‘金口’和‘马家沟’两个芹菜品种挥发性成分分析  

Volatile Components Analysis of'Jinkou'and'Majiagou'Celery Varieties

作　　者：热孜宛古丽·阿卜杜喀德尔 刘倩倩[1] 孙令强 潘累斌 刘维信[1] Reziwanguli ABUDUKADEER;LIU Qianqian;SUN Lingqiang;PAN Leibin;LIU Weixin(College of Horticulture,Qingdao Agricultural University,Qingdao 266109,China;Agricultural Technology Promotion Center of Qingdao,Qingdao 266071,China)

机构地区：[1]青岛农业大学园艺学院,山东青岛266109 [2]青岛市农业技术推广中心,山东青岛266071

出　　处：《青岛农业大学学报（自然科学版）》2024年第2期87-94,122,共9页Journal of Qingdao Agricultural University(Natural Science)

基　　金：金口芹菜新品系测试横向课题(20220116);青岛特色果蔬种质资源保存创新平台建设与新品种选育示范推广(ZD-1);青岛市科技局产业培育计划项目(2019-2021)。

摘　　要：为了解‘金口’芹菜与‘马家沟’两种芹菜的风味特征差异原因,利用电子鼻法和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)联用法对两个芹菜品种不同部位的香气挥发性成分进行了分析和对比。结果表明:电子鼻10个传感器对两种芹菜香气物质均有响应,能较好区分两个芹菜品种挥发性物质,香气差异主要集中于W5S(氮氧化物)和W1W(硫化物)传感器;GC-IMS技术共鉴定出50种挥发性物质,两个芹菜品种香气差异主要集中于烯类、酯类和酮类物质中。通过电子鼻和GC-IMS联用技术,可检测出‘金口’芹菜与‘马家沟’芹菜不同部位的挥发性成分差异,可为以后品种改良、品质提高提供参考依据。In order to understand the differences in flavor characteristics of two celery varieties,'Jinkou'and'Majiagou',the aroma volatile components of different parts from two celery varieties were analyzed and compared by using electronic nose method and gas chromatography-ion mobility spectroscopy(GC-IMS).The results showed that all 10 sensors of the electronic nose responded to the aroma compounds of two celery varieties,which effectively distinguished the volatile substances.The aroma differences were mainly concentrated in the W5S(nitrogen oxides)and W1W(sulfides)sensors.A total of 50 volatile compounds were identified by GC-IMS technique,and the differences in aroma between two celery varieties were mainly concentrated in olefins,esters,and ketones.By combining electronic nose and GC-IMS technique,the differences of volatile components in different parts of'Jinkou'and'Majiagou'celeries can be detected,providing a reference for improving varieties and quality in the future.

关 键 词：芹菜 挥发性成分 电子鼻 气相色谱-离子迁移谱 

分 类 号：S636.3[农业科学—蔬菜学]