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通过综合挥发性分析和多变量统计分析,通过不同地理来源的石榴中关键芳香物质的识别

Yanzhen Zhang^1,2, Wenzhu Guo¹, Haitao Qu³

¹College of Life Sciences, Linyi University, Linyi 276005, China.

Foods (Basel, Switzerland)

|October 29, 2025

概括

石榴中的挥发性有机化合物 (VOC) 根据来源而有所不同. 先进的分析技术确定了关键的芳香化合物,使石榴的地理可追溯性和质量控制成为可能.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
农业科学农业科学

背景情况:

石榴 (Punica granatum L.) 香味对其质量和风味至关重要.
气味是由挥发性有机化合物 (VOC) 决定的,这些化合物可以根据地理来源而有所不同.
了解这些变异对于原产地可追溯性和质量控制至关重要.

研究的目的:

来自中国六个地区的石榴中的VOC的特征.
调查地理原产地对石榴香味和味道特征的影响.
为了确定石榴原产地可追溯性的潜在地理标记.

主要方法:

使用电子鼻子 (E-nose) 和电子舌头 (E-tongue) 进行感官分析.
采用头部气体染色学-离子运动谱学 (HS-GC-IMS) 和头部固相微提取气体染色学-质谱学 (HS-SPME-GC-MS) 进行VOC分析.
应用多变量统计分析,包括PCA,OPLS-DA和VIP用于数据解释.

主要成果:

根据地理来源,E-nose和E-tongue成功地区分了石榴,香味比味道更重要.
通过HS-GC-IMS和HS-SPME-GC-MS分别确定了46和58种挥发性有机物,其中烯, Ester和酒精是区域差异的主要贡献者.
HS-GC-IMS显示出优越的区分能力,并确定了诸如六角和非门等关键芳香化合物作为潜在的区域标记物.

结论:

挥发性有机物概况可以作为石榴的地理来源的可靠指标.
该研究支持在石榴行业开发原产地追溯系统.
确定了关键的芳香化合物,可以帮助进行石榴产品的质量控制和认证.

关键词:

在HS-GC-IMS中使用.在HS-SPME-GC-MS中使用.在 OPLS-DA 的基础上.石榴果是一种挥发性化合物挥发性化合物

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