摘要
利用SPME-GC-MS对蟠桃鲜果中挥发性成分进行分析,结合聚类分析(CA)优选9组样品,共筛选出15种共有挥发性成分作为蟠桃特征物质构建指纹图谱;通过精密度、重复性和稳定性实验及相似度分析对所建立的蟠桃指纹构建方法进行验证,结果表明通过CA所选不同批次的蟠桃样品较为一致,方法符合指纹图谱建立的要求。在此基础上,依据所建立的指纹信息,采用主成分(PCA)及偏最小二乘-判别分析(PLS)对蟠桃和不同品牌蟠桃汁进行对照研究,显示PCA和PLS基本能将蟠桃鲜果与不同品牌桃汁明显区分,结合PLS载荷分析,初步确定苯乙醇、乙醛、反式-2-己烯-1-醇、己醇、乙酸甲酯、乙酸丙酯可能是造成蟠桃与市售桃汁风味差异重要组分,可为蟠桃鲜果品质控制和系列风味产品的开发提供科学依据。
The volatile components of fresh flat peach（FP） samples were analyzed by solid-phase micro-extraction/gas chromatography-mass spectroscopy（SPME/GC-MS）. Nine batches of samples were selected using clustering analysis（CA） and 15 ＂common volatiles＂ were selected as characteristic FP components to construct the fingerprint. The established method for constructing an FP fingerprint was validated using precision, repeatability, stability tests, and similarity analysis. The results showed that the FP samples selected from different batches based on CA were relatively consistent, and the method met the requirements for the establishment of a chromatographic fingerprint. Subsequently, based on fingerprint data, principal component analysis（PCA）, and partial least squares-discriminant analysis,（PLS）], fresh FP samples and samples from different brands of peach juice were identified and differentiated. The results indicated that PCA and PLS could generally differentiate between fresh FP and different brands of peach juice. The tests showed that phenethyl ethanol, acetaldehyde, E-2-hexene-1-alcohol, hexanol, methyl acetate, and propyl acetate are possibly significant contributors to differences in the flavors of FP and commercially available peach juices. The results of this study provide scientific basis for quality control testing of FP during development of FP flavor products.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第5期258-263,282,共7页
Modern Food Science and Technology
基金
国家自然科学基金(31460428)
兵团科技攻关计划(2014BA016)
师市科技计划(2014GY05)
