上海农业学报2025，Vol.41Issue(6)：40-47,8.DOI:10.15955/j.issn1000-3924.2025.06.06
基于GC×GC TOF MS的崇明韭菜关键特征风味物质分析鉴定
Analysis and identification of key characteristic flavor substances in Chongming chive(Allium tuberosum)based on GC×GC TOF MS
摘要
Abstract
In order to analyze the key characteristic flavor substances in Chongming chive more sensitively and accurately,and determine their main volatile components,Chongming chive and a chive germplasm resource with a lighter flavor in Minhang were used as experimental materials.The volatile components were characterized based on comprehensive two-dimensional gas chromatography and time of flight mass spectrometry(GC×GC TOF MS),and the relative odor activity value(RO AV)was used to determine the volatile components that contribute significantly to chives.The results showed that Chongming chive and Minhang chive had 39 important common volatile components,including organic sulfur-containing compounds,heterocyclic compounds,benzene ring compounds,esters,and aldehydes,among which the relative content of organic sulfur-containing compounds,heterocyclic compounds,aldehydes,and esters was relatively high.A total of 35 volatile compounds with significant differences were identified in Chongming chive and Minhang chive,mainly including ethers,aldehydes,esters,and alcohols.Four volatile components,2-methoxy-3-(2-methylpropyl)pyrazine,(E)-2-octenal,2-pentyl furan,and dimethyl trisulfide,contributed significantly to the characteristic aroma of Chongming chive and were important factors affecting their unique flavor.This study could provide a basis for further research on the flavor substances in Chongming chive.关键词
韭菜/全二维气相色谱和飞行时间质谱(GC×GC TOF MS)/挥发性成分/关键特征风味物质/相对气味活度Key words
Chives/Comprehensive two-dimensional gas chromatography and time of flight mass spectrometer(GC×GC TOF MS)/Volatile components/Key characteristic flavor substances/Relative odor activity分类
农业科技引用本文复制引用
张舒楠,朱栋幸,吴雪霞,杨忠,肖凯..基于GC×GC TOF MS的崇明韭菜关键特征风味物质分析鉴定[J].上海农业学报,2025,41(6):40-47,8.基金项目
上海市崇明韭菜种质资源保护与创新研究项目(2021CNKC-01-03) （2021CNKC-01-03）
