| 不同产地荸荠种杨梅挥发性成分的分析与评价 |
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| 引用本文： | 徐 磊,郜海燕,房祥军,陈杭君,吴伟杰,周剑忠,李绍振,陈晶晶.不同产地荸荠种杨梅挥发性成分的分析与评价[J].中国食品学报,2019,19(6):257-266. |
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| 作者姓名： | 徐 磊 郜海燕 房祥军 陈杭君 吴伟杰 周剑忠 李绍振 陈晶晶 |
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| 作者单位： | 安徽农业大学茶与食品科技学院，合肥，230031；浙江省农业科学院食品科学研究所，农业农村部果品采后处理重点实验室，浙江省果蔬保鲜与加工技术研究重点实验室，中国轻工业果蔬保鲜与加工重点实验室，杭州，310021；江苏省农业科学院农产品加工研究所，南京，210014；北京汇源饮料食品集团有限公司，北京，100044；海通食品集团有限公司，浙江宁波，315300 |
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| 基金项目： | 国家十三五重点研发计划 （2017YFD0400104）；浙江省重点研发计划（2018C02049）；国家自然科学基金（31871859） |
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| 摘 要： | 以5个地区的荸荠种杨梅为对象,采用感官评价结合气相色谱-质谱联用(GC-MS)技术分析不同产地荸荠种杨梅的挥发性物质组成差异。感官评价结合可溶性固形物、可滴定酸的分析结果显示:产于仙居的荸荠杨梅具有优秀的感官品质。在5个荸荠种杨梅中共检测到挥发性风味成分89种,包括醛类14种、醇类11种、酯类17种、萜烯类14种及其它酮类、酸类、芳香烃类等物质33种。样品间的风味物质含量和种类存在差异,分别为仙居杨梅(886.06μg/100g,70种)、余姚杨梅(1038.12μg/100g,73种)、瑞丽杨梅(1313.90μg/100g,62种)、苏州杨梅(166.45μg/100g,54种)以及恩施杨梅(985.42μg/100g,70种)。其中,挥发性物质含量较高的成分主要是己醛、3-壬烯醇、反式石竹烯、葎草烯、异香橙烯环氧化物等。结合因子分析结果,瑞丽杨梅的品质得分更高。
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| 关 键 词： | 荸荠杨梅 挥发性物质 主成分分析 气相色谱-质谱联用(GC-MS) |
Analysis and Evaluation of Volatile Components in Chinese Bayberry from Different Habitats by SPME-GC-MS |
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| Xu Lei,Gao Haiyan,Fang Xiangjun,Chen Hangjun,Wu Weijie,Zhou Jianzhong,Li Shaozhen,Chen Jingjing.Analysis and Evaluation of Volatile Components in Chinese Bayberry from Different Habitats by SPME-GC-MS[J].Journal of Chinese Institute of Food Science and Technology,2019,19(6):257-266. |
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| Authors: | Xu Lei Gao Haiyan Fang Xiangjun Chen Hangjun Wu Weijie Zhou Jianzhong Li Shaozhen Chen Jingjing |
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| Affiliation: | (College of Tea and Food Science and Technology, Anhui Agriculture University, Hefei 230031;Institute of Food Science, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handing of Fruits,Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing TechnologyResearch of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry, Hangzhou 310021;Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014;Beijing Huiyuan Beverage and Food Group Co., Ltd., Beijing 100044;Haitong Food Group Co., Ltd., Ningbo 315300, Zhejiang) |
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| Abstract: | Xu Lei;Gao Haiyan;Fang Xiangjun;Chen Hangjun;Wu Weijie;Zhou Jianzhong;Li Shaozhen;Chen Jingjing(College of Tea and Food Science and Technology, Anhui Agriculture University, Hefei 230031;Institute of Food Science, Zhejiang Academy of Agricultural Science, Key Laboratory of Post-Harvest Handing of Fruits,Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing TechnologyResearch of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry, Hangzhou 310021;Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014;Beijing Huiyuan Beverage and Food Group Co., Ltd., Beijing 100044;Haitong Food Group Co., Ltd., Ningbo 315300, Zhejiang) |
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| Keywords: | Biqi bayberry volatile substances principal component analysis GC-MS |
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