Research progress of HS-SPME-GC-MS in the detection of volatile substances in fruit products

Authors

PANG Ji-wei, Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China
YIN Fei-long, Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China
LIU Yun-fen, Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China
QU De-zhi, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China
LIANG Yuan-li, Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China
XIE Dong-di, Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China
LIAO Ling-yan, Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, ChinaFollow
SHUAI Liang, Food and Biological Engineering, Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, China

Corresponding Author(s)

廖玲燕（1986—），女，贺州学院助理研究员，硕士。E-mail:31586603@qq.com帅良（1986—），男，贺州学院教授，博士。E-mail:shuailiang1212@163.com

Abstract

From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology in the detection of volatile substances in fruit products, this paper discusses its important position and significance in fruit flavor detection. This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and highlights the progress of its research on volatile substances in different kinds of fruit raw materials, stored and preserved fruits as well as fruit processed products such as fruit juice, fruit wine, and fruit tea, and also provides an outlook on the research direction of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry in fruit flavor detection.

Publication Date

6-5-2023

First Page

217

Last Page

224

DOI

10.13652/j.spjx.1003.5788.2022.80399

Recommended Citation

Ji-wei, PANG; Fei-long, YIN; Yun-fen, LIU; De-zhi, QU; Yuan-li, LIANG; Dong-di, XIE; Ling-yan, LIAO; and Liang, SHUAI (2023) "Research progress of HS-SPME-GC-MS in the detection of volatile substances in fruit products," Food and Machinery: Vol. 39: Iss. 4, Article 35.
DOI: 10.13652/j.spjx.1003.5788.2022.80399
Available at: https://www.ifoodmm.cn/journal/vol39/iss4/35

References

[1] DELPHINE M P, SONIA O, JOS G V. From central to specialized metabolism: An overview of some secondary compounds derived from the primary metabolism for their role in conferring nutritional and organoleptic characteristics to fruit[J]. Frontiers in Plant Science, 2019, 10: 835.
[2] 彭邦远, 丁小娟, 赵泽伟, 等. 水解释放刺梨汁键合态香气化合物及糖基组成解析[J]. 食品与机械, 2019, 35（7）: 13-19.
[3] EGEA M B, BERTOLO M R V, OLIVEIRA F J G D E, et al. A narrative review of the current knowledge on fruit active aroma using gas chromatography-olfactometry （GC-O） analysis[J]. Molecules, 2021, 26（17）: 5 181.
[4] MUNA E H, ZHANG F J, WU F F, et al. Advances in fruit aroma volatile research[J]. Molecules, 2013, 18（7）: 8 200-8 229.
[5] SARAVANAN S, RAFAEL D D S, MURUGAN R, et al. Volatile profiling and UHPLC-QqQ-MS/MS polyphenol analysis of passiflora leschenaultii DC. fruits and its anti-radical and anti-diabetic properties[J]. Food Research International, 2020, 133: 109202.
[6] ZHANG W L, CHEN T T, TANG J M, et al. Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation models[J]. Journal of the Science of Food and Agriculture, 2020, 100（2）: 517-526.
[7] COZZOLINO R, DE GIULIO B, PETRICCIONE M, et al. Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit[J]. Food Chemistry, 2020, 316: 126340.
[8] JULIANA M G, LAURA J P, ALIRIO G, et al. Chemical studies of yellowtamarillo （Solanum betaceum Cav.） fruit flavor by using a molecular sensory approach[J]. Molecules, 2016, 21（12）: 1 729.
[9] LINDHORST A C, STEINHAUS M. Aroma-active compounds in the fruit of the hardy kiwi （Actinidia arguta） cultivars ananasnaya, bojnice, and dumbarton oaks: Differences to common kiwifruit （Actinidia deliciosa 'Hayward'）[J]. European Food Research and Technology, 2016, 242（6）: 967-975.
[10] ZHU J C, WANG L Y, XIAO Z B, et al. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry（GC-O）, odor activity value （OAV）, gas chromatography-mass spectrometry （GC-MS） and flame photometric detection （FPD）[J]. Food Chemistry, 2018, 245: 775-785.
[11] ZHU J C, XIAO Z B. Characterization of the key aroma compounds in peach by gas chromatography-olfactometry, quantitative measurements and sensory analysis[J]. European Food Research and Technology, 2019, 245: 129-141.
[12] DU X F, SONG M, BALDWIN E, et al. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars[J]. Food Chemistry, 2015, 171: 306-314.
[13] 张文娟, 周考文. HS-SPME-GC-MS在食品挥发性物质分析中的应用[J]. 食品研究与开发, 2021, 42（17）: 218-224.
[14] 苗榕芯, 孙莹, 石长波, 等. 顶空固相微萃取气质联用技术在谷物食品中的应用研究进展[J]. 食品研究与开发, 2020, 41（4）: 219-224.
[15] 顾苑婷, 彭邦远, 丁筑红. 基于SPME-GC-MS与PCA的不同萃取头萃取刺梨汁香气成分效果比较[J]. 食品与机械, 2019, 35（1）: 47-53.
[16] YANG S B, MENG Z P, FAN J, et al. Evaluation of the volatile profiles in pulp of 85 apple cultivars （Malus domestica） by HS-SPME combined with GC-MS[J]. Journal of Food Measurement and Characterization, 2021, 15（5）: 1-11.
[17] 陈铭中, 钟旭美, 孔令开, 等. 生鲜香蕉和真空冷冻干燥香蕉粉的品质与挥发性组分的研究[J]. 食品与发酵工业, 2022, 48（20）: 161-168.
[18] 张云峰, 陈凯, 李景明. HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响[J]. 食品科学, 2021, 42（20）: 83-90.
[19] LIU W J, ZHANG Y Y, MA R J, et al. Comparison of aroma trait of the white-fleshed Peach 'Hu Jing Mi Lu' and the yellow-fleshed peach 'Jin Yuan' based on odor activity value and odor characteristics[J]. Horticulturae, 2022, 8（3）: 245.
[20] BRAGA G C, PRADO B A, PINTO J S, et al. Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction technique[J]. Ciencia Rural Santa Maria, 2015, 45（2）: 221-228.
[21] LI C B, XIN M, LI L, et al. Characterization of the aromatic profile of purple passion fruit （Passiflora edulis Sims） during ripening by HS-SPME-GC/MS and RNA sequencing[J]. Food Chemistry, 2021, 355: 129685.
[22] 王毓宁, 马佳佳, 张鹏, 等. 基于HS-SPME-GC-MS与电子舌分析冷藏冠玉枇杷的风味特性[J]. 包装工程, 2020, 41（23）: 11-18.
[23] 张鹏, 王云舒, 李江阔, 等. 不同气调方式对甜樱桃贮后货架期芳香物质的影响[J]. 食品与发酵工业, 2016, 42（6）: 173-181.
[24] 周立华, 牟德华, 李艳. HS-SPME结合GC-MS分析冷冻对欧李果香气的影响[J]. 酿酒科技, 2016（8）: 103-108.
[25] 辛明, 李昌宝, 孙宇, 等. 百香果贮藏过程中香气成分及其相关酶活性的变化特征[J]. 热带作物学报, 2021, 42（5）: 1 472-1 484.
[26] 陶淑华, 陈丽, 蒋镇烨, 等. 低温贮藏对美味猕猴桃布鲁诺果实主要挥发性物质和脂肪酸代谢的影响[J]. 核农学报, 2020, 34（2）: 288-297.
[27] ZHANG J K, LIU H L, SUN R X, et al. Volatolomics approach for authentication of not-from-concentrate （NFC） orange juice based on characteristic volatile markers using headspace solid phase microextraction （HS-SPME） combined with GC-MS[J]. Food Control, 2022, 136: 108856.
[28] LIU X, DENG J K, BI J F, et al. Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS[J]. LWT, 2019, 102: 304-309.
[29] ZHOU Q, LI G J, OU YANG Z, et al. Volatile organic compounds profiles to determine authenticity of sweet orange juice using head space gas chromatography coupled with multivariate analysis[J]. Foods, 2020, 9（4）: 505.
[30] 周琦, 易鑫, 欧阳祝, 等. 气质联用结合多元分析法比较甜橙汁与宽皮柑橘汁的香气成分差异[J]. 食品与发酵工业, 2021, 47（1）: 250-258．
[31] 康明丽, 潘思轶, 范刚, 等. HS-SPME-GC-MS法测定不同成熟度蜜柑果汁挥发性成分[J]. 食品工业科技, 2014, 35（19）: 326-330.
[32] 周琦, 易鑫, 欧阳祝, 等. 顶空固相微萃取—气相色谱—质谱联用结合多元统计法分析不同品种温州蜜柑汁的香气成分[J]. 食品与发酵工业, 2020, 46（10）: 248-254．
[33] 袁源, 刘洋洋, 林丽静, 等. HS-SPME-GC-MS结合保留指数法分析百香果粉的风味成分[J]. 食品研究与开发, 2017, 38（16）: 132-135.
[34] JAKUB N, MARCEL K, KATERINA , et al. An HS-SPME-GC-MS method for profiling volatile compounds as related to technology used in cider production[J]. Molecules, 2019, 24（11）: 2 117.
[35] WANG J M, DIMITRA L C, KERRY L W, et al. Chemical and sensory profiles of rosé wines from Australia[J]. Food Chemistry, 2016, 196: 682-693.
[36] 宋晶晶, 李宁, 佟文杰, 等. 模糊数学评价三种配制新疆葡萄蒸馏酒工艺及香气成分分析[J]. 现代食品科技, 2020, 37（2）: 249-260.
[37] 商浥, 郑茗源, 房玉林, 等. 不同萃取条件对'媚丽'葡萄酒挥发性风味物质释放的影响[J]. 中外葡萄与葡萄酒, 2021（6）: 35-41.
[38] 周文杰, 张芳, 王鹏, 等. 基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分[J]. 食品科学, 2018, 39（10）: 222-227.
[39] 付勋, 聂青玉. HS-SPME/GC-MS分析玫瑰香橙果酒中挥发性成分[J]. 中国酿造, 2019, 38（4）: 188-191.
[40] 周增群, 朱永峰. 气质联用测定分析橡木片对蓝莓果酒香气的影响[J]. 中国酿造, 2015, 34（4）: 150-153.
[41] 裴鹏正, 贠建民, 贾琦, 等. 软儿梨果酒发酵过程中挥发性风味物质变化分析[J]. 生物技术进展, 2021, 11（6）: 758-769.
[42] 钟平娟, 叶丽芳, 门戈阳, 等. 大果山楂酒发酵过程中抗氧化活性和香气成分分析[J]. 食品研究与开发, 2021, 42（8）: 24-29.
[43] 海金萍, 刘钰娜, 邱松山. 三华李果酒发酵工艺的优化及香气成分分析[J]. 食品科学, 2016, 37（23）: 222-229.
[44] 杨芳, 刘铁, 刘燕, 等. 发酵型桑葚果酒主要成分动态变化规律及香气成分分析[J]. 食品与机械, 2018, 34（6）: 15-20.
[45] 陈金华, 谭斌, 黄建安. 文冠果茶与文冠果金花散茶的香气分析[J]. 食品安全质量检测学报, 2020, 11（13）: 4 332-4 339.
[46] 丁心, 侯小桢, 章斌, 等. 速溶柠檬果茶粉的喷雾干燥增香工艺研究[J]. 食品工业, 2018, 39（4）: 61-64.
[47] 李维, 李志刚, 许琦, 等. 酵母抽提物提升四种果茶风味作用研究[J]. 中国食品添加剂, 2021, 32（1）: 59-63.
[48] 孙伶俐, 董婧, 段正超, 等. 柠檬果茶中游离态和键合态挥发性成分分析[J]. 分析试验室, 2020, 39（4）: 394-398.
[49] 杨颖, 邢建荣, 徐晓丹, 等. 塘栖枇杷果茶营养成分与风味物质分析[J]. 浙江农业科学, 2022, 63（10）: 2 302-2 306.
[50] 王冬, 朱保庆, 王云鹤, 等. 促干剂处理对无核白葡萄干香气的影响[J]. 食品工业科技, 2013, 34（12）: 106-111.
[51] 谢辉, 白世践, 张雯, 等. 2种制干方式对无核白鸡心葡萄干香气的影响[J]. 西北农业学报, 2014, 23（2）: 181-186.
[52] 郭亚娟, 邓媛元, 张瑞芬, 等. 不同荔枝品种果干挥发性物质种类及其含量比较[J]. 中国农业科学, 2013, 46（13）: 2 751-2 768.
[53] 邓媛元, 杨婧, 魏振承, 等. 热风—真空冷冻联合干燥对脆性龙眼果干品质及益生活性的影响[J]. 中国农业科学, 2020, 53（10）: 2 078-2 090.
[54] 李兴武, 章黎黎. 渗糖方式对脆红李果脯品质及香气的影响[J]. 食品研究与开发, 2017, 38（21）: 79-84.
[55] 李美萍, 李彩林, 王华瑞, 等. 顶空固相微萃取—气相色谱—嗅闻—质谱联用分析红香酥梨的香气成分[J]. 食品研究与开发, 2020, 41（6）: 130-139.