李钦炀1，莫皓然2，黄名正2*，李婷婷1，唐维媛1，2*，李 鑫3，盛小芳1，李雨娟2
（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；
2.贵州理工学院食品与药品制造工程学院，贵州贵阳 550025；
3.贵州医科大学，贵州贵阳 550025）
摘要：为全面地剖析不同海拔地区及采摘期对刺梨中挥发性物质的影响，采用顶空固相微萃取（head-space solid phase microextraction，HS-SPME）提取不同海拔地区（记为A、B、C）的不同采摘期（记为1、2、3）的刺梨汁中的挥发性成分，并结合气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）对其进行分析，运用主成分分析（principal component analysis，PCA）和偏最小二乘法判别分析（prtial least squares discriminant analysis，PLS-DA） 评价刺梨挥发性物质与海拔、采摘期的关系。结果表明，3个海拔地区的3个采摘期的刺梨汁中共检测到89种挥发性成分，包括酯类39种、醇类12种、醛酮类16种、呋喃类5种、芳香族6种、萜烯类5种、酸类6种，3个海拔地区的刺梨在成熟过程中均以酯类、醇类、醛酮类的变化为主。刺梨在A地区发育成熟最快，比B、C地区的刺梨发育分别快14、27 d左右。并找出3个海拔地区刺梨在成熟过程中差异物质。
关键词：刺梨；挥发性物质；采摘期；海拔；顶空固相微萃取；气相色谱-质谱联用
中图分类号：TS255.1 文献标识码：A 文章编号：1674-506X（2022）01-0097-0010
Comparison of Volatile Components in Rosa roxburghii Tratt at Different Altitudes and Picking Periods
LI Qin-yang1, MO Hao-ran2, HUANG Ming-zheng2*, LI Ting-ting1, TANG Wei-yuan1，2*, LI Xin3, SHENG Xiao-fang1, LI Yu-juan2
（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;
2.College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang Guizhou 550025, China;
3.Guizhou Medical University, Guiyang Guizhou 550025, China）
Abstract：In order to comprehensively analyze the effects of different altitudes and picking periods on volatile compounds in Rosa roxburghii Tratt, head- space solid phase microextraction (HS- SPME) was used to extract volatile components from Rosa roxburghii Tratt at different altitudes (denoted as A, B and C) and different picking periods (denoted as 1, 2 and 3), and analyze them by gas chromatography-mass spectrometry (GCMS). Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were used to evaluate the relationship between altitude and picking periods of the volatile compounds of Rosa roxburghii Tratt. The results showed that a total of 89 volatile components were detected in Rosa roxburghii Tratt juice at three picking periods in three altitudes, including 39 esters, 12 alcohols, 16 aldehydes and ketones, 5 furans, 6 aromatics, 5 terpenes and 6 acids. The changes of esters, alcohols, aldehydes and ketones in Rosa roxburghii Tratt were mainly observed during ripening at three altitudes. Rosa roxburghii Tratt matured fastest in A area, about 14 and 27 days faster than that in B area and C area, respectively, and found the main differential substances during the ripening process of Rosa roxburghii Tratt at three altitudes.
Keywords：Rosa roxburghii Tratt; volatile compounds; picking period; altitude; HS-SPME；GC-MS
doi：10.3969/j.issn.1674-506X.2022.01-014
收稿日期：2021-12-28
基金项目：贵州省科学技术基金（黔科合基础-ZK［2021］一般174）；贵州省科技创新人才团队项目（黔科合平台人才［2018］5603）；贵州理工学院高层次人才科研启动项目（XJGC20161223）
作者简介：李钦炀（1996-），女，硕士研究生。研究方向：食品风味化学。
*通信作者：黄名正（1985-），男，副教授。研究方向：食品风味化学；唐维媛（1977-），女，教授。研究方向：食品分析检测。
引用格式：李钦炀,莫皓然,黄名正,等.不同海拔地区及采摘期对刺梨挥发性物质的影响[J].食品与发酵科技,2022,58(1):97-106.
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