建宁莲子挥发性风味化合物分析

目的 分析建宁莲子中的挥发性风味化合物。 方法 采用顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS),结合热图分析和偏最小二乘-判别分析(Partial least squares Discriminant Analysis,PLS-DA)对莲子挥发性风味化合物进行鉴定及产品差异化分析。 结果 8款建宁莲子中一共鉴定出 93 种挥发性化合物,共有挥发性化合物23种。其中53 种为风味化合物,共有风味化合物17种,主要为醇类、酸类、烃类和杂环类。热图分析结果显示风味化合物被聚类成上、中、下3个区域,8款莲子可以被分为4类。基于 PLS-DA 模型的变量投影重要性(variable important in the projection,VIP)得分对 8款莲子风味化合物进行了判别分析,筛选出 13 种(VIP?1)标志风味化合物,其中双戊烯、己醇、异戊醇和苯乙醇是主要的差异化合物。 结论 研究表明,建宁莲子中风味化合物种类丰富,主要包括醇类、烃类、杂环类和醛类等。风味化合物结合热图与PLS-DA分析可用于莲子产品差异化分析,并为莲子工艺改进、产地区分和育种提供理论支撑和思路。

Analysis of volatile flavor compounds of Jianning lotus seeds

Objective To analyze the volatile flavor compounds in Jianning lotus seeds. Methods Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with thermogram analysis and partial least squares discriminant analysis (PLS-DA) were used to identify volatile flavor compounds in lotus seeds. Partial least squares Discriminant Analysis (PLS-DA) was performed to identify the volatile flavor compounds in lotus seeds and analyze the product differentiation. Results A total of 93 volatile compounds were identified in the eight types of Jianning lotus seeds, with a total of 23 volatile compounds. Among them, 53 were flavor compounds, with a total of 17 flavor compounds, mainly alcohols, acids, hydrocarbons and heterocycles. The results of heat map analysis showed that the flavor compounds were clustered into three regions, upper, middle and lower, and the eight lotus seeds could be classified into four categories. The discriminant analysis of the eight lotus seed flavor compounds was based on the variable important in the projection (VIP) score of the PLS-DA model, and 13 (VIP?1) signature flavor compounds were screened, among which dipentene, hexanol, isopentanol and phenylethanol were the major differential compounds. Conclusion The study showed that the flavor compounds in Jianning lotus seeds were rich in variety, mainly including alcohols, hydrocarbons, heterocycles and aldehydes. The flavor compounds combined with heat map and PLS-DA analysis can be used for lotus seed product differentiation analysis and provide theoretical support and ideas for lotus seed process improvement, origin differentiation and breeding.