基于气相离子迁移谱技术分析延安市不同县区的富士苹果挥发性成分的差异

Analysis of differences in volatile components of Fuji apples in different counties and districts of Yan’an based on gas chromatography-ion mobility spectrometry

中文关键词:  延安市  富士苹果  挥发性成分  气相离子迁移谱  指纹图谱

英文关键词:Yan’an  Fuji apples  volatile components  gas chromatography-ion mobility spectrometry  fingerprints

中文摘要:

      目的 分析比较延安市不同区县富士苹果之间挥发性成分的差异。方法 采用气相离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)技术对延安市13个县区的晚熟富士苹果的挥发性成分进行分析, 建立富士苹果的挥发性成分特征指纹图谱, 并进行主成分法和聚类分析法分析。结果 在延安市13个县区富士苹果样品中共鉴别出的挥发性成分54种, 主要有酯类、醇类、酮类、醛类和酸类等物质, 各县区富士苹果的酯类和醇类物质占比较高, 分别占总挥发性成分的48.98%~53.19%和13.04%~19.23%。13个县区富士苹果共有的挥发性成分有2-乙基呋喃、丙酸乙酯、甲酸异戊酯、乙酸己酯、乙酸异戊酯、2-甲基丁基乙酸酯等, 这些物质共同奠定了延安富士苹果香气的总体基调, 各县区富士苹果的挥发性成分的具体种类和含量各有不同。结论 本研究通过建立挥发性成分特征指纹图谱, 明确了延安市不同区县富士苹果之间挥发性成分存在的差异。研究发现延安市宝塔区的富士苹果挥发性成分种类及含量较丰富, 其特征性物质有巴豆酸乙酯、异丙醇、2,3-丁二酮、乙酸甲酯等。黄陵县富士苹果特有丁酸丙酯、丁酸甲酯等物质。宜川县富士苹果的特征性物质有反式-2-已烯醛、丁酸异戊酯、丁酸等。此外富县富士苹果中含量丰富的挥发性成与黄陵县富士苹果的部分挥发性成分一致。洛川县、甘泉县、黄龙县和吴起县的富士苹果中含量丰富的挥发性成分较为相似; 子长市、安塞区、志丹县、延长县的富士苹果中含量丰富的挥发性成分较为相似。结果表明GC-IMS技术在延安市富士苹果的挥发性成分的分析方面具有较好的应用价值, 可用于不同县区富士苹果的风味识别和品质评价。

英文摘要:

      Objective To analyze and compare the differences of volatile components in Fuji apples from different districts and counties in Yan’an. Methods Gas chromatography-ion mobility spectroscopy (GC-IMS) technology was used to analyze the volatile components of late maturing Fuji apples in 13 counties and districts of Yan’an. A fingerprint map of the volatile components of Fuji apples was established, and principal component analysis and cluster analysis were performed. Results There were 54 kinds of volatile components were identified in Fuji apple samples from 13 prefectures in Yan’an, mainly esters, alcohols, ketones, aldehydes, alkenes and acids and other substances. The content of esters and alcohols were 42.6%–50.9% and 7.4%–10.7%. The common volatile components of Fuji apples in 13 counties of Yan’an were 2-ethyl furan, ethyl propionate, isoamyl formate, hexyl acetate, isoamyl acetate, 2-methyl butyl acetate, etc., these substances together established the overall tone of Yan’an Fuji apple aroma, the specific types and content of volatile components of apples in different counties were also different. Conclusion In this study, we identifiey the differences of volatile components in apples from different counties in Yan’an by establishing the characteristic fingerprints of volatile components. The study find that the types and contents of volatile compounds in Fuji apples are relatively high in Baota District of Yan’an Province, including ethyl crotonate, isopropanol, 2,3-butanedione and methyl acetate etc.. The unique substances in Fuji apples from Huangling include propyl butyrate, methyl butyrate, etc.. The characteristic substances in Fuji apples from Yichuan are trans-2-hexenal, isopentyl butanoate, and butanoic acid, etc.. Additionally, the volatile components in Fuji apples from Fuxian partially coincide with those in Huangling’s Fuji apples. The volatile components in Fuji apples from Yanchuan, Luochuan, Ganquan, Huanglong, and Wuqi are relatively similar. The volatile components in Fuji apples from Zichang, Ansai, Zhidan, and Yanchang are also quite similar. The results show that GC-IMS technology has good application value in analyzing the volatile components of Fuji apples in Yan’an, and can be used for flavor identification and quality evaluation of Fuji apples form different districts.