摘要
采用顶空气相离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术对安徽省铜陵市、舒城县、临泉县3个不同产地生姜特征风味成分进行分析。通过LAV软件构建不同产地生姜挥发性风味指纹图谱,比较不同产地生姜特征风味物质之间的差异,并确定其主要特征风味化合物和含量。结果表明,乙酸异戊酯、乙酸龙脑酯、月桂烯等为铜陵生姜主要特征风味物质,1-己醇、2-己烯醇、香茅醇、庚醛、壬醛、2-庚酮、2-壬酮、丁酸戊酯、3,4-二甲基苯甲醚等为临泉生姜主要特征风味物质,芳樟醇、乙醇、柠檬醛、(E)-2-辛烯醛、戊醛、苯甲醛、乙酸乙酯、己酸丙酯、辛酸、2-乙酰基呋喃、甲基吡嗪、丙酮等为舒城生姜主要特征风味物质。通过相似度和主成分分析,不同产地生姜得到明显区分,表明GC-IMS技术可用于生姜产地区分、溯源和品质评价。
In this study,the characteristic flavor components of ginger samples produced in Tongling,Shucheng and Linquan in Anhui were analyzed by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The fingerprint for ginger from each region was constructed by using the software Laboratory Analytical Viewer(LAV).The difference in the characteristic flavor compounds of ginger samples from different regions were compared,and the major characteristic flavor compounds and their contents were determined.The results showed that isoamyl acetate,bornyl acetate and myrcene were identified as characteristic flavor compounds of Tongling-grown ginger;1-hexanol,2-hexenol,citronellol,heptanal,nonanal,2-heptanone,2-nonanone,pentyl butanoate and 3,4-dimethylanisole were identified as characteristic flavor compounds of Linquan-grown ginger;and linalool,ethanol,citral,(E)-2-octenal,pentanal,benzaldehyde,ethyl acetate,propyl hexanoate,octanoic acid,2-acetylfuran,methylpyrazine and 2-propanone were identified as characteristic flavor compounds of Shucheng-grown ginger.By similarity analysis and principal component analysis(PCA),ginger samples from different geographic origins were clearly distinguished from each other,indicating that GC-IMS can be used for tracing the geographical origin and evaluating the quality of ginger.
作者
郭家刚
杨松
丁思年
伍玉菡
朱倩
杜京京
江舰
GUO Jiagang;YANG Song;DING Sinian;WU Yuhan;ZHU Qian;DU Jingjing;JIANG Jian(Institute of Agro-products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China;Anhui Gurui Agricultural Technology Development Co.Ltd.,Lu’an 231380,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第24期236-241,共6页
Food Science
基金
安徽省重点研究与开发计划项目(202004a06020011)
安徽省农业科学院科研团队项目(2020YL080)。
关键词
生姜
气相离子迁移谱
特征风味
指纹图谱
ginger
gas chromatography-ion mobility spectrometry
characteristic flavor
fingerprints
