Analysis the Volatiles and Its Aroma Contribution in <i>Rosa Sterilis</i> by HS-SPME and LLE-SAFE

MO Haoran; HUANG Mingzheng; ZHANG Qun; TANG Weiyuan; LI Tingting; XU Cunbin; LIU Xiaozhu; YU Zhihai; LI Xin

doi:10.13386/j.issn1002-0306.2022090300

Volume 44 Issue 20

Oct. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(20): 289-297. > DOI: 10.13386/j.issn1002-0306.2022090300

MO Haoran, HUANG Mingzheng, ZHANG Qun, et al. Analysis the Volatiles and Its Aroma Contribution in Rosa Sterilis by HS-SPME and LLE-SAFE[J]. Science and Technology of Food Industry, 2023, 44(20): 289−297. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090300.

Citation:

PDF (1626 KB)

Analysis the Volatiles and Its Aroma Contribution in Rosa Sterilis by HS-SPME and LLE-SAFE

1.
College of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang 550003, China
2.
School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
3.
Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China

More Information

Received Date: September 27, 2022
Available Online: August 01, 2023

Graphical Abstract

Abstract

Abstract

To comprehensively analyze the composition and contribution of volatile components in Rosa sterilis, the headspace solid phase microextraction (HS-SPME) and liquid liquid extraction with solvent assisted flavor evaporation (LLE-SAFE) was used, along with gas chromatography-mass spectrometry (GC-MS) to analyze the volatile components. The odor active value (OAV) was used to evaluate the contribution of volatile components to the overall aroma of R. sterilis juice. The results showed that a total of 115 volatile components were identified using both methods, with 59 identified using HS-SPME and 75 identified using LLE-SAFE. These components included 25 esters, 27 alcohols, 11 aldehydes, 14 ketones, 18 acids, 14 terpenes, and 6 other compounds. Analysis of the odor active value (OAV) showed that 30 volatile components, including isoamyl alcohol, 2-hexenal, ethyl hexanoate, ethyl acetate, butyl acetate, hexanal, and hexanoic acid, contributed strongly to the aroma of R. sterilis. This study provides theoretical support for revealing the aroma profile and chemical essence of R. sterilis.
- Rosa sterilis,
- HS-SPME,
- SAFE,
- odor active value,
- aroma contribution

FullText(HTML)

References (33)

References

[1]	蒋兰兰, 鲁敏, 安华明. 刺梨与无籽刺梨果实中药化学成分及抗氧化物质的比较分析[J]. 果树学报,2023,40(1):111−125. [JIANG L L, LU M, AN H M. Comparative analysis of chemical components of traditional Chinese medicine and antioxidants between Rosa roxburghii and R. sterilisfruits[J]. Journal of Fruit Tree,2023,40(1):111−125. JIANG L L, LU M, AN H M. Comparative analysis of chemical components of traditional Chinese medicine and antioxidants between Rosa roxburghii and R. sterilisfruits[J]. Journal of Fruit Tree, 2023, 40(1): 111-125.
[2]	金晶, 金平, 吴洪娥, 等. 贵州蔷薇属植物资源调查与应用研究[J]. 种子,2020,39(8):61−65. [JIN J, JIN P, WU H E, et al. Investigation and application of rosa plant resources in Guizhou[J]. Seeds,2020,39(8):61−65. JIN J, JIN P, WU H, et al. Investigation and Application of Rosa Plant Resources in Guizhou[J]. Seeds, 2020, 39(8): 61-65.
[3]	HE J Y, ZHANG Y H, MA N, et al. Comparative analysis of multiple ingredients in Rosa roxburghii and R. sterilis fruits and their antioxidant activities[J]. Journal of Functional Foods,2016,27:29−41. doi: 10.1016/j.jff.2016.08.058
[4]	HOU Z Q, YANG H Z, ZHAO Y, et al. Chemical characterization and comparison of two chestnut rose cultivars from different regions[J]. Food Chemistry,2020,323:126806. doi: 10.1016/j.foodchem.2020.126806
[5]	吴洪娥, 金平, 周艳, 等. 刺梨与无籽刺梨的果实特性及其主要营养成分差异[J]. 贵州农业科学,2014,42(8):221−223. [WU H E, JIN P, ZHOU Y, et al. Characteristics and main nutrition components of R. roxburghii and R. sterilis fruits[J]. Guizhou AgriculturalScience,2014,42(8):221−223. doi: 10.3969/j.issn.1001-3601.2014.08.059 WU H E, JIN P, ZHOU Y, et al. Characteristics and Main Nutrition Components of R. roxburghii and R. sterilisFruits[J]. Guizhou AgriculturalScience, 2014, 42(8): 221-223. doi: 10.3969/j.issn.1001-3601.2014.08.059
[6]	LI H, FANG W Y, WANG Z, et al. Physico chemical, biological properties, and flavour profile of Rosa roxburghii Tratt, Pyracantha fortuneana, and Rosa laevigata michxfruits: A comprehensive review[J]. Food Chemistry,2022,366:130509. doi: 10.1016/j.foodchem.2021.130509
[7]	谢国芳, 徐小燕, 王瑞, 等. 金刺梨果实和叶中酚类、Vc含量及其抗氧化能力分析[J]. 植物科学学报,2017,35(1):122−127. [XIE G F, XU X Y, WANG R, et al. Analysis of phenolic and antioxidant activity of fruits and leaves of Rosa sterilis D. Shi[J]. Journal of Plant Science,2017,35(1):122−127. XIE G F, XU X Y, WANG R, et al. Analysis of phenolic and antioxidant activity of fruits and leaves of Rosa sterilisD. Shi[J]. Journal of Plant Science, 2017, 35(1): 122-127.
[8]	杨宗玲, 李晗, 范方宇, 等. 超声辅助酶法提取无籽刺梨果渣中黄酮的工艺优化及其抗氧化活性[J]. 食品工业科技,2021,42(13):184−192. [YANG Z L, LI H, FAN F Y, et al. Ultrasound-assisted enzymatic extraction of flavonoids from Rosasterilis pomace and its antioxidant activity[J]. Food Industry Technology,2021,42(13):184−192. YANG Z L, LI H, FAN F Y, et al. Ultrasound-Assisted Enzymatic Extraction of Flavonoids from Rosasterilis Pomace and Its Antioxidant Activity[J]. Food Industry Technology, 2021, 42(13): 184-192.
[9]	李婕羚. 贵州喀斯特不同地区无籽刺梨品质研究[D]. 贵阳: 贵州师范大学, 2017. LI J L. A study on quality of Rosa sterilis from different karst areas in Guizhou province[D]. Guiyang: Guizhou Normal University, 2017.
[10]	李婕羚, 胡继伟, 李朝婵. 贵州不同种植地区无籽刺梨果实品质评价[J]. 果树学报,2016,33(10):1259−1268. [LI J L, HU J W, LI C C. Fruit quality of Rosa sterilis planted in different regions of Guizhou province, China[J]. Journal of Fruit Tree,2016,33(10):1259−1268. Li J L, HU J W, LI C C. Fruit quality of Rosa sterilis planted in different regions of Guizhou province, China[J]. Journal of Fruit Tree, 2016, 33(10): 1259-1268.
[11]	刘松, LI Yi, 赵德刚. 无籽刺梨(Rosa kweichonensis var. sterilis) RksAGL基因克隆及表达分析[J]. 基因组学与应用生物学,2015,34(3):579−586. [LIU S, LI Y, ZHAO D G, Cloning and expression analysis of RksAGL gene in seed less chestnut rosa (Rosakweichonensisvar. sterilis)[J]. Genomics and Applied Biology,2015,34(3):579−586. LIU S, LI Y, ZHAO D G, Cloning and expression analysis of RksAGL gene in seed less chestnut rosa (Rosakweichonensisvar. sterilis) [J]. Genomics and Applied Biology, 2015, 34(3): 579-586.
[12]	陈兴银, 彭昌琴, 陆赠玉, 等. 贵州野生刺梨及无籽刺梨不同地理种群间亲缘关系的ISSR分析[J]. 山地农业生物学报,2017,36(6):64−68. [CHEN X Y, PENG C Q, LU Z Y, et al. Analysis of genetic relationships between Rosa roxburghii and Rosa sterilis from different areas of Guizhou province by ISSR[J]. Mountain Agricultural Biology Journal,2017,36(6):64−68. CHEN X Y, PENG C Q, LU Z Y, et al. Analysis of Genetic Relationships Between Rosa roxburghii and Rosa sterilis from Different Areas of Guizhou Province by ISSR[J]. Mountain Agricultural Biology Journal, 2017, 36(6): 64-68.
[13]	LIU M, H, ZHANG Q, ZHANG Y H, et al. Chemical analysis of dietary constituents in Rosa roxburghii and Rosa sterilis fruits[J]. Molecules,2016,21(9):1204. doi: 10.3390/molecules21091204
[14]	吴小琼, 罗会, 金吉林, 等. 超临界CO₂萃取无籽刺梨挥发油及GC-MS分析[J]. 中国实验方剂学杂志,2014,20(10):98−101. [WU X Q, LUO H, JIN J L, et al. GC-MS analysis of volatile oil from Rosa sterilis by supercritical CO₂ extraction[J]. Chinese Journal of Experimental Medicine,2014,20(10):98−101. WU X Q, LUO H, JIN J L, et al. GC-MS Analysis of Volatile Oil from Rosa sterilis by Supercritical CO₂Extraction[J]. Chinese Journal of Experimental Medicine, 2014, 20(10): 98-101.
[15]	付慧晓, 王道平, 黄丽荣, 等. 刺梨和无籽刺梨挥发性香气成分分析[J]. 精细化工,2012,29(9):875−878. [FU H X, WANG D P, HUANG L R, et al. Analysis of the volatile aroma compounds of Rosa roxburghii Tratt and Rosa sterilis[J]. Fine Chemical Industry,2012,29(9):875−878. FU H X, WANG D P, HUANG L R, et al. Analysis of the Volatile Aroma Compounds of Rosa Roxburghii Tratt and Rosa Sterilis[J]. Fine Chemical Industry, 2012, 29(9): 875-878.
[16]	张丹, 韦广鑫, 王文, 等. 安顺普定刺梨与无籽刺梨营养成分及香气物质比较研究[J]. 食品工业科技,2016,37(12):149−154. [ZHANG D, WEI G X, WANG W, et al. Comparative research on basic ingredients and volatile aroma compounds of Rosaroxburghii Tratt and Rosasterilis D. shi[J]. Food Industry Technology,2016,37(12):149−154. ZHANG D, WEI G X, WANG W, et al. Comparative research on basic ingredients and volatile aroma compounds of Rosaroxburghii Tratt and Rosasterilis D. shi[J]. Food Industry Technology, 2016, 37(12): 149-154.
[17]	张丹, 韦广鑫, 曾凡坤. 贵州不同产地无籽刺梨的基本营养成分及香气物质比较[J]. 食品科学,2016,37(22):166−172. [ZHANG D, WEI G X, ZENG F K. Proximate nutritional composition and volatile aroma compounds of Rosasterilis S. D. Shi fruits from different growing areas of Guizhou province[J]. Food Science,2016,37(22):166−172. ZHANG D, WEI G X, ZENG F K. Proximate Nutritional Composition and Volatile Aroma Compounds of RosasterilisS. D. Shi Fruits from Different Growing Areas of Guizhou Province[J]. FoodScience, 2016, 37(22): 166-172.
[18]	林灵, 王瑜, 杨娟, 等. 金刺梨发酵前后风味物质变化研究[J]. 中国酿造,2020,39(6):155−161. [LIN L, WANG Y, YANG J, et al. Changes of flavor substances in Rosasterilis before and after fermentation[J]. China Brewing,2020,39(6):155−161. LIN L, WANG Y, YANG J, et al. Changes of flavor substances in Rosasterilis before and after fermentation[J]. China Brewing, 2020, 39(6): 155-161.
[19]	KATAOKA H, LORD H L, PAWLISZYN J. Applications of solid-phase microextraction in food analysis[J]. Journal of Chromatography A,2000,880(1-2):35−62. doi: 10.1016/S0021-9673(00)00309-5
[20]	NACCARATO A, PAWLISZYN J. Matrix compatible solid phase microextraction coating, a greener approach to sample preparation in vegetable matrices[J]. Food Chemistry,2016,206:67−73. doi: 10.1016/j.foodchem.2016.03.036
[21]	朱晓凤, 刘政权, 宛晓春, 等. SDE和HS-SPME结合GC-MS分析霍山黄大茶香气成分的比较[J]. 食品科学,2020,41(4):214−221. [ZHU X F, LIU Z Q, WAN X C, et al. Comparison of simultaneous distillation and extraction and headspace-solid phase microextraction for analysis of aroma components of huo shan large-leaf yellow tea by gas chromatography-mass spectrometry[J]. Food Science,2020,41(4):214−221. doi: 10.7506/spkx1002-6630-20190110-136 ZHU X F, LIU Z Q, WAN X C, et al. Comparison of Simultaneous Distillation and Extraction and Headspace-Solid Phase Microextraction for Analysis of Aroma Components of Huo shan Large-Leaf Yellow Tea by Gas Chromatography-Mass Spectrometry[J]. Food Science, 2020, 41(4): 214-221. doi: 10.7506/spkx1002-6630-20190110-136
[22]	STÜBNER C, SCHLUMPBERGER P, STEINHAUS M. Automated solvent-assisted flavour evaporation (aSAFE)[J]. Lebensmittelchemie,2020,73(S1):S113.
[23]	宋焕禄, 王丽金. 食品风味化学与分析[M]. 北京: 中国轻工业出版社, 2021. SONG H L, WANG L J. Food flavor chemistry and analysis[M]. Beijing: China Light Industry Press, 2021.
[24]	AN Y Q, QIAN Y P, MAGANA A A, et al. Comparative characterization of aroma compounds in silver carp (Hypophthalmichthysmolitrix), Pacific whiting (Merlucciusproductus) and alaska pollock (Theragra chalcogramma) surimi by aroma extract dilution analysis, odor activity value, and aroma recombination studies[J]. Journal of agricultural and food chemistry,2020,68(38):10403−10413. doi: 10.1021/acs.jafc.9b07621
[25]	李钦炀, 莫皓然, 黄名正, 等. 不同海拔地区及采摘期对刺梨挥发性物质的影响[J]. 食品与发酵科技,2022,58(1):97−106. [LI Q Y, MO H R, HUANG M Z, et al. Comparison of volatile components in Rosa roxburghii Tratt at different altitudes and picking periods[J]. Food and Fermentation Technology,2022,58(1):97−106. LI Q Y, MO H R, HUANG M Z, et al. Comparison of Volatile Components in Rosa roxburghii Tratt at Different Altitudes and Picking Periods[J]. Food and Fermentation Technology, 2022, 58(1): 97-106.
[26]	李婷婷, 黄名正, 唐维媛, 等. 刺梨汁中挥发性成分测定及其呈香贡献分析[J]. 食品与发酵工业,2021,47(4):237−246. [LI T T, HUANG M Z, TANG W Y, et al. Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma[J]. Food and Fermentation Industry,2021,47(4):237−246. LI T T, HUANG M Z, TANG W Y, et al. Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma[J]. Food and Fermentation Industry, 2021, 47(4): 237-246.
[27]	刘晓柱, 张远林, 李银凤, 等. 高产β-葡萄糖苷酶酵母菌的诱变选育及对刺梨果酒香气特性的影响[J]. 食品工业科技,2021,42(19):118−125. [LIU X Z, ZHANG Y, LI Y F, et al. Breeding of high yield β-glucosidase yeast by mutagenesis and its effect on the aroma characteristics of Rosa roxburghii Tratt wine[J]. Food Industry Technology,2021,42(19):118−125. LIU X Z, ZHANG Y, LI Y F, et al. Breeding of High Yield β-glucosidase Yeast by Mutagenesis and Its Effect on the Aroma Characteristics of Rosa roxburghii Tratt Wine[J]. Food Industry Technology, 2021, 42(19): 118-125.
[28]	MOSANDL A, GUENTHER C. Stereoisomeric flavor compounds. 20 Structure and properties of gamma-lactone enantiomers[J]. Journal of Agricultural and Food Chemistry,2002,37(2):413−418.
[29]	SCHWAB W, DAVIDOVICH R R, LEWINSOHN E. Biosynthesis of plant-derived flavor compounds[J]. The Plant Journal,2008,54(4):712−732. doi: 10.1111/j.1365-313X.2008.03446.x
[30]	BUETTBER A. 施普林格气味手册[M]. 王凯, 蒋举星, 冯涛, 等, 译. 北京: 科学出版社, 2019. BUETTBER A. Springer hand book of odor[M]. WANG K, JIANG J X, FENG T, et al. Trans. Beijing: Science Press, 2019.
[31]	HUANG M Z, LI T T, HARDIE W J, et al. Comparative characterization and sensory significance of volatile compounds in Rosa roxburghii Tratt fruit from five geographic locations in Guizhou, China[J]. Flavour and FragranceJournal,2022,37(3):163−180. doi: 10.1002/ffj.3694
[32]	宫俐莉, 李安军, 孙金沅, 等. 溶剂辅助风味蒸发法与顶空-固相微萃取法结合分析白酒酒醅中挥发性风味成分[J]. 食品与发酵工业,2016,42(9):169−177. [GONG L L, LIAN J, SUN J Y, et al. Analysis on volatile flavor compounds of fermented grains by SAFE and HS-SPME coupled with GC-MS[J]. Food and Fermentation Industry,2016,42(9):169−177. doi: 10.13995/j.cnki.11-1802/ts.201609030 GONG L L, LIAN J, SUN J Y, et al. Analysis on volatile flavor compounds of fermented grains by SAFE and HS-SPME coupled with GC-MS[J]. Food and Fermentation Industry, 2016, 42(9): 169-177. doi: 10.13995/j.cnki.11-1802/ts.201609030
[33]	赵荣飞, 张红霞, 金佳幸, 等. 基于气相色谱-离子迁移谱法比较刺梨和无籽刺梨挥发性成分差异[J]. 食品安全质量检测学报,2022,13(19):6198−6204. [ZHAO R F, ZHANG H X, JIN J X, et al. Comparison of volatile components of Rosa roxburghii Tratt and Rosa sterilis based on gas chromatography-ion mobility spectrometry[J]. Journal of Food Safety and Quality Inspection,2022,13(19):6198−6204. ZHAO R F, ZHANG H X, JIN J X, et al. Comparison of volatile components of Rosa roxburghii Tratt and Rosa sterilis based on gas chromatography-ion mobility spectrometry[J]. Journal of Food Safety and Quality Inspection, 2022, 13(19): 6198-6204.

Supplements (0)

Cited By

Cited by

Periodical cited type(12)

1.	赵智慧，董建方，刘爱龙，马艳，党文宏，朱银龙，罗文华，王伟仁. 枸杞酒混菌酿造工艺的研究. 酿酒科技. 2025(01): 55-59 .
2.	李银凤，刘昕，付伟，刘晓柱. 一株野生刺梨来源葡萄汁有孢汉逊酵母的鉴定及酿造学性能分析. 食品科技. 2024(07): 18-23 .
3.	陆进舟，蒋贵兰，李银凤，黄名正，唐维媛，刘晓柱. 异常威克汉姆酵母发酵米酒品质特性分析. 贵州农机化. 2024(04): 25-27+31 .
4.	李银凤，刘晓柱. 贵州刺梨生态食品开发现状调查研究. 食品工业. 2024(11): 261-265 .
5.	马文瑞，孙志伟，石俊，张小娜，于佳俊，裴疆森，王德良，贾士儒，薛洁，钟成. 非酿酒酵母Nakazawaea ishiwadae GDMCC 60786产乙酸乙酯的诱变菌株筛选及其安全性评价. 食品科学. 2023(10): 165-172 .
6.	李银凤，黎华，唐小玉，朱文丽，刘晓柱. 空心李酿酒酵母的酿造学性能分析. 食品研究与开发. 2023(18): 193-197 .
7.	莫皓然，黄名正，张群，唐维媛，李婷婷，许存宾，刘晓柱，于志海，李鑫. 顶空固相微萃取结合溶剂辅助风味蒸发分析无籽刺梨挥发性成分及其呈香贡献. 食品工业科技. 2023(20): 289-297 . 本站查看
8.	马冬，吕树萍，米兰芳，许赛冰，许佳琦，钟八莲. 赣脐4号脐橙果实挥发性组分分析. 赣南师范大学学报. 2023(03): 76-82 .
9.	李银凤，刘晓柱. 海拔高度对刺梨根际土壤真菌与细菌多样性的影响. 河南农业科学. 2023(10): 82-91 .
10.	郭志君，杨磊，骆红霞，周模美，房玉林. 苹果酸—乳酸发酵对刺梨酒香气的影响. 食品与机械. 2022(03): 197-204+233 .
11.	荆丰雪，钟斌，万娅琼，樊洪泓，程江华，徐雅芫. 微生物源β-葡萄糖苷酶在发酵食品中的应用. 食品安全质量检测学报. 2022(24): 8041-8049 .
12.	黄贺敏，吴丽香，邓梅忠，王雨晴，张雯，陈善义，张恩仁，詹仁锋，方璟，倪莉，李菁菁. 不同品质烟叶微生物群落与其挥发性成分的关联研究. 食品与生物技术学报. 2022(12): 85-95 .