食品与发酵工业2026，Vol.52Issue(10)：355-363,中插38-中插41,13.DOI:10.13995/j.cnki.11-1802/ts.044884
基于电子鼻和全二维气相色谱质谱法分析三种木槿属植物花朵浸膏挥发性成分差异
Differences in volatile components of flower extracts from three species of Hibiscus using electronic nose and comprehensive two-dimensional gas chromatography-mass spectrometry
摘要
Abstract
To compare the differences of Hibiscus flower from different varieties,headspace solid-phase micro-extraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography-mass spectrometry(GC × GC-MS)and electronic nose technology were employed to analyze volatile components in flower extracts from three species of Hibiscus(H.syriacus,H.rosa-sinensis,H.sabdariffa),sensory evaluation coupled with analytical methods including orthogonal partial least squares-discriminant analysis(OPLS-DA),variable importance in projection(VIP),and relative odor activity value(ROAV)was applied to characterize key differential aroma compounds.The results showed that 56,68,and 59 volatile compounds were extracted from the MJH,ZJH,and MGH extracts,respectively.Sensory and electronic nose analyses revealed distinct aroma profiles.MJH extract exhibited prominent floral and fruity notes,ZJH extract dis-played marked waxy characteristics,while MGH extract featured caramel-like sweetness with unique hawthorn-like fruitiness.15 key differ-ential volatile components,including furfural,5-methylfurfural,benzaldehyde,ethyl pelargonate,etc.,were screened through OPLS-DA,VIP value,and ROAV analysis.Pearson correlation analysis demonstrated that these key volatiles collectively constituted the floral-fruity attributes in MJH and ZJH extracts,and the caramel-sweet-fruity characteristics in MGH extract.This research clarifies volatile com-position and aroma differentiation across Hibiscus flower extract using integrated analytical approaches,providing theoretical support for their development in flavor and fragrance applications.关键词
木槿属/花朵浸膏/全二维气相色谱质谱/顶空固相微萃取/相对气味活度值/电子鼻/化学计量学Key words
Hibiscus L./flower extract/comprehensive two-dimensional gas chromatography-mass spectrometry/head solid phase micro-extraction/relative odor activity value/electronic nose/chemometrics引用本文复制引用
杨鹏飞,张晨辉,刘强,冯正博,孔令棋,陈芝飞,毛多斌..基于电子鼻和全二维气相色谱质谱法分析三种木槿属植物花朵浸膏挥发性成分差异[J].食品与发酵工业,2026,52(10):355-363,中插38-中插41,13.基金项目
中国烟草总公司重大科技项目(110202201053(SJ-03)) （110202201053(SJ-03）
国家自然科学基金项目(81903507) （81903507）
