不同地区康普茶挥发性物质分析

TS272; 本研究采用顶空固相微萃取法结合气相色谱-质谱技术,通过强极性色谱柱DB-WAX分离鉴定康普茶的挥发性成分,使用香气活性值(odor activity value,OAV)结合化学计量学,以探究不同地区康普茶的挥发性物质构成和特征性差异物质.结果表明:不同地区康普茶挥发性物质存在明显差异,共鉴定出56种挥发性物质,主要为醇类、酸类、酯类和酚类物质,借助于香气活性值筛选出32种对康普茶风味有贡献的物质(OAV≥1),不同地区康普茶除乌鲁木齐和威海康普茶外异戊酸乙酯的OAV都较高,对不同地区康普茶的风味构成有重要作用.同时使用偏最小二乘判别分析(partial least square...

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Published in食品工业科技 Vol. 45; no. 15; pp. 244 - 252
Main Authors 伍小丫, 张悦, 张玮, 田文欣, 王鹏, 张宝善, 张海生, 赵育
Format Journal Article
LanguageChinese
Published 农业农村部富硒产品开发与质量控制重点实验室,安康市富硒产品研发中心,陕西安康 725000 01.08.2024
陕西师范大学食品工程与营养科学学院,陕西西安 710119%陕西师范大学食品工程与营养科学学院,陕西西安 710119
Subjects
特征香气
气相色谱-质谱联用
gas chromatography-mass spectrometry
characteristic aroma
partial least squares-discriminant analysis
Kombucha
不同地区
偏最小二乘判别分析
挥发性物质
different regions
volatile components
康普茶
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023050254

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Abstract TS272; 本研究采用顶空固相微萃取法结合气相色谱-质谱技术,通过强极性色谱柱DB-WAX分离鉴定康普茶的挥发性成分,使用香气活性值(odor activity value,OAV)结合化学计量学,以探究不同地区康普茶的挥发性物质构成和特征性差异物质.结果表明:不同地区康普茶挥发性物质存在明显差异,共鉴定出56种挥发性物质,主要为醇类、酸类、酯类和酚类物质,借助于香气活性值筛选出32种对康普茶风味有贡献的物质(OAV≥1),不同地区康普茶除乌鲁木齐和威海康普茶外异戊酸乙酯的OAV都较高,对不同地区康普茶的风味构成有重要作用.同时使用偏最小二乘判别分析(partial least squares discrimination analysis,PLS-DA),筛选出17种变量重要性大于1的差异标记物.基于OAV和PLS-DA结果,筛选出14种康普茶的特征性差异物质:3-甲基-1-丁醇、2-乙基-1-己醇、苯乙醇、壬醇、乙酸、3-甲基丁酸、辛酸、乙酸乙酯、乙酸异戊酯、辛酸乙酯、苯乙酸乙酯、呋喃甲醛、2,6-二叔丁基对甲苯酚和4-乙基苯酚.研究结果将为康普茶的优质化生产以及特色品牌的构建提供理论参考依据.
AbstractList TS272; 本研究采用顶空固相微萃取法结合气相色谱-质谱技术,通过强极性色谱柱DB-WAX分离鉴定康普茶的挥发性成分,使用香气活性值(odor activity value,OAV)结合化学计量学,以探究不同地区康普茶的挥发性物质构成和特征性差异物质.结果表明:不同地区康普茶挥发性物质存在明显差异,共鉴定出56种挥发性物质,主要为醇类、酸类、酯类和酚类物质,借助于香气活性值筛选出32种对康普茶风味有贡献的物质(OAV≥1),不同地区康普茶除乌鲁木齐和威海康普茶外异戊酸乙酯的OAV都较高,对不同地区康普茶的风味构成有重要作用.同时使用偏最小二乘判别分析(partial least squares discrimination analysis,PLS-DA),筛选出17种变量重要性大于1的差异标记物.基于OAV和PLS-DA结果,筛选出14种康普茶的特征性差异物质:3-甲基-1-丁醇、2-乙基-1-己醇、苯乙醇、壬醇、乙酸、3-甲基丁酸、辛酸、乙酸乙酯、乙酸异戊酯、辛酸乙酯、苯乙酸乙酯、呋喃甲醛、2,6-二叔丁基对甲苯酚和4-乙基苯酚.研究结果将为康普茶的优质化生产以及特色品牌的构建提供理论参考依据.
Abstract_FL In this study,headspace solid phase micro-extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)was adopted to separate and identify the volatile components of Kombucha by using polar column DB-WAX.Then,odor activity value(OAV)combined with stoichiometry was used to explore the volatile substance composition and characteristic differential substances of Kombucha in different regions.The results showed that there were significant differences between the volatile substances of Kombucha in different regions.A total of 56 kinds of volatile substances were detected,mainly alcohols,acids,esters and phenols.The OAV results showed that 32 kinds of substances contributed to the flavor for Kombucha(OAV ≥ 1),the OAV of ethyl isovalerate of Kombucha in different regions was highest except for Urumqi and Weihai,it might play an important role in the flavor composition of Kombucha in different regions.Furthermore,with partial least squares discrimination analysis(PLS-DA),17 variables with importance values greater than 1 as differential markers were identifed.By integrating the results of OAV and PLS-DA,a total of 14 characteristic compounds of Kombucha were screened out,namely 3-methyl-1-butanol,2-ethyl-1-hexanol,phenethyl alcohol,nonanol,acetic acid,3-methylbutyric acid,caprylic acid,ethyl acetate,isopentyl acetate,ethyl caprylate,ethyl phenylacetate,furan formaldehyde,2,6-di-tert-butyl-p-cresol,and 4-ethylphenol.The research results will provide theoretical reference for the standardization,high-quality production and construction of characteristic brands of Kombucha.
Author 张玮
张宝善
田文欣
王鹏
张海生
赵育
伍小丫
张悦
AuthorAffiliation 陕西师范大学食品工程与营养科学学院,陕西西安 710119%陕西师范大学食品工程与营养科学学院,陕西西安 710119;农业农村部富硒产品开发与质量控制重点实验室,安康市富硒产品研发中心,陕西安康 725000
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Author_FL ZHANG Baoshan
WU Xiaoya
ZHANG Haisheng
ZHAO Yu
ZHANG Wei
TIAN Wenxin
ZHANG Yue
WANG Peng
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Copyright Copyright © Wanfang Data Co. Ltd. All Rights Reserved.
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DocumentTitle_FL Analysis of Volatile Components of Kombucha in Different Regions
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Issue 15
Keywords 特征香气
气相色谱-质谱联用
gas chromatography-mass spectrometry
characteristic aroma
partial least squares-discriminant analysis
Kombucha
不同地区
偏最小二乘判别分析
挥发性物质
different regions
volatile components
康普茶
Language Chinese
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PublicationTitle 食品工业科技
PublicationTitle_FL Science and Technology of Food Industry
PublicationYear 2024
Publisher 农业农村部富硒产品开发与质量控制重点实验室,安康市富硒产品研发中心,陕西安康 725000
陕西师范大学食品工程与营养科学学院,陕西西安 710119%陕西师范大学食品工程与营养科学学院,陕西西安 710119
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Title 不同地区康普茶挥发性物质分析
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