摘要
目的:分析不同产地芦根饮片的气味特征,为产地判别、分析方法改进提供依据。方法:以10个产地的芦根饮片细粉为研究样品,采用固相微萃取-顶空进样-气质联用法(SPME-HS-GC-MS)分析芦根饮片指纹图谱,采用电子鼻智能感官评定技术分析芦根饮片气味雷达图,采用主成分(PCA)、Loadings方法分析电子鼻信号响应结果,构建产地判别模型。结果:气质联用法结果共鉴别出38个挥发性成分,其中18个差异性挥发性成分可用于6个产地的区分。电子鼻结果表明,主成分判别分析能较好地区分不同产地芦根饮片,芦根饮片在气味上的差异主要体现在无机硫化物、有机硫化物、小分子氮氧化物、短链烷烃类、醇类、醛酮类等成分上。结论:不同产地芦根饮片的气味特征存在差异,可作为产地判别依据。电子鼻技术可为芦根饮片分析及质量标准提供简单、快速的新方法。
【Objective】To analyze the odor characteristics of rhizoma of Phragmites communis from different producing areas,provide the basis for the improvement of identification and analysis methods of producing area.【Method】Rhizoma of Phragmites communis fine powder from 10 producing areas as the research sample,fingerprint chromatography was analyzed by Solid Phase Microextraction-Headspace Sampling-Chromatography Mass Spectrometry(SPME-HS-GC-MS),smell radar map was analyzed by electronic nose intelligent sensory evaluation technical,the identification model of producing areas was constructed according to electronic nose signal response by Principal Component Analysis(PCA)and Loadings Analysis.【Result】A total of 38 volatile components were identified by GC-MS method,among which 18 differential volatile components could be used to distinguish 6 producing areas.The results of electronic nose showed that PCA could distinguish rhizoma of Phragmites communis from different producing areas.The difference in odor of rhizoma of Phragmites communis is mainly reflected in inorganic sulfide,organic sulfide,small molecule nitrogen oxides,short chain alkanes,alcohols,aldehydes and ketones.【Conclusion】There are differences in the odor characteristics of rhizoma of Phragmites communis from different producing areas,which can be used as the basis for identification of producing areas.Electronic nose technology can provide a simple and rapid new method for the analysis and quality standard of rhizoma of Phragmites communis.
作者
陈光宇
瞿昊宇
谢梦洲
孙晶
范蓓
王凤忠
CHEN Guang-yu;QU Hao-yu;XIE Meng-zhou;SUN Jing;FAN Bei;WANG Feng-zhong(Hunan Medical and Food Homologous Functional Food Engineering Technology Research Center,Changsha 410208,China;Key Laboratory of TCM Heart and Lung Syndrome Differentiation&Medicated Diet and Dietotherapy,Hunan University of Chinese Medicine,Changsha 410208,China;Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences/Risk Assessment Laboratory of Agricultural Products Processing Quality and Safety/Key Laboratory of Agricultural Products Quality and Safety Collection,Storage and Transportation Control,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处
《中国食物与营养》
2023年第10期30-34,44,共6页
Food and Nutrition in China
基金
农业农村部农产品加工重点实验室农业农村部农产品质量安全收贮运管控重点实验室开放课题
中央级公益性科研院所基本科研业务费专项(项目编号:S2021KFKT-09)
湖南中医药大学药食同源功能性食品工程技术研究中心开放基金(项目编号:2018YSTY02)。
