| 吴洲，叶敏倩，吴峰华，何志平，朱巧楠.基于SPME-GC-MS 结合化学计量学分析山核桃加速氧化过程挥发性成分的变化[J].中国油脂,2022,47(11):.[WU Zhou, YE Minqian, WU Fenghua, HE Zhiping, ZHU Qiaonan.Changes in volatile components of pecan (Carya cathayensis) during accelerated oxidation analyzed by SPME-GC-MS combined with chemometric methods[J].China Oils and Fats,2022,47(11):.] |
| 基于SPME-GC-MS 结合化学计量学分析山核桃加速氧化过程挥发性成分的变化 |
| Changes in volatile components of pecan (Carya cathayensis) during accelerated oxidation analyzed by SPME-GC-MS combined with chemometric methods |
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| DOI： |
| 中文关键词: 山核桃 加速氧化 挥发性成分 固相微萃取-气相色谱-质谱 主成分分析 |
| 英文关键词:pecan accelerated oxidation volatile component headspace solid phase microextraction-gas chromatography-mass spectrometry principal component analysis |
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| 中文摘要: |
| 为了解山核桃中的主要挥发性成分，同时探明不同氧化程度山核桃挥发性成分的动态变化规律，采用顶空固相微萃取-气相色谱-质谱法（SPME-GC-MS）结合主成分分析法对山核桃制品（熟制后的）加速氧化过程中的挥发性成分进行分析。结果表明：山核桃加速氧化过程中共鉴定出43种主要挥发性物质，有24种物质香气活力值（OAV）大于1，其中主要呈香物质为2-甲基丁酸乙酯和糠醛；在加速氧化过程中，山核桃酸值、过氧化值和饱和醛含量显著增加，不饱和醛和杂环类化合物含量显著减少；主成分分析显示，山核桃加速氧化可分为3个阶段，0~7 d为氧化初级阶段，此时醛类、酯类、酸类含量较高，变化较小，14~35 d为氧化加速阶段，此时醇类、醛类和酮类化合物种类显著增加，42 d后为酸败阶段，该阶段挥发性成分主要为小分子饱和醛。通过分析山核桃挥发性成分，可获悉山核桃氧化程度和氧化阶段，有助于更好地鉴别山核桃品质。 |
| 英文摘要: |
| In order to understand the main volatile components of pecan (Carya cathayensis), and find out the dynamic changes of volatile compounds during accelerated oxidation, the headspace solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with principal component analysis (PCA) were applied to analyze the volatile components of pecan in the accelerated oxidation process. The results showed that 43 main volatile substances were identified in the pecan during accelerated oxidation process, and 24 substances had odor activity value (OAV) greater than 1, among which the main aroma substances were ethyl 2-methylbutyrate and furfural. During the accelerated oxidation process, the acid value, peroxide value and saturated aldehydes content increased significantly, while the trend of unsaturated aldehydes and heterocyclic compounds was opposite. The principal component analysis showed that the accelerated oxidation of pecan could be divided into three stages. The primary stage of oxidation was in 0-7 d, with relatively higher contents and less changes of aldehydes, esters, and acids. The oxidation acceleration stage was in 14-35 d, which the alcohols, aldehydes and ketones increased significantly. The rancidity stage occurred after 42 d, the main volatile components were small molecule saturated aldehydes. Therefore, the oxidation degree and oxidation stage of pecan can be obtained by analyzing the volatile components, which is helpful to better identify the quality of pecan. |
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