庞文龙,侯明聪,谭臣娟,邓涂静,李书亮,闫莹莹,钟政昌

• 1:西藏农牧大学食品科学学院
• 2:西藏自治区农牧科学院农产品开发与食品科学研究所

摘要(Abstract)：

为研究林芝地区不同苹果品种发酵的香气差异，以林芝地区种植的红富士、华红、华蜜、华月、弘前富士5个品种苹果发酵液为研究对象，运用顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术及常规指标，结合主成分分析(principal component analysis, PCA)和偏最小二乘判别分析(partial least squares discriminant analysis, PLS-DA)等多元统计分析方法对香气成分进行分析。结果表明，5个品种苹果发酵液之间香气成分存在显著性差异。通过HS-SPME-GC-MS共检测出67种香气成分，经过筛选得到15种关键香气成分(VIP值>1):酯类8种、醇类5种、酸类1种、酚类1种；红富士、华红和弘前富士以棕榈酸乙酯(含量为4.39～55.16 mg/kg)等酯类为主，呈现浓郁的果香、脂香、花香，而华蜜和华月以苯乙醇(含量为116.16～124.04 mg/kg)等醇类为主，且含有丁香酚(含量为3.59～13.32 mg/kg)和辛酸(含量为2.56～6.22 mg/kg),赋予层次丰富的酒香、果香和脂香特征。

关键词(KeyWords)： 苹果;HS-SPME-GC-MS;香气成分;多元统计分析

Abstract:

Keywords:

基金项目(Foundation): 西藏自治区科技计划项目(XZ202401ZY0039)

作者(Author): 庞文龙,侯明聪,谭臣娟,邓涂静,李书亮,闫莹莹,钟政昌

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