基于SPME-GC-MS技术分析黑海棠果加工前后挥发性香气成分  

Analysis of volatile aroma compounds in black crabapple before and after processing using SPME-GC-MS

作　　者：李柏阳 李国巍[1] 姬妍茹[1] 董艳[1] 魏连会[1] 杨庆丽[1] 张正海[1] 石杰[1] LI Baiyang;LI Guowei;JI Yanru;DONG Yan;WEI Lianhui;YANG Qingli;ZHANG Zhenghai;SHI Jie(Daqing Branch of Heilongjiang Academy of Sciences,Daqing 163319)

机构地区：[1]黑龙江省科学院大庆分院,大庆163319

出　　处：《中国食品添加剂》2025年第1期136-143,共8页China Food Additives

基　　金：黑龙江省科学院人才队伍建设项目(RC2023DQ01);黑龙江省重点研发计划项目(GA23B014);大庆市指导性科技计划项目(zd-2023-70)。

摘　　要：黑海棠果是以鲜海棠果为原料采用变温熟成技术加工而成的一种新型食品。为了对比加工前后海棠果挥发性成分的变化情况,本研究采用固相微萃取法(SPME)结合气相色谱-质谱(GC-MS)联用技术对鲜海棠果和黑海棠果的主要挥发性成分进行分析与鉴定。结果显示,鲜海棠果中鉴定出78种挥发性化合物,占峰面积的92.23%;黑海棠果中鉴定出61种挥发性化合物,占峰面积的93.20%。海棠果中烃类与酯类为主要的挥发性成分,经过加工后,醇类、酯类化合物含量下降,醛类与酮类化合物含量显著上升,产品的香气更加丰富。本研究有助于了解海棠果与黑海棠果的香气特征,为海棠果产品研发与产业发展提供了新思路。Black crabapple is a novel food product made from fresh crabapple using temperature-variable ripening technology.In order to compare the changes in volatile components of crabapple fruit before and after processing,solid-phase microextraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS)was employed to analyze and identify the major volatile components in both fresh and processed crabapple.The results revealed that a total of 78 volatile compounds were identified in fresh crabapple,accounting for 92.23% of the peak area,while 61 volatile compounds were identified in processed crabapple,representing 93.20% of the peak area.Hydrocarbons and esters were the main volatile components in fresh crabapple.After processing,decrease in the alcohols and esters was observed,while the levels of aldehydes and ketones increased significantly,contributing to a richer aroma profile in the final product.This study provided valuable insights into the aroma characteristics of both fresh and processed crabapple.The findings may have implications for the development of new crabapple products and further industrial applications.

关 键 词：海棠果 变温熟成技术 挥发性成分 固相微萃取法 气相色谱-质谱 

分 类 号：TS202.3[轻工技术与工程—食品科学] O657.71[轻工技术与工程—食品科学与工程]