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    曾奥, 许炳烨, 王雪, 孟德豪, 孙青占, 吕兆林. 新疆大果沙棘原浆、籽油和果油气味特征及产品间相关性[J]. 北京林业大学学报, 2024, 46(2): 132-142. DOI: 10.12171/j.1000-1522.20230241
    引用本文: 曾奥, 许炳烨, 王雪, 孟德豪, 孙青占, 吕兆林. 新疆大果沙棘原浆、籽油和果油气味特征及产品间相关性[J]. 北京林业大学学报, 2024, 46(2): 132-142. DOI: 10.12171/j.1000-1522.20230241
    shu
    Zeng Ao, Xu Bingye, Wang Xue, Meng Dehao, Sun Qingzhan, Lü Zhaolin. Odor characteristics and inter-product correlation of Xinjiang large berry sea buckthorn pulp, seed oil and fruit oil[J]. Journal of Beijing Forestry University, 2024, 46(2): 132-142. DOI: 10.12171/j.1000-1522.20230241
    Citation: Zeng Ao, Xu Bingye, Wang Xue, Meng Dehao, Sun Qingzhan, Lü Zhaolin. Odor characteristics and inter-product correlation of Xinjiang large berry sea buckthorn pulp, seed oil and fruit oil[J]. Journal of Beijing Forestry University, 2024, 46(2): 132-142. DOI: 10.12171/j.1000-1522.20230241
    shu

    新疆大果沙棘原浆、籽油和果油气味特征及产品间相关性

    Odor characteristics and inter-product correlation of Xinjiang large berry sea buckthorn pulp, seed oil and fruit oil

      摘要
    • 摘要:
      目的 通过对新疆大果沙棘原浆、籽油及果油呈香物质进行分析，确定其气味特征及产品间相关性，为新疆大果沙棘制品的进一步开发和真伪鉴定提供数据支撑。
      方法 采用固相微萃取结合气相色谱−质谱串联技术对新疆大果沙棘原浆、籽油和果油这3种沙棘主要制品的香气进行研究，表征每种沙棘制品的呈香组分及其香气活度，探究3种沙棘产品的关键香气组分，对其进行归类和分析，明确每种沙棘产品的香气特征，并通过聚类热图和相关性分析初步探究3种沙棘制品的香气组分之间的关联性。
      结果 3种新疆大果沙棘制品共有64种呈香物质，沙棘原浆最多，其次是沙棘果油，沙棘籽油最少；沙棘原浆和果油关键呈香物质以酯类为主，籽油以醇类为主。沙棘原浆与果油的香气特征相似，均以果味和酒味为主，沙棘籽油以果味、花香和油脂味为主。新疆大果沙棘原浆、籽油和果油挥发性成分含量丰富，香气独特。沙棘原浆与果油相关性更高，沙棘籽油与另外两种制品相关性较低。
      结论 研究结果可为后续沙棘产品深加工开发提供一定的理论基础。

       

      Abstract:
      Objective The purpose of this paper was to determine the odor characteristics and correlation between products by analyzing the aromatic substances in the pulp, seed oil and fruit oil of Xinjiang large berry sea buckthorn, and provide data support for the further development and authenticity identification of Xinjiang large berry sea buckthorn products.
      Method In this study, solid phase microextraction combined with gas chromatography-mass spectrometry was used to study the aroma of three main products of large berry sea buckthorn from Xinjiang of northwestern China. The odor components and odor activities of each product were characterized. The key odor components of the three products were investigated, classified and analyzed, and the odor characteristics of each product were clarified. The correlation between odor components of three sea buckthorn products was preliminarily explored through cluster thermograms and correlation plot.
      Result 64 kinds of odor substances were detected in the three sea buckthorn products. Followed by sea buckthorn fruit oil, sea buckthorn pulp contained the most varieties of odor components while seed oil contained the least. The key contributors to the odor of sea buckthorn pulp and fruit oil were mostly esters, and the seed oil was mainly alcohols. The odor characteristics of sea buckthorn pulp and fruit oil were similar, both of which were mainly fruity and alcoholic, while sea buckthorn seed oil was mainly fruity, floral, and oily. Xinjiang large berry sea buckthorn pulp, seed oil, and fruit oil are rich in volatile components and have a unique aroma. Sea buckthorn pulp has a higher correlation with fruit oil, while seed oil has a lower correlation with the other two products.
      Conclusion The results can provide a theoretical basis for the further processing and development of sea buckthorn products.

       

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