摘要
【目的】探明不同茉莉加香缓释颗粒的挥发性成分特征及差异,为茉莉加香缓释颗粒的质量检测及质量标准的建立提供数据支撑。【方法】用顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GC-MS)测定3种茉莉加香缓释颗粒(茉莉加香缓释颗粒1、茉莉加香缓释颗粒2、茉莉加香缓释颗粒3)的挥发性成分化学组成,通过主成分分析和聚类热图分析比较三者的成分差异,再通过偏最小二乘判别分析筛选特征差异成分,用相对气味活度值(ROAV)确定关键香气成分,并根据感官评吸结合偏最小二乘回归分析法判定感官属性和关键香气成分间的关系。【结果】3种茉莉加香缓释颗粒共检测出63种挥发性成分,包括烯烃类27种、酯类16种、醛类2种、醇类4种、烷烃类9种、其他类4种;茉莉加香缓释颗粒1与颗粒2挥发性成分的种类和含量较为接近,与颗粒3差异较大;偏最小二乘判别分析以变量重要排序(VIP>1)为标准,筛选出5种主要的特征差异成分,分别为苯甲酸苄酯、α-衣兰油烯、α-摩勒烯、(-)-Alpha-蒎烯、邻苯二甲酸二丁酯;根据ROAV确定水杨酸甲酯、乙酸苄酯、乙酸叶醇酯为茉莉加香缓释颗粒3区别于其余颗粒香气差异的关键香气成分;偏最小二乘回归分析发现花香与苯甲酸甲酯相关性较强,果香和青香与水杨酸甲酯、芳樟醇、乙酸苄酯相关性较强,清甜香与α-法尼烯、顺式-3-己烯醇苯甲酸酯相关性较强。【结论】HS-SPME-GC-MS结合统计学方法可精准区分3种茉莉加香缓释颗粒的香气特征,并筛选出关键差异成分。相较于传统感官评价,该方法能显著提升检测客观性与效率,为加香颗粒的质量鉴别与工艺优化提供可靠技术支撑。
【Objective】The characteristics and differences of volatile components in different sustained-release granules with jasmine flavor were explored,which provided data support for detecting the quality of sustained-release granules with jasmine flavor and establishing the quality standards.【Method】Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to determine the chemical composition of three kinds of sustained-release granules with jasmine(No.1,No.2 and No.3).Principal component analysis and cluster heat map analysis were used to compare the differences among the three kinds of granules.The characteristic difference components were screened by partial least squares discriminant analysis,and the key aroma components were determined by relative odor activity(ROAV)value.Finally,the relationship between sensory attributes and key aroma components was determined by sensory evaluation combined with partial least squares regression analysis.【Result】A total of 63 volatile components were detected from the three kinds of jasmine flavored sustained-release granules,including 27 olefins,16 esters,2 aldehydes,4 alcohols,9 alkanes and 4 others.The types and contents of volatile components in jasmine flavored sustainedrelease granules No.1 and No.2 were close to each other,and were quite different from No.3.Partial least squares discriminant analysis took variable importance ranking(VIP>1)as the standard to screen out five main components with characteristic difference[benzyl benzoate,α-muurolene,α-Mullerene,(−)-Alpha-Pinene and dibutyl phthalate].According to ROAV value,methyl salicylate,benzyl acetate and leaf alcohol acetate were identified as the key aroma components that distinguish the aroma differences of No.3 from the other two granules.Partial least squares regression analysis showed that floral fragrance had a strong correlation with methyl benzoate,fruit fragrance and green fragrance had a strong correlation with methyl salicylate linalool and benzyl acetate,and sweet fragrance had a strong correlation withα-farnesene and cis-3-hexenol benzoate.【Conclusion】HS-SPME-GC-MS combined with statistical methods can accurately distinguish the aroma characteristics of three kinds of sustained-release granules with jasmine flavor and screen out the key differential components.Compared with traditional sensory evaluation,this method can significantly improve the objectivity and efficiency of detection,and provide reliable technical support for the quality identification and process optimization of flavored granules.
作者
白家峰
刘亚龙
宗东岳
薛云
胡志忠
贾学伟
许春平
BAI Jiafeng;LIU Yalong;ZONG Dongyue;XUE Yun;HU Zhizhong;JIA Xuewei;XU Chunping(Technical Center of China Tobacco Guangxi Industrial Co.,Ltd.,Nanning,Guangxi 530001;College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450000;China Tobacco Jiangsu Industrial Co.,Ltd.,Nanjing,Jiangsu 210019,China)
出处
《贵州农业科学》
2025年第7期113-125,共13页
Guizhou Agricultural Sciences
基金
中国烟草总公司重大科技项目[110202201005(JY-05)]
河南省重大科技专项(231100310200)。
关键词
顶空固相微萃取
气相色谱-质谱
加香缓释颗粒
香气成分
感官评价
headspace solid phase microextraction
gas chromatography-mass spectrometry
flavored sustainedrelease granules
aroma components
sensory evaluation
