摘要
采用气相离子迁移谱(Gas chromatography-ion mobility spectroscopy,GC-IMS)对平阴县种植的3种不同品种玫瑰(重瓣玫瑰、大马士革玫瑰、格拉斯玫瑰)精油的挥发性成分进行了对比分析,根据挥发性成分的特征风味指纹图谱和主成分分析,探讨了不同产品之间的差异。结果表明,3种不同玫瑰精油样品可定性出的共有挥发性物质为54种单体及部分物质的二聚体,单体主要包括醇类、酯、酮类、醛类、烯烃类、酸类和醚类。3种品种玫瑰精油所含挥发性香成分在种类及含量上存在差异,且每种玫瑰品种精油都有其区别于其他品种的特征性指纹风味化合物。其中,反-2-庚烯醛、香茅醇等11种特征物质可作为重瓣玫瑰品种的主要特征挥发性香成分,2-甲基戊酸、丙酸、二乙醇缩乙醛等8种特征成分可作为大马士革玫瑰品种的主要特征挥发性香成分,苯甲醇、苯乙酸乙酯、橙花醇等5种特征成分可作为格拉斯玫瑰品种的主要特征挥发性香成分。GC-IMS技术对构建不同玫瑰品种的特征挥发性成分指纹图谱具有较好的应用价值,为不同玫瑰品种精油之间的快速区分鉴别提供了技术可行性。
In order to elucidate the difference on the flavor characteristics of three kinds of rose essential oils,gas chromatography-ion mobility spectroscopy(GC-IMS)was used to detect their flavor compounds.The diversities between different products were explored according to the characteristic flavor fingerprints of volatile components and principal component analysis.The results in this paper showed that 54 volatile compounds were identified including some dimers of flavor compounds.These volatile compounds mainly consisted of alcohols,esters,ketones,aldehydes,olefins,acid,and ethers.There were differences in the types and contents of volatile aroma components in rose essential oil of three varieties,and each rose essential oil has its characteristic fingerprint compounds which were different from other varieties.Among them,11 characteristic substances such as(E,E)-2,4-heptadienal and citronellol could be used as the main characteristic volatile components of CBII.Eight characteristic components,such as 2-Methylbutanoic acid,propionic acid and 1,1-diethoxyethane,could be used as the main characteristic volatile components of DMSGI.Benzyl alcohol,ethyl phenylacetate,nerol and other five characteristic components could be used as the main characteristic volatile components of GLSII.GC-IMS technology has a good application value in constructing fingerprint of characteristic volatile fragrance components of different rose varieties and provides a technical feasibility for rapid identification of essential oils of different rose.
作者
郑小嘎
吴爱东
李继峰
韦绪伦
刘建军
陈庆彩
王迎新
阎长勇
ZHENG Xiaoga;WU Aidong;LI Jifeng;WEI Xulun;LIU Jianjun;CHEN Qingcai;WANG Yingxin;YAN Changyong(Shandong Food Ferment Industry Research&Design Institute,Ji'nan,Shandong 250013,China;Etsong(Qingdao)Industrial&Commercial Co.,Ltd.,Qingdao,Shandong 266021,China;Jinan Jiuzhoufude Flavour Co.,Ltd.,Ji'nan,Shandong 250102,China)
出处
《农产品加工》
2020年第20期60-64,67,共6页
Farm Products Processing
基金
山东省技术创新计划项目(201810501003)
济南市科技计划项目(2017110-49)。
关键词
玫瑰精油
挥发性香成分
气相离子迁移谱
指纹图谱
rose essential oil
volatile flavor compounds
gas chromatography-ion mobility spectroscopy(GC-IMS)
fingerprint