食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 392 - 401

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045286

分析与检测

基于顶空固相微萃取-气质联用法的不同加工方式下白藜麦挥发性成分比较分析

  • 和丽媛 ,
  • 杨慧菊
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  • (丽江师范学院,云南 丽江,674199)
第一作者:硕士,讲师(通信作者,E-mail:1027439845@qq.com)

收稿日期: 2025-11-25

  修回日期: 2026-02-15

  网络出版日期: 2026-07-31

基金资助

云南省教育厅科学研究基金项目(2025J1635)

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Comparative analysis of volatile components of white quinoa under different processing methods based on HS-SPME-GC-MS/MS

  • HE Liyuan ,
  • YANG Huiju
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  • (Lijiang Normal University, Lijiang 674199, China)

Received date: 2025-11-25

  Revised date: 2026-02-15

  Online published: 2026-07-31

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摘要

为研究不同加工方式处理对藜麦风味物质的影响,采用顶空固相微萃取-气质联用法(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS/MS)对蒸煮、烤制及炒制白藜麦的挥发性成分进行了定性定量分析,结合主成分分析(principal component analysis,PCA)、层次聚类分析(hierarchical cluster analysis,HCA)、正交偏最小二乘判别分析筛选差异挥发性成分(orthogonal partial least squares discriminant analysis,OPLS-DA),通过相对香气活力值(relative odor activity value,rOAV)分析确定关键香气成分。结果表明,共检测到265个(15类)挥发性成分,其中酯类物质种类最多,为46个,占比17.36%;PCA与HCA结果表明,3种加工方式下白藜麦挥发性成分差异显著,从265个挥发性成分中筛选出233个(87.92%)差异性挥发成分,韦恩图分析则筛选出11个核心差异挥发性成分。通过相对香气活力值(rOAV>1)分析确定了49种关键香气成分。该研究为藜麦食品研发提供理论支持和数据参考。

关键词： 顶空固相微萃取-气质联用法; 加工; 藜麦挥发性风味物质

本文引用格式

和丽媛 , 杨慧菊 . 基于顶空固相微萃取-气质联用法的不同加工方式下白藜麦挥发性成分比较分析[J]. 食品与发酵工业, 2026 , 52(13) : 392 -401 . DOI: 10.13995/j.cnki.11-1802/ts.045286

Abstract

To investigate the effects of different processing methods on the flavor substances of quinoa, the volatile components of steamed, roasted, and stir-fried white quinoa were qualitatively and quantitatively analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry method (HS-SPME-GC-MS/MS).Principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to screen the differential volatile components, and the relative odor activity value (rOAV) analysis was conducted to determine the key aroma components.The results showed that a total of 265 volatile components (15 types) were detected, among which esters had the largest number, 46, accounting for 17.36%.The PCA and HCA results indicated that the volatile components of white quinoa under the three processing methods were significantly different.From the 265 volatile components, 233 (87.92%) differential volatile components were screened out, and 11 core differential volatile components were selected by Venn diagram analysis. Through the relative odor activity value (rOAV>1) analysis, 49 key aroma components were determined.This study provides theoretical support and data reference for the development of quinoa food.

Key words： headspace solid-phase microextraction-gas chromatography-mass spectrometry method (HS-SPME-GC-MS/MS); processing; volatile flavor substances of quinoa

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