GC-MS结合多元统计分析研究两种工艺提取的脐橙挥发性成分差异
Study on the differences in volatile components of navel oranges extracted by two processes using GC-MS and multivariate statistical analysis
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摘要: 通过旋转锥体柱(SCC)和水蒸气蒸馏(SD)工艺提取脐橙挥发性成分,采用气相色谱-质谱联用(GCMS)技术测定挥发性成分种类和含量,通过感官评价,结合多元统计分析方法识别判定两种工艺获得的主要差异挥发性成分。结果表明,SCC提取的挥发性成分提取率显著高于SD,SCC提取的挥发性成分具有较强的果香、甜香,花香和青香,而SD提取的挥发性成分则表现出更强的脂香和木香。两种工艺提取的挥发性成分种类和含量存在明显差异,共提取出110种挥发性成分,其中,SCC工艺97种,SD工艺68种;以P <0.05且变量重要性投影(VIP)值>1为依据筛选出33种差异挥发性成分,其中月桂烯、棕榈油酸、(E)-β-罗勒烯、棕榈酸乙酯等与木香和脂香相关性较强,(Z)-橙花叔醇、α-松油醇、D-柠檬烯、巴伦西亚橘烯等则与果香、花香、甜香相关性较强,说明SCC可高效提取该类成分从而保留脐橙新鲜自然的香味。Abstract: The volatile components of navel oranges were extracted using spinning cone column (SCC) and steam distillation (SD) processes. Qualitative and quantitative analysis of the volatile components were performed by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation combined with multivariate statistical analysis methods were used to identify and determine the main differential volatile components obtained by the two processes. The results demonstrated that the extraction rate of volatile components by the SCC process was markedly higher than that of SD. The volatile components extracted by SCC exhibited stronger fruity, sweet, floral, and green notes, whereas those extracted by SD displayed more pronounced fatty and woody notes. There were notable differences in the types and contents of volatile components extracted by the two methods, and a total of 110 volatile components were extracted, with 97 from the SCC process and 68 from the SD process. Based on a P<0. 05 and a variable importance in projection (VIP) value>1, 33 differential volatile components were screened out. Among them, myrcene, palmitoleic acid, (E)-β-ocimene, and ethyl palmitate were strongly correlated with woody and fatty notes, while (Z)-nerolidol, α-terpineol, D-limonene, and valencene were strongly correlated with fruity, floral, and sweet notes. This indicated that the SCC could efficiently extract these components and retain the fresh and natural aroma of navel orange.
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