基于电子鼻结合气相色谱-质谱联用技术解析不同产地马铃薯挥发性物质的差异

目的：探究不同品种马铃薯的挥发性成分与加工温度的关系，解析不同地理环境物种的差异。方法：用电子鼻分别检测常温、100、150 ℃处理后的马铃薯挥发性物质的差异，并对所获得的数据进行线性判别分析；然后进一步采用顶空固相微萃取法制备样品，利用气相色谱-质谱（gas chromatography-mass spectrometry，GC-MS）联用法分析其挥发性物质的种类和含量。结果：产自浙江省宁波市的1号和2号马铃薯，产自甘肃省定西市的3、4、5号马铃薯气味存在明显的差异；经GC-MS鉴定，1、2、3、4号和5号马铃薯分别检出54、62、75、71 种和46 种成分，主要有醇类、烃类、醛类、酮类、酯类、呋喃类等物质。2-戊烷基呋喃、长链烷烃、苯乙醛为1号马铃薯的特征挥发性物质；2-戊烷基呋喃、2,2,3,3-四甲基丁烷、2-辛醇、苯乙醛、油酸-3-（十八烷氧基）-丙基酯为2号马铃薯的特征挥发性物质；1-辛烯-3-醇、3-甲基醋酸-1-丁醇、甲苯、2-甲基丁醛、苯乙醛、甲酸-2-乙基己酯、碳酸-异丁基-2-乙基己酯、2-戊烷基呋喃为3号马铃薯的特征挥发性物质；1-辛烯-3-醇、3-甲基醋酸-1-丁醇、碳酸-异丁基-2-乙基己酯、水杨酸甲酯、2-戊烷基呋喃为4号马铃薯的特征挥发性物质；1-辛烯-3-醇、水杨酸甲酯、2-戊烷基呋喃、3-甲基醋酸-1-丁醇为5号马铃薯的特征挥发性物质。结论：马铃薯品种不同，主要的挥发性成分种类及其相对含量有差异，不同产地的马铃薯挥发性成分也有差异。

Analysis of Volatile Components of Potato from Different Habitats by Electronic Nose and GC-MS

Objective: To explore the relationship between the volatile components of different potato varieties and processing temperature and to analyze the differences among different geographical environments. Methods: The volatiles of potato processed at room temperature, 100 and 150 ℃ were detected by electronic nose and the obtained data were analyzed by linear discriminant analysis (LDA). Then headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and qualitatively and quantitatively analyze the volatile compounds of potato. Results: The electronic nose could sensitively detect the significant difference in volatile composition among two potato growing regions. A total of 54, 62, 75, 71 and 46 volatile compounds were detected in potato samples 1, 2, 3, 4 and 5 by gas chromatorgraphy-mass spectrometry (GC-MS), respectively, mainly including alcohols, hydrocarbons, aldehydes, ketones, esters, furans and other compounds. 2-Pentyl-furan, long-chain alkanes and benzeneacetaldehyde were the characteristic volatile components of potato sample 1,2-pentyl-furan, 2,2,3,3-tetramethyl-butane, 2-octena, benzeneacetal dehyde and oleic acid-3-(octadecyloxy)-propyl ester were the characteristic volatile components of potato sample 2,1-octen-3-ol, 1-butanol- 3-methyl-acetate, toluene, 2-methyl-butanal, benzeneacetaldehyde, formic acid-2-ethylhexyl ester, carbonic acid-isobutyl 2-ethylhexyl ester and 2-pentyl-furan were the characteristic volatile components of potato sample 3,1-octen-3-ol, 3-methylacetate- 1-butanol, carbonic acid-isobutyl 2-ethylhexyl ester, methyl salicylate and 2-pentyl-furan were the characteristic volatile components of potato 4, and 1-octen-3-ol, methyl salicylate, 2-pentyl-furan and 3-methyl-acetate-1-butanol were the characteristic volatile components of potato sample 5. Conclusions: Different potato varieties and different growing regions are different in the main types of volatile components and their relative contents.