[1]马会芳,刘义军,涂行浩,等.基于主成分分析法构建牛油果油香气质量评价模型[J].福建农林大学学报(自然科学版),2020,49(05):600-607.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2020.05.005]
 MA Huifang,LIU Yijun,TU Xinghao,et al.Evaluation model for the aroma quality of avocado oil from different extraction methods based on principal component analysis[J].,2020,49(05):600-607.[doi:10.13323/j.cnki.j.fafu(nat.sci.).2020.05.005]
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基于主成分分析法构建牛油果油香气质量评价模型()
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福建农林大学学报(自然科学版)[ISSN:1671-5470/CN:35-1255/S]

卷:
49卷
期数:
2020年05期
页码:
600-607
栏目:
园艺科学
出版日期:
2020-09-18

文章信息/Info

Title:
Evaluation model for the aroma quality of avocado oil from different extraction methods based on principal component analysis
文章编号:
1671-5470(2020)05-0600-08
作者:
马会芳12 刘义军12 涂行浩3 曾莹莹4 静 玮12 李积华12 杜丽清3
1.中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室,广东 湛江 524001; 2.海南省果蔬贮藏与加工重点实验室,广东 湛江 524001; 3.中国热带农业科学院南亚热带作物研究所/海南省热带园艺产品采后生理与保鲜重点实验室,广东 湛江 524091; 4.广东海洋大学食品科技学院,广东 湛江 524094
Author(s):
MA Huifang12 LIU Yijun12 TU Xinghao3 ZENG Yingying4 JING Wei12 LI Jihua12 DU Liqing3
1.Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang, Guangdong 524001, China; 2.Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China; 3.South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory for Postharvest Physiology and Technology of Tropical Horticultural Products of Hainan Province, Zhanjiang, Guangdong 524091, China; 4.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524094, China
关键词:
牛油果油 香气质量 主成分分析 评价模型
Keywords:
avocado oil aroma quality principal component analysis evaluation model
分类号:
TS225.1+9
DOI:
10.13323/j.cnki.j.fafu(nat.sci.).2020.05.005
文献标志码:
A
摘要:
为了构建牛油果油香气质量评价模型,采用气相色谱—离子迁移质谱技术结合主成分分析法对热榨法、超临界二氧化碳萃取法、水代法3种方法提取的牛油果油中的挥发性香气成分进行鉴定与质量评价.结果表明,3种方法提取的牛油果油中共鉴定出47种主要挥发性风味物质,包括13种醇类物质、13种醛类物质、6种酮类物质、5种酸类物质、5种酯类物质、5种杂环类物质.主成分分析显示,前3个主成分的累积贡献率为97.559%,包含了1-丙醇、2-甲基-1-丁醇、1-戊醇(M、D)等44种化合物,能较好地反映原始数据的信息.运用构建的香气质量评价模型评价出采用热榨法提取的牛油果油,其香气质量评分最高,采用水代法提取的评分最低,提取方法对牛油果油的香气成分影响较大.基于主成分分析的香气质量评价模型,能有效地为牛油果油的香气进行质量评价.
Abstract:
To construct an avocado oil aroma quality evaluation model, gas chromatography ion mobility mass spectrometry coupled with principal component analysis was used to identify and evaluate the volatile aroma components of avocado oil obtained by hot-pressed method, supercritical dioxide extraction method, and aqueous method. The results showed that a total of 47 volatile flavor substances were identified in the avocado oil obtained by the 3 extraction methods, including 13 alcohols, 13 aldehydes, 6 ketones, 5 acids, 5 esters, and 5 heterocyclics. Principal component analysis found that the cumulative contribution rate of the first 3 principal components reached 97.559%, including 44 compounds such as 1-propanol, 2-methyl-1-butanol, and 1-pentanol, which can better reveal the original data information. Based on the established aroma quality evaluation model, aroma quanlity score of avocado oil extracted by hot-pressed method was the highest while that of water substitution method was the lowest, showing the great influence of processing method on the aroma components of avocado oil. Aroma quality evaluation model based on principal component analysis can effectively evaluate the aroma quality of avocado oil.

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备注/Memo

备注/Memo:
收稿日期:2020-03-29 修回日期:2020-05-08
基金项目:中国热带农业科学院基本科研业务费专项(1630122017014、1630062017034); 广东特色农产品深加工关键技术产业化研究与推广项目; 广东省乡村振兴战略资金资助项目(2018A03022).
作者简介:马会芳(1990-),女,研究实习员.研究方向:农产品质量安全与风险评估.Email:923101126@qq.com.通信作者涂行浩(1986-),男,助理研究员.研究方向:热带水果保鲜与加工.Email:tuxignhao@126.com.
更新日期/Last Update: 2020-09-20