基于HS-SPME-GC-MS和化学计量学对不同产地红枣香气成分的分析  

Analysis of Aroma Components of Red Jujube from Different Ori gins Based on HS-SPME-GC-MS and Chemometrics

作　　者：胡航伟 张仁堂[2] 张楠楠 梁辰 游新侠[1] 孔欣欣[1] 朱玲 闫信想 刘云国 HU Hangwei;ZHANG Rentang;ZHANG Nannan;LIANG Chen;YOU Xinxia;KONG Xinxin;ZHU Ling;YAN Xinxiang;LIU Yunguo(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;College of Food Science and Engineering,Shandong Agricultura l University,Taian 271018,China;College of Life Sciences,Linyi University,Linyi 276000,Ch ina)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]山东农业大学食品科学与工程学院,山东泰安271018 [3]临沂大学生命科学学院,山东临沂276000

出　　处：《食品工业科技》2024年第6期265-271,共7页Science and Technology of Food Industry

基　　金：山东省重点研发计划(医用食品专项计划)(2019YYSP026)。

摘　　要：为了比较不同产地红枣的挥发性风味特征,采用顶空固相微萃取结合气相色谱质谱技术对5个产地(新郑、灵宝、榆林、和田、德州)枣果的挥发性香气成分进行分析。结果表明:共鉴定出化合物51种,其中,新疆和田大枣中所含挥发性化合物的种类最多。结合多元统计学分析,不同产地红枣的整体挥发性风味物质的差异得以很好区分。在满足预测变量重要性投影>1、P<0.05的条件下,从红枣样品中筛选出13种差异性特征香气物质,包括己酸甲酯、癸酸甲酯、己醛、苯甲醛等,赋予红枣独特的杏仁味、甜味、水果味。本研究结果明确了不同产地红枣香气品质的化学物质基础,为红枣产地溯源研究提供一种新思路,进一步对枣果资源的合理加工利用提供科学依据。To compare the volatile flavor characteristics of red jujube from different origins,volatile aroma components of jujube fruit from five origins(Xinzheng,Lingbao,Yulin,Hotan and Dezhou)were analyzed by headspace solid-phase microextraction combined with gas chromatography mass spectromet ry.The results showed that a total of 51 compounds were identified,among which the most volatile compounds were contained in Xinjiang Hotan jujube.Combined with multivariate statistical analysis,the differences in the overa ll volatile flavor substances of red jujube from different or igins could be well distinguished.Under the conditions of satisfying the variable importance in projection>1 and P<0.05,13 differential characteristic aroma substances,including methyl c aproate,methyl decanoate,hexanal,and benzaldehyde,were screened out from red jujube samples,which imparted unique a lmond,sweet,and fruity flavors to red jujube.The results of this study clarify the chemical substance basis of the aroma quality of red jujube from different origins,provide a new idea for the origin tracing study of red jujube,and further provide a scientific basis for the rational processing and utilization of jujube fruit resources.

关 键 词：红枣 化学计量学 固相微萃取 风味物质 地理来源 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]