文献类型：期刊文献

中文题名：基于挥发性成分的枸杞原浆品质评价分析

英文题名：Analysis of Goji Berry Puree Quality Evaluation Based on Volatile Compounds

作者：Li, Rui[1,2]; Han, Zhiming[3]; Jing, Quan[1]; Zang, Yani[3]; Pei, Dong[1]; Di, Duolong[1,2]; Ma, Ling[3]; Wang, Ningli[1]

第一作者：李锐;Li, Rui

机构：[1] Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Key Laboratory for Natural Medicine of Gansu Province, Lanzhou, 730000, China; [2] School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou, 730000, China; [3] Ningxia Hui Autonomous Region Institute of Drug Control, National Wolfberry Inspection Center [Ningxia], Yinchuan, 750004, China

第一机构：Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Key Laboratory for Natural Medicine of Gansu Province, Lanzhou, 730000, China

年份：2026

卷号：47

期号：16

起止页码：323

外文期刊名：Science and Technology of Food Industry

收录：EI(收录号：20263421361453)

语种：中文

外文关键词：Chromatographic analysis - Drug products - Flavor compounds - Fruits - Gas chromatography - Spectrometry - Sulfur compounds - Volatile organic compounds

摘要：The aim of this study was to systematically investigate the volatile flavor profiles of goji berry puree and rehydrated products, and to identify key flavor markers of the puree. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), a total of 90 volatile compounds were detected, corresponding to 111 signal peaks, with some compounds occurring in monomeric, dimeric, or trimeric forms. Based on their chemical structures, these compounds were classified into nine categories: Alcohols, aldehydes, ketones, esters, heterocyclic compounds, terpenes, acids, sulfur-containing compounds, and hydrocarbons. Among these, aldehydes, alcohols, ketones, esters, and acids accounted for 87.11% to 95.51% of the total relative content. Through synergistic interactions, these compounds formed a complex and persistent aroma system that established the dominant floral, fruity, and sweet notes. Chemometric analysis was conducted on ten samples using SIMCA 14.1 software. Volatile flavor markers of goji berry puree were screened according to the following criteria: Variable importance in projection (VIP)>1.0, fold change (FC)>1.2 or 0. Ultimately, four characteristic volatile markers were identified in goji berry puree: Thiophene, acetone, 2-butanone, and furfural (monomer). Regression coefficient analysis indicated that goji berry puree was primarily characterized by grassy, fruity, and vegetable-like flavor attributes, while rehydrated puree exhibited more pronounced fruity and fermented notes. This study not only revealed the key volatile composition and differential flavor features of goji berry puree, but also provided a theoretical foundation for its quality evaluation and control, thereby offering a scientific reference for the establishment of quality standards in related industries. ? 2026 Editorial Department of Science and Technology of Food Science. All rights reserved.