7种不同果型草果果粉的理化指标及挥发性成分分析  

Analysis of Physicochemical Indexes and Volatile Components of Seven Amomum tsaoko Powder

作　　者：张映萍 徐飞[2,3,4] 穆明兴 友胜军 和俊才 苏凡 吉训志 王灿 郝朝运[1,2,3,4] 秦晓威 谷风林 吴桂苹[2,4] ZHANG Yingping;XU Fei;MU Mingxing;YOU Shengjun;HE Juncai;SU Fan;JI Xunzhi;WANG Can;HAO Chaoyun;QIN Xiaowei;GU Fenglin;WU Guiping(Nujiang Green Spice Industry Research Institute,Nujiang,Yunnan 673200,China;Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning,Hainan 571533,China;Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops,Wanning,Hainan 571533,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning,Hainan 571533,China)

机构地区：[1]怒江绿色香料产业研究院,云南怒江673200 [2]中国热带农业科学院香料饮料研究所,海南万宁571533 [3]海南省热带香辛饮料作物遗传改良与品质调控重点实验室,海南万宁571533 [4]海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533

出　　处：《热带作物学报》2024年第4期813-824,共12页Chinese Journal of Tropical Crops

基　　金：中央级公益性科研院所基本科研业务费专项(No.1630142022008);云南省郝朝运专家工作站“科技人才与平台计划”项目(No.202205AF150050);云南省科协谷风林专家工作站。

摘　　要：为了探究不同果型草果果粉的理化指标及其挥发性成分的差异,以怒江州泸水市草果果粉为原料,探究不同果型草果果粉的色差、挥发油含量、含水量、粒径、表面微观结构等理化指标,并采用顶空固相微萃取和气相色谱-质谱联用技术分析草果果粉的挥发性成分。结果表明:7种不同果型草果果粉的色差值△E为(19.17±0.29)~(25.15±0.17),L值在(72.50±0.23)~(76.87±0.07)范围内,a值为(5.17±0.05)~(6.97±0.15),b值为(12.35±0.43)~(16.91±0.43);挥发油含量为(0.76±0.01)~(1.30±0.26)mL/100 g;含水量为(11.13%±0.12%)~(15.05%±0.23%);粒径方面NL5、NL6草果果粉粉体颗粒差异最大。7种不同果型草果果粉中共检测出31种挥发性成分,共有成分17种,主要为醛类和醇类物质,包括反-2-癸烯醛、桉叶油醇、柠檬醛、香叶醇、乙酸香叶酯等。其中NL2草果果粉检出的挥发性成分最多,共28种,且反-2-癸烯醛相对含量最高,为22.24%±2.29%,NL5草果果粉中桉叶油醇的相对含量最高,为17.52%±2.16%。因此,不同果型草果果粉在色差、挥发油含量、含水量、粒径、表面微观结构上均存在一定差异,不同果型草果果粉的挥发性成分既有共性特征又有差异性。该研究结果可为优质纯天然草果果粉的生产及应用提供理论指导。The study was aimed to explore the differences in physical and chemical indexes and volatile components of different types of Amomum tsaoko powder.The physicochemical indexes of A.tsaoko powder such as color difference,essential oil content,moisture content,particle size and surface microstructure were investigated.The volatile components of A.tsaoko powder were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry.The color difference∆E of seven different fruit types of A.tsaoko powder was from 19.17±0.29 to 25.15±0.17,L value was from 72.50±0.23 to 76.87±0.07,a value was from 5.17±0.05 to 6.97±0.15,b value was from 12.35±0.43 to 16.91±0.43.The content of volatile oil was from(0.76±0.01)mL/100 g to(1.30±0.26)mL/100 g.The moisture content was from 11.13%±0.12%to 15.05%±0.23%.In terms of particle size,NL5 and NL6 fruit powder particles had the largest difference.A total of 31 volatile components were detected in the seven fruit powder,and 17 common components were detected,mainly aldehydes and alcohols,including 2-decenal,(E)-,eucalyptol,citral,geraniol,geranyl acetate,etc.Among them,28 volatile components were detected in NL2 fruit types,and the relative content of 2-decenal,(E)-was the highest(22.24%±2.29%).The relative content of eucalyptol in NL5 fruit type was the highest(17.52%±2.16%).Therefore,there are some differences in color difference,essential oil content,moisture content,particle size and surface microstructure of the powder of different fruit types.The volatile components of different fruit types of A.tsaoko fruit powder have both common characteristics and differences.The research could provide theoretical guidance for the production and application of high-quality pure natural A.tsaoko powder.

关 键 词：草果果粉 理化指标 挥发性成分 

分 类 号：S573.9[农业科学—作物学]