基于GC-IMS技术鉴别不同年份新会陈皮中的挥发性风味物质

Identification of Volatile Flavor Substances in Xinhui Tangerine Peel in Different Years Based on GC-IMS Technology

为比较贮藏年份对新会陈皮中挥发性风味物质的影响,采用气相-离子迁移谱(GC-IMS)对1年、3年、7年、12年的陈皮进行分析比较。结果表明,不同陈化年份陈皮的挥发性风味物质差异性显著。糠醛(Furfurol)、环己酮(Cyclohexanone)、庚醛(Heptanal)、1-丁醇(1-Butanol)、己醛(Hexanal)、2-己醇(2-Hexanol)等物质在不同贮藏年份的陈皮中均存在,只是含量不同。其中1年陈皮中的主要挥发性风味物质为左旋玫瑰醚(cis-Rose oxide)、2-庚酮(2-Heptanone)等。3年陈皮中的主要挥发性物质为松油醇(Terpineol)、癸醛(Decanal)等。7年陈皮中的主要挥发性风味物质为庚醛(Heptanal)等。12年陈皮中的主要挥发性风味物质为2-十一碳烯醛(2-Undecenal)、辛醛(Octanal)等。通过GC-IMS技术分析陈皮的挥发性风味物质,可鉴定陈皮的陈化年份。

In order to compare the effects of storage years on the volatile flavor substances in Xinhui tangerine peel,gas chromatography-ion mobility spectrometry(GC-IMS)is used to analyze the tangerine peel of 1 year,3 years,7 years and 12 years.The results show that the volatile flavor substances of tangerine peel in different aging years are significantly different.The furfurol,cyclohexanone,heptanal,1-butanol,hexanal,2-hexanol,etc.are found in tangerine peel with different storage years,but the content is different.The main volatile flavor substances in one-year tangerine peel are cis-rose oxide,2-heptanone,etc.The main volatile flavor substances in three-year tangerine peel are terpineol,decanal,etc.The main volatile flavor substances in seven-year tangerine peel are heptanal,etc.The main volatile flavor substances in twelve-year tangerine peel are 2-undecenal,octanal,etc.GC-IMS technology is used to analyze the volatile flavor substances of tangerine peel,and the aging year of tangerine peel could be identified.