基于主成分分析的臭氧与紫外复合处理枸杞挥发性成分综合评价

研究臭氧与紫外复合处理对枸杞挥发性成分的影响,采用顶空固相微萃取结合气相质谱法检测不同处理方式样品中的挥发性成分,并利用主成分分析法和聚类分析法对挥发性成分进行分析评价。结果表明,从不同处理方式下的枸杞中共检测出78种挥发性成分,酯类14种,醇类21种,烷烃类16种,酮类15种,醛类5种,酸类3种,醚类及杂环类4种,其中10种物质为4个枸杞样品所共有;主成分分析共分析出42种主要的挥发性成分,结合聚类分析综合评价不同处理方式下枸杞挥发性成分风味由高到低依次是:臭氧与紫外复合处理后烘干的枸杞干果>臭氧与紫外复合处理后真空干燥的枸杞干果>未处理的枸杞干果>鲜果。 

Comprehensive evaluation on volatile components in ozone and ultraviolet combined treatment Lycium barbarum based on principal component analysis

In order to study on the effects of volatile components in ozone and ultraviolet combined treatment Lycium barbarum,the volatile components in samples with different processing methods were extracted by headspace- solid and analysis by gas chromatography mass spectrometry( GC- MS). The analysis and evaluation on the volatile components by the principal components analysis(PCA) and cluster analysis(CA).The results indicated that seventy-eight volatile components were identified from Lycium barbarum with different processing methods,including 14 kinds of esters,21 kinds of alcohols,16 kinds of olefins,15 kinds of ketones,5 kinds of aldehydes,3 kinds of acids,4 kinds of ethers and HCAS. Ten volatile components were common to these Lycium barbarum samples. PCA analysis identified 42 main volatile components. Combining with clustering analysis comprehensive evaluation that the flavor of volatile components descending order was after of combined treatment of Ozone and UV drying Lycium barbarum>after of combined treatment of Ozone and UV and vacuum dried Lycium barbarum>dried Lycium barbarum>fresh Lycium barbarum.