摘要
为明确四川地区不同品种桂花的关键性风味物质,采用顶空固相微萃取(headspace solid phase microextraction,HSPM)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)及相对气味活度值(relative odor activity value,ROAV)分析四川成都地区9个品种桂花的风味物质。结果表明,挥发性物质总含量最高的3个品种为波叶金桂>速生金桂>汉桂(P<0.05);数量最多的3个品种为波叶金桂(36)>堰虹桂(34)>硃砂桂(34)。α-紫罗兰酮、β-紫罗兰酮、二氢-β-紫罗兰酮、香叶基丙酮、芳樟醇、芳樟醇氧化物(呋喃型)、香叶醇、γ-癸内酯、β-苯乙醇、二氢-β-紫罗兰醇、己醛、苯甲醛、(E,E)-2,4-庚二烯醛和壬醛是9个品种桂花中主要的风味物质。主成分分析(principal components analysis,PCA)可区分不同品种桂花,金桂群3个品种和丹桂群3个品种均较为聚拢,但金桂群3个品种含量具有显著性差异(P<0.05),而丹桂群中,硃砂桂和汉桂无显著性差异,汉桂和堰虹桂含量有显著性差异(P<0.05)。ROAV结果表明二氢-β-紫罗兰酮是桂花中最重要的香气贡献者,体现为木香、果香。(E,E)-2,4-庚二烯醛、二氢-β-紫罗兰醇、α-紫罗兰酮、β-月桂烯、香叶醇、α-紫罗酮、γ-癸内酯等化合物ROAV>1,可作为区分不同品种桂花的依据。实验从挥发性成分种类、含量差异以及香气贡献大小的角度考察了四川地区9个品种桂花,有利于桂花风味产业原料筛选和加工,为桂花风味品控、质量标准以及四川地区桂花品种区分提供理论依据。
To clarify the advantages and key flavor substances of different varieties of Osmanthus,the volatile substances and flavor characteristics of 9 varieties of Osmanthus fragrans from the Chengdu area in Sichuan province were analyzed by headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and relative odor activity value(ROAV).Results showed that Osmanthus fragrans(Luteus Group)‘Boye Jinggui’,Osmanthus fragrans(Luteus Group)‘Susheng Jin’,and Osmanthus fragrans(Aurantiacus Group)‘Hangui’were the three varieties with the highest content(P<0.05).The three most abundant varieties were‘Boye Jinggui’(36),‘Yanhong’(34),and‘Zhushagui’(34).Volatile aroma compounds includingα-ionone,β-ionone,dihydro-β-ionone,geranyl acetone,linalool,linalool oxide(furanoid),geranyl,γ-decalactone,β-phenylethanol,dihydro-β-ionol,hexanal,benzaldehyde,(E,E)-2,4-heptadienal,and 1-nonanal were the main flavor substances of the 9 varieties of Osmanthus fragrans.Principal components analysis(PCA)showed that the kinds of different Osmanthus groups had a certain degree of differentiation,Osmanthus fragrans(Luteus Group)and Osmanthus fragrans(Aurantiacus Group)were relatively clustered,reflecting a certain correlation,however,the content among‘Boye Jinggui’,‘Liuye Jin’,and‘Susheng Jin’had a significantly differences(P<0.05).The content between‘Zhushagui’and‘Hangui’had no differences but there was a significant difference between‘Hangui’and‘Yan Hong’(P<0.05).According to the analysis of ROAV,dihydro-β-dihydroionone was the most important aroma contributor in Osmanthus fragrans flower,embodied in the fragrance of wood and fruit.In addition,(E,E)-2,4-heptadienal,dihydro-β-ionol,α-ionone,β-laurene,geraniol,α-violonone,γ-decalactone,and other compounds were also important aroma contribution components of Osmanthus flower.In this study,9 kinds Osmanthus fragrans were analyzed from the perspective of volatile components,content,and aroma contribution,providing a theoretical basis for the quality control and identification of Osmanthus flavor and the differentiation of Osmanthus varieties in Sichuan.
作者
温福丽
蒋晓锋
贾俊杰
牛曼思
杨阳
黄张君
王松涛
WEN Fuli;JIANG Xiaofeng;JIA Junjie;NIU Mansi;YANG Yang;HUANG Zhangjun;WANG Songtao(Luzhou Pinchuang Science&Technology Co.Ltd.,Luzhou 646000,China;National Engineering Technology Research Center of Solid-state Brewing,Luzhou 646000,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China)
出处
《食品与发酵工业》
北大核心
2025年第10期344-351,I0015-I0017,共11页
Food and Fermentation Industries
基金
四川大学-泸州市人民政府战略合作项目(2022CDLZ-15)。
