摘要
目的:分析不同产地多花酒黄精的气味特征,为产地判别、分析方法改进提供依据。方法:以11个产地的多花酒黄精细粉为研究样品,采用固相微萃取-顶空进样-气质联用法(SPME-HS-GC-MS)分析多花酒黄精挥发性成分,采用电子鼻智能感官评定技术分析多花酒黄精气味雷达图,采用主成分(PCA)、Loadings方法分析电子鼻信号响应结果,构建产地判别模型。结果:SPME-HS-GC-MS法结果共鉴别出32个挥发性成分,其中19个差异性挥发性成分可用于8个产地的区分。电子鼻结果表明,主成分判别分析能较好地区分不同产地多花酒黄精,多花酒黄精在气味上的差异主要体现在芳香成分,氮氧化合物、氨类、烷烃、甲烷等短链烷烃、无机硫化物、有机硫化物等。结论:不同产地多花酒黄精的气味特征存在差异,可作为产地判别依据。电子鼻技术可为多花酒黄精分析及质量标准提供简单、快速的新方法。
【Objective】To analyze the odor characteristics of Polygonatum cyrtonema from different producing areas,provide the basis for the improvement of identification and analysis methods of producing area.【Method】Polygonatum cyrtonema fine powder from 11 producing areas as the research sample,volatile components were analyzed by Solid Phase Microextraction-Headspace Sampling-Chromatography Mass Spectrometry(SPME-HS-GC-MS),smell radar map was analyzed by electronic nose intelligent sensory evaluation technology,the identification model of producing areas was constructed according to electronic nose signal response by Principal Component Analysis(PCA)and Loadings Analysis.【Result】A total of 32 volatile components were identified by GC-MS method,among which 19 differential volatile components could be used to distinguish 8 producing areas.The results of electronic nose showed that PCA could distinguish Polygonatum cyrtonema from different producing areas.The difference of Polygonatum cyrtonema in flavor was mainly reflected in aromatic components,nitrogen oxides,ammonia,alkane,methane and other short alkane,inorganic sulfide,organic sulfide and so on.【Conclusion】There are differences in the flavor characteristics of Polygonatum cyrtonema from different producing areas,which can be used as the basis for identification of producing areas.Electronic nose technology can provide a simple and rapid new method for the analysis and quality standard of Polygonatum cyrtonema.
作者
陈光宇
王祥斌
卜宇翀
瞿昊宇
谢梦洲
李亮
CHEN Guang-yu;WANG Xiang-bin;BU Yu-chong;QU Hao-yu;XIE Meng-zhou;LI Liang(Engineering Technology Research Center for Medicinal and Functional Food,Hunan University of Chinese Medicine,Changsha 410208,China;Key Laboratory of TCM Heart and Lung Syndrome Differentiation&Medicated Diet and Dietotherapy,Hunan University of Chinese Medicine,Changsha 410208,China;Provincial Key Laboratory of TCM Diagnostics,Hunan University of Chinese Medicine,Changsha 410208,China)
出处
《中国食物与营养》
2024年第2期32-36,共5页
Food and Nutrition in China
基金
湖南省重点研发计划(2021—2022年)项目(第二批)(项目编号:2022SK2018)。
作者简介
陈光宇(1988-),男,硕士,实验师,研究方向:药食同源功能性食品;通信作者:瞿昊宇(1990-),男,硕士,实验师,研究方向:中医药信息学;通信作者:谢梦洲(1964-),女,博士生导师,教授,研究方向:中医药膳学。
