摘要
为深入探究不同品种高粱挥发性化合物的差异,该文采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)、顶空固相微萃取气相色谱-质谱联用法(headspace solid-phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)对20种高粱的挥发性成分进行分析。通过正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA),根据变量重要投影(variable importance in projection,VIP)及相对气味活性值(relative odor activity value,ROAV)筛选关键差异挥发性化合物。GC-IMS共鉴定出73种挥发性化合物,其中醛类23种、酮类8种、醇类16种、酯类14种、酸类6种、其他类6种;HS-SPME-GC-MS共鉴定出128种挥发性化合物,在所有品种中均检出乙醇、2-庚酮、十二烷等26种挥发性化合物。共有19种化合物为2种方法共同检出。基于VIP值构建了GC-IMS和HS-SPME-GC-MS分析的OPLS-DA模型,结合ROAV>1分别筛选出7种(包括壬醛、庚醛、丁酸、己醛、2-甲基丁醛、戊醛、2,3-丁二酮)和1种(己醛)化合物作为不同高粱品种的关键差异挥发性化合物,为高粱风味品质评价及品种区分提供理论依据。
To deeply investigate the differences of volatile compounds in different varieties of sorghum,the volatile components of 20 sorghums were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)and headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Orthogonal partial least squares discriminant analysis(OPLS-DA)was performed to screen key differential volatile compounds based on variable importance in projection(VIP)and relative odor activity value(ROAV).A total of 73 volatile compounds were identified by GC-IMS,including 23 aldehydes,8 ketones,16 alcohols,14 esters,6 acids,and 6 others.A total of 128 volatile compounds were identified by HS-SPME-GC-MS,and 26 volatile compounds,such as ethanol,2-heptanone,and dodecane,were detected in all varieties.A total of 19 compounds were detected by both methods.The OPLS-DA model for GC-IMS and HS-SPME-GC-MS was constructed based on the VIP values,and seven(including nonanal,heptanal,butyric acid,hexanal,2-methylbutanal,pentanal,and 2,3-butanedione)and one(hexanal)compounds were screened out respectively in combination with the relative odorant activity value(ROAV>1)as the key differential volatile compounds in different sorghum varieties,it provides a theoretical basis for evaluating the flavor and quality of sorghum and differentiating varieties.
作者
岳丽
王佳敏
王卉
祖力皮牙·买买提
毛红艳
于明
YUE Li;WANG Jiaming;WANG Hui;ZULIPIYA·Maimaiti;MAO Hongyan;YU Ming(Research Institute for Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)
出处
《食品与发酵工业》
北大核心
2025年第18期369-377,I0022-I0024,共12页
Food and Fermentation Industries
基金
新疆农业科学院学科建设重点选题(xjnkyzzp-2022004)
自治区公益性科研院所基本业务费专项(KY2022008)
新疆农业科学院青年基金项目(xjnkq-2022012)。
