文献类型：期刊文献

中文题名：不同海拔地区及采摘期对刺梨挥发性物质的影响

英文题名：Comparison of Volatile Components in Rosa roxburghii Tratt at Different Altitudes and Picking Periods

作者：李钦炀 莫皓然 黄名正 李婷婷 唐维媛 李鑫 盛小芳 李雨娟

第一作者：李钦炀

机构：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025;[2]贵州理工学院食品与药品制造工程学院,贵州贵阳550025;[3]贵州医科大学,贵州贵阳550025

第一机构：贵州大学酿酒与食品工程学院,贵州贵阳550025

年份：2022

卷号：58

期号：1

起止页码：97-106

中文期刊名：食品与发酵科技

外文期刊名：Food and Fermentation Sciences & Technology

收录：CSTPCD

基金：贵州省科学技术基金(黔科合基础-ZK[2021]一般174);贵州省科技创新人才团队项目(黔科合平台人才[2018]5603);贵州理工学院高层次人才科研启动项目(XJGC20161223)。

语种：中文

中文关键词：刺梨;挥发性物质;采摘期;海拔;顶空固相微萃取;气相色谱-质谱联用

外文关键词：Rosa roxburghii Tratt;volatile compounds;picking period;altitude;HS-SPME;GC-MS

摘要：为全面地剖析不同海拔地区及采摘期对刺梨中挥发性物质的影响,采用顶空固相微萃取(head-space solid phase microextraction,HS-SPME)提取不同海拔地区(记为A、B、C)的不同采摘期(记为1、2、3)的刺梨汁中的挥发性成分,并结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对其进行分析,运用主成分分析(principal component analysis,PCA)和偏最小二乘法判别分析(prtial least squares discriminant analysis,PLS-DA)评价刺梨挥发性物质与海拔、采摘期的关系。结果表明,3个海拔地区的3个采摘期的刺梨汁中共检测到89种挥发性成分,包括酯类39种、醇类12种、醛酮类16种、呋喃类5种、芳香族6种、萜烯类5种、酸类6种,3个海拔地区的刺梨在成熟过程中均以酯类、醇类、醛酮类的变化为主。刺梨在A地区发育成熟最快,比B、C地区的刺梨发育分别快14、27 d左右。并找出3个海拔地区刺梨在成熟过程中差异物质。
In order to comprehensively analyze the effects of different altitudes and picking periods on volatile compounds in Rosa roxburghii Tratt,head-space solid phase microextraction(HS-SPME)was used to extract volatile components from Rosa roxburghii Tratt at different altitudes(denoted as A,B and C)and different picking periods(denoted as 1,2 and 3),and analyze them by gas chromatography-mass spectrometry(GCMS).Principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA)were used to evaluate the relationship between altitude and picking periods of the volatile compounds of Rosa roxburghii Tratt.The results showed that a total of 89 volatile components were detected in Rosa roxburghii Tratt juice at three picking periods in three altitudes,including 39 esters,12 alcohols,16 aldehydes and ketones,5 furans,6 aromatics,5 terpenes and 6 acids.The changes of esters,alcohols,aldehydes and ketones in Rosa roxburghii Tratt were mainly observed during ripening at three altitudes.Rosa roxburghii Tratt matured fastest in A area,about 14 and 27 days faster than that in B area and C area,respectively,and found the main differential substances during the ripening process of Rosa roxburghii Tratt at three altitudes.