不同产地荸荠种杨梅挥发性成分的分析与评价

Analysis and Evaluation of Volatile Components in Chinese Bayberry from Different Habitats by SPME-GC-MS

以5个地区的荸荠种杨梅为对象,采用感官评价结合气相色谱-质谱联用(GC-MS)技术分析不同产地荸荠种杨梅的挥发性物质组成差异。感官评价结合可溶性固形物、可滴定酸的分析结果显示:产于仙居的荸荠杨梅具有优秀的感官品质。在5个荸荠种杨梅中共检测到挥发性风味成分89种,包括醛类14种、醇类11种、酯类17种、萜烯类14种及其它酮类、酸类、芳香烃类等物质33种。样品间的风味物质含量和种类存在差异,分别为仙居杨梅(886.06μg/100g,70种)、余姚杨梅(1038.12μg/100g,73种)、瑞丽杨梅(1313.90μg/100g,62种)、苏州杨梅(166.45μg/100g,54种)以及恩施杨梅(985.42μg/100g,70种)。其中,挥发性物质含量较高的成分主要是己醛、3-壬烯醇、反式石竹烯、葎草烯、异香橙烯环氧化物等。结合因子分析结果,瑞丽杨梅的品质得分更高。

The research object aimed to reveal the volatile components of Biqi bayberry samples from five different habitats were analyzed by sensory evaluation combined with gas chromatography-mass spectrometry(GC-MS). Sensory evaluation results combined with soluble solids and titratable acid showed that Biqi bayberry produced in Xianju had better sensory quality. A total of 89 volatile flavor components were detected in 5 Biqi bayberry species, including 14 aldehydes, 11 alcohols, 17 esters, 14 terpenes and 33 ketones, acids and aromatic hydrocarbons. There were differences in the content and types of flavor substances among samples, namely, Xianju bayberry(886.06 μg/100 g, 70 species),Yuyao bayberry (1 038.12 μg/100 g, 73 species), Ruili bayberry (1 313.90 μg/100 g, 62 species), Suzhou bayberry (166.45 μg/100 g, 54 species) and Enshi bayberry(985.42 μg/100 g, 70 species). In which the main components with high volatile content are hexanal, 3-nonanenol, trans-caryophyllene, humullene and iso-orangeene epoxides. Combined with the analysis results of PCA, Ruili bayberry has higher quality score.