基于 GC-MS、UHPLC、HPAEC-PAD、电子舌和电子鼻的不同榴莲品种挥发性化合物和味觉成分的比较研究。
Comparative Study on Volatile Compounds and Taste Components of Different Durian Cultivars Based on GC-MS, UHPLC, HPAEC-PAD, E-Tongue and E-Nose.
机构信息
Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai 201418, China.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
出版信息
Molecules. 2022 Feb 14;27(4):1264. doi: 10.3390/molecules27041264.
In order to comprehensively evaluate the aroma-active substances and taste components of durian, solid-phase microextraction combined with gas chromatography mass spectrometry (SPME/GC-MS), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and ultra-high-performance liquid chromatography (UHPLC) were used to test the key components of three popular durian cultivars. A total of 27 volatile compounds, 5 sugars, 27 organic acids and 19 free amino acids were detected in Black Thorn (BT) durian. A total of 38 volatile compounds, 4 sugars, 27 organic acids and 19 free amino acids were detected in Monthong (MT) durian. A total of 36 volatile compounds, 4 sugars, 27 organic acids and 20 free amino acids were detected in Musang King (MK) durian. Finally, the flavor differences of the three durians were evaluated using electronic nose (e-nose) and electronic tongue (e-tongue), and different cultivars were classified through principal component analysis (PCA).
为全面评价榴莲的香气活性物质和滋味成分，采用固相微萃取结合气相色谱-质谱联用（SPME/GC-MS）、高效阴离子交换色谱-脉冲安培检测（HPAEC-PAD）和超高效液相色谱（UHPLC）对 3 种常见榴莲品种的关键成分进行检测。在黑刺榴莲（BT）中检测到 27 种挥发性化合物、5 种糖、27 种有机酸和 19 种游离氨基酸。在猫山王（MT）榴莲中检测到 38 种挥发性化合物、4 种糖、27 种有机酸和 19 种游离氨基酸。在红虾榴莲（MK）中检测到 36 种挥发性化合物、4 种糖、27 种有机酸和 20 种游离氨基酸。最后，采用电子鼻（e-nose）和电子舌（e-tongue）评价 3 种榴莲的风味差异，并通过主成分分析（PCA）对不同品种进行分类。
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