食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 249 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040126

研究报告

重庆市不同产地五倍子蜂蜜挥发性成分差异分析

  • 杨雪 ,
  • 史早 ,
  • 周姝芯 ,
  • 李慧颖 ,
  • 胡伟中 ,
  • 易志强 ,
  • 杜木英
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  • 1(西南大学 食品科学学院,重庆,400000)
    2(中匈食品科学合作研究中心,重庆,400000)
    3(川渝共建特色食品重庆市重点实验室,重庆,400000)
第一作者:硕士研究生(杜木英教授为通信作者,E-mail:muyingdu@swu.edu.cn)

收稿日期: 2024-06-06

  修回日期: 2024-07-09

  网络出版日期: 2025-05-28

基金资助

重庆市蜂产业技术体系创新团队(2023【16】号-04)

收起

Analysis on differences of volatile components of Rhus chinensis honey from different producing areas in Chongqing

  • YANG Xue ,
  • SHI Zao ,
  • ZHOU Shuxin ,
  • LI Huiying ,
  • HU Weizhong ,
  • YI Zhiqiang ,
  • DU Muying
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  • 1(College of Food Sciences, Southwest University, Chongqing 400000, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400000, China)
    3(Southwest University Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China)

Received date: 2024-06-06

  Revised date: 2024-07-09

  Online published: 2025-05-28

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摘要

五倍子蜂蜜是一种特色中草药蜂蜜,是重庆地区秋季主要蜜种,对发展农村经济、促进农民增收有着重要价值。该研究采用顶空-固相微萃取结合气相色谱质谱联用技术对重庆市6个产地的五倍子蜂蜜挥发性成分进行分析。结果表明,从五倍子蜂蜜中共鉴定出83种挥发性化合物,主要包括17种醇类、10种酯类、13种醛类、11种酮类、6种萜烯类、16种烷烃类等,香气活度值＞1的化合物共有20种。不同产地样本之间挥发性物质组成存在差异,采用化学计量学分析筛选出反-α,α-5-三甲基-5-乙烯基四氢化-2-呋喃甲醇、橙花醚、二十烷、苯乙醛、壬醛、庚醛、叔丁基对苯醌和十一醛等17种化合物对五倍子蜂蜜地理来源判别模型及独特风味有贡献。绘制聚类热图,发现这17种差异化合物能够进一步将不同组样本区分开,可能作为判别重庆市五倍子蜂蜜地理来源的指标。该研究揭示了重庆市五倍子蜂蜜的挥发物组成和香气特征,为重庆市特色五倍子蜂蜜的开发提供理论支持。

关键词： 五倍子蜂蜜; 不同产地; 挥发性成分; 香气活度值; 香气特征

本文引用格式

杨雪 , 史早 , 周姝芯 , 李慧颖 , 胡伟中 , 易志强 , 杜木英 . 重庆市不同产地五倍子蜂蜜挥发性成分差异分析[J]. 食品与发酵工业, 2025 , 51(8) : 249 -258 . DOI: 10.13995/j.cnki.11-1802/ts.040126

Abstract

Rhus chinensis honey, a distinctive Chinese herbal honey predominantly produced in Chongqing during autumn, holds significant value in fostering rural economic growth and augmenting the incomes of farmers.This research employed headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile components of Rhus chinensis honey from six Chongqing-based production regions.The findings revealed 83 volatile compounds, including 17 alcohols, 10 esters, 13 aldehydes, 11 ketones, 6 terpenes, and 16 alkanes.Notably, 20 of these compounds possessed odor activity values exceeding 1.Variations in volatile compositions were observed among samples from different locales.Chemometric analysis techniques, specifically designed to analyze complex data sets, were applied to identify 17 compounds, such as trans-linalool oxide, 2-methoxynaphthalene, eicosane, phenylacetaldehyde, nonanal, heptanal, 2-tert-butyl-1,4-benzoquinone, and undecanal, that contributed significantly to the geographical origin discrimination model and unique flavor profile of Rhus chinensis honey.A cluster heat map was created, highlighting how these 17 compounds could effectively distinguish between different sample groups and potentially serving as markers for identifying the geographical origin of Chongqing Rhus chinensis honey.This study sheds light on the volatile composition and aroma characteristics of Chongqing Rhus chinensis honey, thereby providing theoretical foundations for the development of unique Rhus chinensis honey product in this region.

Key words： Rhus chinensis honey; different origins; volatile components; aroma activity value; aroma characteristics

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