中国果菜2025，Vol.45Issue(7)：1-7,7.DOI:10.19590/j.cnki.1008-1038.2025.07.001
基于GC-IMS技术分析不同品种瓜蒌籽中挥发性成分的差异
Analysis of the Differences in Volatile Compounds among Different Varieties of Trichosanthes kirilowii Seeds Using GC-IMS Technology
摘要
Abstract
This study employed gas chromatography-ion mobility spectrometry(GC-IMS)technology to systematically analyze the volatile components of three varieties of Trichosanthes kirilowii seeds.The aim was to elucidate the differences in flavor characteristics and provide a scientific basis for product development and optimization of processing techniques.By constructing GC-IMS fingerprint profiles and conducting principal component analysis(PCA),a total of 45 volatile compounds were qualitatively identified.Among them,aldehyde compounds accounted for the highest proportion,being the main volatile components of T.kirilowii seeds,with a relative content ranging from 49.77％to 52.77％,ketone substances followed,with a relative content ranging from 15.18％to 16.95％.The fingerprint profile results showed that the common volatile compounds in the three varieties of T.kirilowii seeds mainly included alcohols,aldehyde substances,pyrazine substances,and ketone substances,presenting nutty,green,oily,and woody aroma.The'Wanlou No.20'(20#)T.kirilowii seeds exhibited the most diverse and abundant volatile compounds,characterized by creamy and fruity aromas.The'Wanlou No.9'(9#)T.kirilowii seeds had relatively high contents of acetic acid and isovaleric acid,presenting sour,pungent and spicy odors.The'Wanlou No.17'(17#)T.kirilowii seeds had relatively lower contents of other volatile compounds in addition to the common ones.PCA analysis demonstrated that GC-IMS could effectively distinguish different varieties of T.kirilowii seeds.GC-IMS could rapidly detect and distinguish the flavor characteristics and differences of different varieties of T.kirilowii seeds,providing scientific basis and reference for the quality control of T.kirilowii seeds.关键词
瓜蒌籽/挥发性成分/GC-IMS/指纹图谱/PCAKey words
Trichosanthes kirilowii seeds/volatile compounds/GC-IMS/fingerprint profiles/PCA分类
农业科技引用本文复制引用
杜文瑜,张鹏泰,赵新玉,郑晓冬,宋烨..基于GC-IMS技术分析不同品种瓜蒌籽中挥发性成分的差异[J].中国果菜,2025,45(7):1-7,7.基金项目
济南果品研究所2023年科研发展基金项目-潜山地区瓜蒌籽质量特征评价与货架期保藏技术研究 （）
