| 邹宏达，李楚欣，杨义伶，陈景益，张雄坚，黄立飞，房伯平.广薯 87 鲜薯 和蒸薯挥发性风味成分分析[J].广东农业科学,2021,48(12):74-82 |
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广薯 87 鲜薯 和蒸薯挥发性风味成分分析 |
| Analysis of Volatile Flavor Components of Fresh and Steamed Sweet Potato Guangshu 87 |
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| DOI：10.16768/j.issn.1004-874X.2021.12.009 |
| 中文关键词: 甘薯 鲜薯 蒸制 风味物质 气相色谱 - 质谱 |
| 英文关键词: sweet potato fresh sweet potato steaming flavor substance GC-MS |
| 基金项目:国家自然科学基金（31801418）；广东省自然科学基金（2020A1515011146）；财政部和农业农村部：国家现代农业产业技术体系项目（CARS-10-B03，CARS-10-C15） |
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| 中文摘要: |
| 【目的】研究广薯87在蒸制前后挥发性风味成分的变化情况，为鲜食型甘薯风味物质改良提
供参考。【方法】采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用仪（GC-MS）技术对广薯87鲜
薯及蒸薯的挥发性风味成分进行比较和分析。【结果】广薯87鲜薯检测出71种挥发性物质，主要包括醛类
（40.52％）、萜类（16.18％）、杂环类（15.17％）、醇类（11.59％）、酯类（7.94％）、芳烃类（4.49％）、
酮类（1.62％）化合物等；蒸薯检测出69种挥发性物质，主要包括醛类（47.36％）、芳烃类（21.39％）、萜类
（10.33％）、卤代烃类（7.07％）、醇类（3.24％）、酮类（2.64％）、酯类（2.61％）化合物等。其中，鲜薯
及蒸薯中相对含量最高的挥发物均为苯乙醛，含量分别为16.78%、19.92%，但蒸煮前后相对含量差异不显著。
对所检测出的挥发代谢物进行差异筛选，共筛选出47种差异明显的代谢产物。上调的代谢物有14种，下调的代
谢物有33种，其中上调倍数最高的化合物为氯乙酸2-苯乙基酯，上调倍数为4.4；下调倍数最高的化合物为2-丙
基-1H-咪唑，下调倍数高达13.49。【结论】结合相对含量及差异分析，广薯87蒸制后相对含量显著上升的主要
挥发物成分为2,4-二叔丁基苯酚和氯乙酸2-苯乙基酯，是最有可能构成广薯87蒸薯特征风味的挥发物。 |
| 英文摘要: |
| 【Objective】The study was carried out to explore the changes of volatile flavor components of Guangshu
87 before and after steaming with a view to providing a basis for the improvement of fresh sweetpotato flavor substance.
【Method】The headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry
(GC-MS) technology were used to compare and analyze the volatile flavor components of fresh and steamed Guangshu
87.【Result】A total of 71 volatile compounds were detected in fresh Guangshu 87, mainly including aldehydes (40.52%),
terpenoids (16.18%), heterocycles (15.17%), alcohols (11.59%), esters (7.94%), aromatics (4.49%), ketones (1.62%),
and etc. A total of 69 volatile compounds were detected in steamed Guangshu 87, mainly including aldehydes (47.36%),
aromatics (21.39%), terpenoids (10.33%), halogenated hydrocarbons (7.07%), alcohols (3.24%), ketones (2.64%), esters (2.61%), and etc.. Among them, the volatile compound with the highest relative content in fresh and steamed sweet potato
was phenylacetaldehyde, with the relative content of 16.78% and 19.92%, but there was no significant difference in it before
and after steaming. Differential analysis showed that a total of 47 differential metabolites were screened, in which 14 were
up-regulated and 33 were down-regulated. The compound with the highest up-regulation factor was chloro-acetic acid,
2-phenylethyl ester with an up-regulation factor of 4.4, and the compound with the highest down-regulation factor was
2-propyl-1H-imidazole, with the down-regulation factor as high as 13.49.【Conclusion】Combining the relative content
and differential analysis, the main volatile components with a significant increase in the relative content of Guangshu 87 after
steaming are 2,4-Di-tert-butylphenol and chloro-acetic acid, 2-phenylethyl ester, which are the most likely constituents of
the characteristic volatile flavor of steamed Guangshu 87. |
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