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中国精品科技期刊2020
伍小丫,张悦,张玮,等. 不同地区康普茶挥发性物质分析[J]. 食品工业科技,2024,45(15):1−9. doi: 10.13386/j.issn1002-0306.2023050254.
引用本文: 伍小丫,张悦,张玮,等. 不同地区康普茶挥发性物质分析[J]. 食品工业科技,2024,45(15):1−9. doi: 10.13386/j.issn1002-0306.2023050254.
WU Xiaoya, ZHANG Yue, ZHANG Wei, et al. Analysis of Volatile Components of Kombucha in Different Regions[J]. Science and Technology of Food Industry, 2024, 45(15): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050254.
Citation: WU Xiaoya, ZHANG Yue, ZHANG Wei, et al. Analysis of Volatile Components of Kombucha in Different Regions[J]. Science and Technology of Food Industry, 2024, 45(15): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050254.

不同地区康普茶挥发性物质分析

Analysis of Volatile Components of Kombucha in Different Regions

  • 摘要: 本研究采用顶空固相微萃取法结合气相色谱-质谱技术,通过强极性色谱柱DB-WAX分离鉴定康普茶的挥发性成分,使用香气活性值(odor activity value,OAV)结合化学计量学,以探究不同地区康普茶的挥发性物质构成和特征性差异物质。结果表明:不同地区康普茶挥发性物质存在明显差异,共鉴定出56种挥发性物质,主要为醇类、酸类、酯类和酚类物质,借助于香气活性值筛选出32种对康普茶风味有贡献的物质(OAV≥1),不同地区康普茶除乌鲁木齐和威海康普茶外异戊酸乙酯的OAV都较高,对不同地区康普茶的风味构成有重要作用。同时使用偏最小二乘判别分析(partial least squares discrimination analysis,PLS-DA),筛选出17种变量重要性大于1的差异标记物。基于OAV和PLS-DA结果,筛选出14种康普茶的特征性差异物质:3-甲基-1-丁醇、2-乙基-1-己醇、苯乙醇、壬醇、乙酸、3-甲基丁酸、辛酸、乙酸乙酯、乙酸异戊酯、辛酸乙酯、苯乙酸乙酯、呋喃甲醛、2,6-二叔丁基对甲苯酚和4-乙基苯酚。研究结果将为康普茶的优质化生产以及特色品牌的构建提供理论参考依据。

     

    Abstract: In this study, headspace solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was first adopted to separate and identify the volatile components of Kombucha by using polar column DB-WAX. Then, odor activity value (OAV) combined with stoichiometry was used to explore the volatile substance composition and characteristic differential substances of Kombucha in different regions. The results showed that there were significant differences between the volatile substances of Kombucha in different regions. A total of 56 kinds of volatile substances were detected, mainly alcohols, acids, esters and phenols. The OAV results showed that 32 kinds of substances contributed to the flavor for Kombucha (OAV≥1), the OAV of ethyl isovalerate of Kombucha in different regions was highest except for Urumqi and Weihai, it might play an important role in the flavor composition of Kombucha in different regions. Furthermore, with partial least squares discrimination analysis (PLS-DA), 17 variables with importance values greater than 1 as differential markers were identifed. By integrating the results of OAV and PLS-DA, a total of 14 characteristic compounds of Kombucha were screened out, namely 3-methyl-1-butanol, 2-ethyl-1-hexanol, phenethyl alcohol, nonanol, acetic acid, 3-methylbutyric acid, caprylic acid, ethyl acetate, isopentyl acetate, ethyl caprylate, ethyl phenylacetate, furan formaldehyde, 2,6-di-tert-butyl-p-cresol, and 4-ethylphenol. The research results will provide theoretical reference for the standardization,high-quality production and construction of characteristic brands of Kombucha.

     

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