福建省主要栽培果蔗品种红糖香气成分研究

Analysis of aromatic components from brown sugar of main cultivated chewing cane varieties in Fujian Province

中文关键词:  果蔗  红糖  香气成分  顶空气相色谱-质谱法

英文关键词:chewing cane  brown sugar  aroma component  headspace gas chromatography-mass spectrometry

中文摘要:

      目的 分析不同果蔗品种红糖的香气成分差异, 探究果蔗红糖的特征性香味物质, 为筛选红糖型果蔗品种提供参考。方法 采用顶空气相色谱-质谱法对福建省4个主要栽培果蔗品种红糖进行检测, 分析其香气成分与差异, 利用主成分分析(principal components analysis, PCA)分析不同果蔗品种红糖的主要特征性挥发性成分。结果 4个不同果蔗红糖样品共检测出主要香气成分45种, 主要包括烷类、醇类、酮类、吡嗪类、醛类、酸类、酚类、酯类等。其中反-2-甲基环戊醇、5-甲基-2-呋喃甲醇、2-甲基四氢呋喃-3-酮、5-甲基呋喃醛和2-甲氧基-4-乙烯苯酚为4个果蔗红糖共有的香气成分。对不同果蔗品种红糖的挥发性香气成分进行分类统计表明黑皮果蔗红糖中吡嗪类物质占比最高, 达60.08%; 闽引黄皮果蔗红糖中酮类物质含量最高, 占23.93%, 大田雪蔗红糖中酚类物质含量最高, 为37.05%, 同安果蔗红糖中烷类、醛类及酸类含量相当, 分别为16.31%、15.76%及15.01%。挥发性成分PCA结果表明, 4个果蔗品种红糖分布在不同的4个象限, 表明香气物质差异较大, 闽引黄皮果蔗红糖起主要贡献作用的是酮类、酸类、烷类和酯类; 同安果蔗红糖香气成分起主要贡献作用的是其他类、醛类、嘧啶类和醇类; 大田雪蔗红糖香气成分起主要作用的是酚类和肼类, 黑皮果蔗红糖香气成分起主要贡献作用的是吡嗪类、烯类、吡咯类。结论 不同果蔗品种红糖有共有的香气成分, 也有不同种类与特征性的香气物质, 闽引黄皮果蔗是酮类和酸类, 大田雪蔗是酚类和肼类, 同安果蔗是其他类、醛类和嘧啶类, 黑皮果蔗是吡嗪类物质。本研究结果为筛选具有不同香气成分的果蔗红糖品种提供了参考。

英文摘要:

      Objective To analyze the differences of aroma components of brown sugar in different chewing cane varieties, explore the characteristic aroma substances of brown sugar in sugarcane, and provide reference for screening brown sugar chewing cane varieties. Methods Headspace gas chromatography-mass spectrometry was used to analyze the aroma components and differences of brown sugars from four major chewing cane varieties in Fujian Province. Principal components analysis (PCA) was used to analyze the main characteristic volatile components of brown sugars from different chewing cane varieties. Results The 45 kinds of main aromatic compounds were detected, which include alkanes, alcohols, ketones, pyrazines, aldehydes, acids, phenols, esters, etc.. Five aromatic compounds commonly detected in all 4 brown sugars were trans-2-methylcyclopentanol, 5-methyl-2-furanmethanol, 2-methyltetrahydrofuran-3-one, 5-methylfuranaldehyde and 2-methoxy-4-vinylphenol The volatile aroma components of brown sugar from different chewing cane varieties were classified and counted. The results showed that pyrazines accounted for the highest proportion of brown sugar in Badila, reaching 60.08%. The content of ketones in brown sugar from Minyin Huangpi Guozhe was the highest, accounting for 23.91%. The content of phenols in brown sugar from Datian Xuezhe was the highest, which was 37.05%. The content of alkanes, aldehydes and acids in brown sugar from Tongan Guozhe weas 16.31%, 15.76% and 15.01%, respectively. The PCA results of volatile components showed that the brown sugars of the four chewing cane varieties were distributed in four different quadrants, indicating that the aroma substances were quite different. The brown sugars of Minyin Huangpi Guozhe mainly contributed to ketones, acids, alkanes and esters. The aroma components of Tongan Guozhe brown sugar mainly contributed to other types, aldehydes, pyrimidines and alcohols. Phenols and hydrazines played a major role in the aroma components of brown sugar in Datian Xuezhe, and pyrazines, alkenes and pyrroles played a major role in the aroma components of brown sugar in Badila. Conclusion Brown sugars made from different chewing canes share some common aroma compounds. In the meantime, they all have different kinds of characteristic substances, such as ketones and acids in Minyin Huangpi Guozhe, phenols and hydrazines in Datian Xuezhe, other types, aldehydes and pyrimidines in Tongan Guozhe, and pyrazines in Badila. The results of this study provide a reference for screening brown sugar varieties with different aroma components.