不同品种恰玛古风味品质分析  

Analysis on Flavor Quality of Brassica rapa L.from Different Varieties

作　　者：玛尔哈巴·帕尔哈提 宋占腾 杨睿娜 李静 安静 刘敏 徐贞贞[2] 朱靖蓉 MAERHABA·Paerhati;SONG Zhanteng;YANG Ruina;LI Jing;AN Jing;LIU Min;XU Zhenzhen;ZHU Jingrong(Institute of Quality Standards&Testing Technology for Agro-products,Xinjiang Academy of Agricultural Sciences/Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-products Quality and Safety of Xinjiang/Ministry of Agriculture and Rural Affairs-Laboratory of Quality and Safety Risk Assessment for Agro-products,Urumqi 830091,China;Institute of Quality Standard&Testing Technology for Agro-products,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]新疆农业科学院农业质量标准与检测技术研究所/农业农村部荒漠绿洲生态区特色农产品功能营养与健康重点实验室(省部共建)/新疆农产品质量安全重点实验室/农业农村部农产品质量安全风险评估实验室(乌鲁木齐),新疆乌鲁木齐830091 [2]中国农业科学院农业质量标准与检测技术研究所,北京100081

出　　处：《食品工业科技》2025年第4期306-315,共10页Science and Technology of Food Industry

基　　金：新疆维吾尔自治区重点研发任务专项计划项目(2022B02037-1);新疆农业科学院青年科技骨干创新能力培养项目(xjnkq-2022020)。

摘　　要：对4种恰玛古品种风味品质进行鉴定,为品质评价及改善风味品质提供理论依据。采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)检测挥发性风味物质组分,使用氨基酸自动分析仪测定17种氨基酸,使用感官评价法评定恰玛古风味。4种恰玛古品种疏附白色恰玛古(SFB)、若羌黄色恰玛古(RQH)、柯坪紫色恰玛古(KPZ)和柯坪白色恰玛古(KPB)挥发性风味物质有差异,共定性检测出68种挥发性风味物质,酯类、醇类、醛类、含硫化合物为主要风味物质,叶醇、二甲基二硫、3-戊酮(D)、丙酮、丙醛、2-苯基乙基异硫代氰酸酯为主要风味贡献物质。利用主成分分析法(principal component analysis,PCA)结合GCIMS能区分不同品种恰玛古。共检测出17种氨基酸和7种必需氨基酸,SFB的鲜味氨基酸占比较高,KPZ的甜味氨基酸占比较高。感官评价综合得分最高的品种是KPZ,其次是RQH。基于挥发性风味物质、呈味氨基酸及感官评价探讨了恰玛古风味品质,明晰了不同品种恰玛古风味品质的差异。Analysis the flavor quality of Brassica rapa L.from different varieties,in order to provide theoretical basis,which study on quality evaluation and improvement of flavor quality.The volatile flavor compounds were detected by gas chromatography-ion mobility spectrometry(GC-IMS).The content of 17 kinds of amino acids in Brassica rapa L.was determined by automatic amino acid analyzer,and Brassica rapa L.flavor was evaluated with sensory evaluation method.GC-IMS results showed that 68 volatile flavor components,including testers,alcohols,aldehydes and sulfur,were identified in SFB,RQH,KPZ,and KPB.There were some high aroma compounds such as(Z)-3-hexenol,dimethyl disulfide,3-pentanone(D),acetone,propionaldehyde and 2-phenylethyl isothiocyanate.Through PCA and GC-IMS,it was good to distinguish among 4 different varieties of Brassica rapa L..Results showed that the amino acids in 4 different varieties of Brassica rapa L.were all of various kinds,all containing 17 amino acids measured,including 7 essential amino acids for human body.The umami amino acids of SFB accounted for a relatively high proportion,and the sweet amino acids of KPZ accounted for a relatively high proportion.The highest comprehensive score of sensory evaluation was KPZ,followed by RQH.The flavor quality of Brassica rapa L.from different varieties were evaluated based on volatile flavor compounds,flavor amino acids and sensory evaluation,and the differences in flavor and quality among different Brassica rapa L.were clarified.

关 键 词：恰玛古 挥发性风味物质 气相色谱-离子迁移谱(GC-IMS) 呈味氨基酸 感官评价 风味品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]