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中国精品科技期刊2020
孔维涓,庞道睿,杜冰,等. HS-SPME-GC-MS结合GC-O分析不同叶位桑叶挥发性风味物质[J]. 食品工业科技,2024,45(16):282−291. doi: 10.13386/j.issn1002-0306.2023090232.
引用本文: 孔维涓,庞道睿,杜冰,等. HS-SPME-GC-MS结合GC-O分析不同叶位桑叶挥发性风味物质[J]. 食品工业科技,2024,45(16):282−291. doi: 10.13386/j.issn1002-0306.2023090232.
KONG Weijuan, PANG Daorui, DU Bing, et al. Analysis of Volatile Flavor Substances in Different Leaf Positions of Mulberry Leaves using HS-SPME-GC-MS Combined with GC-O[J]. Science and Technology of Food Industry, 2024, 45(16): 282−291. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090232.
Citation: KONG Weijuan, PANG Daorui, DU Bing, et al. Analysis of Volatile Flavor Substances in Different Leaf Positions of Mulberry Leaves using HS-SPME-GC-MS Combined with GC-O[J]. Science and Technology of Food Industry, 2024, 45(16): 282−291. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090232.

HS-SPME-GC-MS结合GC-O分析不同叶位桑叶挥发性风味物质

Analysis of Volatile Flavor Substances in Different Leaf Positions of Mulberry Leaves using HS-SPME-GC-MS Combined with GC-O

  • 摘要: 为探究桑叶“青草味”分布特点,本研究以我国南方地区广泛种植的‘粤桑11号’桑树的叶片为研究对象,通过顶空固相微萃取法结合气相色谱质谱嗅闻联用仪测定了不同叶位(桑芽、1~3叶位和4~6叶位叶片)的挥发性成分,并对桑叶挥发性成分进行主成分分析。结果表明,不同叶位桑叶共鉴定出挥发性风味物质38种,其中不同叶位共有成分14种,差异性成分24种;桑芽、1~3叶位和4~6叶位中分别鉴定出24种、28种、23种挥发性风味物质。不同叶位桑叶的挥发性风味物质中均以醛类物质的含量最高,是构成桑叶风味的主体成分,而被描述为“青草味”的(E)-2-己烯醛在不同叶位叶片的醛类物质中均占比最高,可能是桑叶食品“青草味”的重要成分之一。本研究结合风味强度法和风味轮廓法解析了各个叶位之间的风味特征成分,明确(E)-2-己烯醛消减是桑叶食品风味改良的关键因素。本文研究结果可为风味品质优良的桑叶食品原料筛选提供部分参考依据。

     

    Abstract: To investigate the distribution of the 'grassy flavor' in mulberry leaves, the study focused on the 'Guangdong Mulberry No.11' cultivar, which was widely grown in the southern region of China. Analyzing the volatile components of different leaf positions (mulberry buds, 1~3 leaf positions, and 4~6 leaf positions) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry olfactometry. Principal component analysis was performed to further analyze these volatile components. Results showed that 38 different volatile flavor substances in mulberry leaves at different positions were detected. Among these, 14 volatile flavor components were detected in all samples, while 24 were specific to different samples. Specifically, mulberry buds contained 24 volatile flavor components, 1~3 leaf positions contained 28 volatile flavor components, and 4~6 leaf positions contained 23 volatile flavor components. Interestingly, aldehydes were found to be the predominant volatile flavor substances in mulberry leaves at different positions. They contribute significantly to the overall flavor of mulberry leaves. Notably, (E)-2-hexenal, which is known for its ''grassy flavor'', was found to be the most abundant aldehyde in leaves at different positions. It was considered one of the characteristic components contributing to the ''grassy flavor'' of mulberry leaf. This study analyzed the flavor components among different leaf positions using the flavor intensity method and the flavor profile method. The removal of (E)-2-hexenal was found to be crucial for improving the flavor of mulberry leaf food. These findings would serve as a reference for selecting materials for mulberry leaf food.

     

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