食品工业科技2024，Vol.45Issue(6)：265-271,7.DOI:10.13386/j.issn1002-0306.2023050125
基于HS-SPME-GC-MS和化学计量学对不同产地红枣香气成分的分析
Analysis of Aroma Components of Red Jujube from Different Origins Based on HS-SPME-GC-MS and Chemometrics
摘要
Abstract
To compare the volatile flavor characteristics of red jujube from different origins,volatile aroma components of jujube fruit from five origins(Xinzheng,Lingbao,Yulin,Hotan and Dezhou)were analyzed by headspace solid-phase microextraction combined with gas chromatography mass spectrometry.The results showed that a total of 51 compounds were identified,among which the most volatile compounds were contained in Xinjiang Hotan jujube.Combined with multivariate statistical analysis,the differences in the overall volatile flavor substances of red jujube from different origins could be well distinguished.Under the conditions of satisfying the variable importance in projection>1 and P<0.05,13 differential characteristic aroma substances,including methyl caproate,methyl decanoate,hexanal,and benzaldehyde,were screened out from red jujube samples,which imparted unique almond,sweet,and fruity flavors to red jujube.The results of this study clarify the chemical substance basis of the aroma quality of red jujube from different origins,provide a new idea for the origin tracing study of red jujube,and further provide a scientific basis for the rational processing and utilization of jujube fruit resources.关键词
红枣/化学计量学/固相微萃取/风味物质/地理来源Key words
red jujube/chemometrics/solid phase micro-extraction/flavor substances/geographical origin分类
轻工纺织引用本文复制引用
胡航伟,张仁堂,张楠楠,梁辰,游新侠,孔欣欣,朱玲,闫信想,刘云国..基于HS-SPME-GC-MS和化学计量学对不同产地红枣香气成分的分析[J].食品工业科技,2024,45(6):265-271,7.基金项目
山东省重点研发计划(医用食品专项计划)(2019YYSP026). （医用食品专项计划）
