Wang Lina, Wang Yaqi, Wang Weizheng, Zheng Fuping, Chen Feng
1Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China.
2Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA.
J Food Sci Technol. 2019 Mar;56(3):1631-1640. doi: 10.1007/s13197-019-03689-7. Epub 2019 Mar 1.
Jujube ( Mill.) extract has been commonly used as a flavoring ingredient due to its unique aroma. In this study, solid phase micro extraction method was used to extract the volatile compounds in fresh jujube, with the aid of GC-MS for further chemical separation and identification. As a result, 33 volatile compounds, including aldehydes, alcohols, acids, ketones and esters, were identified. Among them, hexanal (276.5-1314 μg/100 g FW), ()-2-hexanal, (145.1-1876 μg/100 g FW), nonanal (188.2-1047 μg/100 g FW), and n-decanoic acid (58.42-1268 μg/100 g FW) were found to be the major volatile compounds in fresh jujube fruit. Based on the type and amounts of the volatile compounds, 15 Chinese jujube cultivars were divided into 5 clusters through hierarchical cluster analysis and principal component analysis (PCA). Fiver clusters include cluster 1 (LB, HP, LZ, NP, JS, PZ, and YL), cluster 2 (BJ, DB), cluster 3 (PB, BZ, JD and XZ), cluster 4 (JB) and cluster 5 (YZ). According to the PCA, the clusters 1, 2 and 3 could not be discriminated from each other, but clusters 4 and 5 could be separated very well from each other.
冬枣（Mill.）提取物因其独特的香气而常被用作调味成分。在本研究中，采用固相微萃取法提取鲜枣中的挥发性化合物，并借助气相色谱 - 质谱联用仪进行进一步的化学分离和鉴定。结果，鉴定出33种挥发性化合物，包括醛类、醇类、酸类、酮类和酯类。其中，己醛（276.5 - 1314μg/100g鲜重）、（）-2 - 己醛（145.1 - 1876μg/100g鲜重）、壬醛（188.2 - 1047μg/100g鲜重）和正癸酸（58.42 - 1268μg/100g鲜重）被发现是鲜枣果实中的主要挥发性化合物。基于挥发性化合物的类型和含量，通过层次聚类分析和主成分分析（PCA）将15个枣品种分为5个簇。五个簇包括簇1（LB、HP、LZ、NP、JS、PZ和YL）、簇2（BJ、DB）、簇3（PB、BZ、JD和XZ）、簇4（JB）和簇5（YZ）。根据主成分分析，簇1、2和3之间无法相互区分，但簇4和5可以很好地相互分离。
