荞麦及荞酥风味成分顶空固相微萃取气质联用指纹图谱研究

Investigation of flavor compounds in Fagopyrum esculentum Moench and buckwheat cake by headspace-solid phase microextraction-gas chromatography-mass spectrometry and its fingerprinting analysis

目的 为黔产荞麦的质量标准研究及绿色食品荞酥的品质研究提供理论依据。方法 采用顶空固相微萃取-气质联用技术对贵州毕节10个不同批次荞麦及荞酥样品进行GC-MS分析,确定荞麦及荞酥各自的共有特征指纹峰。结果 利用软件分析,结果显示其样品指纹图谱间的相似度均高于0.9,荞麦和荞酥风味成分指纹图谱分别检出27个和45个特征峰,特征峰峰面积之和分别占总峰面积的90.00%和91.49%,荞麦风味中起主要贡献的成分是醛类,荞酥风味中起主要贡献的成分是酸酯类。结论 指纹图谱特征指纹信息丰富,结果准确可靠,样品间的整体相似度较好,该方法具有良好的稳定性、重复性,可以作为鉴别荞麦及荞酥质量的指标参数。

Objective To provide the theoretical foundation for the quality specification study and quality control of Fagopyrum esculentum Moench from Guizhou, as well as the quality study of green food buckwheat cake.Methods The flavor compounds from ten batches Fagopyrum esculentum Moench and buckwheat cake were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The standard fingerprint(R) was confirmed.Results By using software analysis, the similarity of each batch was above 0.9.The 27 characteristic fingerprint peaks were detected from standard fingerprint of Fagopyrum esculentum Moench, the sum of characteristic peak area accounted for 90.00% of the total peak area.And the 45 characteristic fingerprint peaks were detected from standard fingerprint of buckwheat cake, the sum of characteristic peak area accounted for 91.49% of the total peak area.The results showed that the main flavor compounds in Fagopyrum esculentum Moench and buckwheat cake were aldehydes and acid esters, respectively.Conclusion Fingerprint characteristic fingerprint information is rich.The results are accurate and reliable, and the overall similarity of the samples is good.The method has good stability and reproducibility, it can be used as an index parameter to identify the quality of Fagopyrum esculentum Moench and buckwheat cake.