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食品与发酵工业  2021, Vol. 47 Issue (5): 231-237    DOI: 10.13995/j.cnki.11-1802/ts.025578
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于气相-离子迁移谱分析不同产地“汉中仙毫”气味指纹差异
金文刚1*, 陈小华1, 耿敬章1, 姜鹏飞2, 裴金金1*
1(陕西理工大学 生物科学与工程学院, 陕西 汉中, 723001)
2(大连工业大学 国家海洋食品工程技术研究中心, 辽宁 大连, 116034)
Analysis of “Hanzhong Xianhao” odor fingerprints from different places based on GC-IMS
JIN Wengang1*, CHEN Xiaohua1, GENG Jingzhang1, JIANG Pengfei2, PEI Jinjin1*
1(School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
2(National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)
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摘要 为便于“汉中仙毫”绿茶质量区分和品牌管理, 利用气相-离子迁移色谱(gas chromatograph-ion mobility spectrometer, GC-IMS)分析了不同产地(南郑、勉县、镇巴、西乡、宁强)“汉中仙毫”的气味指纹差异。结果表明, GC-IMS技术可以对不同产地“汉中仙毫”气味物质实现较好分离。不同产地“汉中仙毫”中共鉴定出61种挥发性气味物质, 包括醛类30种、酮类12种、酯类7种、醇类6种、呋喃类4种和酸类2种。主成分分析表明, 不同产地“汉中仙毫”挥发性气味成分气相-离子迁移谱呈现出一定差异, 2个主成分累计贡献率达到73%, 说明基于GC-IMS技术可以对“汉中仙毫”进行产地区分。该研究建立了“汉中仙毫”挥发性气味物质指纹图谱, 可视化呈现了不同产地茶叶气味物质差异, 对今后“汉中仙毫”品质控制、产地区分、质量评估以及品牌管理提供了方法。
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金文刚
陈小华
耿敬章
姜鹏飞
裴金金
关键词:  气相-离子迁移色谱  绿茶  气味指纹  主成分分析  产地区分    
Abstract: In order to facilitate the quality classification and brand management of “Hanzhong Xianhao” green tea, gas chromatography-ion mobility spectroscopy(GC-IMS) was used to analyze the differences of odor fingerprints of “Hanzhong Xianhao” from different producing areas (Nanzheng, Mianxian, Zhenba, Xixiang, and Ningqiang). The results showed that GC-IMS technology could be used to separate the odorants of “Hanzhong Xianhao” of different origins. A total of 61 volatile odorants were identified from five different producing areas, including 30 aldehydes, 12 ketones, 7 esters, 6 alcohols, 4 furans and 2 acids. The principal component analysis showed that there were differences in volatile odor components in “Hanzhong Xianhao”, and the cumulative contribution rate of the two principal components reached 73% which indicated that the origin of “Hanzhong Xianhao” could be discriminated based on GC-IMS technology. This study established the fingerprint of volatile odorants of “Hanzhong Xianhao” and visualizes the odor differences of tea samples from different producing areas, which could provide a method for its quality control, origin discrimination, quality evaluation and brand management in the future.
Key words:  gas chromatography-ion mobility spectroscopy    green tea    odor fingerprint    principal component analysis    origin discrimination
收稿日期:  2020-09-04      修回日期:  2020-09-21                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 陕南秦巴山区生物资源综合开发协同创新中心项目(QBXT-18-4、QBXT-17-10)
作者简介:  博士, 讲师(金文刚讲师和裴金金副教授为共同通讯作者, E-mail:jinwengang@nwafu.edu.cn;jinjinpeislg@163.com)
引用本文:    
金文刚,陈小华,耿敬章,等. 基于气相-离子迁移谱分析不同产地“汉中仙毫”气味指纹差异[J]. 食品与发酵工业, 2021, 47(5): 231-237.
JIN Wengang,CHEN Xiaohua,GENG Jingzhang,et al. Analysis of “Hanzhong Xianhao” odor fingerprints from different places based on GC-IMS[J]. Food and Fermentation Industries, 2021, 47(5): 231-237.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025578  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/231
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