Analysis of Flavor Components in Yuyan Extract Based on Pervaporation and GC-MS

DOU Si-ying; ZHANG Hua; SHEN Hai-feng; ZHU Huai-yuan; YAO Zhong; LIAO Hui-yun

doi:10.12452/j.fxcsxb.24022103

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Analysis of Flavor Components in Yuyan Extract Based on Pervaporation and GC-MS

Scientific Papers | 更新时间：2024-06-11

- Analysis of Flavor Components in Yuyan Extract Based on Pervaporation and GC-MS
- Journal of Instrumental Analysis Vol. 43, Issue 6, Pages: 837-847(2024)
- 作者机构：
  
  1.南京工业大学食品与轻工学院，江苏南京 211816
  2.江苏中烟工业有限责任公司技术中心，江苏南京 210019
- 作者简介：
- 基金信息：
- DOI：10.12452/j.fxcsxb.24022103
  CLC： O657.7;TS41.1
- Published：15 June 2024，
  
  Received：21 February 2024，
  
  Revised：23 March 2024，
- 稿件说明：
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窦思颖,张华,沈海峰,朱怀远,姚忠,廖惠云.渗透汽化结合GC-MS分析豫烟浸膏的风味组分[J].分析测试学报,2024,43(06):837-847.

DOU Si-ying,ZHANG Hua,SHEN Hai-feng,ZHU Huai-yuan,YAO Zhong,LIAO Hui-yun.Analysis of Flavor Components in Yuyan Extract Based on Pervaporation and GC-MS[J].Journal of Instrumental Analysis,2024,43(06):837-847.
窦思颖,张华,沈海峰,朱怀远,姚忠,廖惠云.渗透汽化结合GC-MS分析豫烟浸膏的风味组分[J].分析测试学报,2024,43(06):837-847. DOI： 10.12452/j.fxcsxb.24022103.

DOU Si-ying,ZHANG Hua,SHEN Hai-feng,ZHU Huai-yuan,YAO Zhong,LIAO Hui-yun.Analysis of Flavor Components in Yuyan Extract Based on Pervaporation and GC-MS[J].Journal of Instrumental Analysis,2024,43(06):837-847. DOI： 10.12452/j.fxcsxb.24022103.

摘要

为探明渗透汽化分离提取豫烟浸膏挥发性组分的效果，采用固相支持液液萃取/气相色谱‒质谱联用法（SLE/GC‒MS）和感官特征定量描述法，分别对分离所得样品溶液进行非靶向分析和香韵特征评价，利用化学计量学探究样品组分差异，筛选关键差异组分并分析其与感官香韵特征的相关性。结果表明：（1）相比于原液，优化条件下渗透汽化分离得到的样品溶液在果香、清香、甜香风格方面显著提高，膏香有所减弱，其中截留液的香韵属性得分整体得到提升，渗透液和清洗液稍有减弱；（2）不同样品溶液共检出101个化合物，包括醇类、酯类、醛类、酮类、酸类、酚类、烃类和主要由生物碱构成的其他类等13类物质，烃类、酮类及其他类在挥发性组分中占比较大，其中膜组件对烃类、醇类等组分的选择性较大，不同溶剂体系对醇类、酮类、酯类和酚类的浓度变化影响较大；（3）主成分分析显示样品原液和截留液组分较一致，且与透过液和清洗液有效区分，正交偏最小二乘法‒判别分析筛选出28个差异化合物（VIP

1、

0.05）。偏最小二乘回归分析表明，特征挥发性组分与烤烟烟香、木香、清香、甜香和焦香香韵指标呈正相关。研究结果可为采用渗透汽化分离提取豫烟浸膏提供指导依据，进而为天然植

物香原料精细化分离加工提供技术支持。

Abstract

In order to investigate the effect of pervaporation on the extraction of volatile components from Yuyan extract，solid-phase supported liquid-liquid extraction/gas chromatography‒mass spectrometry（SLE/GC‒MS） and sensory characteristics quantitative description method were used to analyze the separated sample solution for non-targeted analysis and aroma characteristics evaluation.And stoichiometry was used to explore the difference of sample components，screen the key difference components and analyze their correlation with sensory aroma characteristics. The results showed that：（1） Compared with the original solution，the sample solution obtained by pervaporation separation under the optimized working conditions was significantly improved in the style of fruit aroma，fragrance and sweet aroma，and the paste aroma was weakened，in which the aroma attribute score of the intercepted solution was improved as a whole，and the permeate and cleaning solution were slightly weakened；（2） A total of 101 compounds were detected in different sample solutions，including 13 kinds of substances，such as alcohols，esters，aldehydes，ketones，acids，phenols，hydrocarbons and others mainly composed of alkaloids. Hydrocarbons，ketones and others accounted for a large proportion of volatile components. The membrane components had greater selectivity for hydrocarbons，alcohols and other components，and different solvent systems had greater influence on the concentration of alcohols，ketones，esters and phenols；（3） Principal component analysis showed that the components of sample stock solution and retention solution were relatively consistent，and they were effectively distinguished from permeating solution and cleaning solution. Orthogonal partial least squares discriminant analysis screened 28 different compounds（VIP

1，

0.05）. Partial least squares regression analysis showed that the characteristic volatile components were positively corre

lated with the aroma indexes of flue-cured tobacco，such as tobacco aroma，wood aroma，fragrance，sweet aroma and burnt aroma. The results provide guidance for the extraction of Yuyan extract by pervaporation，and then provide technical support for the fine separation and processing of natural plant aroma raw materials.

关键词

渗透汽化豫烟浸膏气相色谱‒质谱联用风味组分感官特征化学计量学

Keywords

pervaporationYuyan extractgas chromatography-mass spectrometryflavor componentssensory characteristicschemometrics

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