‘金口’和‘马家沟’两个芹菜品种挥发性成分分析

Volatile Components Analysis of'Jinkou'and'Majiagou'Celery Varieties

为了解‘金口’芹菜与‘马家沟’两种芹菜的风味特征差异原因,利用电子鼻法和气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)联用法对两个芹菜品种不同部位的香气挥发性成分进行了分析和对比。结果表明:电子鼻10个传感器对两种芹菜香气物质均有响应,能较好区分两个芹菜品种挥发性物质,香气差异主要集中于W5S(氮氧化物)和W1W(硫化物)传感器;GC-IMS技术共鉴定出50种挥发性物质,两个芹菜品种香气差异主要集中于烯类、酯类和酮类物质中。通过电子鼻和GC-IMS联用技术,可检测出‘金口’芹菜与‘马家沟’芹菜不同部位的挥发性成分差异,可为以后品种改良、品质提高提供参考依据。

In order to understand the differences in flavor characteristics of two celery varieties,'Jinkou'and'Majiagou',the aroma volatile components of different parts from two celery varieties were analyzed and compared by using electronic nose method and gas chromatography-ion mobility spectroscopy(GC-IMS).The results showed that all 10 sensors of the electronic nose responded to the aroma compounds of two celery varieties,which effectively distinguished the volatile substances.The aroma differences were mainly concentrated in the W5S(nitrogen oxides)and W1W(sulfides)sensors.A total of 50 volatile compounds were identified by GC-IMS technique,and the differences in aroma between two celery varieties were mainly concentrated in olefins,esters,and ketones.By combining electronic nose and GC-IMS technique,the differences of volatile components in different parts of'Jinkou'and'Majiagou'celeries can be detected,providing a reference for improving varieties and quality in the future.