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结合挥发性分析和化学测量,探索了五种不同的干燥Zanthoxylum bungeanum最大值的挥发性特征

Jinze Feng¹, Lifang Hao¹, Haobin Zhu¹

¹Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China.

Food research international (Ottawa, Ont.)

|December 21, 2023

概括

干燥Zanthoxylum bungeanum改变了它的挥发性化合物,增加了醇和. 气色谱-离子移动光谱法 (GC-IMS) 有效地区分新鲜和干燥的样本,识别关键生物标志物.

科学领域:

食品科学食品科学食品科学
农业化学农业化学
分析化学分析化学

背景情况:

桑托西 (Zanthoxylum bungeanum) (也称为刺灰) 的收获季节短,需要收获后干燥以保存.
了解干燥对挥发性化合物的影响对于在储存和运输期间保持质量至关重要.

研究的目的:

研究不同干燥方法对Zanthoxylum bungeanum挥发性特征的影响.
识别关键的挥发性有机化合物 (VOC) 和潜在的生物标志物,区分新鲜和干燥样本.

主要方法:

使用电子鼻子 (E-nose),头部空间固相微提取气色谱/质谱 (HS-SPME-GC/MS) 和气色谱-离子移动谱 (GC-IMS).
应用化学测量方法,包括多因素分析 (MFA) 和加权相关性网络分析 (WCNA),用于数据分析.

主要成果:

电子鼻子传感器W1W,W2W和W5S显示出显著的响应. 烯, Ester 和酒精是主要的VOC. 热空气干燥导致与新鲜样品相似的配置文件.
GC-IMS在分辨新鲜和干燥的Z. bungeanum.um中表现出最高的能力. 干燥样本显示,由于烯酸降解和转化,烯醇和 Ester 的含量增加.
WCNA确定了23个中心VOC作为潜在的生物标志物,用于区分新鲜和干燥的Zanthoxylum bungeanum.

结论:

收获后的干燥显著改变了Zanthoxylum bungeanum的挥发性成分,主要是通过烯,醇和的变化.
结合化学测量,GC-IMS是一种强大的工具,用于分析和区分干燥农产品的挥发性特征.
鉴定到的中心VOC可以作为一种有价值的生物标志物,用于干燥Zanthoxylum bungeanum的质量控制和认证.

关键词:

化学测量化学测量化学测量干燥方法干燥方法挥发性特征挥发性的特征挥发性有机化合物挥发性有机化合物在Z. bungeanum中使用.

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