基于HS-SPME-GC-MS的不同枸杞原浆挥发性成分差异分析

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中图分类号： 5567.1+9 文献标识码：A 文章编号：1002-204X（2025）08-0084-08

doi：10.3969/j.issn.1002-204x.2025.08.013

Abstract[Objective]To explore thediferences involatilecomponents betweennotfromconcentrate （NFC）Lycium barbarum fresh juice，fromconcentrate （FC）Lyciumbarbarum fresh juiceand Lycium barbarum fruitrehydrated juice， andtoprovide theoretical basisanddata support for the flavorqualitycontrol of Lycium barbarum fresh juice. [Methods]Thevolatilecomponentsof diferent Lycium barbarum fresh juice were analyzedbyheadspace-solid-phase microextraction （HS-SPME）combinedwith Gaschromatography-mass spectrometry（GC-MS）technology.The differential compounds wereanalyzed through Orthogonal projections to latent structures discriminant analysis （OPLS

DA）.By using a Variable importanceforthe projection（VIP）value greater than1，the volatilediferential components of diferent Lycium barbarum fresh juice were screened.Combined with the clustering heatmap，the contribution rates of differentvolatilecompounds todifferentLyciumbarbarumfresh juice were furtherdemonstrated.[Results]Atotalof 57 volatile compounds were identified byGC-MSanalysis，including16alcohols，16aldehydes，7ketones，6esters，3 phenols，2acids，3 hydrocarbonsand 4 heterocyclics.OPLS-DAanalysis was used todistinguish diferent Lycium barbarum fresh juice，and a total of 33 diferential compounds were screened.[Conclusion] HS-SPME-GC-MS technology wasused todistinguish diferent Lycium barbarumfresh juice，and33 kindsof volatilecompounds were screened out，which provided areference for further research on the flavorof Lycium barbarum fresh juice. Key Words Lycium barbarum fresh juice; Gas chromatography-mass spectrometry; Volatile flavor compounds

枸杞原浆是近年来迅速崛起的一种加工产品形式，它可以极大地保存枸杞中的营养成分和风味，富含黄酮、类胡萝卜素、多糖、蛋白质等多种活性成分-2，具有抗氧化、抗衰老、调节免疫力等保健作用[3-4，并且其食用方便，营养更容易被人体吸收，保质期长便于储存运输，具有很大的市场前景。（剩余7600字）