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

杨鹏飞; 吴薇; 孙海峰; 刘龑章; 尚紫博; 薛晶晶; 许志杰; 宋梦坤

Article Contents

YANG Pengfei, WU Wei, SUN Haifeng, et al. Study on the differences in volatile components of navel oranges extracted by two processes using GC-MS and multivariate statistical analysis[J]. Journal of Light Industry.

Citation: YANG Pengfei, WU Wei, SUN Haifeng, et al. Study on the differences in volatile components of navel oranges extracted by two processes using GC-MS and multivariate statistical analysis[J]. Journal of Light Industry. shu

Study on the differences in volatile components of navel oranges extracted by two processes using GC-MS and multivariate statistical analysis

1. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Technology R&D Center, Shenzhen Tobacco Industrial Co., Ltd., Shenzhen 518000, China;
3. Bell Flavors & Fragrances (Shanghai) Co., Ltd., Shanghai 201615, China;
4. Technology Center, China Tobacco Hubei Industrial Co., Ltd., Hubei 430040, China

Corresponding author: SONG Mengkun, smkun@xf.hbtobacco.cn
Received Date: 2024-07-03
Accepted Date: 2024-08-24
Available Online: 2025-02-19

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.
- navel orange,
- volatile components,
- spinning cone column,
- steam distillation,
- multivariate statistical analysis
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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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