食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 330 - 336

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038327

分析与检测

基于HS-SPME-GC-MS和感官评价分析不同时期木枣的挥发性物质

  • 陈建英 ,
  • 吕迪瑚 ,
  • 杨春
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  • 1(山西农业大学 食品科学与工程学院,山西 太原,030000)
    2(山西农业大学,山西功能食品研究院,山西 太原,030000)
第一作者:硕士研究生(杨春研究员为通信作者,E-mail:yangchunzls@126.com)

收稿日期: 2023-12-21

  修回日期: 2024-02-25

  网络出版日期: 2025-01-23

基金资助

山西省科技成果转化引导专项(202204021301034);山西省现代农业功能食品产业技术体系建设项目(2024CYJSTX10)

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Analysis of volatile substances in different periods of Muzao by HS-SPME-GC-MS and sensory evaluation

  • CHEN Jianying ,
  • LYU Dihu ,
  • YANG Chun
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  • 1(College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan 030000, China)
    2(Shanxi Institute of Functional Food, Shanxi Agricultural University, Taiyuan 030000, China)

Received date: 2023-12-21

  Revised date: 2024-02-25

  Online published: 2025-01-23

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摘要

为了解不同时期木枣的香气成分及其差异,该研究采用顶空固相微萃取结合气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对幼果期(S1)、膨大期(S2)、绿熟期(S3)、白熟期(S4)、半红期(S5)和全红期(S6)的木枣进行挥发性物质检测和风味感官评价,借助热图聚类分析和主成分分析,进而用正交偏最小二乘法判别分析建立模型,筛选差异挥发性物质。结果表明:不同时期木枣共检测出121种挥发性物质,主要包括醛类、醇类、酯类和烷烃类物质等;筛选出主要的差异挥发性物质有14种,有己酸乙酯、月桂酸甲酯、癸酸甲酯、壬醛、己酸、乙基己醇等;木枣的气味由青香转为果香,味道由涩味转甜,颜色由绿色转白又变红。此外,酸涩味与醛类、青香与醇类、脂香和甜味与酯类和酸类呈正相关。该文为木枣风味品质评价、食品加工利用提供理论支撑。

关键词： 木枣; 感官评价; GC-MS; 挥发性成分; 不同时期

本文引用格式

陈建英 , 吕迪瑚 , 杨春 . 基于HS-SPME-GC-MS和感官评价分析不同时期木枣的挥发性物质[J]. 食品与发酵工业, 2025 , 51(1) : 330 -336 . DOI: 10.13995/j.cnki.11-1802/ts.038327

Abstract

To investigate the volatile components and aroma variations of jujube fruits at different stages, this study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to detect volatile substances and conducted flavor sensory evaluation of jujube fruits during the young fruit period (S1), enlargement period (S2), green ripening period (S3), white ripening period (S4), half-red period (S5), and fully red period (S6).The volatile substances were analysed using heatmap cluster analysis and principal component analysis.The model was constructed using orthogonal partial least squares-discriminant analysis to identify the different volatile substances.The results showed that 121 volatile substances were detected in different periods, including aldehydes, alcohols, esters and alkanes.There were 14 main differential volatile substances screened, including ethyl caproate, methyl laurate, methyl decanoate, nonanal, caproic acid, ethyl hexanol, etc.The smell of jujube changed from green to fruity, the taste changed from astringent to sweet, and the color changed from green to white and then to red.In addition, there was a positive correlation between sour and astringent flavor and aldehydes, green aroma and alcohols, fat and sweet flavor and esters and acids.These provide theoretical support for the evaluation of the flavor quality of jujube and food processing and utilization.

Key words： Muzao; sensory evaluation; GC-MS; volatile components; different stages

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