不同产地肉桂的挥发性成分差异分析

Difference Analysis of Volatile Components in Cinnamon from Different Producing Areas

摘要:

为探明不同产地肉桂间挥发性成分差异并为卤料生产原料选取提供一定数据参考，该研究采用顶空固相微萃取（HS-SPME）和气质色谱联用（GC-MS）技术对成都、广西、汉源、云南四个产地肉桂样品中挥发性成分进行测定，并结合OAV值进行PCA和PLS-DA分析。结果表明：共检测出不同产地肉桂样品中挥发性成分66种，其中萜类物质43种，醛酮类11种，烷烃类物质2种，醇类4种，酯类2种，吲哚类1种，可见样品中挥发性物质以萜类为主，其相对含量在2706.76~33337.83 μg/kg之间。γ-松油烯（OAV：1132.03~5721.45）、α-芹子烯（OAV：16.66~264.45）、(E)-肉桂醛（OAV：18.04~103.07）、对伞花烃（OAV：31.00~43.39）四种物质OAV值相对较高，对肉桂主体风味形成有重要贡献。经PCA和PLS-DA分析发现，不同产地肉桂样品挥发性风味存在明显差异。成都肉桂中未发现特征香气但其主体香气较为强烈；广西肉桂中辛辣味和花木香等典型肉桂香气最为明显；汉源肉桂中甜香香气相对突出；云南肉桂具有较强的水果香气。结果说明产地对肉桂样品挥发性风味存在较大影响。

Abstract:

To explore the differences of volatile components in cinnamon from different producing areas and provide reference data for the selection of raw materials for bittern production, HS-SPME and GC-MS were used to determine volatile components in cinnamon samples from Chengdu, Guangxi, Hanyuan and Yunnan. PCA and PLS-DA analysis were performed combined with OAV values. The results showed that 66 components were detected in cinnamon samples from different producing areas, including 43 terpenoids, 11 aldehydes and ketones, 2 alkanes, 4 alcohols, 2 esters and 1 indole. The volatile compounds in cinnamon samples were mainly terpenoids, and their relative contents ranged from 2706.76 μg/kg to 34337.44 μg/kg. γ-terpinene (OAV: 1132.03~5721.45), α-carvene (OAV: 16.66~264.45), (E)-cinnamaldehyde (OAV: 18.04~103.07) and p-cymene (OAV: 31.00~43.39) had relatively high OAV values, which contributed significantly to the main flavor formation of cinnamon.PCA and PLS-DA analysis showed that there were significant differences in volatile flavor of cinnamon samples from different regions. No characteristic aroma was found in cinnamon from Chengdu, but the main aroma was strong. The typical cinnamon aroma of Guangxi cinnamon, such as spicy flavor and flower and wood fragrance, was the most obvious. The sweet and fragrant aroma of Hanyuan cinnamon is relatively prominent; Yunnan cinnamon has a strong fruit aroma. The place of origin has great influence on the volatile flavor of cinnamon samples.