YU Zhifang(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]南京农业大学园艺学院,江苏南京210095

出　　处：《食品工业科技》2024年第5期212-222,共11页Science and Technology of Food Industry

基　　金：江苏省现代农业科技项目(BE2022386)。

摘　　要：采用顶空固相微萃取技术结合气相色谱-质谱联用(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和电子鼻技术分析了20.0℃贮藏期间芹菜叶片挥发性物质的组成和含量的变化。结果显示,采用HS-SPME-GC-MS技术从芹菜中共检测到108种挥发性物质,单萜类(43.2%~52.92%)和苯酞类(19.93%~28.97%)为主要组分,其中D-柠檬烯含量丰富(6600.64~48566.12μg/kg)。新鲜芹菜总挥发性物质含量为165682.48μg/kg,贮藏9 d后含量下降了40.92%,单萜类和苯酞类物质分别下降了9.72%和上升了8.98%。OAV分析结果表明芹菜叶片中共有31种OAV>1的特征挥发性物质,0~7 d特征挥发性物质有31种且组成相同,第9 d特征挥发性物质减少至29种,贮藏期间总OAV值呈下降趋势。聚类分析结果表明,0~3 d芹菜叶片以薄荷香和青草香为主,第7 d具有甜香、木香和樟脑香,第9 d后以辛辣和药草气味为主。基于电子鼻检测结果的主成分分析可以清晰区分不同贮藏时间芹菜叶片的香气,基于Pearson相关性分析,引起电子鼻响应值变化的物质主要是芹菜中萜类、醇类、芳香型挥发性物质(r≥0.80,P<0.05)。本研究的结果阐明了贮藏期间芹菜叶片挥发性物质组成和含量的变化规律,为贮藏期间芹菜新鲜度的判断提供了理论基础。Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and electronic nose(E-nose)were performed to investigate change of volatile compounds in celery leaves during storage at 20.0℃.The results indicated that a total of 108 volatile compounds were identified by HS-SPME-GC-MS,mainly including monoterpenes(43.2%~52.92%)and phthalides(19.93%~28.97%),in which D-limonene was abundant(6600.64~48566.12μg/kg).The total volatile substance content of fresh celery was 165682.48μg/kg,which decreased by 40.92%after 9 days of storage.The percent of monoterpenes and phthalides decreased by 9.72%and increased by 8.98%respectively during storage.In celery leaves,31 substances were detected according to OAV>1.There were 31 kinds of the same characteristic volatile substances during 0~7 d and the number of characteristic volatile substances decreased to 29 at 9 d.During storage,the total OAV value decreased.The cluster analysis confirmed that the celery leaves were mainly minty and grassy odour during 0~3 d,and sweet,wood and camphorated odour at 7 d.After the 9th day,the aroma of celery leaves was spicy and herbal odour.The PCA of E-nose response data showed that E-nose could distinguish the aroma of celery leaves during different storage period.Based on Pearson correlation analysis,the main substances causing changes in the response value of E-nose were terpenoids,alcohols and aromatic volatile compounds of celery(r≥0.80,P<0.05).This study elucidates the changes of composition and content of volatile substances in celery leaves during storage,providing theoretical basis for judging the freshness of celery during storage.

关 键 词：芹菜 贮藏 HS-SPME-GC-MS 电子鼻 挥发性物质 OAV 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]