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食品与发酵工业  2020, Vol. 46 Issue (2): 252-260    DOI: 10.13995/j.cnki.11-1802/ts.022017
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于气质联用的不同产地温州蜜柑香气成分比较分析
金润楠, 李子函, 赵开丽, 犹共宇, 王晓, 潘思轶, 徐晓云, 刘凤霞*
(华中农业大学 食品科技学院,环境食品学教育部重点实验室,湖北 武汉,430070)
A comparative analysis of aroma components of Satsuma mandarin from different producing areas based on HS-SPME-GC-MS
JIN Runnan, LI Zihan, ZHAO Kaili, YOU Gongyu, WANG Xiao, PAN Siyi, XU Xiaoyun, LIU Fengxia*
(College of Food Science and Technology, Huazhong Agricultural University, Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China)
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摘要 该文采用固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)测定,并结合气味活度值(OAV)和主成分分析(PCA,principal compinent analysis)方法,对我国3个产地(浙江、湖北、湖南)、2个品种(宫川、尾张)的温州蜜柑香气差异进行比较分析。结果表明,产地和品种对温州蜜柑香气成分均有显著影响。其中,4-松油醇、硝基甲烷、醋酸乙酯、正壬醇、2-甲基呋喃、2-辛烯醛、(2S)-2-甲基-1-十二醇、5-甲基-3-庚炔、乙醛和异丁酸异丁酯为产地特异性成分;β-萜品烯、甲苯、3-己烯-1-醇和硅烷二醇二甲酯为品种特异性成分;样本在酯类、醚类和芳香族类物质相对含量上存在产地和种类的规律性差异;选取以上特征成分做主成分分析,结果显示其能够很好地将样品区分开。
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金润楠
李子函
赵开丽
犹共宇
王晓
潘思轶
徐晓云
刘凤霞
关键词:  温州蜜柑  香气成分  产地  品种  OAV值    
Abstract: Headspace-solid phase micro extraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) along with odor activity value (OAV) calculation and principal component analysis (PCA) were used to distinguish the difference of aroma components of two kinds of mandarin (Miyagawa Wase, Owari satsuma) harvested from three producing areas (Zhejiang, Hubei, Hunan). The results showed that both the producing regions and varieties influenced the aroma components significantly. HS-SPME-GC-MS analysis showed that 4-terpineol, nitromethane, ethyl acetate, 1-nonanol, 2-methylfuran, 2-octenal, (2S)-2-methyl-1-dodecanol, 5-methylhept-3-yne, acetaldehyde and isobutyl isobutyrate were the specific composition of producing areas. In addition, β-terpinene, toluene, trans-3-hexen-1-ol and dimethylsilanediol were the specific compositions of varieties. Apart from that, various differences between samples with different producing areas and varieties in the relative contents of esters, ethers and aromatic substances were found. PCA showed that those characteristic constituents could be used to distinguish the samples thoroughly.
Key words:  Satsuma mandarin    aroma component    producing areas    variety    OAV
收稿日期:  2019-08-18                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: 国家重点研发计划子课题(2017YFD0400701-2);中央高校基本科研业务费专项资金资助项目(2662017JC016)
作者简介:  本科生(刘凤霞副教授为通讯作者,E-mail:liufxia@mail.hzau.edu.cn)。
引用本文:    
金润楠,李子函,赵开丽,等. 基于气质联用的不同产地温州蜜柑香气成分比较分析[J]. 食品与发酵工业, 2020, 46(2): 252-260.
JIN Runnan,LI Zihan,ZHAO Kaili,et al. A comparative analysis of aroma components of Satsuma mandarin from different producing areas based on HS-SPME-GC-MS[J]. Food and Fermentation Industries, 2020, 46(2): 252-260.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022017  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/252
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