Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China.
Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization, Yangling, Shaanxi 712100, China.
Food Res Int. 2024 Jan;175:113719. doi: 10.1016/j.foodres.2023.113719. Epub 2023 Nov 24.
Owing to the short picking period of the fresh Zanthoxylum bungeanum, the postharvest drying has become an essential operation before the storage and transportation of Z. bungeanum. To explore the effects of drying methods on volatile characteristics, the volatilomic profiling of five different dried Z. bungeanum was investigated by E-nose, HS-SPME-GC/MS, GC-IMS in combination with chemometrics. The results indicated that W1W, W2W and W5S sensors within E-nose analysis showed the strongest responses in both fresh and dried Z. bungeanum. According to the identification of volatile organic compounds (VOCs), terpenes, esters and alcohols played the major roles in the volatile formation of the fresh and dried Z. bungeanum. The samples derived from hot air drying showed the relatively similar features with the fresh sample based on the relative abundances of these major VOCs. According to the results of multiple factor analysis (MFA), GC-IMS showed the strongest ability in distinguishing the fresh and different dried samples. Compared with the high levels of terpenes in fresh group, the significant increasement of terpene alcohols and terpene esters from the degradation and transformation of bound terpenoids was the main characteristics of all dried Z. bungeanum. Using the GC-IMS datasets, a weighted correlation network analysis (WCNA) model was constructed to clarify the VOC characteristics in all detetected samples. Thereinto, 6 significantly correlated modules were identified in fresh and five different dried samples. Additionally, a total of 23 hub VOCs can be recognized as the potential biomarkers for better distinguishing the fresh and five different dried Z. bungeanum.
由于新鲜花椒的采摘期短，收获后的干燥已成为花椒储存和运输前必不可少的操作。为了探讨干燥方法对挥发性特征的影响，采用电子鼻、HS-SPME-GC/MS、GC-IMS 联用及化学计量学方法研究了 5 种不同干燥方法的花椒挥发物特征。结果表明，电子鼻分析中 W1W、W2W 和 W5S 传感器对新鲜和干燥花椒均表现出最强的响应。根据挥发性有机化合物（VOCs）的鉴定，萜类、酯类和醇类在新鲜和干燥花椒的挥发性形成中起主要作用。基于这些主要 VOCs 的相对丰度，热风干燥得到的样品与新鲜样品具有相对相似的特征。根据多因素分析（MFA）的结果，GC-IMS 显示出最强的区分新鲜和不同干燥样品的能力。与新鲜组中萜类含量较高相比，结合态萜类降解和转化产生的萜醇和萜酯的显著增加是所有干燥花椒的主要特征。利用 GC-IMS 数据集构建了加权相关网络分析（WCNA）模型，以阐明所有检测样品中的 VOC 特征。其中，在新鲜和 5 种不同干燥样品中鉴定出 6 个显著相关的模块。此外，共识别出 23 个枢纽 VOC，可作为更好地区分新鲜和 5 种不同干燥花椒的潜在生物标志物。
