基于气相色谱-离子迁移谱法分析酸角和甜角中挥发性成分差异

Differential analysis of volatile components in sour variety and sweet variety of Tamarindus indica L. based on gas chromatography-ion mobility spectrometry

中文关键词:  酸角  甜角  挥发性成分  气相色谱-离子迁移谱法

英文关键词:sour variety of Tamarindus indica L.  sweet variety of Tamarindus indica L.  volatile compounds  gas chromatography-ion mobility spectrometry

中文摘要:

      目的 分析酸角和甜角挥发性成分差异。方法 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry, GC-IMS)分析3种酸角和2种甜角挥发性成分及其相对含量, 基于指纹图谱和相对气味活度值(relative odor activity values, ROAV), 结合聚类热图分析酸角和甜角中挥发性成分差异。结果 3种酸角和2种甜角样品中共鉴定出48种挥发性成分, 包括16种醛类、11种醇类、6种酯类、5种酸类、5种酮类、2种烯类、2种硫醚类及1种吡嗪类。酸角样品中醛类(26.38%~31.82%)、酯类(18.81%~23.12%)、酸类(9.27%~12.03%)、烯类(1.05%~1.35%)物质相对含量明显高于甜角, 而甜角样品中酮类(25.13%~27.36%)、醇类(19.60%~21.32%)物质相对含量高于酸角。通过构建特征挥发性成分指纹图谱并结合ROAV筛选出16种关键特征挥发性成分, 分别为5-甲基糠醛、糠醛、5-羟甲基糠醛、乙酸甲酯、己酸乙酯、苯甲醛、异戊醛、异戊醇、1-戊烯-3-醇、β-罗勒烯、(E)-2-庚烯醛、庚醛、辛醛、2,3-丁二醇、糠(基)硫醇和甲基庚烯酮, 共同构成了酸角和 甜角丰富的果甜香特征香气的主体。丁酸为酸角关键挥发性成分, 醋酸和丙酸等酸类挥发性成分相对含量较高且对总体香气具有重要修饰作用, 可能赋予了酸角较明显的酸香。结论 GC-IMS技术能够有效区分酸角和甜角, 利用指纹图谱和聚类热图能够直观看出其挥发性成分的差异, 可为酸角和甜角的识别及精细化开发利用提供数据参考。

英文摘要:

      Objective To analyze the difference of volatile components between sour variety and sweet variety of Tamarindus indica L.. Methods The volatile components and relative content of 2 kinds of sour varieties and 3 kinds of sweet varieties of Tamarindus indica L. were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), and differences of volatile components between sour variety and sweet variety of Tamarindus indica L. were analyzed by clustering heat map based on the fingerprint and relative odor activity values (ROAV). Results A total of 48 volatile components were identified in 2 kinds of sour varieties and 3 kinds of sweet varieties of Tamarindus indica L., including 16 kinds of aldehydes, 11 kinds of alcohols, 6 kinds of esters, 5 kinds of acids, 5 kinds of ketones, 2 kinds of alkenes, 2 kinds of thioethers and 1 kind of pyrazine. The relative content of aldehydes (26.38%?31.82%), esters (18.81%?23.12%), acids (9.27%?12.03%) and alkenes (1.05%?1.35%) in sour variety of Tamarindus indica L. samples was significantly higher than sweet variety of Tamarindus indica L. samples. Otherwise, the relative content of ketones (25.13%?27.36%), alcohols (19.60%?21.32%) was higher than sour variety of Tamarindus indica L.. By constructing the fingerprint of characteristic volatile components and combining the ROAV, 16 kinds of key characteristic volatile components were screened, namely 5-methylfurfural, furfural, 5-hydroxymethylfurfural, methyl acetate, ethyl hexanoate, benzaldehyde, isovaleral, isoamyl alcohol, 1-penten-3-ol, β-ocimenal, (E)-2-heptenal, heptanal, octanal, 2,3-butanediol, furfuryl (base) thiol and methylheptenone, which formed the main flavor substances of fruity and sweet in Tamarindus indica L.. Butyric acid is the key volatile component of sour variety of Tamarindus indica L., the content of acetic acid and propionic acid was higher in sour variety of Tamarindus indica L., which had an important modification effect on the overall aroma, providing more obvious sour aroma. Conclusion GC-IMS can effectively distinguish the sour variety and sweet variety of Tamarindus indica L., and the differences of volatile components can be visualy seen by fingerprint and cluster heat map, which provides data basis for the the identification and fine development and utilization of sour variety and sweet variety of Tamarindus indica L..