食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 312 - 320

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040353

分析与检测

不同温度下旋转锥体柱提取的菠萝皮挥发性成分差异性分析

  • 杨鹏飞 ,
  • 刘龑章 ,
  • 孙正光 ,
  • 吴薇 ,
  • 尚紫博 ,
  • 孔令棋 ,
  • 孙海峰 ,
  • 毛多斌
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  • 1(郑州轻工业大学 烟草科学与工程学院, 河南 郑州, 450001)
    2(江西中烟工业有限责任公司技术中心, 江西 南昌, 330096)
    3(深圳烟草工业有限责任公司技术中心, 广东 深圳, 518100)
第一作者:博士,副教授(毛多斌教授和孙海峰高级工程师为共同通信作者,E-mail:maoduobin@zzuli.edu.cn;sunhf@haorizi.cn)

收稿日期: 2024-07-01

  修回日期: 2024-08-15

  网络出版日期: 2025-06-11

基金资助

中国烟草总公司重大科技项目(110202201053(SJ-03));国家自然科学基金青年科学基金项目(81903507)

收起

Differential analysis of volatile components of pineapple peel extracted by spinning cone column with different temperatures

  • YANG Pengfei ,
  • LIU Yanzhang ,
  • SUN Zhengguang ,
  • WU Wei ,
  • SHANG Zibo ,
  • KONG Lingqi ,
  • SUN Haifeng ,
  • MAO Duobin
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  • 1(College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Technology Center of Jiangxi Tobacco Industry Co.Ltd., Nanchang 330096, China)
    3(Technology Center of Shenzhen Tobacco Industry Co.Ltd., Shenzhen 518100, China)

Received date: 2024-07-01

  Revised date: 2024-08-15

  Online published: 2025-06-11

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摘要

采用GC-MS结合化学计量学和相对气味活度值(relative odor activity value,ROAV)分析旋转锥体柱(spinning cone column,SCC)不同温度下提取的菠萝皮挥发性成分,探究温度对SCC提取菠萝皮挥发性成分的影响。结果表明,60、80、100 ℃条件下SCC从菠萝皮中分别提取出58、95、85种挥发性成分;主成分分析(principal component analysis,PCA)证明SCC不同温度提取的菠萝皮挥发性成分种类及相对含量存在显著差异,正交偏最小二乘法判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)结合变量投影重要性值(variable importance in projection,VIP)以及ROAV确定了17种关键差异香味成分,分别为橙花叔醇、香叶醇、丙位庚内酯、菠萝酸甲酯、菠萝酸乙酯、异戊醇、乙酸苯乙酯、苯乙醇、4-辛烯酸甲酯、2-甲基丁酸甲酯、2-甲基丁酸乙酯、香茅醇、芳樟醇、己酸甲酯、4-萜烯醇、(+)-柠檬烯和α-松油醇,Pearson相关性分析表明其中大多与果香成正相关,与香草-焦糖香和豆香呈负相关。该研究结果为SCC在菠萝特征风味香料的开发和应用提供了参考,为其他水果香料的开发提供了新的思路。

关键词： 旋转锥体柱; 菠萝皮; 挥发性成分; 温度; 差异

本文引用格式

杨鹏飞 , 刘龑章 , 孙正光 , 吴薇 , 尚紫博 , 孔令棋 , 孙海峰 , 毛多斌 . 不同温度下旋转锥体柱提取的菠萝皮挥发性成分差异性分析[J]. 食品与发酵工业, 2025 , 51(10) : 312 -320 . DOI: 10.13995/j.cnki.11-1802/ts.040353

Abstract

To investigate the effect of the temperature of a spinning cone column (SCC) on the extraction of volatile compounds from pineapple peels, gas chromatography-mass spectrometry (GC-MS), chemometrics and relative odor activity value (ROAV) were applied for the quantitative and qualitative analysis of the volatile compounds from pineapple peels.Results revealed that 58, 95, and 85 volatile compounds were extracted by SCC at 60, 80, and 100 ℃, respectively.Principal component analysis (PCA) demonstrated significant differences in the types and relative contents of volatile compounds extracted by SCC at different temperatures.Orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with variable importance in projection (VIP) and ROAV determined 17 key differential aroma components, which were identified as nerolidol, geraniol, propyl heptanolactone, methyl butanoate, ethyl butanoate, isoamyl alcohol, ethyl phenylacetate, phenylethyl alcohol, methyl oct-4-enoate, methyl 2-methylbutanoate, ethyl 2-methylbutyrate, citronellol, methyl hexanoate, 4-terpineol, (+)-limonene, and α-pinene.Pearson correlation analysis indicated that most of these components were positively correlated with fruity aroma and negatively correlated with vanilla-caramel and bean aroma.The results provide references for SCC in the development and application of flavor with pineapple characteristics and offer new ideas for the development of other fruit flavors.

Key words： spinning cone column; pineapple peel; volatile compounds; temperature; differences

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