基于顶空气相-离子迁移色谱的不同品种芜菁挥发性成分分析  

Analysis of volatile compounds in different varieties of Brassica rapa L.by headspace-gas chromatography-ion mobility spectrometry

作　　者：岳丽[1] 祖力皮牙·买买提 王佳敏 于明[1] 毛红艳[1] 热依拉木·海力力 YUE Li;ZULIPIYA·Maimaiti;WANG Jiamin;YU Ming;MAO Hongyan;REYILAMU·Hailili(Research Institute of Food Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Xinjiang Alnuri Agricultural Science and Technology Development Co.Ltd.,Keping 843600,China)

机构地区：[1]新疆农业科学院粮食作物研究所,新疆乌鲁木齐830091 [2]新疆艾力努尔农业科技开发有限公司,新疆柯坪843600

出　　处：《食品与发酵工业》2025年第4期309-318,共10页Food and Fermentation Industries

基　　金：新疆维吾尔自治区重点研发项目(2022B02058);中央引导地方科技发展专项(ZYYD2022B14)。

摘　　要：为探究不同品种芜菁中风味物质的差异,选择不同品种(紫色、黄色、白色)芜菁进行挥发性化合物的鉴定和分析。采用顶空气相-离子迁移色谱法检测样品中挥发性化合物,并建立芜菁挥发性化合物指纹图谱。在芜菁样品中,共检测到109种挥发性化合物,鉴定出80种,包括24种醛类(12%~20%)、15种酯类(23%~27%)、13种醇类(10%~16%)、9种酮类(5%~10%)、3种酸类(3%~7%)、5种烯烃类(约1%)、4种硫醚类(2%~7%)、7种其他类(7%~15%),未被定性化合物(17%~18%)。在芜菁挥发性化合物中酯类含量最高,其次是醛类和醇类。不同品种芜菁的挥发性化合物组成和含量存在明显差异,紫色芜菁中挥发性化合物种类最少,白色芜菁中最多。主成分分析和欧氏距离结果表明,3种芜菁的特征挥发性化合物存在明显差异,紫色芜菁的特征挥发性化合物为辛醛、乙酸、壬醛和(E,E)-2,4-庚二烯醛,白色芜菁为莰烯、2-甲基丁酸乙酯-D、乙偶姻-M和(E)-2-己烯-1-醇,黄色芜菁为5-甲基-2-噻吩甲醛、异戊酸丁酯-M、二丙酮醇-M、丁酮和2,3戊二酮-D。结合正交偏最小二乘判别分析建立模型并筛选出32种变量投影重要度大于1的差异挥发性化合物,作为区分不同品种芜菁的差异挥发性化合物。To investigate the differences in flavor substances in different varieties of Brassica rapa L.,different varieties(purple,yellow,and white)of Brassica rap a L.were selected for the identification and analysis of volatile compounds.Headspace-gas chromatography-ion mobility spectrometry was used to detect the volatile compounds in the samples and establish the fingerprints of the volatile compounds in Brassica rapa L.A total of 109 volatile compounds were detected in the Brassica rapa L.samples,and 80 species were identified,including aldehydes(12%-20%),esters(23%-27%),alcohols(10%-16%),ketones(5%-10%),acids(3%-7%),olefins(1%),sulphur ethers(2%-7%),and others(7%-15%).The content of esters was the highest in Brassica rapa L.volatile compounds,followed by aldehydes and alcohols.The composition and content of volatile compounds in different varieties of Brassica rapa L.differed significantly,with the least number of volatile compounds in purple Brassica rapa L.and the most in white Brassica rapa L.The results of principal component analysis and Euclidean distance showed that there were significant differences in the characteristic volatile compounds of the three varieties of Brassica rapa L.,with octanal,acetic acid,nonanal,and(E,E)-2,4-heptadienal for the purple Brassica rapa L.,camphene,ethyl 2-methylbutanoate,ethyl diphthongol,and(E)-2-hexen-1-ol for the white Brassica rapa L.,and 5-methyl-2-thiophenecarboxaldehyde,isovaleryl butyl,diketonyl alcohol,butanone,and 2,3-pentanedione for the yellow Brassica rapa L.Combined with orthogonal partial least squares-discrimination analysis,this study established a model and screened out 32 different volatile compounds with variable importance in projection greater than 1,which were used as different volatile compounds to distinguish different varieties of Brassica rapa L.

关 键 词：芜菁 顶空气相-离子迁移色谱 挥发性化合物 指纹图谱 正交偏最小二乘判别 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程] O657.7[轻工技术与工程—食品科学与工程]