| 海南与国外香荚兰质构特性及挥发性成分差异性分析 |
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| 引用本文： | 霍建文,张筠,徐飞,张彦军,初众.海南与国外香荚兰质构特性及挥发性成分差异性分析[J].热带作物学报,2018,39(5):993-1000. |
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| 作者姓名： | 霍建文 张筠 徐飞 张彦军 初众 |
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| 作者单位： | 1. 黑龙江东方学院
2. 中国热带农业科学院香料饮料研究所
3. 国家重要热带作物工程技术研究中心
4. 海南省热带香料饮料作物工程技术研究中心 |
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| 摘 要： | 采用穿刺法分析海南(Hainan,HI)、巴布亚新几内亚(Papua New Guinea,PNG)、马达加斯加(Madagascar,MG)香荚兰质构特性差异,利用电子鼻结合顶空固相微萃取气质联用(HS-SPME-GC-MS)技术对HI与PNG、MG香荚兰挥发性成分进行分析比较。质构特性结果显示:表皮韧性大小关系为HI0.05);表皮硬度表现为HI、MG0.05);内部硬度和紧实度均表现为HI
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| 关 键 词： | 香荚兰 质构特性 挥发性成分 电子鼻 顶空固相微萃取气质联用 |
Comparison of the Texture Characteristics and Volatile Components of Vanilla from Hainan and Other Countries |
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| HUO Jianwen,ZHANG Yun XU Fei ZHANG Yanjun,CHU Zhong.Comparison of the Texture Characteristics and Volatile Components of Vanilla from Hainan and Other Countries[J].Chinese Journal of Tropical Crops,2018,39(5):993-1000. |
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| Authors: | HUO Jianwen ZHANG Yun XU Fei ZHANG Yanjun CHU Zhong |
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| Institution: | 1 East University of Heilongjiang；
2 Spice and Beverage Research Institute, CATAS；
3 National Center of Important Tropical Crops Engineering and Technology Research；
4 Hainan Provincial Engineering Research Center of Tropical Spice and B=everage Crops； |
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| Abstract: | The puncture method was used to analyze the differences in the texture characteristics among Hainan (HI), Papua New Guinea (PNG) and Madagascar (MG). The electronic nose coupled with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the aroma components of vanilla from HI, PNG and MG. The results indicated that the toughness of the epidermis for HI was lower than that of PNG and MG. PNG and MG were not significantly different (p>0.05). The skin hardness for HI and MG was lower than that of PNG, HI and MG showed no significant difference (p>0.05). Internal hardness and firmness of vanilla were shown as HI< MG< PNG. A total of 74 aroma components were identified from the three kinds of vanilla pods through HS-SPME-GCMS. 45, 50 and 51 of which were detected in PNG, HI and MG of vanilla pods. The main content of vanillin in HI vanilla was 69.11%, slightly lower than that of PNG (75.15%) and MG (74.36%). Low content and more aroma of the substance with guaiacol, 4-methyl guaiacol and 4-methyl phenol were detected. The relative contents of HI and PNG and MG were different. In addition, 8 kinds of volatile compounds were found in HI, including formic acid, 2-ethylfuran, 2,4,5-trimethyloxazole, 2,3,5,6-tetramethylpyrazine, 1,2-dimethoxybenzene, Damascone, vanillic acid and palmitic acid. |
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| Keywords: | vanilla texture aroma components electronic nose headspace solid-phase microextraction-gas chromatography-mass spectrometry |
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