食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 334 - 344

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044880

研究报告

不同产地八月瓜果肉风味特征差异分析

  • 罗雪莲 ,
  • 李长秋 ,
  • 莫羽杰 ,
  • 彭毅秦 ,
  • 朱开宪 ,
  • 乔明峰 ,
  • 蔡雪梅
展开
  • (四川旅游学院,烹饪科学重点实验室,四川 成都,610100)
第一作者:本科生(蔡雪梅助理研究员为通信作者,E-mail:0001265@sctu.edu.cn)

收稿日期: 2025-10-20

  修回日期: 2026-01-09

  网络出版日期: 2026-09-10

基金资助

四川旅游学院大学生科研项目(2023XKZ04);“多维数据感知与智能信息处理”达州市重点实验室开放基金项目(DWSJ2308);四川旅游学院创新团队滚动专项(22SCTUTG01);四川省科技计划重点研发项目(2018NZ0030)

收起

Analysis of differences in flavor characteristics of the flesh of Akebia trifoliata from different origins

  • LUO Xuelian ,
  • LI Changqiu ,
  • MO Yujie ,
  • PENG Yiqin ,
  • ZHU Kaixian ,
  • QIAO Mingfeng ,
  • CAI Xuemei
Expand
  • (Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China)

Received date: 2025-10-20

  Revised date: 2026-01-09

  Online published: 2026-09-10

Fold

摘要

该研究以云南、湖南、四川和贵州四大主产区的八月瓜果肉为对象,综合运用电子鼻、电子舌、氨基酸自动分析仪以及气相色谱离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术,并结合人工感官评价,对其风味特征进行系统检测与区分。结果显示,人工感官评分最高的是贵州产八月瓜,其气味与滋味最受欢迎;仪器分析表明贵州和湖南产八月瓜的香气轮廓相似,云南和湖南的滋味轮廓相近,四川与贵州则在滋味上较为接近。氨基酸分析发现,湖南产八月瓜的总游离氨基酸含量(681.1 mg/100 g)最高,以赖氨酸(74.7 mg/100 g)为主。GC-IMS共鉴定出32种挥发性风味物质,其中醇类、酮类和酯类为主要香气成分。基于正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysi,OPLS-DA)模型,乙酸乙酯、乙酸、2-丙酮、丙醛、2-甲基-1-丁醇、二烯丙基硫醚、正丁醛、异丙醇[贡献变量重要性投影(variable importance in projection,VIP)值>1]被确定为区分不同产地八月瓜果肉的关键风味物质。该研究系统揭示了不同产地八月瓜的风味特征差异,为湖南八月瓜在健康食品开发、贵州八月瓜在浓郁果香产品开发方面的精准应用奠定了理论基础,并为产业的高值化发展提供了关键数据支撑。

关键词： 八月瓜; 气相色谱-离子迁移谱法; 游离氨基酸; 电子鼻; 电子舌

本文引用格式

罗雪莲 , 李长秋 , 莫羽杰 , 彭毅秦 , 朱开宪 , 乔明峰 , 蔡雪梅 . 不同产地八月瓜果肉风味特征差异分析[J]. 食品与发酵工业, 2026 , 52(16) : 334 -344 . DOI: 10.13995/j.cnki.11-1802/ts.044880

Abstract

In this study, the flesh of Akebia trifoliata from four major producing areas (Yunnan, Hunan, Sichuan, and Guizhou) was taken as the research object.A combination of electronic nose, electronic tongue, automatic amino acid analyzer, gas chromatography-ion mobility spectrometry (GC-IMS) technology, and artificial sensory evaluation was used to systematically detect and distinguish its flavor characteristics.The results showed that Akebia trifoliata produced in Guizhou achieved the highest score in artificial sensory evaluation, and its aroma and taste were the most popular.Instrumental analysis indicated that the aroma profiles of Akebia trifoliata from Guizhou and Hunan were similar;the taste profiles of those from Yunnan and Hunan were close;and the taste of Akebia trifoliata from Sichuan was relatively similar to that from Guizhou.Amino acid analysis revealed that the total free amino acid content of Akebia trifoliata from Hunan was the highest (681.1 mg/100 g), mainly consisting of lysine (74.7 mg/100 g).A total of 32 volatile flavor substances were identified by GC-IMS, among which alcohols, ketones, and esters were the main aroma components.Based on the orthogonal partial least squares discriminant analysis (OPLS-DA) model, ethyl acetate, acetic acid, 2-propanone, propanal, 2-methyl-1-butanol, diallyl sulfide, butanal, and isopropanol [variable importance in projection (VIP)>1] were identified as the key flavor substances for distinguishing the flesh of Akebia trifoliata from different origins.This study systematically revealed the differences in flavor characteristics of Akebia trifoliata from different producing areas, laid a theoretical foundation for the precise application of Hunan Akebia trifoliata in the development of health foods and Guizhou Akebia trifoliata in the development of products with strong fruit aroma, and provided key data support for the high-value development of the industry.

Key words： Akebia trifoliate; gas chromatography-ion mobility spectrometry; free amino acid; electronic nose; electronic tongue

参考文献

[1] 郭霞, 李晓斌, 陆文, 等.云南等五省八月瓜人工种植现状及发展建议[J].热带林业, 2019, 47(4):34-36.
GUO X, LI X B, LU W, et al.Current situation and development suggestions of artificial planting of Holboellia latifolia wall in Yunnan and other five provinces[J].Tropical Forestry, 2019, 47(4):34-36.
[2] 郭晓成, 杨莉, 陈春晓, 等.野生果树八月炸的开发与利用[J].西北园艺(果树), 2019(8):17-19.
GUO X C, YANG L, CHEN C X, et al.Development and utilization of wild fruit tree Holboellia latifolia[J].Northwest Horticulture (Fruit Trees), 2019(8):17-19.
[3] 唐少东, 严兴康, 胡旭君, 等.八月瓜特征特性及配套栽培技术[J].中国农技推广, 2018, 34(11):50-52.
TANG S D, YAN X K, HU X J, et al.Characteristics and cultivation techniques of Holboellia latifolia[J].China Agricultural Technology Extension, 2018, 34(11):50-52.
[4] ZHAN X R, LI X L, DONG H R, et al.Study on morphology and anatomy of Akebia trifoliate seeds[J].China Journal of Chinese Materia Medica, 2014, 39(23):4580-4582.
[5] 雷颂, 涂庆会, 张利, 等.三叶木通果皮制作果脯加工工艺[J].食品研究与开发, 2016, 37(19):100-104.
LEI S, TU Q H, ZHANG L, et al.Study on preserved Akebia trifoliate kiodz peel processing technology[J].Food Research and Development, 2016, 37(19):100-104.
[6] 朱绍荣, 杨歌, 杨东, 等.八月瓜与9种常见水果的有机营养成分比较分析[J].昆明学院学报, 2022, 44(3):70-74.
ZHU S R, YANG G, YANG D, et al.Comparative analysis of organic nutrients between Holboellia latifolia and nine common fruits[J].Journal of Kunming University, 2022, 44(3):70-74.
[7] 罗宗洪, 蔡圣宝, 易俊洁.八月瓜的化学组成、抗氧化性及α-葡萄糖苷酶活性抑制研究[J].食品与发酵工业, 2020, 46(1):130-135.
LUO Z H, CAI S B, YI J J.Phytochemical composition,antioxidant activity and α-glucosidase inhibitory ability of Akebia trifoliate[J].Food and Fermentation Industries, 2020, 46(1):130-135.
[8] 李佳, 陈天然, 梁正军.八月瓜饮料的加工工艺研究[J].现代食品, 2023, 29(10):45-47.
LI J, CHEN T R, LIANG Z J.Optimum process of Holboellia latifolia juice[J].Modern Food, 2023, 29(10):45-47.
[9] 张婧, 乐洋, 程莉媛, 等.八月瓜果酱加工工艺研究[J].农产品加工, 2021 (21):37-41;44.
ZHANG J, YUE Y, CHENG L Y, et al.Optimum process of Akebia trifoliate jam[J].Farm Products Processing, 2021(21):37-41;44.
[10] 吴莹,张百忍.八月瓜果实香气的GC-MS分析[J].中国酿造, 2012, 31(6):169-171.
WU Y, ZHANG B R.Analysis of aromatic components in Akebia trifoliate fruit by gas chromatography-mass spectrometry[J].China Brewing, 2012, 31(6):169-171.
[11] WANG M, GUO X C, SONG J Y, et al.Analysis of the shape characteristics and nutritional components of Akebia trifoliata in Qinba mountains[J].Frontiers in Plant Science, 2022, 13:975677.
[12] 袁灿, 何莲, 胡金祥, 等.基于电子舌和电子鼻结合氨基酸分析鱼香肉丝调料风味的差异[J].食品工业科技, 2022, 43(9):48-55.
YUAN C, HE L, HU J X, et al.The flavour difference of Yu-shiang shredded pork seasoning revealed by electronic tongue and automatic amino acid analyzer[J].Science and Technology of Food Industry, 2022, 43(9):48-55.
[13] DUAN Z L, DONG S L, DONG Y W, et al.Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue[J].Food Research International, 2021, 145:110385.
[14] 王天杨, 关睢, 罗晶晶, 等.基于电子鼻结合GC-IMS分析不同烹饪方式猪肉的挥发性成分差异[J].食品工业科技, 2024, 45(14):234-244.
WANG T Y, GUAN S, LUO J J, et al.Analysis of differences in volatile components of pork between cooking methods based on electronic nose combined with GC-IMS[J].Science and Technology of Food Industry, 2024, 45(14):234-244..
[15] 于立志, 刘奇琳, 周聪麟.基于电子鼻与HS-SPME-GC-MS技术的武夷茶区3种茶叶籽油挥发性香气成分的比较分析[J].中国粮油学报, 2024, 39(6):189-196.
YU L Z, LIU Q L, ZHOU C L.Comparative analysis of volatile aroma components of three kinds of tea camellia seed oils from Wuyi tea region based on electronic nose and HS-SPME-GC-MS[J].Journal of the Chinese Cereals and Oils Association, 2024, 39(6):189-196.
[16] 孙海斓, 裴龙英, 陈瑶, 等.基于电子鼻和顶空气相色谱-离子迁移谱分析不同干燥方式对羊肚菌挥发性化合物的影响[J].食品工业科技, 2024, 45(7):261-269.
SUN H L, PEI L Y, CHEN Y, et al.Analysis the effects of different drying methods on the volatile compounds in Morchella esculenta based on electronic nose and headspace gas chromatography-ion mobility spectrometry[J].Science and Technology of Food Industry, 2024, 45(7):261-269.
[17] CAI X M, ZHU K X, LI W L, et al.Characterization of flavor and taste profile of different radish (Raphanus sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue[J].Food Chemistry:X, 2024, 22:101419.
[18] 鲁敏, 安华明, 赵小红.无籽刺梨与刺梨果实中氨基酸分析[J].食品科学, 2015, 36(14):118-121.
LU M,AN H M,ZHAO X H.Analysis of amino acids in Rose sterilis and Rosa roxburghii fruits[J].Food Science,2015,36(14):118-121.
[19] 只佳增, 胡永亮, 杜浩, 等.云南特色香蕉果实营养成分差异研究[J].广东农业科学, 2022, 49(2):151-157.
ZHI J Z, HU Y L, DU H, et al.Differences of nutritional components in fruit of characteristic banana in Yunnan[J].Guangdong Agricultural Sciences, 2022, 49(2):151-157.
[20] ZHONG S F, GUAN J, CHEN C, et al.Multiomics analysis elucidated molecular mechanism of aromatic amino acid biosynthesis in Akebia trifoliata fruit[J].Frontiers in Plant Science, 2022, 13:1039550.
[21] 李爱基, 沈雁, 吴芳芳, 等.水晶蜜柚和三红蜜柚果实氨基酸组成及其含量分析[J].分子植物育种, 2024, 22(24):8187-8194.
LI A J, SHEN Y, WU F F, et al.Amino acid composition and content analysis of fruit of Shuijing honey pomelo and Sanhong honey pomelo[J].Molecular Plant Breeding, 2024, 22(24):8187-8194.
[22] 沈冬莲, 徐巧娣, 张奇.应用高效液相色谱测定水果中游离氨基酸的含量[J].浙江农业科学, 1988 (6):286-288.
SHEN D L, XU Q D, ZHANG Q.Determination of free amino acids in fruits by high performance liquid chromatography[J].Journal Zhejiang Agricultural Sciences, 1988(6):286-288.
[23] 唐成林, 杨斌, 陶光灿, 等.八月瓜果实营养成分分析和评价[J].食品工业科技, 2021, 42(3):299-303.
TANG C L, YANG B, TAO G C, et al.Analysis and evaluation of nutritional composition in Akebia trifoliate fruits[J].Science Technology of Food Industry, 2021, 42(3):299-303.
[24] 黄梅桂, 余龙霞, 赵静雯, 等.甜面酱中氨基酸营养价值及甜味分析[J].中国调味品, 2017, 42(7):11-15.
HUANG M G, YU L X, ZHAO J W, et al.Analysis of amino acid nutritional value and sweetness in Chinese traditional sweet fermented flour pastes (SFFPs)[J].China Condiment, 2017, 42(7):11-15.
[25] 张晓莉, 李晓东, 王国庆, 等.河西走廊干红葡萄酒游离氨基酸的分析与评价[J].中国酿造, 2023, 42(7):202-208.
ZHANG X L, LI X D, WANG G Q, et al.Analysis and evaluation of free amino acids in Hexi Corridor dry red wine[J].China Brewing, 2023, 42(7):202-208.
[26] 杨智博, 张子涵, 何依璇, 等.基于GC-IMS和HS-SPME-GC-MS技术探究带皮发酵对猕猴桃果酒挥发性物质的影响[J].食品科学, 2024, 45(21):203-212.
YANG Z B, ZHANG Z H, HE Y X, et al.Effects of skin fermentation on volatile compounds in kiwifruit wine based on GC-IMS and HS-SPME-GC-MS[J].Food Science, 2024, 45(21):203-212.
[27] 杨学博, 陈秋翰, 刘寿春, 等.基于GC-IMS和OPLS-DA分析酵母-藿香复合对罗非鱼脱腥效果的影响[J].食品与发酵工业, 2024,50(12):319-326.
YANG X B, CHEN Q H, LIU S C, et al.Effects of yeast-Agastache rugosus complex on deodorization of tilapia based on GC-IMS and OPLS-DA[J].Food Ferment Industries, 2024,50(12):319-326.
[28] 张乐, 张雅, 史冠莹, 等.GC-IMS结合化学计量学分析8个产区香椿挥发性成分差异[J].食品科学, 2022, 43(22):301-308.
ZHANG L, ZHANG Y, SHI G Y, et al.Differences in volatile organic compounds of Toona sinensis from eight producing regions analized by gas chromatography-ion mobility spectrometry combined with chemometrics[J].Food Science, 2022, 43(22):301-308.
[29] 饶文俊, 李信, 欧阳玲花, 等.基于GC-IMS技术对不同焙炒程度黑芝麻风味差异分析[J].中国农业科技导报(中英文), 2025, 27(3):162-171.
RAO W J, LI X, OUYANG L H, et al.Analysis of flavor differences of black sesame seeds at different roasting levels based on GC-IMS technique[J].Journal of Agricultural science and Technology (China), 2025, 27(3):162-171.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司