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中国精品科技期刊2020
郑宗昊,张向争,傅芳浩,等. 基于HS-SPME-GC-MS技术的不同品种(系)橄榄香气成分研究[J]. 食品工业科技,2022,43(23):282−290. doi: 10.13386/j.issn1002-0306.2022020244.
引用本文: 郑宗昊,张向争,傅芳浩,等. 基于HS-SPME-GC-MS技术的不同品种(系)橄榄香气成分研究[J]. 食品工业科技,2022,43(23):282−290. doi: 10.13386/j.issn1002-0306.2022020244.
ZHENG Zonghao, ZHANG Xiangzheng, FU Fanghao, et al. Study on Aroma Components of Canarium album of Different Cultivars Based on HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2022, 43(23): 282−290. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020244.
Citation: ZHENG Zonghao, ZHANG Xiangzheng, FU Fanghao, et al. Study on Aroma Components of Canarium album of Different Cultivars Based on HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2022, 43(23): 282−290. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020244.

基于HS-SPME-GC-MS技术的不同品种(系)橄榄香气成分研究

Study on Aroma Components of Canarium album of Different Cultivars Based on HS-SPME-GC-MS

  • 摘要: 采用顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GC-MS)对不同品种(系)的橄榄果实进行香气检测分析,探究其香气成分特征。结果显示,9个橄榄品种(系)共检测出56种香气物质,均以烯烃类物质为主,占各个品种(系)总香气成分含量的78.51%~89.34%。α-蒎烯、β-蒎烯、石竹烯、α-石竹烯和月桂烯等是主要的香气成分,这些香气物质奠定了橄榄的香气基础,其中石竹烯是各个品种(系)中含量高且稳定存在的香气物质。香气活性值(OAV)在不同品种(系)橄榄间也存在差异,蒎烯是构成这9个品种(系)橄榄果实香气特征的重要成分,香气类型上表现为松油香及木香。不同橄榄品种(系)在香气物质与物质含量间均存在差异,研究结果可为后期橄榄香气机理研究、育种、推广及品质创新等提供依据。

     

    Abstract: Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to detect and analyze the aroma of Canarium album of different cultivars to explore the characteristics of aroma components. The results showed that a total of 56 aroma compounds were detected in 9 kinds of C. album of different cultivars, all of which were mainly olefinic substances, accounting for 78.51%~89.34% of the content of the total aroma components of each variety. α-pinene, β-pinene, caryophyllene, α-caryophyllene and myrcene were the main aroma components. These aroma substances laid the foundation for the aroma of C. album. Among them, caryophyllene was a relatively high content and stable existence in various cultivars. There were also differences in odor activity value (OAV) among different varieties of C. album. Pinene was an important component of the aroma characteristics of C. album of these nine varieties, and the aroma types were pine oily and woody. There are differences in aroma substances and substance contents among different C. album varieties, and the research results can provide a basis for later C. album aroma mechanism research, breeding, promotion and quality innovation.

     

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