基于HS-SPME-GC-MS和快速气相电子鼻技术对不同产地石榴酒挥发性成分的研究  

Study on Volatile Components of Pomegranate Wines from Different Regions Based on HS-SPME-GC-MS and Rapid Gas-Phase Electronic Nose

作　　者：李昀哲 陈瑞 蒋成 李默菲 解冰祎 张军 LI Yunzhe;CHEN Rui;JIANG Cheng;LI Mofei;XIE Bingyi;ZHANG Jun(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392

出　　处：《食品研究与开发》2024年第16期159-169,共11页Food Research and Development

基　　金：中央引导地方科技发展资金项目(23ZYCGSN00570、21ZYCGSN00410);技术创新引导专项基金项目(21YDTPJC00910)。

摘　　要：以新疆和田、陕西临潼、四川会理和云南蒙自4个产地的石榴为原料,进行清汁发酵,采用顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术结合快速气相电子鼻技术(HeraclesⅡ)对4个产地石榴酒的挥发性成分进行分析鉴定。结果表明,4个产地石榴酒中共检测出74种挥发性成分,其中主要香气物质为醇类、酯类、酸类和萜烯类。新疆和田、陕西临潼、四川会理和云南蒙自石榴酒中分别检测出47、48、53种和52种挥发性成分,总质量浓度分别为(2867.24±392.44)、(2310.93±534.42)、(2724.23±697.29)μg/L和(2264.75±427.53)μg/L。采用外标法对GC-MS分析出的部分化合物进行准确定量并结合香气活度值(odor activity value,OAV)确定4个产地的酒中共有的特征香气物质有5种,包括苯乙醇、己酸乙酯、辛酸乙酯、癸酸乙酯,乙酸异戊酯。此外,电子鼻与GC-MS检测结果基本一致,均能明显区分出不同产地的石榴酒之间存在较大差异;主成分分析显示4个产地的石榴酒之间区分明显;判别因子分析显示4个产地的石榴酒之间均互不重叠。因此采用电子鼻技术可以对不同产地的石榴酒进行区分。Pomegranates from four origins,including Hetian in Xinjiang,Lintong in Shaanxi,Huili in Sichuan,and Mengzi in Yunnan,were used as raw materials for clear juice fermentation,and the volatile components of pomegranate wines from the four origins were analyzed and identified by headspace solid-phase microextractiongas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with rapid gas-phase electronic nose.The results showed that a total of 74 volatile components were detected in pomegranate wines from the four origins,of which the main aroma substances were alcohols,esters,acids,and terpenes.47,48,53,and 52 volatile compounds were detected in pomegranate wines from A,B,C,and D regions,with total mass concentrations of(2867.24±392.44)μg/L,(2310.93±534.42)μg/L,(2724.23±697.29)μg/L,and(2264.75±427.53)μg/L,respectively.The external standard method was used to accurately quantify some of the compounds analyzed by GC-MS,and the odor activity value(OAV)was considered.It was found that five characteristic aroma substances were shared by the wines from the four origins,including phenylethanol,ethyl hexanoate,ethyl caprylate,ethyl caprate,and isoamyl acetate.In addition,the results of the electronic nose and GC-MS tests were basically the same,and both could clearly distinguish the large differences between pomegranate wines from different origins.The principal component analysis showed that the pomegranate wines from the four origins were clearly differentiated,and the discriminant factor analysis showed that there was no overlap between the pomegranate wines from the four origins.Therefore,the use of the electronic nose technique can differentiate pomegranate wines from different origins.

关 键 词：石榴酒 顶空固相微萃取-气相色谱-质谱联用 电子鼻 挥发性成分 香气活度值 

分 类 号：TS262.7[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]