JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

基于GC-IMS的不同产地烟草中挥发性风味物质分析

郝捷,江彩艳,柴颖,王煦松,姜鹏飞

downloadPDF
郝捷, 江彩艳, 柴颖, 等. 基于GC-IMS的不同产地烟草中挥发性风味物质分析[J]. 轻工学报, 2023, 38(2): 87-93,117. doi: 10.12187/2023.02.011
引用本文:郝捷, 江彩艳, 柴颖, 等. 基于GC-IMS的不同产地烟草中挥发性风味物质分析[J]. 轻工学报, 2023, 38(2): 87-93,117.doi:10.12187/2023.02.011
HAO Jie, JIANG Caiyan, CHAI Ying, et al. Analysis of volatile components in tobacco from different regions based on GC-IMS[J]. Journal of Light Industry, 2023, 38(2): 87-93,117. doi: 10.12187/2023.02.011
Citation:HAO Jie, JIANG Caiyan, CHAI Ying, et al. Analysis of volatile components in tobacco from different regions based on GC-IMS[J]. Journal of Light Industry, 2023, 38(2): 87-93,117.doi:10.12187/2023.02.011

基于GC-IMS的不同产地烟草中挥发性风味物质分析

    作者简介:郝捷(1985-),男,内蒙古自治区乌海市人,内蒙古昆明卷烟有限责任公司工程师,主要研究方向为烟草发酵。E-mail:84508540@163.com;
  • 基金项目:国家烟草专卖局项目(110202202037)

  • 中图分类号:TS424

Analysis of volatile components in tobacco from different regions based on GC-IMS

  • Received Date:2022-11-12

    CLC number:TS424

  • 摘要:采用气相色谱-离子迁移色谱(GC-IMS)技术对贵州遵义、福建三明、湖南永州3个产地烟草中挥发性风味物质进行鉴定,结合主成分分析探究3个产地烟草之间挥发性风味物质的差异,并根据该差异对3个产地烟草进行区分。结果表明:GC-IMS共检测到125种挥发性风味物质,其中已定性79种,醛类、酮类、醇类、酯类是3个产地烟草的主要挥发性风味物质;3个产地烟草样品中醛类物质是整体风味的主要贡献者,但在种类和含量上存在较大差异,且不同产地样品中的挥发性风味物质分布分别占据了相对独立的空间。与电子鼻技术相比,GC-IMS技术能够建立3个产地烟草挥发性风味物质指纹图谱,可视化呈现3个产地烟草中挥发性风味物质的轮廓,达到对烟草进行鉴别及产地溯源的目的。
    1. [1]

      POPOVA V,IVANOVA T,PROKOPOV T,et al.Carotenoid-related volatile compounds of tobacco(Nicotiana tabacumL.)essential oils[J].Molecules,2019,24(19):3446.

    2. [2]

      LU F J,YU M,CHEN C X,et al.The emission of VOCs and CO from heated tobacco products, electronic cigarettes, and conventional cigarettes,and their health risk[J].Toxics,2021,10(1):8.

    3. [3]

      BERENGUER C,PEREIRA J A M,CÂMARA J S.Fingerprinting the volatile profile of traditional tobacco and e-cigarettes:A comparative study[J].Microchemical Journal,2021,166:106196.

    4. [4]

      ESTEVES C,IGLESIAS B,OGAWA T,et al.Identification of tobacco types and cigarette brands using an electronic nose based on conductive polymer/porphyrin composite sensors[J].ACS omega,2018,3(6):6476-6482.

    5. [5]

      杨涓,安泓汋,李军华,等.用电子鼻研究不同烘丝过程对卷烟挥发性成分的影响[J]. 化学研究与应用, 2015,27(3):246-250.

    6. [6]

      YIN J X,WU M F,LIN R M,et al.Application and development trends of gas chromatography-ion mobility spectrometry for traditional Chinese medicine, clinical, food and environmental analysis[J].Microchemical Journal,2021,168:106527.

    7. [7]

      NIE S,LI L H,WANG Y Q,et al.Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS[J].Food Bioscience,2022,50:102048.

    8. [8]

      LI H,LIU J M,WANG Z Z,et al.Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS[J]. International Journal of Food Engineering, 2021,17(7):507-516.

    9. [9]

      张蓝月,孙万成,罗毅皓.基于气相色谱-离子迁移谱分析不同地区羊肉的挥发性风味化合物[J/OL].食品与发酵工业[2022-08-08].https://kns.cnki.net/kcms2/article/abstract?v=3uoqIhG8C45S0n9fL2suRadTyEVl2pW9UrhTDCdPD66G4BttxyZQe02bCEd3RIzcglxOkhDNXEmM-8JtxhFFFKWN5-VXHFri&uniplatform=NZKPT.

    10. [10]

      杨智鹏,赵文,魏喜喜,等.基于气相离子迁移谱的不同产地枣果挥发性有机物指纹图谱分析[J/OL].食品科技[2022-07-05].http://www.cnki.com.cn/Article/CJFDTotal-SPKX20220714003.htm.

    11. [11]

      FENG T,SUN J Q,SONG S Q,et al.Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes[J].Food Chemistry:X,2022,15:100423.

    12. [12]

      刘登勇,周光宏,徐幸莲.金华火腿主体风味成分及其确定方法[J].南京农业大学学报,2009,32(2):173-176.

    13. [13]

      LU H,CHEN M,LI Y T,et al.Discrimination of different oil types and adulterated safflower seed oil based on electronic nose combined with gas chromatography-ion mobility spectrometry[J].Journal of Food Composition and Analysis,2022,114:104804.

    14. [14]

      SONG J X,SHAO Y,YAN Y M,et al.Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA[J].LWT,2021,146:111292.

    15. [15]

      LI W D,LI J J,ZHEN Q,et al.Insights into the Composition and Antibacterial Activity of Amomum tsao-ko Essential Oils from Different Regions Based on GC-MS and GC-IMS[J].Foods,2022,11(10):1402.

    16. [16]

      王丹,丹彤,孙天松,等.SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质[J].食品科学,2017,38(8):145-152.

    17. [17]

      XU X D,SUN C X,LIU B,et al.Flesh flavor of red swamp crayfish (Procambarus clarkiiGirard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein[J].Food Chemistry,2022,373:131453.

    18. [18]

      王兆明,马云昊,浦馨源,等.基于GC-IMS的符离集烧鸡挥发性物质指纹图谱分析[J].中国食品学报,2022,22(11):343-354.

    19. [19]

      刘瑶,乔海军,贾志龙,等.气相色谱-离子迁移谱结合化学计量学分析成熟时间对牦牛乳干酪挥发性风味物质的影响[J].食品与发酵工业,2022,48(17):265-272.

    1. [1]

      沙云菲,熊骏威,费婷,吴达,任爽,蒋汶. 烟草废弃物提取物的双水相萃取及其化妆品功效研究. 轻工学报, 2024, 39(2): 80-86,93.doi: 10.12187/2024.02.010

    2. [2]

      李跑,谭惠珍,谢叔娥,苏光林,董怡青,唐辉. 基于近红外光谱技术有监督模式识别的青皮产地溯源分析. 轻工学报, 2024, 39(2): 54-59.doi: 10.12187/2024.02.007

    3. [3]

      田金虎,袁颖,卢昕博,汤晓东,潘力,王雨凝,叶兴乾,蒋健. 微波预处理对加热卷烟用烤烟烟叶常规化学成分及挥发性香气成分的影响. 轻工学报, 2024, 39(2): 69-79.doi: 10.12187/2024.02.009

    4. [4]

      张志平,宋洋洋,王秋领,王清福,龚贵平,付瑜锋,陈高. 基于离子液体的菌藻类胡萝卜素提取工艺研究. 轻工学报, 2024, 39(2): 19-27.doi: 10.12187/2024.02.003

  • 加载中
计量
  • PDF下载量:34
  • 文章访问数:3241
  • 引证文献数:0
文章相关
  • 收稿日期:2022-11-12
    通讯作者:陈斌, bchen63@163.com
    • 1.

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索
    郝捷, 江彩艳, 柴颖, 等. 基于GC-IMS的不同产地烟草中挥发性风味物质分析[J]. 轻工学报, 2023, 38(2): 87-93,117. doi: 10.12187/2023.02.011
    引用本文:郝捷, 江彩艳, 柴颖, 等. 基于GC-IMS的不同产地烟草中挥发性风味物质分析[J]. 轻工学报, 2023, 38(2): 87-93,117.doi:10.12187/2023.02.011
    HAO Jie, JIANG Caiyan, CHAI Ying, et al. Analysis of volatile components in tobacco from different regions based on GC-IMS[J]. Journal of Light Industry, 2023, 38(2): 87-93,117. doi: 10.12187/2023.02.011
    Citation:HAO Jie, JIANG Caiyan, CHAI Ying, et al. Analysis of volatile components in tobacco from different regions based on GC-IMS[J]. Journal of Light Industry, 2023, 38(2): 87-93,117.doi:10.12187/2023.02.011

    基于GC-IMS的不同产地烟草中挥发性风味物质分析

      作者简介:郝捷(1985-),男,内蒙古自治区乌海市人,内蒙古昆明卷烟有限责任公司工程师,主要研究方向为烟草发酵。E-mail:84508540@163.com
    • 1. 大连工业大学 食品学院/国家海洋食品工程技术研究中心, 辽宁 大连 116034;
    • 2. 内蒙古昆明卷烟有限责任公司, 内蒙古 呼和浩特 010020
    基金项目:国家烟草专卖局项目(110202202037)

    摘要:采用气相色谱-离子迁移色谱(GC-IMS)技术对贵州遵义、福建三明、湖南永州3个产地烟草中挥发性风味物质进行鉴定,结合主成分分析探究3个产地烟草之间挥发性风味物质的差异,并根据该差异对3个产地烟草进行区分。结果表明:GC-IMS共检测到125种挥发性风味物质,其中已定性79种,醛类、酮类、醇类、酯类是3个产地烟草的主要挥发性风味物质;3个产地烟草样品中醛类物质是整体风味的主要贡献者,但在种类和含量上存在较大差异,且不同产地样品中的挥发性风味物质分布分别占据了相对独立的空间。与电子鼻技术相比,GC-IMS技术能够建立3个产地烟草挥发性风味物质指纹图谱,可视化呈现3个产地烟草中挥发性风味物质的轮廓,达到对烟草进行鉴别及产地溯源的目的。

    English Abstract

    参考文献 (19) 相关文章 (4)

    目录

    /

      返回文章