HP-SPME-GC-MS结合ROAV分析新疆不同小麦品种面粉主要挥发性成分

Analysis of Main Flavor Substances in Xinjiang Wheat Flours by HP-SPME-GC-MS Coupled with ROAV

为了解新疆小麦面粉挥发性成分组成,用顶空固相微萃取气相色谱-质谱联用技术(headspace solid phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)测定12个小麦品种的挥发性物质构成,结合相对气味活度值(relative odor activity value,ROAV)、主成分分析(principal component analysis,PCA)和聚类分析,分析新疆不同小麦品种面粉中的关键香气成分构成差异。结果表明,12个小麦面粉样品中共鉴定出143种挥发性化合物,其中烷烃类50种,烯烃类8种,醛类13种,醇类28种,酮类16种,酯类7种,酸类4种,苯类9种,其他化合物8种。ROAV分析发现不同小麦品种面粉主要挥发性物质有12种:己醛、壬醛、反-2-辛烯醛、癸醛、(E,E)-2,4-壬二烯醛、1-辛烯-3-醇、2-正戊基呋喃、正己醇、1-壬醇、6-甲基-5-庚烯-2-酮、3-辛烯-2-酮、γ-壬内脂。主成分和聚类分析表明,春小麦、冬小麦分别聚为一类。

In order to study the composition of volatile components in Xinjiang wheat flours,the composition of volatile components was determined by headspace solid phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Combined with the calculation and analysis of relative odor activity value(ROAV),principal component analysis(PCA)and cluster analysis,the composition differences of key aroma components in Xinjiang wheat flours were clarified,so as to provide a theoretical basis for the control of flavor quality of wheat flour.The results showed that 143 volatile compounds were identified in 13 wheat flour samples,including 50 alkanes,8 alkenes,13 aldehydes,28 alcohols,16 ketones,7 esters,4 acids,9 benzenes,and 8 other compounds.According to ROAV analysis of the 13 different wheat varieties,there were 12 main volatile substances:Hexanal,Nonanal,(E)-2-Octenal,Decanal,(E,E)-2,4-nonadienal,1-octene-3-alcohol,2-pentyl-furan,1-Hexanol,1-Nonanol,6-methyl-5-heptene-2-one,3-octene-2-one,and dihydro-5-pentyl-2(3H)-Furanone.PCA and cluster analysis showed that spring wheat and winter wheat were individually clustered into different groups.