GC-MS和E-Nose联合解析芫荽不同生长阶段芳香物质变化规律OA
Aroma Formation and Key Volatile Compounds in Coriander Leaves Across Growth Stages Based on GC-MS and E-Nose
[目的]系统解析芫荽叶片在5个关键生长时期的挥发性成分变化,明确其香气形成的关键阶段与特征成分,为芫荽的高品质栽培、适时采收及深加工利用提供理论依据.[方法]以'四季大油叶'芫荽为材料,于播种后15、25、35、45和55 d时分别取样.采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME/GC-MS)分析叶片挥发性物质的组成与含量,并通过电子鼻(E-Nose)系统获取其气味整体响应特征.进一步利用香气活性值(odor activity value,OAV)筛选关键香气成分(OAV＞1).通过Pearson相关性分析探讨挥发性物质与电子鼻传感器响应之间的关联.[结果]GC-MS共鉴定出119种挥发性成分,包括醛类(38种)、醇类(17种)、烃类(25种)、酯类(8种)、酸类(10种)、酮类(8种)及其他(13种).挥发性物质种类数与总含量均呈先升后降趋势,均在35 d达到峰值,种类数达69种,总含量较15 d时显著增长37.3％(P＜0.05).醛类为主要成分,其含量在35 d时较15 d增长45.5％,其中反-2-十四烯醛、反-2-癸烯醛等长链醛为主要贡献成分.电子鼻分析表明,传感器W2W(芳香与硫化物)、W5S(氮氧化物)和W1C(芳香化合物)响应最强,其信号变化与生长阶段显著相关.OAV分析共筛选出17种关键香气成分(OAV＞1),其中15种为醛类.反-2-十四烯醛在25 d时OAV值最高(175 850),是形成"清香-柑橘香"特征的主导物质.雷达指纹图谱显示,不同生长阶段香气轮廓差异显著:15 d时以"清香"为主,25-35 d时"柑橘香"与"油脂香"增强,45 d时"果香"与"樟脑香"突出,55 d时"花香"特征显著.相关性分析进一步揭示关键醛类物质与电子鼻传感器响应之间存在显著正相关或负相关,存在一定的特异性关联.[结论]电子鼻与GC-MS联合分析可有效识别芫荽不同生长阶段的香气变化特征,并建立了传感器响应与挥发性成分之间的关联模型,明确了芫荽叶片挥发性物质的动态变化规律.
[Objective]This study aimed to systematically investigate the dynamic changes in volatile aroma compounds of coriander(Coriandrum sativum L.)leaves at different growth stages,and identify key aroma-active substances and critical developmental periods for aroma formation,so as to provide a scientific basis for high-quality cultivation,optimal harvest timing,and value-added processing of coriander.[Method]'Siji Dayouye'coriander was used as the experimental material.Leaf samples were collected at five growth stages(15,25,35,45,and 55 days after sowing).Volatile compounds were extracted using headspace solid-phase microextraction and analyzed by gas chromatography-mass spectrometry(HS-SPME/GC-MS),and overall aroma profiles were evaluated using an electronic nose(E-Nose)system.Key aroma compounds were identified based on odor activity values(OAV＞1).Pearson correlation analysis was applied to explore relationships between volatile compounds and E-Nose sensor responses.[Result]A total of 119 volatile compounds were identified,including aldehydes(38),alcohols(17),hydrocarbons(25),esters(8),acids(10),ketones(8),and other compounds(13).Both the number and total content of volatile compounds increased initially and then declined,reaching a maximum at 35 days,with total volatile content 37.3％higher than that at 15 days.Aldehydes were the predominant compounds,showing a 45.5％increase at 35 days,mainly attributed to trans-2-tetradecenal and trans-2-decenal.E-Nose analysis revealed that sensors W2W,W5S,and W1C exhibited the strongest responses,with significant variations among growth stages.17 key aroma-active compounds(OAV＞1)were identified,15 of which were aldehydes.Trans-2-tetradecenal showed the highest OAV(175 850)at 25 days and was the principal contributor to the characteristic"fresh"and"citrus-like"aroma of coriander.Radar fingerprint analysis demonstrated distinct aroma profiles at different stages:"fresh"notes at 15 days;enhanced"citrus-like"and"oily"aromas at 25-35 days;prominent"fruity"and"camphor-like"notes at 45 days;and a notable"floral"aroma at 55 days.Correlation analysis indicated significant associations between key aldehydes and E-Nose sensor responses.[Conclusion]The combined application of GC-MS and E-Nose effectively characterized aroma variation in coriander leaves across different growth stages,established correlations between sensor responses and volatile compounds,and elucidated the aroma evolution mechanism of coriander leaves.
钟荣阳;魏守辉;王晓珊;史对宏;闵磊国;王文华;王江波;肖雪梅
甘肃农业大学园艺学院,兰州 730070甘肃农业大学园艺学院,兰州 730070甘肃农业大学园艺学院,兰州 730070甘肃农业大学园艺学院,兰州 730070甘肃农业大学园艺学院,兰州 730070甘肃农业大学园艺学院,兰州 730070甘肃农业大学园艺学院,兰州 730070甘肃农业大学园艺学院,兰州 730070
芫荽挥发性物质气相色谱-质谱联用(GC-MS)电子鼻(E-Nose)香气活性值(OAV)
coriandervolatile compoundsgas chromatography-mass spectrometry(GC-MS)electronic nose(E-Nose)odor activity value(OAV)
《中国农业科学》 2026 (7)
1552-1563,12
国家自然科学基金(32160703)、甘肃省重点研发计划(23YFNA0021)、兰州市青年科技人才创新项目(2024-QN-163)
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