建宁莲子挥发性风味化合物分析

Analysis of volatile flavor compounds of Jianning lotus seeds

中文关键词:  建宁莲子  顶空固相微萃取  气相色谱-质谱法  挥发性风味化合物  热图  偏最小二乘法-判别分析

英文关键词:Jianning lotus seeds  headspace solid phase microextraction  gas chromatography-mass spectrometry  volatile flavor compounds  heat map  partial least squares-discriminant analysis

中文摘要:

      目的 分析建宁莲子中的挥发性风味化合物, 结合多元统计方法对建宁莲子产品进行区分。方法 采用顶空固相微萃取-气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS), 结合热图分析和偏最小二乘-判别分析(partial least squares-discriminant analysis, PLS-DA)对莲子挥发性风味化合物进行鉴定及差异分析。结果 8款建宁莲子中共鉴定出93种挥发性化合物, 其中53种为挥发性风味化合物, 共有挥发性风味化合物17种, 主要为醇类、酸类、烃类和杂环类。热图分析结果显示8款莲子可以被分为4类。基于PLS-DA模型的变量投影重要性(variable important in the projection, VIP)得分对8款莲子挥发性风味化合物的判别分析结果显示, 筛选出13种(VIP>1)标志性风味化合物, 其中双戊烯、己醇、异戊醇和苯乙醇是主要的差异化合物。结论 建宁莲子中挥发性风味化合物种类丰富, 主要包括醇类、烃类、杂环类和醛类等。挥发性风味化合物结合热图与PLS-DA分析可用于莲子产品差异化分析, 本研究可为莲子产品工艺改进、产品区分和育种提供理论支撑和思路。

英文摘要:

      Objective To analyze the volatile flavor compounds in Jianning lotus seeds, and differentiate the products of Jianning lotus seeds combined with multivariate statistical methods. Methods Volatile flavor compounds in lotus seeds were identified and analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with heat map analysis and partial least squares-discriminant analysis (PLS-DA). Results A total of 93 volatile compounds were identified in the 8 varieties of Jianning lotus seeds, among which 53 were volatile flavor compounds, with a total of 17 volatile flavor compounds, mainly including alcohols, acids, hydrocarbons and heterocycles. The heat map analysis results showed that the 8 varieties of lotus seeds could be classified into 4 categories. The discriminant analysis results of volatile flavor compounds in the 8 varieties of lotus seeds based on the variable important in the projection (VIP) score of the PLS-DA model, and 13 kinds of signature flavor compounds (VIP>1) were screened, among which dipentene, hexanol, isopentanol and phenylethanol were the major differential compounds. Conclusion Jianning lotus seeds are rich in volatile flavor compounds, mainly including alcohols, hydrocarbons, heterocycles and aldehydes. The heat map of volatile flavor compounds combined and PLS-DA analysis can be used for lotus seed product differentiation analysis. This study can provide theoretical support and ideas for lotus seed product process improvement, product differentiation and breeding.