食品与发酵工业 >

2025 , Vol. 51 >Issue 12: 337 - 345

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040567

分析与检测

基于固相微萃取-气相色谱-质谱联用分析与数学模型探索超高压对刺梨汁香气成分的影响

  • 高久贻 ,
  • 吉思雨 ,
  • 江薇 ,
  • 胡阳 ,
  • 明建 ,
  • 李富华
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(西南大学 果蔬物流保鲜与营养品质调控研究中心,重庆,400715)
    3(西南大学 西塔学院,重庆,400715)
第一作者:本科生(李富华讲师为通信作者,E-mail:fuhualee92@163.com)

收稿日期: 2024-07-24

  修回日期: 2024-08-27

  网络出版日期: 2025-07-11

基金资助

贵州省科技计划项目(黔科合支撑[2022]一般149,黔科合支撑[2021]一般116);西南大学“大学生创新创业训练计划”项目(X202410635187,X202410635157)

收起

Effect of ultra-high pressure on aroma compounds of Rosa roxburghii Tratt juice using solid-phase microextraction-gas chromatography-mass spectrometry analysis and mathematical modeling

  • GAO Jiuyi ,
  • JI Siyu ,
  • JIANG Wei ,
  • HU Yang ,
  • MING Jian ,
  • LI Fuhua
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, China)
    3(Westa College, Southwest University, Chongqing 400715, China)

Received date: 2024-07-24

  Revised date: 2024-08-27

  Online published: 2025-07-11

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摘要

该实验采用电子鼻检测联合固相微萃取-气相色谱-质谱联用(solid-phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)技术检测在不同超高压处理条件下刺梨汁香气成分的变化,结合非线性模型、线性模型和主成分分析法,探索各香气成分在不同压力参数下的变化规律。结果表明,GC-MS检测出刺梨汁香气成分有八类共51种,主要包括酯类、醇类、醛类、萜烯类等,壬醛、(E)-3-己烯醇、乙酸乙酯、己酸乙酯、(Z)-β-罗勒烯等主要成分,赋予刺梨汁甜香、果香、青味等特征香气。在各超高压条件下,酯类和酸类的相对含量升高,萜烯类和醛类的相对含量降低。其中,萜烯类和芳香族香气组分在600 MPa下的相对含量随保压时间延长而减少,变化模式符合线性模型(y=8.69-0.135 14x,R2= 0.993 16;y=1.51-0.047 14x,R2=0.999 12)。在100 MPa下,随着保压时间的延长,酯类和酮类相对含量减少,呈现二次函数模型特征(y=45.893 1-1.263 24x+0.035 77x2,R2=0.973 34;y=7.430 49+0.290 73x-0.021 8x2,R2=0.998 31)。电子鼻检测表明刺梨汁经350 MPa,5 min处理,氮氧化合物、苯类、芳香成分显著增加(P<0.05)。2种技术均表明350 MPa,10 min和350 MPa,20 min处理组刺梨汁的香气成分与相对含量相似。研究结果拟为刺梨汁的赋香和留香技术加工提供理论依据。

关键词： 超高压; 刺梨汁; 香气成分; 方程拟合

本文引用格式

高久贻 , 吉思雨 , 江薇 , 胡阳 , 明建 , 李富华 . 基于固相微萃取-气相色谱-质谱联用分析与数学模型探索超高压对刺梨汁香气成分的影响[J]. 食品与发酵工业, 2025 , 51(12) : 337 -345 . DOI: 10.13995/j.cnki.11-1802/ts.040567

Abstract

This study focused on analyzing the aromatic components of Rosa Roxburghii Tratt juice (RrTJ) treated with ultra-high pressure (UHP) using electronic nose in combination with solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) techniques.A comprehensive analysis was conducted employing nonlinear and linear models as well as principal component analysis to monitor changes in aromatic components under varying UHP conditions.SPME-GC-MS analysis revealed 51 volatile compounds across 8 distinct categories, predominantly esters, alcohols, aldehydes, and terpenes among others.Key compounds such as nonyl aldehyde, (E)-3-hexen-1-ol, ethyl acetate, ethyl caproate, and (Z)-β-ocimene contribute to the sweet, fruity, and green aromatic profile of the juice.Total esters and total acids concentrations increased during UHP processing while total terpenes and total aldehydes contents diminished.At 600 MPa pressure level, terpenes and aromatics were prominent with their relative abundances declining linearly over time according to a linear model behavior (y= 8.69-0.135 14x;R2= 0.993 16 for terpenes;y=1.51-0.047 14x; R2=0.999 12 for aromatics).Conversely at 100 MPa pressure level extended holding time led to reduction in ester and ketone contents exhibiting quadratic model characteristics (y=45.893 1+1.263 24x-0.035 77x2;R2=0.973 34 for esters;y=7.430 49+0.290 73x-0.021 8x2;R2=0.998 31 for ketones).Electronic nose tests indicated that treatment at 350 MPa for 5 min resulted in a significant increase in nitrogen oxides, benzene, and aromatic contents.The results from both techniques suggested comparable composition and concentration of aromatic compounds in RrTJ between 350 MPa 10 min and 350 MPa 20 min groups.This study provides a theoretical basis for the processing and preservation technology of RrTJ.

Key words： ultra-high pressure; Rosa roxburghii Tratt juice; aroma components; fitting equation

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