基于电子鼻与气质联用法分析牛蒡的挥发性成分

The volatile components analysis of Arctium lappa L. based on electronic nose and gas chromatography-mass spectrometry

牛蒡具有特异性风味,生鲜牛蒡容易引起不适症状,蒸制是古籍记载的重要处理方式。研究采用电子鼻(FOX4000)与气质联用(GC-MS)对蒸制前后的牛蒡进行了挥发性成分分析,结合特征响应点分析、主成分分析(PCA)和定性差异分析对蒸制前后的牛蒡进行区分。结果表明,FOX 4000可以准确区分两种样品,区分指数DI为100%;通过GC-MS从生鲜和蒸制牛蒡中分别检测出22和25种挥发性成分,主要为有机酸、酯、醛、烯、醇、酮、酚、烷烃等,共有成分有8种,分别为丁醛、戊醛、己醛、2-正戊基呋喃、正戊醇、1-己醇、二氢呋喃-2-酮、环己烯。该研究为食品整体风味评价和香气成分检测提供了一种有效的方法。

Arctium lappa L. has a specific flavor,the fresh one is easy to cause unpleasant symptoms,and steaming is an important way to deal with it in ancient books. FOX 4000-electronic nose and gas chromatography-mass spectrometry were used to analyze the volatile components in Arctium lappa L. before and after steaming. Based on the characteristic response point analysis,principal component analysis（ PCA） and qualitative difference analysis,Arctium lappa L. before and after steaming was distinguished. The results indicated that the fresh and steamed Arctium lappa L. could be successfully identified after being analyzed by FOX 4000-electronic nose,and the index DI is 100%. Furthermore,22 and 25 volatile components were detected from fresh and steamed Arctium lappa L.,respectively,containing organic acid,ester, aldehyde, alkene, alcohol, ketone, phenol and alkane. Among the above compounds, butyraldehyde,valeraldehyde,hexanal,2-hydroxy-pentyl tetrahydrofuran,1-pentanol,1-hexanol,2-furanone and cyclohexene are the 8 common constituents of those two ingredients. The study provided an effective method for the overall flavor evaluation and aroma components detection of food.