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投稿时间：2024-01-04
投稿时间：2024-01-04
中文摘要: 该研究通过对西南地区7 个不同产地的青花椒原料进行水蒸气蒸馏提取精油，采用定量描述分析（quantitative descriptive analysis，QDA）、气相色谱-质谱联用（gas chromatography-mass spectrometry， GC-MS）和香气活性值（odor activity value，OAV）分析不同青花椒精油香气感官属性及挥发性成分，结合聚类分析（cluster analysis， CA）、主成分分析（principal component analysis，PCA）和偏最小二乘回归（partial least squares regression，PLSR），探究青花椒精油样品间香气特征差异的特征物质基础。感官分析的聚类结果显示，云南昭通、四川南充、四川金阳青花椒精油香气特征相似；重庆永川和重庆江津青花椒精油香气特征相似；四川巴中和四川广安青花椒精油香气特征相似。7 种青花椒精油通过GC-MS 共测定出43 种挥发性化合物，9 种醇类化合物、21 种烯烃类化合物、1 种醛类化合物、4 种酮类化合物、3 种酯类化合物以及5 种其他类化合物，其中计算出23 种OAV 大于1 的关键香气物质。PLSR 结果显示，α-蒎烯、桧烯、β-蒎烯、月桂烯、水芹烯、柠檬烯、罗勒烯、芳樟醇氧化物、芳樟醇、α-松油醇、乙酸芳樟酯、乙酸松油酯可以作为判别青花椒精油香气特性的特征香气物质。
Abstract:In this study， the essential oil was extracted from the raw materials of green pepper（Zanthoxylum schinifolium） from seven different producing areas in southwest China by steam distillation. Quantitative descriptive analysis （QDA）， gas chromatography-mass spectrometry （GC-MS）， and odor activity value （OAV）were used to analyze the aroma sensory properties and volatile components of different essential oils. By combining cluster analysis （CA）， principal component analysis （PCA）， and partial least squares regression（PLSR）， the representative material basis of aroma characteristic difference among the samples of essential oil extracted from green pepper was explored. The cluster results of sensory analysis showed that the aroma characteristics of the essential oil extracted from green pepper from Zhaotong City， Nanchong City， and Jinyang County of Sichuan Province were similar. The aroma characteristics of the essential oil extracted from green pepper from Yongchuan District and Jiangjin District of Chongqing were similar. The aroma characteristics of the essential oil extracted from green pepper from Bazhong City and Guang′an City of Sichuan Province were similar. A total of 43 volatile compounds， nine alcohols， 21 olefins， one aldehyde， four ketones， three esters，and five other compounds were determined by GC-MS for seven kinds of essential oil extracted from green pepper， among which 23 key aroma substances with OAV greater than 1 were calculated. PLSR results showed that α-pinene， sabinene， β-pinene， laurene， cresine， limonene， basil， linalool oxide， linalool， α-terpineol，linalool acetate， and terpineol acetate could be used as the representative aroma substances to identify the aroma characteristics of essential oil extracted from green pepper.
keywords: essential oil extracted from green pepper quantitative descriptive analysis （QDA） gas chromatography-mass spectrometry （GC-MS） odor activity value （OAV） partial least squares regression （PLSR）
文章编号：202511017 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2023YFF1104702-02）；中国标准化研究院院长基金项目（562022Y-9417）
| 作者 | 单位 |
| 黎英1，2，赵镭2，钟葵2，张迪3，汪厚银2，周先礼1，邹小波3，何晓宁2，项雅科2，张丽涵2，黄帅1，史波林2 * | 1. 西南交通大学 生命科学与工程学院，四川 成都 610031；2. 中国标准化研究院 农业食品标准化研究所，北京 102200；3.江苏大学 食品与生物工程学院，江苏 镇江 212013 |
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