基于电子鼻和GC-MS技术对山东成武和广西英家大头菜挥发性物质分析Analysis of Volatile Components in Mustard Roots of Shandong Chengwu and Guangxi Yingjia Based on Electronic Nose and GC-MS
赵慧君,胡事成,张振东,郭壮
摘要(Abstract)：
为了分析山东成武大头菜和广西英家大头菜中的挥发性物质,首先采用电子鼻技术(electronic nose, E-nose)对两种大头菜中的挥发性物质进行了识别,并对数据进行主成分分析(principal component analysis, PCA)。采用气相色谱-质谱联用技术(gas chromatography-mass spectrometry, GC-MS)对山东成武和广西英家大头菜中的挥发性风味成分进行了检测。电子鼻的结果显示:广西英家大头菜含有的芳香性物质比山东成武大头菜高,氮氧化物、氰化物、有机硫化物和烷烃等物质含量相对较低。气相色谱-质谱联用技术结果显示:相对含量超过1%的6种物质中,丙酮、醋酸和丁醛在山东成武和广西英家大头菜中含量均很丰富,异戊醛和甲硫醚在山东成武大头菜中含量丰富,乙酸乙酯在广西英家大头菜中含量丰富,与电子鼻的结果吻合。
关键词(KeyWords)： 大头菜;电子鼻;气相色谱-质谱联用技术(GC-MS);主成分分析(PCA);挥发性物质
基金项目(Foundation): 湖北文理学院教师科研能力培育基金(2018kypygp003)
作者(Author): 赵慧君,胡事成,张振东,郭壮
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