基于电子鼻与GC-IMS技术分析不同产地当归对鸡汤风味的影响

Analysis of the Influence of Angelica sinensis from Different Regions on the Flavor of Chicken Soup Using Electronic Nose and GC-IMS Techniques

摘要:

为研究不同产地当归对鸡汤风味的影响，以甘肃、四川、云南产的当归熬制鸡汤。采用气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Spectroscopy，GC-IMS）技术结合电子鼻检测其挥发性成分并进行对比分析。结果表明，电子鼻主成分分析显示，不同当归之间分布距离较广，风味特征差异性显著，表现为四川>云南>甘肃，电子鼻分析表明4个产地的样品差异性明显。GC-IMS共检测出73种挥发性化合物，包括醛类27种、萜类11种、醇类10种、酮类10种、酯类8种、酸类2种、杂环3种、苯类2种，其中相对含量为醛类43.73%、萜类7.66%、醇类5.29%。采用OPLS-DA建模通过置换检验验证其可靠性，并通过变量投影重要性值（VIP）筛选出15种关键性物质（醇类4种、醛类4种、酮类3种、萜类2种、酯类1种、杂环类1种）。综上所述，醛类为鸡汤的关键风味物质，其香气具有花香、草香、瓜果香以及其他特殊芳香气。本文旨在对不同产地当归的风味物质分析，为今后药膳汤品开发及应用提供基础理论和支撑依据，为实践提供新的思路和方法。

Abstract:

Abstract: To investigate the influence of Angelica sinensis from different regions on the flavor of chicken soup, samples were prepared using A. sinensis sourced from Gansu, Sichuan, and Yunnan. The volatile compounds were analyzed and compared using Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) combined with an electronic nose. Principal component analysis (PCA) of the electronic nose data revealed a wide distribution distance among the different origins, indicating significant differences in flavor characteristics, ranked as Sichuan > Yunnan > Gansu. The electronic nose analysis confirmed that the samples from the three origins exhibited distinct differences. GC–IMS identified a total of 73 volatile compounds, including 27 aldehydes, 11 terpenes, 10 alcohols, 10 ketones, 8 esters, 2 acids, 3 heterocycles, and 2 benzenes, with aldehydes, terpenes, and alcohols accounting for 43.73%, 7.66%, and 5.29% of the relative content, respectively. Orthogonal partial least squares discriminant analysis (OPLS–DA), validated by permutation testing, was used to identify 15 key compounds based on variable importance in projection (VIP) values: 4 alcohols, 4 aldehydes, 3 ketones, 2 terpenes, 1 ester, and 1 heterocyclic compound. Overall, aldehydes were determined to be the key flavor compounds in chicken soup, contributing floral, herbal, fruity, and other characteristic aromas. This study provides a comprehensive analysis of the flavor compounds in A. sinensis from different origins, offering a theoretical basis and technical support for the development and application of medicinal chicken soups, and introducing new perspectives and methods for practical implementation.