基于气相离子迁移谱技术的芋头产地鉴别方法

胡航伟; 巩敏; 梁辰; 刘凌霄; 王亮; 刘云国

doi:10.13386/j.issn1002-0306.2022070176

基于气相离子迁移谱技术的芋头产地鉴别方法

doi: 10.13386/j.issn1002-0306.2022070176

胡航伟^{1, 2,},
巩敏¹,
梁辰^{1, 2},
刘凌霄³,
王亮²,
刘云国^1,*, ,

1.
临沂大学生命科学学院，山东临沂 276000
2.
新疆大学生命科学与技术学院，新疆乌鲁木齐 830002
3.
临沂市农业科学院，山东临沂 276000

基金项目: 山东省高等学校青创人才引育计划创新团队项目（2021QCYY007）；山东省重点研发计划（医用食品专项计划）（2019YYSP026）。

详细信息

作者简介:
胡航伟（1997−），男，硕士研究生，研究方向：果蔬加工及贮藏，E-mail：hhwwwf1314@163.com

通讯作者:
刘云国（1977−），男，博士，教授，研究方向：农产品精深加工及贮藏保鲜，E-mail：yguoliu@163.com

中图分类号: TS255.1
计量
- 文章访问数: 27
- HTML全文浏览量: 44
- PDF下载量: 0
- 被引次数: 0
出版历程
- 收稿日期: 2022-07-19
- 刊出日期: 2023-05-15

Identification Method of Taro (Colocasia esculenta L.) Origin Based on Gas Chromatography-Ion Mobility Spectrometry Technology

HU Hangwei^{1, 2
,},
GONG Min¹,
LIANG Chen^{1, 2},
LIU Lingxiao³,
WANG Liang²,
LIU Yunguo^{1,*
, ,}

1.
College of Life Sciences, Linyi University, Linyi 276000, China
2.
College of Life Science and Technology, Xinjiang University, Urumqi 830002, China
3.
Linyi Academy of Agricultural Sciences, Linyi 276000, China

摘要

摘要: 分析不同产地芋头挥发性有机化合物组成差异，并构建芋头产地溯源的可视化指纹图谱。采用气相离子迁移谱法对不同产地芋头的挥发性物质进行测定，结合主成分分析（PCA）实现样品产地的快速区分，进一步筛选芋头中差异挥发性物质。结果表明，在不同产地芋头中，共检测到45个信号峰，鉴定出26种化合物，包括单体和部分化合物的二聚体。主成分分析将芋头分为3类，其中，靖江香沙芋和奉化芋头的挥发性物质较为相似，而与荔浦芋头、沙沟芋头差别很大。异丙醇、2-甲基-乙酸丁酯、辛酸甲酯是区别不同芋头的特征标记物。该方法直观、快速，为地方特色芋头的区分提供了新方法和技术支持。
- 芋头 /
- 气相离子迁移谱 /
- 化学计量学 /
- 特征标记物
Abstract: To analyze the composition of volatile organic compounds in taro from different origins, and construct visual fingerprint of taro origins. The volatile components of taro from different origins were determined by gas chromatography-ion mobility spectrometry (GC-IMS), and principal component analysis (PCA) could quickly distinguish the differences of volatile components, further screened the different volatile compounds in taro samples. Results showed that, a total of 45 signal peaks were detected in taro from different origins, and 26 compounds were identified, including monomers and dimers of some compounds. Taro samples could be divided into three categories by PCA. Among them, the volatile substances of Jingjiang taro and Fenghua taro were similar, but they were significant different from Lipu taro and Shagou taro. Isopropanol, 2-methyl-butyl acetate and methyl octanoate were regarded as characteristic markers to distinguish different taro samples. This method was intuitive and rapid, and would provide a novel method and technical support for distinguishing local characteristic taro.
- taro (Colocasia esculenta L.) /
- gas chromatography-ion mobility spectrometry /
- chemometrics /
- characteristic marker

HTML全文

图 1 基于HS-GC-IMS技术不同产地芋头样品的挥发性化合物

注：A：三维谱图；B：二维俯视谱图；C：差异谱图。

Figure 1. Volatile compounds of taro samples in different origins based on HS-GC-IMS technology

下载: 全尺寸图片幻灯片

图 2 不同地理来源的芋头样品指纹图谱

注：指纹线代表每个芋头样品中的挥发性有机化合物（VOCs），柱代表不同产地芋头样品中的VOC含量。

Figure 2. Characteristic fingerprint for taro samples from different geographical origins

下载: 全尺寸图片幻灯片

图 3 不同产地芋头挥发性物质主成分分析

Figure 3. Principal component analysis of volatile substances in taro from different origins

下载: 全尺寸图片幻灯片

图 4 不同产地芋头挥发性物质正交偏最小二乘判别分析

Figure 4. Orthogonal partial least squares-discriminant analyses of volatile substances in taro from different origins

下载: 全尺寸图片幻灯片

图 5 不同产地芋头差异挥发性物质的载荷图

Figure 5. Loadings plot of differential volatile substances of taro samples from different origins

下载: 全尺寸图片幻灯片

表 1 芋头产地基本信息

Table 1. Basic information of taro origins

编号	取样地点	样品名称
T1-1	临沂市罗庄区白沙沟村	沙沟芋头
T1-2	临沂市罗庄区唐沙沟村
T1-3	临沂市罗庄区郑旺村
T2-1	靖江市斜桥镇	靖江香沙芋
T2-2	靖江市孤山镇
T2-3	靖江市西来镇
T3-1	宁波市奉化区溪口镇	奉化芋头
T3-2	宁波市奉化区尚田镇
T3-3	宁波市奉化区萧王庙镇
T4-1	荔浦市青山镇	荔浦芋头
T4-2	荔浦市修仁镇
T4-3	荔浦市新坪镇

下载: 导出CSV

表 2 HS-GC-IMS技术鉴定芋头样品中挥发性化合物

Table 2. Volatile compounds identified in taro samples by HS-GC-IMS technology

序号	中文名称	英文名称	CAS#	分子式	M_W	RI	RT	DT	备注
1	辛酸甲酯	Methyl octanoate	C111-11-5	C₉H₁₈O₂	158.2	1140.5	553.003	1.429
2	己酸甲酯	Methyl hexanoate	C106-70-7	C₇H₁₄O₂	130.2	924	284.075	1.284	M
3	己酸甲酯	Methyl hexanoate	C106-70-7	C₇H₁₄O₂	130.2	923.4	283.565	1.682	D
4	2-甲基-丁酸乙酯	ethyl 2-methylbutyrate	C7452-79-1	C₇H₁₄O₂	130.2	843.4	230.764	1.229
5	2-甲基-丁酸甲酯	methyl 2-methylbutanoate	C868-57-5	C₆H₁₂O₂	116.2	771.7	193.990	1.186	M
6	2-甲基-丁酸甲酯	methyl 2-methylbutanoate	C868-57-5	C₆H₁₂O₂	116.2	768.3	192.608	1.538	D
7	丙酸异丙酯	iso-Propyl propanoate	C637-78-5	C₆H₁₂O₂	116.2	749.9	185.142	1.185
8	丁酸甲酯	Butanoic acid methyl ester	C623-42-7	C₅H₁₀O₂	102.1	717.2	171.871	1.432
9	异丁酸甲酯	methyl 2-methylpropanoate	C547-63-7	C₅H₁₀O₂	102.1	681.3	158.323	1.440
10	2-甲基-乙酸丁酯	Acetic acid, 2-methylbutyl ester	C624-41-9	C₇H₁₄O₂	130.2	880.5	250.671	1.311	M
11	2-甲基-乙酸丁酯	Acetic acid, 2-methylbutyl ester	C624-41-9	C₇H₁₄O₂	130.2	879.3	250.031	1.706	D
12	丁酸乙酯	Ethyl butyrate	C105-54-4	C₆H₁₂O₂	116.2	791.7	203.056	1.208
13	乙酸甲酯	Methyl acetate	C79-20-9	C₃H₆O₂	74.1	522.7	115.562	1.035
14	甲酸乙酯	Ethyl formate	C109-94-4	C₃H₆O₂	74.1	503.8	110.455	1.068
15	壬醛	Nonanal	C124-19-6	C₉H₁₈O	142.2	1108.9	507.586	1.475
16	庚醛	Heptanal	C111-71-7	C₇H₁₄O	114.2	902.5	265.704	1.326
17	己醛	Hexanal	C66-25-1	C₆H₁₂O	100.2	793.8	204.220	1.254
18	2-甲基丁醛	2-methylbutanal	C96-17-3	C₅H₁₀O	86.1	661.2	152.909	1.159
19	3-甲基丁醛	3-methylbutanal	C590-86-3	C₅H₁₀O	86.1	651.4	150.270	1.170
20	α-松油烯	terpinolene	C586-62-9	C₁₀H₁₆	136.2	1083.3	470.810	1.223
21	柠檬烯	Limonene	C138-86-3	C₁₀H₁₆	136.2	1023.5	384.704	1.223
22	β-吡喃烯	1,2,6,6-tetramethylcyclohexa-1,3-diene	C514-96-5	C₁₀H₁₆	136.2	993.6	343.427	1.222
23	（Z）-罗勒烯	Cis-Ocimene	C3338-55-4	C₁₀H₁₆	136.2	1034.7	400.884	1.221
24	（E）-罗勒烯	（E）-Ocimene	C3779-61-1	C₁₀H₁₆	136.2	1044.4	414.754	1.216
25	2-甲基-1-丁醇	2-methylbutan-1-ol	C137-32-6	C₅H₁₂O	88.1	734.9	179.059	1.227
26	3-甲基-1-丁醇	3-methylbutan-1-ol	C123-51-3	C₅H₁₂O	88.1	730.1	177.124	1.241
27	异丙醇	Isopropyl alcohol	C67-63-0	C₃H₈O	60.1	505	110.775	1.092	M
28	异丙醇	Isopropyl alcohol	C67-63-0	C₃H₈O	60.1	506.2	111.094	1.217	D
29	2-庚酮	2-Heptanone	C110-43-0	C₇H₁₄O	114.2	897.2	261.183	1.263
30	2-己酮	2-Hexanone	C591-78-6	C₆H₁₂O	100.2	796.9	205.854	1.185
31	未知物1	unidentified	−	−	−	1024.8	386.645	1.356
32	未知物2	unidentified	−	−	−	1066.4	446.399	1.287
33	未知物3	unidentified	−	−	−	779.2	197.031	1.090
34	未知物4	unidentified	−	−	−	695.5	163.098	1.102
35	未知物5	unidentified	−	−	−	739	180.721	1.519
36	未知物6	unidentified	−	−	−	601.4	136.759	1.221
37	未知物7	unidentified	−	−	−	610.6	139.247	1.567
38	未知物8	unidentified	−	−	−	589	133.441	1.591
39	未知物9	unidentified	−	−	−	611.6	139.524	1.290
40	未知物10	unidentified	−	−	−	576.7	130.123	1.139
41	未知物11	unidentified	−	−	−	500.3	109.498	1.169
42	未知物12	unidentified	−	−	−	520.4	114.924	1.266
43	未知物13	unidentified	−	−	−	599.7	136.309	1.321
44	未知物14	unidentified	−	−	−	742	181.951	0.961
45	未知物15	unidentified	−	−	−	604.8	137.705	0.948
注：M_W表示化合物分子量；RI表示保留指数；RT表示保留时间（s）；DT表示漂移时间（ms）；M表示化合物单体；D表示化合物的二聚体。

下载: 导出CSV

表 3 不同产地芋头中差异挥发性化合物

Table 3. Volatile differential compounds in taro from different origins

序号	化合物名称	CAS#	VIP	香气描述^a
1	未知物13	−	2.754
2	己酸甲酯-M	C106-70-7	2.631	果香味
3	异丙醇	C67-63-0	2.147	酒味
4	未知物6	−	1.992
5	辛酸甲酯	C111-11-5	1.659	蜡质味
6	未知物14	−	1.586
7	未知物15	−	1.570
2'	己酸甲酯-D	C106-70-7	1.506	果香味
8	2-甲基-乙酸丁酯	C624-41-9	1.173	果香味
9	未知物9	−	1.160
10	2-庚酮	C110-43-0	1.070	奶酪味
注：“−”表示无，^a表示香气描述参考http://www.thegoodscentscompany.com/search2.html。

下载: 导出CSV

参考文献(32)

[1]	GONCALVES R, SILVA A, SILVA A, et al. Influence of taro (Colocasia esculenta L. Shott) growth conditions on the phenolic composition and biological properties[J]. Food Chemistry,2013,141(4):3480−3485. doi: 10.1016/j.foodchem.2013.06.009
[2]	CHAND N, SUTHAR S, KUMAR K, et al. Enhanced removal of nutrients and coliforms from domestic wastewater in cattle dung biochar-packed Colocasia esculenta-based vertical subsurface flow constructed wetland[J]. Journal of Water Process Engineering,2021,41:101994. doi: 10.1016/j.jwpe.2021.101994
[3]	KRISTL J, SEM V, MERGEDUS A, et al. Variation in oxalate content among corm parts, harvest time, and cultivars of taro (Colocasia esculenta (L.) Schott)[J]. Journal of Food Composition and Analysis,2021,102(1):104001.
[4]	MITHARWAL S, KUMAR A, CHAUHAN K, et al. Nutritional, phytochemical composition and potential health benefits of taro (Colocasia esculenta L.) leaves: A review[J]. Food Chemistry,2022,383:132406. doi: 10.1016/j.foodchem.2022.132406
[5]	GOUVEIA C, GANANCA J, LEBOT V, et al. Quantitation of oxalates in corms and shoots of Colocasia esculenta (L.) Schott under drought conditions[J]. Acta Physiologiae Plantarum,2018,40(12):214. doi: 10.1007/s11738-018-2784-7
[6]	WANG X, YANG S, HE J, et al. A green triple-locked strategy based on volatile-compound imaging, chemometrics, and markers to discriminate winter honey and sapium honey using headspace gas chromatography-ion mobility spectrometry[J]. Food Research International,2019,119:960−967. doi: 10.1016/j.foodres.2019.01.004
[7]	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]. 食品科学: 1−14[2023-03-02]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220715.1009.014.html YANG Zhipeng, ZHAO Wen, WEI Xixi, et al. Fingerprint analysis of volatile organic compounds in Jujube from different geographical origins by gas chromatography-ion mobility spectrometry[J]. Food Science: 1−14[2023-03-02]. http://kns.cnki.net/kcms/detail/11.2206.TS.20220715.1009.014.html.
[8]	李军山, 高晗, 张浩. 气相离子迁移谱结合化学计量法快速鉴别不同产地连翘[J]. 中国民族民间医药,2021,30(12):47−50,88. [LI Junshan, GAO Han, ZHANG Hao. Identification of Forsythiae fructus from different origins by GC-IMS with chemometrics methods[J]. Chinese Journal of Ethnomedicine and Ethnopharmacy,2021,30(12):47−50,88.
[9]	刘振平, 聂青玉, 庞钶靖, 等. 气相离子迁移谱技术鉴别重庆三峡库区特色中蜂蜜研究[J]. 食品与发酵工业,2021,47(22):273−278. [LIU Zhenping, NIE Qingyu, PANG Kejing, et al. Study on the identification of specialty honey of Apis cerana from the three Gorges Reservoir area of Chongqing based on gas chromatography-ion mobility spectrometry[J]. Food and Fermentation Industries,2021,47(22):273−278. doi: 10.13995/j.cnki.11-1802/ts.027151
[10]	郭家刚, 杨松, 丁思年, 等. 基于气相离子迁移谱的不同产地生姜挥发性有机物指纹图谱分析[J]. 食品科学,2021,42(24):236−241. [GUO Jiagang, YANG Song, DING Sinian, et al. Fingerprint analysis of volatile organic compounds in Ginger rhizomes from different geographical origins by gas chromatography-ion mobility spectrometry[J]. Food Science,2021,42(24):236−241.
[11]	YU H, GUO W, XIE T, et al. Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry[J]. Food Research International,2021,145:110421. doi: 10.1016/j.foodres.2021.110421
[12]	XIN A, TANG X, DONG G, et al. Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS[J]. LWT-Food Science and Technology,2021,151:112153. doi: 10.1016/j.lwt.2021.112153
[13]	WANG S, CHEN H, SUN B. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry,2020,315:126158. doi: 10.1016/j.foodchem.2019.126158
[14]	SONG J, SHAO Y, YAN Y, et al. Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA[J]. LWT-Food Science and Technology,2021,146:111292. doi: 10.1016/j.lwt.2021.111292
[15]	DUAN Z, DONG S, DONG Y, et al. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue[J]. Food Research International,2021,145:110385. doi: 10.1016/j.foodres.2021.110385
[16]	GERHARDT N, BIRKENMEIER M, SCHWOLOW S, et al. Volatile compound fingerprinting by headspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS) as a benchtop alternative to 1H NMR profiling for assessment of the authenticity of honey[J]. Analytical Chemistry,2018,90(3):1777−1785. doi: 10.1021/acs.analchem.7b03748
[17]	FENG X, WANG H, WANG Z, et al. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS[J]. Food Chemistry,2022,375:131671. doi: 10.1016/j.foodchem.2021.131671
[18]	GERHARDT N, SCHWOLOW S, ROHN S, et al. Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM[J]. Food Chemistry,2019,278:720−728. doi: 10.1016/j.foodchem.2018.11.095
[19]	TIAN X, LI Z, CHAO Y, et al. Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content[J]. Food Research International,2020,137:109456. doi: 10.1016/j.foodres.2020.109456
[20]	LIU J, YANG J, JIANG C, et al. Volatile organic compound and endogenous phytohormone characteristics during callus browning in Aquilaria sinensis[J]. Industrial Crops and Products,2021,168:113605. doi: 10.1016/j.indcrop.2021.113605
[21]	SUN X, GU D, FU Q, et al. Content variations in compositions and volatile component in jujube fruits during the blacking process[J]. Food Science and Nutrition,2019,7(4):1387−1395. doi: 10.1002/fsn3.973
[22]	JAROS D, THAMKE I, RADDATZ H, et al. Single-cultivar cloudy juice made from table apples: An attempt to identify the driving force for sensory preference[J]. European Food Research and Technology,2009,229(1):51−61. doi: 10.1007/s00217-009-1025-0
[23]	QIN Z, PETERSEN M, BREDIE W. Flavor profiling of apple ciders from the UK and Scandinavian region[J]. Food Research International,2018,105:713−723. doi: 10.1016/j.foodres.2017.12.003
[24]	DI CAGNO R, FILANNINO P, GOBBETTI M. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice[J]. International Journal of Food Microbiology,2017,248:56−62. doi: 10.1016/j.ijfoodmicro.2017.02.014
[25]	YUAN B, ZHAO C, YAN M, et al. Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile[J]. Food Chemistry,2019,283:141−147. doi: 10.1016/j.foodchem.2019.01.042
[26]	MARUSIC RADOVCIC N, VIDACEK S, JANCI T, et al. Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham[J]. Journal of Food Science and Technology,2016,53:4093−4105. doi: 10.1007/s13197-016-2418-2
[27]	LAAKSONEN O, KULDJARV R, PAALME T, et al. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders[J]. Food Chemistry,2017,233:29−37. doi: 10.1016/j.foodchem.2017.04.067
[28]	CHEN C, LU Y, YU H, et al. Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice[J]. Food Bioscience,2018,27:30−36.
[29]	LI M, YANG R, ZHANG H, et al. Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer[J]. Food Chemistry,2019,290:32−39. doi: 10.1016/j.foodchem.2019.03.124
[30]	LI X, SUN Y, WANG X, et al. Relationship between key environmental factors and profiling of volatile compounds during cucumber fruit development under protected cultivation[J]. Food Chemistry,2019,290:308−315. doi: 10.1016/j.foodchem.2019.03.140
[31]	YANG L, LIU J, WANG X, et al. Characterization of volatile component changes in Jujube fruits during cold storage by ising headspace-gas chromatography-ion mobility spectrometry[J]. Molecules,2019,24:3904. doi: 10.3390/molecules24213904
[32]	WU Z, CHEN L, WU L, et al. Classification of Chinese honeys according to their floral origins using elemental and stable isotopic compositions[J]. Journal of Agricultural and Food Chemistry,2015,63(22):5388−5394. doi: 10.1021/acs.jafc.5b01576