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Updated: Jun 8, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Published on: June 9, 2021

基于Headspace固相微提取与气相色谱-质谱相结合的水品种资源的水果香味评估研究

Hailong Sun^1,2, Xiaofeng Lu^1,2, Yang Wang^1,2

¹Institute of Pomology of CAAS, Xingcheng 125100, China.

Foods (Basel, Switzerland)

|November 9, 2024

概括

这项研究使用HS-SPME-GC-MS分析了梅香味化合物,确定了138种挥发性物质. 关键的芳香差异区分了梅的品种和成熟阶段,有助于胚胎细胞的识别.

科学领域:

* 食品化学食品化学
* 分析化学分析化学
* 植物科学植物科学

背景情况:

* 梅子 (Prunus salicina Lindl.) 是一种植物. 是一个具有全球意义的水果作物.
*了解香味特征对于水果质量评估和育种至关重要.
*香味成分的变化可能受品种和成熟阶段的影响.

研究的目的:

* 描述和比较不同成熟阶段的梅子品种中的香味成分.
* 识别导致香味差异的关键挥发性化合物.
* 建立芳香特征,以区分梅子生殖质和成熟时间.

主要方法:

*头部空间固态微提取 (HS-SPME) 用于样品制备.
*气色谱-质谱 (GC-MS) 用于挥发性化合物的识别和定量.
*多变量统计方法,包括直角局部最小方程-区分分析 (OPLS-DA) 和变量重要性预测 (VIP),用于数据分析.
* 气味活性值 (OAV) 的计算,以确定关键的气味贡献者.

主要成果:

* 在38种梅子品种中,共识和量化了138种香味化合物.
* 主要的芳香化合物包括,化物,醇和.
* OPLS-DA和VIP分析确定了24种不同的芳香化合物,能够根据成熟时间区分梅果.
*14个具有OAV≥10的关键芳香成分被突出显示为显著贡献者.

结论:

* 在早期和晚期成熟的梅子生殖质之间存在着香味特征的显著差异.
*芳香化合物的成分随着梅的成熟度和品种而有很大变化.
*鉴定出不同的芳香化合物可以作为梅子生殖质分类和成熟度评估的可靠指标.

关键词:

在HS-SPME-GC-MS中使用.气味的特征气味的特征气味的特征香气成分香气成分香气成分期限期的到期期期是指到期期的期限期.梅子梅子梅子

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