菜心挥发性风味物质组分分析及风味品质评价

Volatile flavor component analysis and flavor quality evaluation for flowering Chinese cabbage

【目的】分析广州主要菜心品种主薹挥发物组分,了解其清香风味来源,综合评价风味品质,比较与不结球白菜挥发性风味异同,为菜心加工利用及风味品质育种提供数据支持。【方法】利用顶空固相微萃取—气相色谱—质谱(HS-SPME-GC-MS)技术分析5种菜心材料主薹挥发性风味物质组分,并与农普奶白菜、京春娃娃菜比较异同;运用主成分(PC)和聚类分析法(CA)初步确定菜心主效风味物质类别,综合评价其风味品质。【结果】从5种菜心中检出酯、醇、腈和酚等11类114种挥发物,各物质类别相对含量与农普奶白菜和京春娃娃菜存在极显著差异(P<0.01)。其中,菜心酯类和醇类的相对含量之和最高,为主要挥发性风味类别,尤其以(Z)-3-己烯-1-醇乙酸酯和(Z)-3-己烯-1-醇的相对含量最高。主成分分析得到3个菜心挥发物主成分,累积贡献率达90.58%,风味综合评分排序为油绿702>迟心4号>四九-19>DY>60天油青菜心,初步确定酯、醇和酚类为主效风味物质。挥发物组分聚类分析结果表明,菜心、农普奶白菜、京春娃娃菜各为一类。【结论】主成分分析可有效分析菜心挥发性风味物质组分。菜心挥发物各类别相对含量与农普奶白菜、京春娃娃菜存在一定差异,初步确定酯、醇和酚类对菜心清香风味贡献较大,油绿702菜心风味品质综合评分最佳,具有加工利用及提高风味品质育种潜力。

【Objective】The volatile components in flower moss of major flowering Chinese cabbage(Brassica campestris L. ssp. chinensis var. utilis Tsen et Lee)cultivars in Guangzhou were studied,the source of volatile flavor was studied, taste quality was comprehensively evaluated,and the similarity and difference of main volatile matter between flowering Chinese cabbage and non-bulbous cabbage were compared,to provide data support for processing and flavor breeding research of flowering Chinese cabbage.【Method】Major volatile flavor compounds of five flowering Chinese cabbages were analyzed by head space-solid phase and gas chromatography-mass spectrometr(HS-SPME-GC-MS),the similarity and difference between them and Chinese cabbage Nongpu and Jingchun were compared. Principal component analysis (PC)and cluster analysis(CA)were carried out to preliminarily determinate the main flavor substances category and evaluate flowering Chinese cabbage materials’flavor quality.【Result】A total of 114 compounds belonging to 11 categories were detected,such as esters,alcohols,nitrile,and phenols,in all five flowering Chinese cabbage materials. Their relative contents of various volatile substances category were extremely different from non-bulbous Chinese cabbage(Nongpu and Jingchun)(P<0.01). In all of substances category,the sum of esters and alcohols contained the most relative contents, which were preliminarily regarded as major volatile substances category. The relative contents of 3-hexen-1-ol acetate,( Z,E)- and 3-hexen-1-ol,(Z)- were the highest. PC showed that there were three principal components and their cumulative contribution rate was 90.58%. Scores of flavor components comprehensive evaluation were in the following order: Youlü702>Chixin No.4>Sijiu-19>DY>Youqing 60 days. And esters,alcohols and phenols were preliminarily considered as major volatile flavor components for flower moss of flowering Chinese cabbage. Volatile components clustering analysis indicated that all flowering Chinese cabbage materials made up one branch,non-bulbous Chinese cabbages of Nongpu and Jingchun were clustered into other two branches.【Conclusion】PC analysis can effectively analyze volatile flavor components. There are certain differences of volatile substances category between flowering Chinese cabbage and non-bulbous Chinese cabbages Nongpu and Jingchun. Esters,alcohols and phenols are preliminarily identified as major volatile flavor substances,which largely contribute to flowering Chinese cabbage’fragrance. Youlü 702 obtains the best flavor quality score,and has good potential of processing and flavor breeding.