基于主成分分析和HS-SPME-GC-MS技术综合评价不同品种芒果品质特性

黄立标; 袁艺洋; 陈琳; 杨美艳; 彭志愿; 卢小停; 高向阳

doi:10.13386/j.issn1002-0306.2022040221

基于主成分分析和HS-SPME-GC-MS技术综合评价不同品种芒果品质特性

doi: 10.13386/j.issn1002-0306.2022040221

1.
华南农业大学食品学院广东省功能食品活性物重点实验室，广东广州 510642
2.
东莞市宝来食品有限公司，广东东莞 523270

详细信息

作者简介:
黄立标（1998−），男，硕士研究生，研究方向：食品工程，E-mail：996506468@qq.com

通讯作者:
高向阳（1966−），女，博士，教授，研究方向：食品风味化学，E-mail：gaoxiangyang@scau.edu.cn

中图分类号: TS255.1
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出版历程
- 收稿日期: 2022-04-20
- 网络出版日期: 2022-12-16
- 刊出日期: 2023-01-17

Comprehensive Evaluation of Quality Characteristics of Different Mango Varieties Based on Principal Component Analysis and HS-SPME-GC-MS Technology

1.
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
2.
Dongguan Baolai Food Co., Ltd., Dongguan 523270, China

摘要

摘要: 为表征台农、象牙和金煌三种芒果的品质特性，本文通过测定其主要品质指标，利用主成分分析法（PCA），构建芒果主要品质综合评分模型，并采用HS-SPME-GC-MS技术对其挥发性风味物质进行分析，综合评价其品质。结果表明，金煌的可溶性固形物、总糖含量和糖酸比最高，分别为19%、24.18 mg/g和10.86；台农的V_C和总酚含量最高，分别达9.52 mg/100 g和1.03 mg/g；主成分分析结果表明，台农的综合得分最高，其次为金煌，象牙的综合得分最低。HS-SPME-GC-MS技术从三种芒果中共检测出116种挥发性风味物质，主要包括烯烃类、酚类和醛类等8类物质。台农和象牙的挥发性化合物以烯烃类为主，相对含量分别为45.52%和58.12%，金煌中以酚类物质为主，相对含量为56.88%。通过ROAV分析法共确定了15种关键风味化合物，其中台农和象牙香气贡献最大的物质为(E,Z)-2,6-壬二烯醛，金煌香气贡献最大的是3-己烯醛。台农呈柑橘香、甜香等芳香气味，象牙具有黄瓜香特征风味，而金煌含有特殊的木香气味，该风味主要由2,4-二叔丁基苯酚所贡献。综合分析认为，台农和象牙适用于深加工，金煌则更适合于鲜食。
- 芒果 /
- 品质 /
- 风味 /
- 主成分分析 /
- 顶空固相微萃取-气相色谱-质谱联用
Abstract: In order to characterize the quality characteristics of three varieties of mango (Tainong, Xiangya and Jinhuang), the main quality indexes of mango was determined and a comprehensive scoring model of main quality of mango was established by principal component analysis (PCA). The volatile flavor compounds of mango were analyzed by HS-SPME-GC-MS technology, and its quality and processing characteristics were evaluated comprehensively. The results showed that the content of soluble solids, total sugar and sugar acid ratio of Jinhuang were the highest, which were 19%, 24.18 mg/g and 10.86 respectively; The contents of V_C and total phenol in Tainong were the highest, which were 9.52 mg/100 g and 1.03 mg/g respectively; The results of PCA analysis showed that the comprehensive score of Tainong was the highest, indicating that its comprehensive quality was the best, followed by Jinhuang, and the comprehensive score of Xiangya was the lowest. A total of 116 volatile compounds were detected from three mangoes by HS-SPME-GC-MS, mainly including olefins, phenols and aldehydes. The volatile compounds of Tainong and Xiangya were mainly olefins, with relative contents of 45.52% and 58.12% respectively. The volatile compounds of Jinhuang were mainly phenols, with relative contents of 56.88%. Fifteen key flavor compounds were identified from three mango varieties by the analysis of relative activity value (ROAV). Among them, (E,Z)-2,6-nonadienal contributed the most to the aroma in Tainong and Xiangya, 3-hexenal contributed the most to the aroma in Jinhuang; Tainong had citrus and sweet aroma, Xiangya had cucumber flavor, and Jinhuang had special wood flavor, which was mainly contributed by 2,4-di-tert-butylphenol. Comprehensive analysis showed that Tainong and Xiangya were suitable for deep processing, while Jinhuang was more suitable for fresh food.
- mango /
- quality /
- flavor /
- principal component analysis /
- headspace-solid phase microextraction-gas chromatography-mass spectrometry

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图 1 三种品种芒果品质主成分分析图

Figure 1. Principal component analysis of quality of three varieties of mango

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图 2 不同品种芒果挥发性成分总离子流图

Figure 2. Total ion current map of volatile components in different mango varieties

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图 3 不同品种芒果挥发性成分种类相对含量图

Figure 3. Relative content of volatile components in different mango varieties

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表 1 三种品种芒果主要品质指标分析

Table 1. Analysis on main quality indexes of three varieties of mango

主要品质指标	芒果品种
主要品质指标	台农	象牙	金煌
pH	4.06±0.09^c	4.45±0.07^b	4.58±0.04^a
可溶性固形物（%）	18.75±0.11^a	11.50±0.00^b	19.00±0.00^a
可滴定酸（g/L）	5.24±0.04^a	1.81±0.01^b	1.75±0.03^b
糖酸比	3.58±0.03^c	6.35±0.02^b	10.86±0.20^a
总糖（mg/g）	22.24±0.33^a	17.68±2.12^b	24.18±0.34^a
V_C（mg/100 g）	9.52±0.42^a	4.45±0.4^c	8.13±0.36^b
总酚（mg/g）	1.03±0.06^a	0.57±0.01^c	0.86±0.02^b
注：表中不同字母表示同一指标下不同样品差异性显著（P<0.05）。

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表 2 主成分特征值及方差贡献率

Table 2. Eigenvalue and variance contribution rate of principal component

主成分	特征值	方差贡献率（%）	累计方差贡献率（%）
1	3.936	56.233	56.233
2	2.631	37.580	93.813
3	0.241	3.440	97.253
4	0.118	1.681	98.934
5	0.046	0.661	99.595
6	0.028	0.404	100.000

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表 3 主成分荷载矩阵

Table 3. Principal component loading matrix

理化指标	主成分1	主成分2
pH（X₁）	−0.748	−0.647
可溶性固形物（X₂）	0.019	0.978
可滴定酸（X₃）	0.890	0.438
糖酸比（X₄）	−0.965	0.178
总糖（X₅）	−0.224	0.890
V_C（X₆）	0.263	0.930
总酚（X₇）	0.949	−0.119

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表 4 三种品种芒果主成分分析综合得分

Table 4. Comprehensive score of principal component analysis of three varieties of mango

品种	F₁	F₂	F_综	排名
台农	1.644	28.589	11.668	1
象牙	−1.715	18.242	5.891	3
金煌	−3.321	28.682	8.911	2

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表 5 不同品种芒果挥发性风味成分SPME-GC-MS分析结果

Table 5. SPME-GC-MS analysis results of volatile flavor components in different mango varieties

类别	序号	保留时间（min）	CAS号	名称	相对含量（%）
类别	序号	保留时间（min）	CAS号	名称	台农	象牙	金煌
醇类	1	3.012	64-17-5	乙醇	2.63±1.32^a	0.40±0.04^a	—
	2	7.249	71-36-3	正丁醇	0.80±1.01^a	—	—
	3	8.795	123-51-3	异戊醇	0.19±0.16^a	—	—
	4	11.78	556-82-1	异戊烯醇	—	0.27±0.04^a	—
	5	11.912	1576-95-0	顺-2-戊烯醇	0.46±0.15^a	—	—
	6	12.871	111-27-3	正己醇	0.89±0.06^a	—	1.01±0.15^a
	7	13.801	928-96-1	叶醇	5.07±0.76^b	2.18±0.20^b	9.55±1.29^a
	8	14.142	5454-79-5	顺-3-甲基环己醇	—	0.17±0.16^a	—
	9	15.973	5921-73-3	2-壬炔-1-醇	0.11±0.10^a	—	—
	10	15.978	105-30-6	2-甲基-1-戊醇	0.10±0.00^a	—	—
	11	17.032	104-76-7	2-乙基己醇	—	0.31±0.02^a	—
	12	18.734	78-70-6	芳樟醇	—	0.14±0.00^a	—
	13	19.039	111-87-5	正辛醇	0.14±0.02^b	0.37±0.03^a	0.19±0.04^b
	14	20.279	562-74-3	4-萜烯醇	—	0.18±0.19^a	—
	15	20.292	150-86-7	植物醇	—	0.24±0.23^a	—
	16	21.418	15356-70-4	DL-薄荷醇	—	0.10±0.01^a	—
	17	21.804	1066-42-8	二甲基硅烷二醇	—	0.19±0.2^a	—
	18	22.015	143-08-8	1-壬醇	0.16±0.01^a	—	—
	19	22.685	10339-61-4	反式-3-壬烯-1-醇	—	—	0.04±0.04^a
	20	22.712	50598-21-5	2-乙烯基-2，5-二甲基-4-己烯-1-醇	—	0.09±0.09^a	—
	21	23.015	98-55-5	α-松油醇	—	0.12±0.005^a	—
	22	24.494	56805-23-3	3,6-亚壬基-1-醇	0.14±0.06^a	0.15±0.03^a	0.88±0.35^a
	23	26.649	1197-01-9	2-（4-甲基苯基）丙-2-醇	0.64±0.32^a	0.22±0.01^a	—
	24	26.68	106-24-1	香叶醇	—	—	0.81±0.09^a
	25	28.64	112-53-8	月桂醇	—	—	0.01±0.02^a
	26	31.159	112-72-1	1-十四醇	—	—	0.14±0.11^a
醛类	1	1.798	75-07-0	乙醛	—	0.69±0.36^a	—
	2	5.155	66-25-1	正己醛	—	0.33±0.00^b	0.43±0.03^a
	3	6.47	4440-65-7	3-己烯醛	0.14±0.12^a	—	0.56±0.61^a
	4	7.648	111-71-7	庚醛	—	0.51±0.49^a	—
	5	8.498	6728-26-3	2-已烯醛	1.51±0.48^b	5.60±0.81^a	1.87±0.02^b
	6	10.364	124-13-0	正辛醛	0.27±0.05^a	—	—
	7	13.635	124-19-6	壬醛	0.64±0.12^b	3.00±0.63^a	0.75±0.17^b
	8	15.51	112-54-9	十二醛	0.05±0.04^b	0.51±0.19^a	—
	9	16.938	112-31-2	癸醛	0.79±0.02^b	3.08±0.86^a	0.38±0.05^b
	10	17.664	100-52-7	苯甲醛	0.21±0.26^a	—	—
	11	18.209	18829-56-6	反式-2-壬烯醛	—	0.07±0.07^a	—
	12	19.598	557-48-2	（E,Z）-2,6-壬二烯醛	1.17±0.04^a	1.50±0.14^a	—
	13	20.682	432-25-7	β-环柠檬醛	—	0.14±0.00^a	—
	14	22.445	106-26-3	（Z）-3,7-二甲基-2,6-辛二烯醛	—	0.27±0.03^a	—
	15	23.334	124-25-4	肉豆蔻醛	—	0.10±0.01^a	—
	16	23.811	5392-40-5	柠檬醛	0.14±0.02^a	—	—
	17	23.88	141-27-5	（E）-3,7-二甲基-2,6-辛二烯醛	0.05±0.05^b	0.20±0.04^a	—
	18	29.162	1620-98-0	3,5-二叔丁基-4-羟基苯甲醛	0.13±0.11^b	—	0.49±0.10^a
	19	32.33	66408-55-7	金合欢基乙醛	—	—	0.06±0.06^a
酯类	1	2.557	141-78-6	乙酸乙酯	1.92±0.63^a	—	—
	2	4.368	105-54-4	丁酸乙酯	3.42±0.84^a	—	—
	3	4.567	4358-59-2	（2Z）-2-丁烯酸甲酯	—	0.21±0.20^a	—
	4	4.985	123-86-4	乙酸丁酯	0.13±0.01^a	—	—
	5	5.686	4606-07-9	环丙基甲酸乙酯	—	0.24±0.23^a	—
	6	8.216	109-21-7	丁酸丁酯	0.83±0.19^a	—	—
	7	11.571	3681-82-1	（E）-3-己烯-1-醇乙酸酯	—	—	0.27±0.08^a
酯类	8	11.593	3681-71-8	乙酸叶醇酯	—	0.26±0.01^a	—
	9	12.797	10307-26-3	正己基磺酸甲酯	—	0.14±0.14^a	—
	10	12.803	400-61-3	三氟乙酸己酯	—	0.11±0.12^a	—
	11	16.039	53398-84-8	（E）-己-3-烯基丁酸酯	—	0.42±0.06^a	—
	12	17.833	5405-41-4	3-羟基丁酸乙酯	0.44±0.06^a	0.07±0.07^b	—
	13	21.213	110-38-3	癸酸乙酯	0.14±0.03^a	—	—
	14	26.535	106-33-2	月桂酸乙酯	0.17±0.01^a	—	—
	15	22.896	695-06-7	γ-己内酯	0.69±0.3^a	—	—
	16	25.29	823-22-3	丁位己内酯	0.06±0.06^a	—	—
	17	27.015	74367-34-3	2-甲基丙酸3-羟基-2,4,4-三甲基苯酯	—	0.03±0.03^a	0.13±0.13^a
	18	27.159	74381-40-1	2,4,4-三甲基戊烷-1,3-二基双（2-甲基丙酸酯）	—	—	1.17±1.27^a
	19	27.473	106-29-6	丁酸叶醇酯	—	—	0.25±0.04^a
	20	27.734	104-50-7	丙位辛内酯	0.12±0.06^b	—	0.81±0.24^a
	21	27.872	126-73-8	磷酸三丁酯	—	—	0.09±0.10^a
	22	28.555	698-76-0	丁位辛内酯	0.04±0.06^a	—	—
烯烃	1	4.128	7785-70-8	蒎烯	—	2.10±0.05^a	—
	2	5.536	127-91-3	β-蒎烯	0.53±0.32^a	0.11±0.10^a	—
	3	6.251	13466-78-9	3-蒈烯	1.69±0.25^a	1.30±1.23^a	1.80±0.11^a
	4	6.77	3338-55-4	（Z）-3,7-二甲基-1,3,6-十八烷三烯	—	0.66±0.71^a	0.72±0.76^a
	5	6.89	99-86-5	松油烯	0.71±0.59^a	—	—
	6	7.173	123-35-3	月桂烯	—	1.05±0.27^a	—
	7	7.286	5989-27-5	D-柠檬烯	8.10±0.64^b	24.53±1.3^a	1.67±0.47^c
	8	7.527	555-10-2	3-异丙基-6-亚甲基-1-环己烯	0.75±0.63^a	—	—
	9	8.642	99-85-4	γ-松油烯	0.58±0.48^a	1.32±0.02^a	—
	10	9.873	29050-33-7	4-蒈烯	30.70±4.28^a	23.96±0.19^a	5.63±0.92^b
	11	13.487	18368-95-1	对薄荷-1,3,8-三烯	0.44±0.10^a	—	—
	12	14.855	62338-57-2	3-乙烯基-1,2-二甲基-1,4-环己二烯	—	0.05±0.05^a	—
	13	14.935	2039-90-9	2,6-二甲基苯乙烯	1.30±1.08^a	0.70±0.66^a	—
	14	14.995	768-49-0	2-甲基-1-苯基丙烯	0.72±0.91^a	0.64±0.69^a	0.56±0.23^a
	15	19.983	87-44-5	β-石竹烯	—	1.25±0.13^a	—
	16	22.067	6753-98-6	α-石竹烯	—	0.30±0.32^a	—
	17	23.417	3691-11-0	α-布藜烯	—	0.14±0.02^a	—
	18	23.442	17066-67-0	β-瑟林烯	—	—	0.39±0.18^a
酮类	1	4.098	1629-58-9	1-戊烯-3-酮	0.52±0.08^a	—	—
	2	10.99	513-86-0	3-羟基-2-丁酮	0.29±0.07^a	—	—
	3	12.182	110-93-0	甲基庚烯酮	—	0.56±0.02^a	0.11±0.11^b
	4	24.905	585-74-0	3'-甲基苯乙酮	—	0.02±0.02^a	—
	5	26.768	3796-70-1	香叶基丙酮	—	0.41±0.03^a	0.74±0.27^a
	6	28.174	14901-07-6	β-紫罗兰酮	—	0.04±0.04^a	—
	7	29.555	3658-77-3	呋喃酮	—	—	0.11±0.045^a
酚类	1	27.757	128-37-0	2,6-二叔丁基对甲酚	—	0.02±0.03^a	—
	2	29.175	57354-65-1	4-叔丁基-2,6-二异丙基苯酚	0.16±0.21^a	0.03±0.04^a	—
	3	32.565	96-76-4	2,4-二叔丁基苯酚	25.5±1.57^b	14.06±3.72^c	56.88±2.35^a
	4	30.086	106-44-5	对甲酚	0.10±0.08^a	—	—
烷烃	1	3.21	630-04-6	三十一烷	—	0.07±0.07^a	—
	2	5.285	1002-17-1	2,9-二甲基癸烷	—	0.11±0.10^a	—
	3	25.681	629-94-7	正二十一烷	—	—	0.30±0.38^a
	4	28.07	2719-62-2	6-苯基十二烷	—	—	0.13±0.14^a
	5	28.191	2719-63-3	5-苯基十二烷	—	—	0.12±0.13^a
	6	28.463	2719-64-4	4-苯基十二烷	—	—	0.08±0.09^a
	7	28.637	294-62-2	环十二烷	—	—	0.11±0.13^a
其他	1	1.54	71773-95-0	（2S）-2-氨基-N-乙基丙酰胺	—	0.31±0.09^a	—
	2	9.61	527-84-4	邻-异丙基苯	3.19±0.25^a	3.20±0.09^a	0.45±0.32^b
其他	3	15.83	64-19-7	乙酸	—	—	9.14±2.06^a
	4	17.933	1759-28-0	4-甲基-5-乙烯基噻唑	—	0.15±0.01^a	—
	5	19.303	7320-37-8	1,2-环氧十六烷	—	0.08±0.03^a	—
	6	19.535	631-61-8	乙酸铵	—	0.03±0.03^a	—
	7	22.378	2834-5-1	11-溴十一酸	0.37±0.31^a	—	—
	8	22.504	556-68-3	十六烷基环八硅氧烷	—	0.05±0.05^a	—
	9	24.986	2941-78-8	2-氨基-5-甲基苯甲酸	—	—	0.99±0.25^a
	10	28.375	95-16-9	苯并噻唑	—	0.15±0.03^a	—
	11	30.606	19870-75-8	8-丙氧基雪松	—	—	0.10±0.12^a
	12	31.393	105-60-2	己内酰胺	—	—	0.07±0.08^a
	13	32.972	76-74-4	戊巴比妥	—	—	0.12±0.13^a
注：“—”为未检测出成分，表中不同小写字母表示同一物质在不同品种之间差异性显著（P<0.05）。

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表 6 不同品种芒果挥发性成分的相对风味活度值

Table 6. Relative flavor activity values of volatile components in different mango varieties

类别	序号	名称	阈值^[25-28]（mg/kg）	风味描述^{[1,26, 29-33]}	ROAV
类别	序号	名称	阈值^[25-28]（mg/kg）	风味描述^{[1,26, 29-33]}	台农	象牙	金煌
醇类	1	正己醇	0.2	水果香	0.01	—	0.23
	2	叶醇	0.2	绿色嫩叶清香	0.04	0.01	2.13
	3	芳樟醇	0.0015	花香	—	0.12	—
	4	正辛醇	0.11	油脂，柑橘味	0.00	0.00	0.08
	5	1-壬醇	0.002	柑橘香	0.14	—	—
	6	香叶醇	0.075	玫瑰香	—	—	0.48
醛类	1	乙醛	0.167	过熟苹果香味	—	0.01	—
	2	正己醛	0.21	青草香，苹果香	—	0.00	0.09
	3	3-己烯醛	0.00025	青草味	0.96	—	100.00
	4	庚醛	0.031	果香	—	0.02	—
	5	2-已烯醛	0.04	草香味	0.06	0.19	2.09
	6	正辛醛	0.0001	柑橘香	4.62	—	—
	7	壬醛	0.0035	脂肪花香	0.31	1.14	9.57
	8	十二醛	0.00107	柑橘香	0.08	0.64	—
	9	癸醛	0.005	柑橘香，花香	0.27	0.82	3.39
	10	反式-2-壬烯醛	0.000065	黄瓜香气	—	1.44	—
	11	（E,Z）-2,6-壬二烯醛	0.00002	绿色，甜瓜	100.00	100.00	—
	12	β-环柠檬醛	0.005	玫瑰，果味	—	0.04	—
	13	柠檬醛	0.005	柠檬香	0.05	—	—
	14	（E）-3,7-二甲基-2,6-辛二烯醛	0.04	—	—	0.01	—
酯类	1	丁酸乙酯	0.001	强烈果香	5.85	—	—
	2	丁酸丁酯	0.1	果香	0.01	—	—
	3	乙酸叶醇酯	0.0121	青草香	—	0.03	—
	4	癸酸乙酯	0.02	白兰地似香气	0.01	—	—
烯烃	1	蒎烯	0.033	松节油味	—	0.08	—
	2	3-蒈烯	0.044	柑橘香	0.07	0.04	1.83
	3	松油烯	0.085	柠檬香	0.01	—	—
	4	月桂烯	0.013	柑橘味	—	0.11	—
	5	D-柠檬烯	0.034	柠檬果香	0.41	0.96	2.19
	6	3-异丙基-6-亚甲基-1-环己烯	0.036	—	0.04	—	—
	7	4-蒈烯	0.044	甜香味	1.19	0.73	5.71
	8	对薄荷-1,3,8-三烯	0.0393	—	0.02	—	—
	9	β-石竹烯	0.064	丁香似香味	—	0.03	—
酮类	1	1-戊烯-3-酮	0.0012	刺激性气味	0.74	—	—
	2	甲基庚烯酮	0.1	柑橘香	—	0.01	0.05
	3	香叶基丙酮	0.01	果香	—	0.05	3.30
	4	β-紫罗兰酮	0.000461	花香	—	0.12	—
酚类	1	2,4-二叔丁基苯酚	0.2	酚芳香气味	0.22	0.09	12.70
酚类	2	对甲酚	0.002	苯酚气味	0.09	—	—
其他	1	邻-异丙基苯	0.0084	胡萝卜气味	0.65	0.51	2.39
注：“—”为未查出相关阈值或香气描述。

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