基于HS-GC-IMS结合化学计量学分析不同人参制品挥发性成分差异  

Characterization of Different Volatile Components in Different Ginseng Products Based on HS-GC-IMS Combined with Chemometrics

作　　者：袁永旭 张敏景 姜瑞平 董宇[2] 邱春旺 裴世春 崔艳艳 李明 YUAN Yong-xu;ZHANG Min-jing;JIANG Rui-ping;DONG Yu;QIU Chun-wang;PEI Shi-chun;CUI Yan-yan;LI Ming(Jilin Changbai Mountain Edible Plant Resources Development Engineering Center,School of Food Science and Engineering,Tonghua Normal University,Tonghua 134002,China;Jilin Ginseng Research Institute,Tonghua 134001,China)

机构地区：[1]通化师范学院食品科学与工程学院,吉林省长白山食用植物资源开发工程中心,吉林通化134002 [2]吉林人参研究院,吉林通化134001

出　　处：《分析测试学报》2025年第4期611-619,共9页Journal of Instrumental Analysis

基　　金：国家重点研发计划“科技助力经济2020”重点专项(SQ2020YFF0407692-2020);吉林省教育厅科学研究项目(JJKH20230594)。

摘　　要：该研究利用顶空-气相色谱-离子迁移谱(HS-GC-IMS)技术,结合化学计量法和相对气味活度值(ROAV)对鲜参(FCG)、生晒参(WG)、大力参(DG)、红参(RG)和糖参(SG)5种人参制品的挥发性成分进行差异分析。结果表明,HS-GC-IMS共鉴定出49种挥发性成分,包括醇类、醛类、酸类、酮类、酯类、醚类及烯烃类化合物等。不同人参制品在挥发性成分的种类和相对含量上存在显著性差异。通过正交偏最小二乘判别分析(OPLS-DA)模型和ROAV确定正庚醛、2-戊酮、正己酸乙酯、乙酸正丁酯、月桂烯为5种不同人参制品的主要特征风味物质。利用HS-GC-IMS技术对不同人参制品挥发性成分的比较分析为人参制品的品质鉴定及优化提供了科学依据。This study aims to analyze the differences in volatile components among five types of ginseng products:fresh cultivated ginseng(FCG),white ginseng(WG),dali ginseng(DG),red ginseng(RG),and sugar ginseng(SG).The analysis employed headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)technology,combined with chemometrics and relative odor activity values(ROAV).The results indicated that a total of 49 volatile compounds,primarily including aldehydes,alkenes,esters,alcohols,ketones,acids,and ethers were identified using HS-GCIMS.Significant differences were observed in the types and relative contents of volatile components among the different ginseng products.Heptanal,2-pentanone,ethyl hexanoate,butyl acetate,and β-myrcene were identified as the major characteristic flavor compounds of the five different ginseng products,through the orthogonal partial least squares discriminant analysis(OPLS-DA)and ROAV.Therefore,the comparative analysis of volatile components in different ginseng products using HSGC-IMS provides a scientific basis for the quality identification and optimization of ginseng products.

关 键 词：人参制品 顶空-气相色谱-离子迁移谱(HS-GC-IMS) 挥发性成分 化学计量法 相对气味活度值(ROAV) 

分 类 号：O657.7[理学—分析化学] S567.5[理学—化学]