| 基于气相离子迁移谱的不同产地枣果挥发性有机物指纹图谱分析 |
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| 引用本文： | 杨智鹏,赵文,魏喜喜,刘伟峰,张磊,孙佳,万胜,王利娜,王姝婧,李建贵. 基于气相离子迁移谱的不同产地枣果挥发性有机物指纹图谱分析[J]. 食品科学, 2023, 44(6): 285-291. DOI: 10.7506/spkx1002-6630-20220412-140 |
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| 作者姓名： | 杨智鹏 赵文 魏喜喜 刘伟峰 张磊 孙佳 万胜 王利娜 王姝婧 李建贵 |
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| 作者单位： | （1.新疆农业大学资源与环境学院，新疆 乌鲁木齐 830052；2.新疆红枣工程技术研究中心，新疆 乌鲁木齐 830011；3.新疆农业大学林学与风景园林学院，新疆 乌鲁木齐 830052；4.新疆大学资源与环境科学学院，新疆 乌鲁木齐 830046） |
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| 基金项目： | 2022年度中央引导地方科技发展专项（ZYYD2022B15）；新疆维吾尔自治区重大科技专项（2020A02002-1）；新疆红枣产业技术体系建设专项（XJCYTX-01-03-2021） |
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| 摘 要： | 采用顶空气相离子迁移谱（gas chromatography-ion mobility spectroscopy,GC-IMS）技术对新疆环塔里木盆地3个红枣主产区、河南新郑和山西临县31个不同产地枣果特征风味成分进行分析。通过构建枣果GC-IMS风味指纹图谱，对比明显，可以直观看出不同产地枣果挥发性有机物的差异。新疆各产地灰枣和骏枣与其原产地枣果挥发性风味物质差异明显。与骏枣相比，灰枣中对香气贡献最大的挥发性有机物主要有1-辛烯-3-醇（D）、2-甲基丙酸、3-辛酮（D）、丁酸、羟基丙酮等物质；而骏枣中对香气贡献最大的挥发性有机物主要有丙醛、2-丙酮、3-甲基丁醛、辛醛（M）、壬醛（M）等物质。
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| 关 键 词： | 枣果 气相离子迁移谱 挥发性有机物 指纹图谱 |
Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry |
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| YANG Zhipeng,ZHAO Wen,WEI Xixi,LIU Weifeng,ZHANG Lei,SUN Jia,WAN Sheng,WANG Lina,WANG Shujing,LI Jiangui. Fingerprinting of Volatile Organic Compounds in Jujubes from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry[J]. Food Science, 2023, 44(6): 285-291. DOI: 10.7506/spkx1002-6630-20220412-140 |
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| Authors: | YANG Zhipeng ZHAO Wen WEI Xixi LIU Weifeng ZHANG Lei SUN Jia WAN Sheng WANG Lina WANG Shujing LI Jiangui |
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| Affiliation: | (1. College of Resources and Environment, Xinjiang Agricultural University, ürümqi 830052, China; 2. Xinjiang Jujube Engineering Technology Research Center, ürümqi 830011, China; 3. Forestry and Landscape Architecture, Xinjiang Agricultural University, ürümqi 830052, China; 4. College of Resource and Environment Sciences, Xinjiang University, ürümqi 830046, China) |
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| Abstract: | Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the characteristics and flavor components of 31 jujube samples from three major production areas around the Tarim Basin in Xinjiang autonomous region, Xinzheng in Henan province and Linxian in Shanxi province. GC-IMS flavor fingerprints were constructed to visually identify the differences in the volatile organic jujubes from different geographical origins. The volatile flavor compounds of Huizao and Junzao jujubes from the regions in Xinjiang were significantly different from those of the jujubes from their native habitats. 1-Octene-3-ol (D), 2-methylpropionic acid, 3-octanone (D), butyric acid, and hydroxyacetone contributed the most to the aroma of Huizao jujube. The volatile organic compounds that contributed the most to the aroma of Junzao jujube were propanal, acetone, 3-methyl butyral, octanal (M), and nonanal (M). |
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| Keywords: | jujube gas chromatography-ion mobility spectrometry volatile organic compounds fingerprints, |
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