基于GC-IMS技术分析新疆不同品种核桃油挥发性成分的差异  

Differences of volatile components of different varieties of walnut oils in Xinjiang using gas chromatography-ion mobility spectrometry

作　　者：孟新涛 许铭强 张婷 古丽米热·祖努纳 牛逍瞳 郭金宝 刘国庆 马燕 MENG Xintao;XU Mingqiang;ZHANG Ting;GULIMIRE Zununa;NIU Xiaotong;GUO Jinbao;LIU Guoqing;MA Yan(Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Research Center of Main Agricultural Products Processing Engineering in Xinjiang,Urumqi 830091,China;Woody Grain and Oil Forest Farm in Wensu County,Akesu 843100,Xinjiang,China;Wensu County Bao Yuan Fruit Industry Limited Liability Company,Akesu 843100,Xinjiang,China)

机构地区：[1]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091 [2]新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐830091 [3]温宿县木本粮油林场,新疆阿克苏843100 [4]温宿县宝圆果业有限责任公司,新疆阿克苏843100

出　　处：《中国油脂》2025年第3期102-109,共8页China Oils and Fats

基　　金：国家重点研发计划(2022YFD1000104,2022YFD1000104-02);自治区科技成果转化示范专项——乡村振兴产业发展科技行动计划项目(2022NC032);自治区公益性科研院所基本科研业务费专项项目(KY2022014)。

摘　　要：为研究新疆主栽品种核桃油的挥发性成分差异,通过气相色谱-离子迁移谱(GC-IMS)技术对“温185”“新新2”“新早丰”“新萃丰”“扎343”“温81”6个品种低温压榨核桃油中的挥发性成分进行分析,并采用指纹图谱结合主成分分析(PCA)分析不同品种核桃油间挥发性成分的差异。结果显示,6个品种低温压榨核桃油样品中共检测到48种挥发性物质,其中包括醛类13种、醇类10种、酯类10种、酮类7种、烯烃类3种、酸类2种、醚类2种、杂环类1种。酯类是核桃油的主要挥发性成分,其中,乙酸乙酯(单体)相对含量最高,为10.61%~14.95%。指纹图谱结合PCA结果表明,不同品种核桃油挥发性成分存在差异,“新新2”和“温185”核桃油挥发性成分较为相近,“新萃丰”和“温81”核桃油挥发性成分较为相近,“扎343”和“新早丰”核桃油挥发性成分与其他品种差异较大。因此,应用GC-IMS技术并结合指纹图谱的PCA可达到分析不同品种核桃油挥发性成分差异的目的。In order to study the differences of volatile components in low-temperature pressed walnut oil of main cultivars in Xinjiang, the volatile components in low-temperature pressed walnut oils of Wen 185, Xinxin 2, Xinzaofeng, Xincuifeng, Zha 343 and Wen 81 were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), and the differences in volatile components among different varieties of walnut oil was analyzed using fingerprint profile combined with principal component analysis (PCA). The results indicated that there were 48 volatile substances were detected in 6 varieties of walnut oil samples, including 13 aldehydes, 10 alcohols, 10 esters, 7 ketones, 3 olefins, 2 acids, 2 ethers and 1 heterocyclic. Esters were the main volatile components of walnut oil, and the relative content of ethyl acetate (monomer) was the highest (10.61%-14.95%). There were differences in the volatile components of low-temperature pressed walnut oils of different varieties. The volatile components of Xinxin 2 and Wen185 walnut oil were similar, while the volatile components of Wen 81 and Xincuifeng walnut oil were similar, and the volatile components of Zha 343 and Xinzaofeng walnut oil were significantly different from other varieties. Therefore, it is feasible to use GC-IMS combined with fingerprint profile and PCA to quickly analyze the differences of volatile component of different varieties of walnut oils.

关 键 词：气相色谱-离子迁移谱(GC-IMS) 不同品种 核桃油 挥发性成分 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]