不同贮藏方式陈皮品质及香气差异分析

Analysis on the quality and aroma differences of Chenpi in different storage methods

为探究不同贮藏方式陈皮品质及香气的差异,选用标准干仓与自然陈化贮藏条件下0~9年陈皮为研究对象,利用紫外分光光度计法、高效液相色谱法和顶空固相微萃取-气相色谱-质谱联用技术比较其色差、类胡萝卜素、总酚、总黄酮、抗氧化活性、黄酮类化合物及挥发性成分之间的差异。结果表明,与自然陈化陈皮相比,标准干仓陈皮色差值的变化趋势更小,对于类胡萝卜素的保留效果更好;总酚、总黄酮、抗氧化活性、香蜂草苷、川陈皮素和橘皮素含量在陈化过程中均呈现上升趋势,而橙皮苷含量下降,标准干仓贮藏条件下陈皮特征性成分增加率更高而下降率更低。2种贮藏方式陈皮中共检测出55种共有香气成分,以烯烃类、醇类、醛类和酯类为主,自然陈化陈皮中醇类、醛类和酮类化合物相对含量显著高于标准干仓陈皮,偏最小二乘回归分析能较好区分2种陈皮;其中13种差异香气物质可用于陈皮贮藏方式的区分。该研究分析比较2种不同贮藏方式陈皮的差异,为阐明2种陈皮品质及香气特征提供参考。

In order to investigate the differences in quality and aroma of pericarpium citri reticulatae(PCR)in different storage methods,0-9 years PCR in standard dry storage and natural aging storage conditions were chosen as the research objects to compare the differences in color difference,carotenoids,total phenols,total flavonoids,antioxidant activity,flavonoids and volatile components by UV spectrophotometry,HPLC,and headspace solid-phase microextraction-gas chromatography-mass spectrometry.The results showed that compared with natural aging PCR,the color difference of standard dry storage PCR had a smaller trend,and the retention effect of carotenoids was better;total phenols,total flavonoids,antioxidant activity,didymin,nobiletin and tangeretin showed an increasing trend during the aging process,while the content of hesperidin was decreased.The rate of increase in the characteristic components of PCR was higher and the rate of decrease was lower under standard dry storage conditions.A total of 55 common aroma components were detected in the two storage methods,mainly alkenes,alcohols,aldehydes and esters,and the relative contents of alcohols,aldehydes and ketones in the naturally aged PCR were significantly higher than that of the standard dry storage PCR,and the partial least squares discriminant analysis could better distinguish the two kinds of PCR;among them,13 kinds of different aroma substances could be used for the differentiation of the storage mode of PCR.The present study analyzed and compared the differences between the two types of PCR stored in different ways to provide reference for elucidating the quality and aroma characteristics of the two types of PCR.