食品与发酵工业2025，Vol.51Issue(10)：312-320,9.DOI:10.13995/j.cnki.11-1802/ts.040353
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
Differential analysis of volatile components of pineapple peel extracted by spinning cone column with different temperatures
摘要
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 differen-tial 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 fla-vors.关键词
旋转锥体柱/菠萝皮/挥发性成分/温度/差异Key words
spinning cone column/pineapple peel/volatile compounds/temperature/differences引用本文复制引用
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):312-320,9.基金项目
中国烟草总公司重大科技项目(110202201053(SJ-03)) （110202201053(SJ-03）
国家自然科学基金青年科学基金项目(81903507) （81903507）
