采用 GC-O-MS 分析和比较广东、广西和云南红糖的香气成分。
Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS.
机构信息
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China.
出版信息
Molecules. 2022 Sep 10;27(18):5878. doi: 10.3390/molecules27185878.
Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins.
广东、广西和云南是中国三个主要的红糖产地，红糖是一种从甘蔗中提取的棕红色固体或粉末状糖产品。本研究采用气相色谱-嗅闻-质谱联用技术（GC-O-MS）比较分析了来自中国广东、广西和云南三个省份的红糖的气味化合物差异。共检测到 80 种气味化合物，包括 5 种醇类、9 种醛类、8 种酚类、21 种酸类、14 种酮类、5 种酯类、12 种吡嗪类和 6 种其他化合物。红糖气味化合物的指纹图谱分析表明相似度为 90%，表明每个省份红糖的气味特性密切相关。此外，采用正交偏最小二乘判别分析（OPLS-DA）对三个省份红糖挥发性分类有贡献的化合物进行了鉴定，证实 OPLS-DA 可以作为区分三种来源红糖的潜在工具。
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