榨取特早熟、早熟、中熟和晚熟共计18个品种的温州蜜柑汁,采用顶空固相微萃取-气相色谱-质谱(headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)对柑橘汁样品中香气成分定性和定量,并采用主成分分析(principal component analysis, PCA)进行比较和区分。结果表明,18种温州蜜柑汁共检出60种香气成分,根据香气活力值(odor activity value, OAV)确定了29种特征香气,其中2003-4温州蜜柑香气种类和含量均最高;别罗勒烯、2-已烯醛、L-香芹酮、十二醛、紫苏醛、香茅醇和百里酚为少数品种特征性成分;特征香气成分在不同种类的温州蜜柑中分布具有特征性,可利用主成分分析进行放大区分。可见,2003-4温州蜜柑和宁红73-19温州蜜柑香气成分较其他品种更佳,但其制汁品质也受产地、栽培、天气等因素的影响。
周琦
,
易鑫
,
欧阳祝
,
李贵节
,
朱霞建
,
范佳莹
,
李则灵
,
谈安群
,
黄林华
,
王华
. 顶空固相微萃取-气相色谱-质谱联用结合多元统计法分析不同品种温州蜜柑汁的香气成分[J]. 食品与发酵工业, 2020
, 46(10)
: 248
-254
.
DOI: 10.13995/j.cnki.11-1802/ts.023501
A total of 18 satsumas were extracted from the especial-early, early, medium and late-ripening varieties. The aroma components of juice were qualitatively and quantitatively analyzed by using headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and principal component analysis (PCA) was used to compare and distinguish. Results showed that a total of 60 aroma components were detected in 18 kinds of satsuma juice, and 29 characteristic aroma was determined according to the odor activity value (OAV), among which the number and content of aroma component in 2003-4 Wenzhoumigan were the highest. The analysis showed that allo-ocimene, trans-2-hexenal, L-carvone, dodecanal, perilla aldehyde, β-citronellol and thyme camphor are characteristic components of a few varieties. The distribution of characteristic aroma components in different kinds of satsuma is characteristic, which can be amplified by principal component analysis. Hence, 2003-4 Wenzhoumigan and Ninghong 73-19 Wenzhoumigan have better aroma compositions than other varieties, but the quality of their juice is also influenced by factors such as producing area,cultivation and weather.
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