论文部分内容阅读
利用HeraclesⅠ快速气相电子鼻采集我国主要产地青花椒电子鼻响应信号,运用主成分分析和显著响应信号筛选对不同产地青花椒进行挥发性物质模式分类与特征分析,结果显示,8个产地青花椒分为3类,表现为明显有差异的六维蛛网图谱特征。进一步采用气相色谱-质谱联用仪对其物质构成进行定性定量分析,共检测出68种化合物,其中39个成分为8个产地3类青花椒所共有。这些成分主要为烯类、醇类、酯类及少量其他化合物。烯烃和醇类化合物为主要构成物质,占青花椒挥发性物质总相对含量的89%以上,而烯醇比则是3类青花椒主要物质构成差异所在,分别表现为顶坛青花椒烯醇均衡型(烯醇比1∶1)、沂蒙山青花椒显著高烯低醇型(烯醇比2.5∶1),重庆、江津、金阳、洪雅、汉源、昆明高烯低醇型(烯醇比约2∶1)。研究结果对青花椒产地区分、香气分类与特征解析等技术研究与应用具有重要的意义。
Using Heracles Ⅰ rapid gas-phase electronic nose to collect the electronic nose response signal of the main origin of Chinese green pepper, using principal component analysis and significant response signal screening of volatile components in different regions of the classification of pepper and characteristics analysis, the results show that the origin of 8 parts of pepper points For the three categories, the performance was significantly different characteristics of six-dimensional cobweb map. Further qualitative and quantitative analysis of its composition by gas chromatography-mass spectrometry, a total of 68 kinds of compounds were detected, of which 39 were common to 8 species of 3 kinds of Chinese prickly ash. These ingredients are mainly alkenes, alcohols, esters and small amounts of other compounds. Olefin and alcohol compounds as the main constituent, accounting for more than 89% of the total relative content of volatile compounds in Zanthoxylum bungeanum, while the enol ratio is the difference of the main substances of the three types of Zanthoxylum bungeanum, (Enol ratio of 1: 1), Yimengshan green pepper significantly high olefin low alcohol type (enol ratio of 2.5: 1), Chongqing, Jiangjin, Jinyang, Hongya, Alcohol ratio of about 2: 1). The research results are of great significance to the research and application of the classification of the origin of the green pepper, the classification of aroma and the characteristic analysis.