首页 期刊 论文 学科刊群 资讯 加盟 关于
EN
image
Article(id=1320881321363223247, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881182762447607, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025050278, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1748361600000, receivedDateStr=2025-05-28, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852247801, onlineDateStr=2026-10-24, pubDate=1786723200000, pubDateStr=2026-08-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852247801, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852247801, creator=13701087609, updateTime=1792852247801, updator=13701087609, issue=Issue{id=1320881182762447607, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='16', pageStart='1', pageEnd='537', issueExtLink='null', onlineDate='null', pubDate='1786723200000', pubDateStr='2026-08-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852214756, creator='13701087609', updateTime=1792852214756, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=323, endPage=335, ext={EN=ArticleExt(id=1320881321572938448, articleId=1320881321363223247, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Analysis of Goji Berry Puree Quality Evaluation Based on Volatile Compounds, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=

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 <0.83, P<0.05, and coefficient>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.

, authors=Rui LI1, 2, Zhiming HAN3, Quan JING1, Yani ZANG3, Dong PEI1, Duolong DI1, 2, Ling MA3, *, Ningli WANG1, *, authorsList=Rui LI, Zhiming HAN, Quan JING, Yani ZANG, Dong PEI, Duolong DI, Ling MA, Ningli WANG, authorCompany=null, correspAuthors=Ling MA, Ningli WANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320881324638974685, articleId=1320881321363223247, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于挥发性成分的枸杞原浆品质评价分析, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=

本研究旨在对枸杞原浆及枸杞干果复水产品的挥发性风味特征进行系统分析，并确定枸杞原浆中的特征性风味物质。通过顶空固相微萃取-气相色谱-离子迁移谱（Headspace-gas chromatography-ion mobility spectrometry，HS-GC-IMS）共鉴定出90种挥发性化合物（部分化合物存在单体、二聚体及三聚体形态）的111个信号峰，根据其化学结构分为9类：醇类、醛类、酮类、酯类、杂环化合物、烯萜类、酸类、含硫化合物以及烃类。其中，醛类、醇类、酮类、酯类和酸类五类化合物相对含量占比为87.11%~95.51%，这些化合物通过协同作用形成复合且持久香气体系，主导花果香与甜香基调。使用SIMCA 14.1多元统计分析软件对10种样品进行化学计量学分析，以变量重要性投影值（Variable importance in projection，VIP）>1.0，差异倍数（Fold Change，FC）>1.2或FC<0.83，P<0.05，回归系数（Coefficient）>0作为枸杞原浆的挥发性风味标志物筛选条件，分析10种样品的气味组成情况。最终确定了4种挥发性风味标志物，包括噻吩、丙酮、2-丁酮、糠醛-单体。回归系数分析结果进一步显示，枸杞原浆呈现青草香、果香和蔬菜风味特征，而复水原浆的果香和发酵香更突出，可用于原浆品质的鉴别。本研究为枸杞原浆的品质控制提供了理论依据，并为相关行业的质量标准制定提供了科学参考。

, authors=李睿1, 2, 撖志明3, 景泉1, 臧娅妮3, 裴栋1, 邸多隆1, 2, 马玲3, *, 王宁丽1, *, authorsList=李睿, 撖志明, 景泉, 臧娅妮, 裴栋, 邸多隆, 马玲, 王宁丽, authorCompany=null, correspAuthors=马玲, 王宁丽, authorNote=

李睿（2000−），女，硕士研究生，研究方向：中药药效物质与质量评价，E-mail：

撖志明（1987−），男，硕士，研究方向：药品质量控制与评价分析，E-mail：

, correspAuthorsNote=
马玲（1979−），女，本科，主任药师，研究方向：食品/药品质量控制与研究，E-mail：。
王宁丽（1990−），女，硕士，高级工程师，研究方向：食品/中药质量控制方法和标准的研究与建立，E-mail：。
, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=cGD28gb02clY2xr/Ut3BhQ==, magXml=hdtbXvMpf+dkMtcvoqWCWA==, pdfUrl=null, pdf=Dve4wSLLlGyPLnLI7LM3Bw==, pdfFileSize=30722960, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=BboOi9vF7dr7juXy1ZQ8KQ==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=4/UkJZcW3VpDOt4IJTghnA==, mapNumber=null, fund=null)}, authors=[Author(id=1320881740101563207, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=17352071115@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740185449290, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740101563207, language=EN, stringName=Rui LI, firstName=Rui, middleName=null, lastName=LI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1Research 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
2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740244169547, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740101563207, language=CN, stringName=李睿, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000
2甘肃中医药大学药学院，甘肃兰州 730000, bio={"content":"

李睿（2000−），女，硕士研究生，研究方向：中药药效物质与质量评价，E-mail：

"}, bioImg=null, bioContent=

李睿（2000−），女，硕士研究生，研究方向：中药药效物质与质量评价，E-mail：

, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)]), AuthorCompany(id=1320881739921208128, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=2, ext=[AuthorCompanyExt(id=1320881739929596737, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China), AuthorCompanyExt(id=1320881739937985346, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2甘肃中医药大学药学院，甘肃兰州 730000)])]), Author(id=1320881740319667021, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=1, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=hanzhiming1987@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740399358799, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740319667021, language=EN, stringName=Zhiming HAN, firstName=Zhiming, middleName=null, lastName=HAN, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740466467664, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740319667021, language=CN, stringName=撖志明, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004, bio={"content":"

撖志明（1987−），男，硕士，研究方向：药品质量控制与评价分析，E-mail：

"}, bioImg=null, bioContent=

撖志明（1987−），男，硕士，研究方向：药品质量控制与评价分析，E-mail：

, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881739996705603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=3, ext=[AuthorCompanyExt(id=1320881740005094212, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China), AuthorCompanyExt(id=1320881740013482821, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004)])]), Author(id=1320881740529382226, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=2, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740596491092, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740529382226, language=EN, stringName=Quan JING, firstName=Quan, middleName=null, lastName=JING, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1Research 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, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740667794261, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740529382226, language=CN, stringName=景泉, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)])]), Author(id=1320881740730708823, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=3, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740822983513, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740730708823, language=EN, stringName=Yani ZANG, firstName=Yani, middleName=null, lastName=ZANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740898480986, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740730708823, language=CN, stringName=臧娅妮, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881739996705603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=3, ext=[AuthorCompanyExt(id=1320881740005094212, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China), AuthorCompanyExt(id=1320881740013482821, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004)])]), Author(id=1320881740969784156, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=4, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881741045281630, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740969784156, language=EN, stringName=Dong PEI, firstName=Dong, middleName=null, lastName=PEI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1Research 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, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741104001887, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740969784156, language=CN, stringName=裴栋, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)])]), Author(id=1320881741171110753, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=5, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881741246608228, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741171110753, language=EN, stringName=Duolong DI, firstName=Duolong, middleName=null, lastName=DI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1Research 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
2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741309522789, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741171110753, language=CN, stringName=邸多隆, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000
2甘肃中医药大学药学院，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)]), AuthorCompany(id=1320881739921208128, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=2, ext=[AuthorCompanyExt(id=1320881739929596737, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China), AuthorCompanyExt(id=1320881739937985346, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2甘肃中医药大学药学院，甘肃兰州 730000)])]), Author(id=1320881741368243047, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=6, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=763746007@qq.com, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1320881741439546217, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741368243047, language=EN, stringName=Ling MA, firstName=Ling, middleName=null, lastName=MA, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, *, address=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741519237994, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741368243047, language=CN, stringName=马玲, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, *, address=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881739996705603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=3, ext=[AuthorCompanyExt(id=1320881740005094212, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China), AuthorCompanyExt(id=1320881740013482821, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004)])]), Author(id=1320881741594735468, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=7, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=wangningli@licp.cas.cn, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1320881741674427246, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741594735468, language=EN, stringName=Ningli WANG, firstName=Ningli, middleName=null, lastName=WANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, *, address=1Research 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, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741741536111, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741594735468, language=CN, stringName=王宁丽, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, *, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)])])], keywords=[Keyword(id=1320881741947057008, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, orderNo=1, keyword=goji berry puree), Keyword(id=1320881742030943089, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, orderNo=2, keyword=headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)), Keyword(id=1320881742102246258, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, orderNo=3, keyword=processing methods), Keyword(id=1320881742181938035, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, orderNo=4, keyword=flavor compound), Keyword(id=1320881742261629812, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, orderNo=5, keyword=quality control), Keyword(id=1320881742341321589, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, orderNo=1, keyword=枸杞原浆), Keyword(id=1320881742416819062, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, orderNo=2, keyword=顶空固相微萃取-气相色谱-离子迁移谱法), Keyword(id=1320881742488122231, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, orderNo=3, keyword=加工方式), Keyword(id=1320881742555231096, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, orderNo=4, keyword=风味化合物), Keyword(id=1320881742618145657, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, orderNo=5, keyword=品质控制)], refs=[Reference(id=1320881746040697740, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=0, authorNames=null, journalName=null, refType=null, unstructuredReference=李颜博, 杜庆萍, 杨瑞, 等. 沙棘原浆关键加工环节品质动态变化[J]. 江苏农业学报, 2025, 41(2): 362−371. [LI Yanbo, DU Qingping, YANG Rui, et al. Dynamic quality changes of sea buckthorn puree in key processing stages[J]. Jiangsu Journal of Agricultural Sciences, 2025, 41(2): 362−371.], articleTitle=null, refAbstract=null), Reference(id=1320881746107806605, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=1, authorNames=null, journalName=null, refType=null, unstructuredReference=LI Yanbo, DU Qingping, YANG Rui, et al. Dynamic quality changes of sea buckthorn puree in key processing stages[J]. Jiangsu Journal of Agricultural Sciences, 2025, 41（2）: 362−371., articleTitle=null, refAbstract=null), Reference(id=1320881746170721166, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=2, authorNames=null, journalName=null, refType=null, unstructuredReference=ARROYO-MANZANARES N, GARCÍA-NICOLÁS M, CASTELL A, et al. Untargeted headspace gas chromatography-ion mobility spectrometry analysis for detection of adulterated honey[J]. Talanta, 2019, 205: 120123., articleTitle=null, refAbstract=null), Reference(id=1320881746237830031, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=3, authorNames=null, journalName=null, refType=null, unstructuredReference=禄璐, 闫亚美, 米佳, 等. 枸杞原浆品质分析与评价标准构建[J]. 食品工业科技, 2022, 43(21): 271−281. [LU Lu, YAN Yamei, MI Jia, et al. Quality analysis and evaluation standard construction of fresh goji (Lycium barbarum L.) pulp[J]. Science and Technology of Food Industry, 2022, 43(21): 271−281.], articleTitle=null, refAbstract=null), Reference(id=1320881746304938896, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=4, authorNames=null, journalName=null, refType=null, unstructuredReference=LU Lu, YAN Yamei, MI Jia, et al. Quality analysis and evaluation standard construction of fresh goji （Lycium barbarum L.） pulp[J]. Science and Technology of Food Industry, 2022, 43（21）: 271−281., articleTitle=null, refAbstract=null), Reference(id=1320881746388824977, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=4, rfOrder=5, authorNames=null, journalName=null, refType=null, unstructuredReference=YANG Y Q, QIAN M C, DENG Y L, et al. Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC×GC-TOFMS[J]. Food Chemistry, 2022, 387: 132813., articleTitle=null, refAbstract=null), Reference(id=1320881746472711058, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=6, authorNames=null, journalName=null, refType=null, unstructuredReference=PARASTAR H, WELLER P. Towards greener volatilomics: Is GC-IMS the new Swiss army knife of gas phase analysis?[J]. TrAC Trends in Analytical Chemistry, 2024, 170: 117438., articleTitle=null, refAbstract=null), Reference(id=1320881746535625619, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=6, rfOrder=7, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Shuqi, CHEN Haitao, SUN Baoguo. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry, 2020, 315: 126158., articleTitle=null, refAbstract=null), Reference(id=1320881746611123092, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=7, rfOrder=8, authorNames=null, journalName=null, refType=null, unstructuredReference=PAN Qiong, SHAO Xuefei, XIAO Qing, et al. Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS[J]. Food Chemistry, 2025, 473: 143074., articleTitle=null, refAbstract=null), Reference(id=1320881746695009173, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=9, authorNames=null, journalName=null, refType=null, unstructuredReference=JING Quan, HUANG Xinyi, LU Conghui, et al. Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS[J]. International Journal of Food Science & Technology, 2022, 57(9): 6211−6225., articleTitle=null, refAbstract=null), Reference(id=1320881746766312342, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=10, authorNames=null, journalName=null, refType=null, unstructuredReference=岳丽, 王卉, 王佳敏, 等. 气相色谱-离子迁移谱结合多元统计法分析不同颜色膨化高粱米挥发性化合物[J]. 中国粮油学报, 2025, 40(7): 187−197. [YUE Li, WANG Hui, WANG Jiamin, et al. Characterization of volatile compounds of different colors of sorghum grain after puffing based on gas chromatography-ion migration spectrometry combined with multivariate statistical analysis method[J]. Journal of the Chinese Cereals and Oils Association, 2025, 40(7): 187−197.], articleTitle=null, refAbstract=null), Reference(id=1320881746858587031, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=11, authorNames=null, journalName=null, refType=null, unstructuredReference=YUE Li, WANG Hui, WANG Jiamin, et al. Characterization of volatile compounds of different colors of sorghum grain after puffing based on gas chromatography-ion migration spectrometry combined with multivariate statistical analysis method[J]. Journal of the Chinese Cereals and Oils Association, 2025, 40（7）: 187−197., articleTitle=null, refAbstract=null), Reference(id=1320881746950861720, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=12, authorNames=null, journalName=null, refType=null, unstructuredReference=王文静. 不同杀菌预处理对发酵枸杞子品质影响研究[D]. 天津: 天津科技大学, 2024. [WANG Wenjing. Effects of different sterilization pretreatment on quality of fermented wolfberry[D]. Tianjin: Tianjin University of Science & Technology, 2024.], articleTitle=null, refAbstract=null), Reference(id=1320881747022164889, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=13, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Wenjing. Effects of different sterilization pretreatment on quality of fermented wolfberry[D]. Tianjin: Tianjin University of Science & Technology, 2024., articleTitle=null, refAbstract=null), Reference(id=1320881747089273754, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=11, rfOrder=14, authorNames=null, journalName=null, refType=null, unstructuredReference=田玲丽. 枸杞热风干制过程中特征风味及变化规律研究[D]. 银川: 宁夏大学, 2025. [TIAN Lingli. Study on the characteristic flavour and change law of Lycium barbarum L. in the process of hot air drying[D]. Yinchuan: Ningxia University, 2025.], articleTitle=null, refAbstract=null), Reference(id=1320881747210908571, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=11, rfOrder=15, authorNames=null, journalName=null, refType=null, unstructuredReference=TIAN Lingli. Study on the characteristic flavour and change law of Lycium barbarum L. in the process of hot air drying[D]. Yinchuan: Ningxia University, 2025., articleTitle=null, refAbstract=null), Reference(id=1320881748855075740, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=12, rfOrder=16, authorNames=null, journalName=null, refType=null, unstructuredReference=孟令邦, 严林, 贾哲, 等. HS-GC-IMS结合化学计量学分析黄连、萸黄连、吴茱萸汁中挥发性特征成分[J]. 中国中药杂志, 2025, 50(22): 6352−6362. [MENG Lingbang, YAN Lin, JIA Zhe, et al. Analysis of characteristic volatile components in Coptidis Rhizoma, Euodia rutaecarpa-processed Coptidis Rhizoma, and E. rutaecarpa juice by HS-GC-IMS and chemometrics[J]. China Journal of Chinese Materia Medica, 2025, 50(22): 6352−6362.], articleTitle=null, refAbstract=null), Reference(id=1320881748913795997, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=12, rfOrder=17, authorNames=null, journalName=null, refType=null, unstructuredReference=MENG Lingbang, YAN Lin, JIA Zhe, et al. Analysis of characteristic volatile components in Coptidis Rhizoma, Euodia rutaecarpa-processed Coptidis Rhizoma, and E. rutaecarpa juice by HS-GC-IMS and chemometrics[J]. China Journal of Chinese Materia Medica, 2025, 50（22）: 6352−6362., articleTitle=null, refAbstract=null), Reference(id=1320881748989293470, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=13, rfOrder=18, authorNames=null, journalName=null, refType=null, unstructuredReference=SU Dan, HE Jiaojiao, ZHOU Yanzhu, et al. Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics[J]. Food Chemistry, 2022, 373: 131587., articleTitle=null, refAbstract=null), Reference(id=1320881749056402335, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=14, rfOrder=19, authorNames=null, journalName=null, refType=null, unstructuredReference=DENG Yun, LUO Yali, WANG Yuegang, et al. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets[J]. Food Chemistry, 2015, 171: 168−176., articleTitle=null, refAbstract=null), Reference(id=1320881749127705504, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=15, rfOrder=20, authorNames=null, journalName=null, refType=null, unstructuredReference=张义飞, 岳灵, 陈静, 等. 日粮添加药食同源植物对羊肉挥发性风味物质及脂肪酸组成的影响[J]. 食品研究与开发, 2025, 46(14): 8−14. [ZHANG Yifei, YUE Ling, CHEN Jing, et al. Effects of a dietary plant additive with both medicinal and edible values on the composition of volatile flavor substances and fatty acids of mutton[J]. Food Research and Development, 2025, 46(14): 8−14.], articleTitle=null, refAbstract=null), Reference(id=1320881749199008673, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=15, rfOrder=21, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Yifei, YUE Ling, CHEN Jing, et al. Effects of a dietary plant additive with both medicinal and edible values on the composition of volatile flavor substances and fatty acids of mutton[J]. Food Research and Development, 2025, 46（14）: 8−14., articleTitle=null, refAbstract=null), Reference(id=1320881749270311842, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=16, rfOrder=22, authorNames=null, journalName=null, refType=null, unstructuredReference=CARRAPISO A I, NOSEDA B, GARCÍA C, et al. SIFT-MS analysis of Iberian hams from pigs reared under different conditions[J]. Meat Science, 2015, 104: 8−13., articleTitle=null, refAbstract=null), Reference(id=1320881749329032099, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=23, authorNames=null, journalName=null, refType=null, unstructuredReference=饶菁菁, 皮俊飞, 吴晨昕, 等. 大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响[J]. 食品工业科技, 2025, 46(7): 95−102. [RAO Jingjing, PI Junfei, WU Chenxin, et al. Effect of large yellow croaker roe oil on the quality characteristics and volatile flavor compounds of bread[J]. Science and Technology of Food Industry, 2025, 46(7): 95−102.], articleTitle=null, refAbstract=null), Reference(id=1320881749412918180, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=17, rfOrder=24, authorNames=null, journalName=null, refType=null, unstructuredReference=RAO Jingjing, PI Junfei, WU Chenxin, et al. Effect of large yellow croaker roe oil on the quality characteristics and volatile flavor compounds of bread[J]. Science and Technology of Food Industry, 2025, 46（7）: 95−102., articleTitle=null, refAbstract=null), Reference(id=1320881749505192869, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=18, rfOrder=25, authorNames=null, journalName=null, refType=null, unstructuredReference=GE Shuai, CHEN Yuyu, DING Shenghua, et al. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)[J]. Journal of the Science of Food and Agriculture, 2020, 100(7): 3087−3098., articleTitle=null, refAbstract=null), Reference(id=1320881749580690342, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=19, rfOrder=26, authorNames=null, journalName=null, refType=null, unstructuredReference=LI Mengqi, YANG Ruiwen, ZHANG Hao, 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., articleTitle=null, refAbstract=null), Reference(id=1320881749664576423, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=20, rfOrder=27, authorNames=null, journalName=null, refType=null, unstructuredReference=CONDE A, REGALADO A, RODRIGUES D, et al. Polyols in grape berry: Transport and metabolic adjustments as a physiological strategy for water-deficit stress tolerance in grapevine[J]. Journal of Experimental Botany, 2015, 66(3): 889−906., articleTitle=null, refAbstract=null), Reference(id=1320881749740073896, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=21, rfOrder=28, authorNames=null, journalName=null, refType=null, unstructuredReference=CONDE A, SOARES F, BREIA R, et al. Postharvest dehydration induces variable changes in the primary metabolism of grape berries[J]. Food Research International, 2018, 105: 261−270., articleTitle=null, refAbstract=null), Reference(id=1320881749823959977, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=22, rfOrder=29, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Tao, XIAO Mengjun, TANG Chuyu, et al. Transcriptomics and metabolomics provide the difference of unique odor between natural and cultivated Ophiocordyceps sinensis and the biosynthetic pathway of key volatile compounds[J]. Food Bioscience, 2025, 66: 106200., articleTitle=null, refAbstract=null), Reference(id=1320881749903651754, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=23, rfOrder=30, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Fang, GAO Yaqin, WANG Hongbo, et al. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)[J]. Meat Science, 2021, 175: 108449., articleTitle=null, refAbstract=null), Reference(id=1320881749983343531, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=24, rfOrder=31, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHOU Zhilei, JIAN Dongzhen, GONG Min, et al. Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments[J]. Food Research International, 2020, 136: 109434., articleTitle=null, refAbstract=null), Reference(id=1320881750063035308, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=25, rfOrder=32, authorNames=null, journalName=null, refType=null, unstructuredReference=PIMENTEL T C, de GOMES O A L I, de LOURDES C M E, et al. Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges[J]. Trends in Food Science & Technology, 2021, 114: 25−59., articleTitle=null, refAbstract=null), Reference(id=1320881750138532781, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=33, authorNames=null, journalName=null, refType=null, unstructuredReference=冉浩宇, 杨申, 吴钰, 等. 基于HS-SPME-GC-MS解析水豆豉挥发性风味物质[J]. 中国酿造, 2025, 44(2): 87−94. [RAN Haoyu, YANG Shen, WU Yu, et al. Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS[J]. China Brewing, 2025, 44(2): 87−94.], articleTitle=null, refAbstract=null), Reference(id=1320881750218224558, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=34, authorNames=null, journalName=null, refType=null, unstructuredReference=RAN Haoyu, YANG Shen, WU Yu, et al. Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS[J]. China Brewing, 2025, 44（2）: 87−94., articleTitle=null, refAbstract=null), Reference(id=1320881750289527727, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=35, authorNames=null, journalName=null, refType=null, unstructuredReference=TARCZYNSKI M C, JENSEN R G, BOHNERT H J. Stress protection of transgenic tobacco by production of the osmolyte mannitol[J]. Science, 1993, 259(5094): 508−510., articleTitle=null, refAbstract=null), Reference(id=1320881750356636592, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=36, authorNames=null, journalName=null, refType=null, unstructuredReference=JIANG Jian, LIU Yuancai, LI Huanhuan, et al. Modeling and regulation of higher alcohol production through the combined effects of the C/N ratio and microbial interaction[J]. Journal of Agricultural and Food Chemistry, 2019, 67(38): 10694−10701., articleTitle=null, refAbstract=null), Reference(id=1320881750440522673, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=37, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Jingke, LI Shaohui, ZHANG Aixia, et al. Volatile profiles of 13 foxtail millet commercial cultivars (Setaria italica Beauv.) from China[J]. Cereal Chemistry, 2017, 94(2): 170−176., articleTitle=null, refAbstract=null), Reference(id=1320881750604100530, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=38, authorNames=null, journalName=null, refType=null, unstructuredReference=MATTIOLO E, LICCIARDELLO F, LOMBARDO G M, et al. Volatile profiling of durum wheat kernels by HS-SPME/GC-MS[J]. European Food Research and Technology, 2017, 243(1): 147−155., articleTitle=null, refAbstract=null), Reference(id=1320881750704763827, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=31, rfOrder=39, authorNames=null, journalName=null, refType=null, unstructuredReference=SELLAMI I H, WANNES W A, BETTAIEB I, et al. Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods[J]. Food Chemistry, 2011, 126(2): 691−697., articleTitle=null, refAbstract=null), Reference(id=1320881750771872692, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=32, rfOrder=40, authorNames=null, journalName=null, refType=null, unstructuredReference=OLIVARES A, NAVARRO J L, FLORES M. Effect of fat content on aroma generation during processing of dry fermented sausages[J]. Meat Science, 2011, 87(3): 264−273., articleTitle=null, refAbstract=null), Reference(id=1320881751031919541, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=33, rfOrder=41, authorNames=null, journalName=null, refType=null, unstructuredReference=刘红娜, 梁晓琳, 田越, 等. 兰州糟肉加工过程中挥发性风味物质的分析[J]. 中国食品学报, 2023, 23(9): 356−367. [LIU Hongna, LIANG Xiaolin, TIAN Yue, et al. Analysis of volatile flavor components in Lanzhou stewed pork with sufu during processing[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(9): 356−367.], articleTitle=null, refAbstract=null), Reference(id=1320881751124194230, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=33, rfOrder=42, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Hongna, LIANG Xiaolin, TIAN Yue, et al. Analysis of volatile flavor components in Lanzhou stewed pork with sufu during processing[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23（9）: 356−367., articleTitle=null, refAbstract=null), Reference(id=1320881751212274615, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=34, rfOrder=43, authorNames=null, journalName=null, refType=null, unstructuredReference=犹然, 贾晓珂, 郑萌萌, 等. 乳酸菌酵母菌混合发酵果蔬汁对产品风味的影响[J]. 食品与发酵工业, 2025, 51(19): 403−411. [YOU Ran, JIA Xiaoke, ZHENG Mengmeng, et al. Influence of mixed fermentation with lactic acid bacteria and yeasts on flavor of fruit and vegetable juice[J]. Food and Fermentation Industries, 2025, 51(19): 403−411.], articleTitle=null, refAbstract=null), Reference(id=1320881751451349944, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=34, rfOrder=44, authorNames=null, journalName=null, refType=null, unstructuredReference=YOU Ran, JIA Xiaoke, ZHENG Mengmeng, et al. Influence of mixed fermentation with lactic acid bacteria and yeasts on flavor of fruit and vegetable juice[J]. Food and Fermentation Industries, 2025, 51（19）: 403−411., articleTitle=null, refAbstract=null), Reference(id=1320881751543624633, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=35, rfOrder=45, authorNames=null, journalName=null, refType=null, unstructuredReference=陶天艺. 双孢蘑菇预制菜肴加工技术及货架期预测模型研究[D]. 南京: 南京财经大学, 2021. [TAO Tianyi. Research on processing technology of Agaricus bisporus ready-to-eat dishes and shelf life forecast[D]. Nanjing: Nanjing University of Finance & Economics, 2021.], articleTitle=null, refAbstract=null), Reference(id=1320881751682036666, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=35, rfOrder=46, authorNames=null, journalName=null, refType=null, unstructuredReference=TAO Tianyi. Research on processing technology of Agaricus bisporus ready-to-eat dishes and shelf life forecast[D]. Nanjing: Nanjing University of Finance & Economics, 2021., articleTitle=null, refAbstract=null), Reference(id=1320881753334592444, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=36, rfOrder=47, authorNames=null, journalName=null, refType=null, unstructuredReference=YANG Wenjian, YU Jie, PEI Fei, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J]. Food Chemistry, 2016, 196: 860−866., articleTitle=null, refAbstract=null), Reference(id=1320881753410089917, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=37, rfOrder=48, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Ke, ZHANG Tingting, GUO Renrong, et al. The regulation of key flavor of traditional fermented food by microbial metabolism: A review[J]. Food Chemistry: X, 2023, 19: 100871., articleTitle=null, refAbstract=null), Reference(id=1320881753477198782, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=38, rfOrder=49, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Xueting, WANG Xueli, CHENG Yanwei, et al. Variations in volatile organic compounds in Zhenyuan Daocai samples at different storage durations evaluated using E-nose, E-tongue, gas chromatography, and spectrometry[J]. LWT, 2023, 173: 114186., articleTitle=null, refAbstract=null), Reference(id=1320881753535919039, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=39, rfOrder=50, authorNames=null, journalName=null, refType=null, unstructuredReference=孙金沅, 宫俐莉, 刘国英, 等. 古井贡酒酒醅挥发性香气成分的GC-MS与GC-O分析[J]. 食品科学, 2016, 37(24): 87−93. [SUN Jinyuan, GONG Lili, LIU Guoying, et al. Analysis of volatile compounds in fermented grains of Chinese Gujinggong liquor by solvent-assisted flavor evaporation combined with GC-MS and GC-O[J]. Food Science, 2016, 37(24): 87−93.], articleTitle=null, refAbstract=null), Reference(id=1320881753619805120, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=39, rfOrder=51, authorNames=null, journalName=null, refType=null, unstructuredReference=SUN Jinyuan, GONG Lili, LIU Guoying, et al. Analysis of volatile compounds in fermented grains of Chinese Gujinggong liquor by solvent-assisted flavor evaporation combined with GC-MS and GC-O[J]. Food Science, 2016, 37（24）: 87−93., articleTitle=null, refAbstract=null), Reference(id=1320881753699496897, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=40, rfOrder=52, authorNames=null, journalName=null, refType=null, unstructuredReference=MIAO Xiaoqing, ZHANG Rui, JIANG Shan, et al. Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis[J]. Food Chemistry, 2024, 460: 140717., articleTitle=null, refAbstract=null), Reference(id=1320881753770800066, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=41, rfOrder=53, authorNames=null, journalName=null, refType=null, unstructuredReference=YAO Wensheng, MA Shuangyu, WU Huiying, et al. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep[J]. Food Chemistry, 2024, 454: 139514., articleTitle=null, refAbstract=null), Reference(id=1320881753846297539, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=42, rfOrder=54, authorNames=null, journalName=null, refType=null, unstructuredReference=SUN Ping, XU Bing, WANG Yi, et al. Characterization of volatile constituents and odorous compounds in peach (Prunus Persica L.) fruits of different varieties by gas chromatography-ion mobility spectrometry, gas chromatography-mass spectrometry, and relative odor activity value[J]. Frontiers in Nutrition, 2022, 9: 965796., articleTitle=null, refAbstract=null), Reference(id=1320881753913406404, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=43, rfOrder=55, authorNames=null, journalName=null, refType=null, unstructuredReference=LIU Dengyong, BAI Lu, FENG Xi, et al. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Meat Science, 2020, 168: 108178., articleTitle=null, refAbstract=null), Reference(id=1320881754018264005, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=44, rfOrder=56, authorNames=null, journalName=null, refType=null, unstructuredReference=陈虎, 锁然, 刘亚琼, 等. GC-MS和GC-IMS分析藜麦酒的特征挥发性风味成分[J]. 中国食品学报, 2023, 23(12): 268−280. [CHEN Hu, SUO Ran, LIU Yaqiong, et al. Analysis of the characteristic volatile flavor components of quinoa wine by GC-MS and GC-IMS[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(12): 268−280.], articleTitle=null, refAbstract=null), Reference(id=1320881754089567174, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=44, rfOrder=57, authorNames=null, journalName=null, refType=null, unstructuredReference=CHEN Hu, SUO Ran, LIU Yaqiong, et al. Analysis of the characteristic volatile flavor components of quinoa wine by GC-MS and GC-IMS[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23（12）: 268−280., articleTitle=null, refAbstract=null), Reference(id=1320881754156676039, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=45, rfOrder=58, authorNames=null, journalName=null, refType=null, unstructuredReference=YU Pei, YANG Yini, SUN Jinyuan, et al. Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC-SCD and UPLC-MS/MS[J]. Food Chemistry, 2022, 367: 130741., articleTitle=null, refAbstract=null), Reference(id=1320881754219590600, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=46, rfOrder=59, authorNames=null, journalName=null, refType=null, unstructuredReference=TANG Aoxing, PENG Bangzhu. Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis[J]. Food Bioscience, 2024, 60: 104235., articleTitle=null, refAbstract=null), Reference(id=1320881754299282377, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=47, rfOrder=60, authorNames=null, journalName=null, refType=null, unstructuredReference=SHENG Xiaofang, LI Xin, LU Xinxin, et al. Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach[J]. Food Chemistry: X, 2024, 24: 101892., articleTitle=null, refAbstract=null), Reference(id=1320881754358002634, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=48, rfOrder=61, authorNames=null, journalName=null, refType=null, unstructuredReference=CAMELEYRE M, LYTRA G, TEMPERE S, et al. Correction to olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution[J]. Journal of Agricultural and Food Chemistry, 2016, 64(5): 1221−1222., articleTitle=null, refAbstract=null), Reference(id=1320881754425111499, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=49, rfOrder=62, authorNames=null, journalName=null, refType=null, unstructuredReference=QIAN Xu, LING Mengqi, SUN Yanfeng, et al. Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies[J]. Food Chemistry, 2024, 440: 138226., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)]), AuthorCompany(id=1320881739921208128, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=2, ext=[AuthorCompanyExt(id=1320881739929596737, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China), AuthorCompanyExt(id=1320881739937985346, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2甘肃中医药大学药学院，甘肃兰州 730000)]), AuthorCompany(id=1320881739996705603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=3, ext=[AuthorCompanyExt(id=1320881740005094212, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China), AuthorCompanyExt(id=1320881740013482821, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004)])], figs=[ArticleFig(id=1320881744400724858, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Fig.1, caption=Two-dimensional HS-GC-IMS spectra (A) and differential spectra (B) of volatile compounds in 10 types of goji berry puree and rehydrated products, figureFileSmall=TDfC6Ke68Y6n5BZ0PWlgJA==, figureFileBig=BboOi9vF7dr7juXy1ZQ8KQ==, tableContent=null), ArticleFig(id=1320881744472028027, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=图1, caption=10种原浆样品中挥发性化合物的HS-GC-IMS二维谱图（A）和差异谱图（B）

注：（A）中，X轴1.0 ms处的红色垂直线表示RIP峰值，RIP两侧的信号点对应不同挥发性化合物，颜色深浅则反映各样品中这些化合物的相对含量：白色表示含量较低，红色表示含量较高；（B）中，白色区域表示该物质在目标样品与参比样品中含量一致，红色表示含量高于参比，蓝色则表示含量低于参比。

, figureFileSmall=TDfC6Ke68Y6n5BZ0PWlgJA==, figureFileBig=BboOi9vF7dr7juXy1ZQ8KQ==, tableContent=null), ArticleFig(id=1320881744572691324, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Fig.2, caption=Qualitative analysis of volatile compounds spectra in 10 types of goji berry puree and rehydrated products, figureFileSmall=mt0omFgCpZY7DqBpXYwtaw==, figureFileBig=VFmt5EDymaE3lMdr/ZPL5A==, tableContent=null), ArticleFig(id=1320881744635605885, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=图2, caption=10种原浆样品中挥发性成分谱图定性分析, figureFileSmall=mt0omFgCpZY7DqBpXYwtaw==, figureFileBig=VFmt5EDymaE3lMdr/ZPL5A==, tableContent=null), ArticleFig(id=1320881744870486910, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Fig.3, caption=Fingerprint spectra of volatile compounds, figureFileSmall=THXvwTVZs//SU6OiMXVCtA==, figureFileBig=n0BvFH8IUpXdBU7/CQ+Oqg==, tableContent=null), ArticleFig(id=1320881744929207167, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=图3, caption=挥发性成分指纹图谱

注：（A）表示样品1~5中挥发性化合物指纹图谱，（B）表示样品1、6~10中挥发性化合物指纹图谱；每行代表一个样品的信号峰，每列代表不同样品中的相同的信号峰；图中采用伪彩色色阶反映化合物相对含量，色阶按黑→蓝→白→黄→红的顺序渐变，该顺序代表含量由低到高递增；“M”、“D”和“T”分别表示相同化合物的单体、二聚体和三聚体形式，数字表示未鉴定出的信号峰。

, figureFileSmall=THXvwTVZs//SU6OiMXVCtA==, figureFileBig=n0BvFH8IUpXdBU7/CQ+Oqg==, tableContent=null), ArticleFig(id=1320881745008898944, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Fig.4, caption=PCA plot (A), OPLS-DA plot (B) and HCA plot (C) of 10 types of goji berry puree and rehydrated products, figureFileSmall=8DUu5dLKJxCCefeF1YxTEA==, figureFileBig=Mp8o9iKQDMnYUfnp5J+myg==, tableContent=null), ArticleFig(id=1320881745088590721, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=图4, caption=10个原浆样品的PCA图（A）、OPLS-DA图（B）和HCA图（C）, figureFileSmall=8DUu5dLKJxCCefeF1YxTEA==, figureFileBig=Mp8o9iKQDMnYUfnp5J+myg==, tableContent=null), ArticleFig(id=1320881745155699586, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Fig.5, caption=Multivariate analysis of volatile compounds in different goji berry puree and rehydrated products, figureFileSmall=ceMAS+Z0YNajbo5RDP5TYQ==, figureFileBig=5UPSRG9IdMwnZVTnj+wB1g==, tableContent=null), ArticleFig(id=1320881745243779971, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=图5, caption=不同枸杞原浆中挥发性成分的多变量分析

注：A、B分别表示训练集样本（Ⅰ对应枸杞原浆：样品1、6~10；Ⅱ对应复水原浆：样品2）的PCA图和OPLS-DA图；C表示基于OPLS-DA模型的载荷图（红色圆点代表VIP>1的化合物（对组间判别贡献显著），绿色圆点代表VIP≤1的化合物）；D表示排列检验图；E表示变量重要性图；F表示回归系数重要性图。

, figureFileSmall=ceMAS+Z0YNajbo5RDP5TYQ==, figureFileBig=5UPSRG9IdMwnZVTnj+wB1g==, tableContent=null), ArticleFig(id=1320881745310888836, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Fig.6, caption=Circular diagram of types (A) and stacked bar chart of relative contents (B) of various volatile compounds in different goji berry puree and rehydrated products, figureFileSmall=zAEBAzWMLniWuI2kEtASlg==, figureFileBig=ihB7e6m+BnGqbOQGaojGCw==, tableContent=null), ArticleFig(id=1320881745386386309, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=图6, caption=不同枸杞原浆中各类挥发性成分的种类数量环形图（A）和相对丰度堆积图（B）, figureFileSmall=zAEBAzWMLniWuI2kEtASlg==, figureFileBig=ihB7e6m+BnGqbOQGaojGCw==, tableContent=null), ArticleFig(id=1320881745466078086, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Table 1, caption=

Information of volatile components of 10 raw pulp samples

, figureFileSmall=null, figureFileBig=null, tableContent=
分类序号化合物中文名称RIRt（s）Dt（RIPrel）
醇类化合物
（27个）		52-Ethyl-1-hexanol2-乙基己醇1544.01377.4541.41667
111-Hexanol-M1-己醇-单体1374.2954.4301.33006
14cis-2-Penten-1-ol顺-2-戊烯-1-醇1343.2892.7090.94192
221-Pentanol-M1-戊醇-单体1269.5763.5751.25751
231-Pentanol-D1-戊醇-二聚体1269.5763.5751.51093
273-Methyl-1-butanol-M异戊醇-单体1225.4697.9681.24773
283-Methyl-1-butanol-D异戊醇-二聚体1225.4697.9681.49211
321-Penten-3-ol1-五烯-3-醇1179.6624.8920.93839
331-Butanol-M1-丁醇-单体1164.5593.5731.18432
341-Butanol-D1-丁醇-二聚体1164.5593.5731.38075
392-Methyl-1-propanol-M异丁醇-单体1113.9499.0031.17658
402-Methyl-1-propanol-D异丁醇-二聚体1113.9499.0031.17658
52Ethanol乙醇950.5318.6211.12543
532-Propanol异丙醇940.5311.7681.23204
671-Propanol正丙醇1061.5425.1031.25085
701-Octanol辛醇1651.81738.7221.47428
721-Octen-3-ol1-辛烯-3-醇1489.31224.0031.16511
731-Heptanol正庚醇1492.51232.4361.40701
761-Hexanol-D1-己醇-二聚体1375.0956.1441.63963
77（Z）-3-Hexenol顺式-3-己烯醇1407.11024.7251.23373
90Geraniol香叶醇1909.63035.2141.22571
95Linalool芳樟醇1640.71697.7941.22348
97（E）-2-Hexenol-M反-2-己烯醇-单体1433.01083.8141.18841
99（E）-2-Hexenol-D反-2-己烯醇-二聚体1433.51084.9961.35113
1003-Methyl-3-buten-1-ol3-甲基-3-丁烯-1-醇1267.6760.7481.17308
106（E）-2-Hexenol-T反-2-己烯醇-三聚体1433.71085.4711.81335
109（E）-3-Hexen-1-ol反-3-己烯-1-醇1383.8974.5611.24096
醛类化合物
（25个）		2（E,E）-2,4-Octadienal（2E,4E）-2,4-辛二烯醛1669.41806.3661.27373
4Benzaldehyde苯甲醛1553.81407.1781.15776
8Furfural-M糠醛-单体1500.11252.8731.09216
10Nonanal壬醛1408.71028.3161.47685
15（E）-2-Heptenal反-2-庚烯醛1335.0876.8961.25910
21Octanal正辛醛1303.8819.7971.40574
26（E）-2-Hexenal反-2-己烯醛1235.2712.0921.18277
293-Methyl-2-butenal-M3-甲基-2-丁烯醛-单体1218.8688.7571.09306
303-Methyl-2-butenal-D3-甲基-2-丁烯醛-二聚体1217.1686.3011.36528
35（E）-2-Pentenal反-2-戊烯醛1154.4573.3081.10853
41Hexanal-M正己醛-单体1105.9485.4931.27712
42Hexanal-D正己醛-二聚体1105.9485.4931.27712
49Pentanal正戊醛1007.7363.9551.42174
543-Methylbutanal3-甲基丁醛933.5307.0241.4092
55Acetal乙缩醛914.2294.3731.03293
612-Methylpropanal异丁醛831.8245.8761.28221
62Propanal丙醛821.9240.6041.14738
63Acetaldehyde乙醛767.6213.7201.01882
71（E）-2-Nonenal反-2-壬醛1579.11486.2511.41321
74（E）-2-Octenal反-2-辛烯醛1445.91114.3751.34000
79Decanal癸醛1512.51286.8031.53209
93Furfural-D糠醛-二聚体1500.71254.4661.33817
101（Z）-4-Heptenal（Z）-4-庚烯醛1258.5746.6621.15287
105Heptanal-D庚醛-二聚体1200.7663.7841.69319
125Heptanal-M庚醛-单体1201.4664.7181.33634
酮类化合物
（20个）		126-Methyl-5-hepten-2-one6-甲基-6-庚烯-2-酮1351.8909.3991.17941
135-Nonanone5-壬酮1337.7882.1671.35314
161-Hydroxy-2-propanone-M羟基丙酮-单体1318.0845.2721.06305
171-Hydroxy-2-propanone-D羟基丙酮-二聚体1318.4846.1501.23041
18Acetoin-M3-羟基-2-丁酮-单体1303.3818.9181.06146
19Acetoin-D3-羟基-2-丁酮-二聚体1303.3818.9181.32923
20Cyclohexanone环己酮1299.8812.7691.16028
312-Heptanone-M2-庚酮-单体1197.4659.2811.2632
452,3-Pentanedione2,3-戊二酮1058.5421.4131.20225
512-Pentanone2-戊酮1004.6360.7921.36687
562-Butanone2-丁酮919.9298.0631.24772
60Acetone丙酮842.5251.6741.11759
802-Nonanone2-壬酮1403.71017.3771.41396
842-Heptanone-D2-庚酮-二聚体1197.7659.7761.63205
882-Hexanone-M2-己酮-单体1103.6481.6171.19408
892-Hexanone-D2-己酮-二聚体1103.6481.6171.19408
962-Undecanone甲基壬基甲酮1697.21918.2401.55701
1031-Octen-3-one1-辛烯-3-酮1313.1836.4941.28514
104Cyclopentanone环戊酮1200.7663.7841.10503
1144-Methyl-2-pentanone4-甲基-2-戊酮1029.6387.7291.48044
酯类化合物
（18个）		1Diethyl succinate丁二酸二乙酯1740.62106.4761.2956
251-Methoxy-2-propyl acetate1-甲氧基-2-丙酯乙酸酯1243.2723.7601.14101
43Butyl acetate-M乙酸丁酯-单体1093.2465.8421.25237
50Propyl acetate乙酸丙酯999.0354.9941.48132
57Ethyl acetate乙酸乙酯902.6286.9931.33708
64Methyl acetate乙酸甲酯857.6260.1091.19755
65Ethyl propanoate丙酸乙酯978.4338.6521.45310
66Ethyl isobutyrate异丁酸乙酯988.3346.0321.56284
69Isoamyl acetate乙酸异戊酯1141.5548.4541.30886
81Heptyl acetate乙酸庚酯1389.0985.5361.46394
82Hexyl acetate-M乙酸己酯-单体1288.9794.4891.3867
83Hexyl acetate-D乙酸己酯-二聚体1288.9794.4891.89104
85Pentyl acetate-M乙酸正戊酯-单体1188.8645.081.31400
86Pentyl acetate-D乙酸正戊酯-二聚体1189.4646.3041.76231
112Isoamyl acetate-D乙酸异戊酯-二聚体1142.0549.4491.74183
115Butyl formate甲酸丁酯1058.9421.8861.50626
118Isobutyl isobutyrate异丁酸异丁酯1063.3427.3511.80644
123Butyl acetate-D乙酸丁酯-二聚体1094.1466.9731.61762
杂环化合物
（11个）		92,3-Dimethyl-5-ethylpyrazine2,3-二甲基-5-乙基吡嗪1465.11161.6021.23726
242-Pentylfuran2-正戊基呋喃1247.3729.9011.25392
46Thiophene噻吩1034.7393.4751.04077
58Tetrahydrofuran-D四氢呋喃-二聚体883.7275.3961.23047
59Tetrahydrofuran-M四氢呋喃-单体883.7275.3961.23047
78Ethylpyrazine2-乙基吡嗪1355.0915.7301.10499
922-Acetylfuran2-乙酰基呋喃1543.71376.6501.12176
983-Ethylpyridine3-乙基吡啶1389.5986.6071.09584
1022-Methylpyrazine2-甲基吡嗪1280.4780.8561.09800
1112,5-Dimethylpyrazine2,5-二甲基吡嗪1338.2883.0631.10104
1242-Butylfuran2-正丁基呋喃1125.8519.6841.15875
烯萜类化合物
（3个）		87beta-Pineneβ-蒎烯1138.7543.2611.21327
116alpha-Phellandreneα-水芹烯1172.1609.0661.23675
1223-Carene3-蒈烯1149.3563.2961.21416
酸类化合物
（4个）		3Propanoic acid丙酸1641.41700.2441.11256
6Acetic acid-M乙酸-单体1506.71270.7971.05811
7Acetic acid-D乙酸-二聚体1506.71270.7971.05811
91Butanoic acid丁酸1697.71920.0091.15800
含硫化合物
（2个）		94Methional3-甲硫基丙醛1480.41200.5801.09621
113Dimethyl sulfide二甲基硫醚798.3228.5570.95433
烃类化合物
（1个）		36p-Xylene对二甲苯1150.0564.7111.07759
), ArticleFig(id=1320881745545769863, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=表1, caption=

10种原浆样品的挥发性成分信息

, figureFileSmall=null, figureFileBig=null, tableContent=
分类序号化合物中文名称RIRt（s）Dt（RIPrel）
醇类化合物
（27个）		52-Ethyl-1-hexanol2-乙基己醇1544.01377.4541.41667
111-Hexanol-M1-己醇-单体1374.2954.4301.33006
14cis-2-Penten-1-ol顺-2-戊烯-1-醇1343.2892.7090.94192
221-Pentanol-M1-戊醇-单体1269.5763.5751.25751
231-Pentanol-D1-戊醇-二聚体1269.5763.5751.51093
273-Methyl-1-butanol-M异戊醇-单体1225.4697.9681.24773
283-Methyl-1-butanol-D异戊醇-二聚体1225.4697.9681.49211
321-Penten-3-ol1-五烯-3-醇1179.6624.8920.93839
331-Butanol-M1-丁醇-单体1164.5593.5731.18432
341-Butanol-D1-丁醇-二聚体1164.5593.5731.38075
392-Methyl-1-propanol-M异丁醇-单体1113.9499.0031.17658
402-Methyl-1-propanol-D异丁醇-二聚体1113.9499.0031.17658
52Ethanol乙醇950.5318.6211.12543
532-Propanol异丙醇940.5311.7681.23204
671-Propanol正丙醇1061.5425.1031.25085
701-Octanol辛醇1651.81738.7221.47428
721-Octen-3-ol1-辛烯-3-醇1489.31224.0031.16511
731-Heptanol正庚醇1492.51232.4361.40701
761-Hexanol-D1-己醇-二聚体1375.0956.1441.63963
77（Z）-3-Hexenol顺式-3-己烯醇1407.11024.7251.23373
90Geraniol香叶醇1909.63035.2141.22571
95Linalool芳樟醇1640.71697.7941.22348
97（E）-2-Hexenol-M反-2-己烯醇-单体1433.01083.8141.18841
99（E）-2-Hexenol-D反-2-己烯醇-二聚体1433.51084.9961.35113
1003-Methyl-3-buten-1-ol3-甲基-3-丁烯-1-醇1267.6760.7481.17308
106（E）-2-Hexenol-T反-2-己烯醇-三聚体1433.71085.4711.81335
109（E）-3-Hexen-1-ol反-3-己烯-1-醇1383.8974.5611.24096
醛类化合物
（25个）		2（E,E）-2,4-Octadienal（2E,4E）-2,4-辛二烯醛1669.41806.3661.27373
4Benzaldehyde苯甲醛1553.81407.1781.15776
8Furfural-M糠醛-单体1500.11252.8731.09216
10Nonanal壬醛1408.71028.3161.47685
15（E）-2-Heptenal反-2-庚烯醛1335.0876.8961.25910
21Octanal正辛醛1303.8819.7971.40574
26（E）-2-Hexenal反-2-己烯醛1235.2712.0921.18277
293-Methyl-2-butenal-M3-甲基-2-丁烯醛-单体1218.8688.7571.09306
303-Methyl-2-butenal-D3-甲基-2-丁烯醛-二聚体1217.1686.3011.36528
35（E）-2-Pentenal反-2-戊烯醛1154.4573.3081.10853
41Hexanal-M正己醛-单体1105.9485.4931.27712
42Hexanal-D正己醛-二聚体1105.9485.4931.27712
49Pentanal正戊醛1007.7363.9551.42174
543-Methylbutanal3-甲基丁醛933.5307.0241.4092
55Acetal乙缩醛914.2294.3731.03293
612-Methylpropanal异丁醛831.8245.8761.28221
62Propanal丙醛821.9240.6041.14738
63Acetaldehyde乙醛767.6213.7201.01882
71（E）-2-Nonenal反-2-壬醛1579.11486.2511.41321
74（E）-2-Octenal反-2-辛烯醛1445.91114.3751.34000
79Decanal癸醛1512.51286.8031.53209
93Furfural-D糠醛-二聚体1500.71254.4661.33817
101（Z）-4-Heptenal（Z）-4-庚烯醛1258.5746.6621.15287
105Heptanal-D庚醛-二聚体1200.7663.7841.69319
125Heptanal-M庚醛-单体1201.4664.7181.33634
酮类化合物
（20个）		126-Methyl-5-hepten-2-one6-甲基-6-庚烯-2-酮1351.8909.3991.17941
135-Nonanone5-壬酮1337.7882.1671.35314
161-Hydroxy-2-propanone-M羟基丙酮-单体1318.0845.2721.06305
171-Hydroxy-2-propanone-D羟基丙酮-二聚体1318.4846.1501.23041
18Acetoin-M3-羟基-2-丁酮-单体1303.3818.9181.06146
19Acetoin-D3-羟基-2-丁酮-二聚体1303.3818.9181.32923
20Cyclohexanone环己酮1299.8812.7691.16028
312-Heptanone-M2-庚酮-单体1197.4659.2811.2632
452,3-Pentanedione2,3-戊二酮1058.5421.4131.20225
512-Pentanone2-戊酮1004.6360.7921.36687
562-Butanone2-丁酮919.9298.0631.24772
60Acetone丙酮842.5251.6741.11759
802-Nonanone2-壬酮1403.71017.3771.41396
842-Heptanone-D2-庚酮-二聚体1197.7659.7761.63205
882-Hexanone-M2-己酮-单体1103.6481.6171.19408
892-Hexanone-D2-己酮-二聚体1103.6481.6171.19408
962-Undecanone甲基壬基甲酮1697.21918.2401.55701
1031-Octen-3-one1-辛烯-3-酮1313.1836.4941.28514
104Cyclopentanone环戊酮1200.7663.7841.10503
1144-Methyl-2-pentanone4-甲基-2-戊酮1029.6387.7291.48044
酯类化合物
（18个）		1Diethyl succinate丁二酸二乙酯1740.62106.4761.2956
251-Methoxy-2-propyl acetate1-甲氧基-2-丙酯乙酸酯1243.2723.7601.14101
43Butyl acetate-M乙酸丁酯-单体1093.2465.8421.25237
50Propyl acetate乙酸丙酯999.0354.9941.48132
57Ethyl acetate乙酸乙酯902.6286.9931.33708
64Methyl acetate乙酸甲酯857.6260.1091.19755
65Ethyl propanoate丙酸乙酯978.4338.6521.45310
66Ethyl isobutyrate异丁酸乙酯988.3346.0321.56284
69Isoamyl acetate乙酸异戊酯1141.5548.4541.30886
81Heptyl acetate乙酸庚酯1389.0985.5361.46394
82Hexyl acetate-M乙酸己酯-单体1288.9794.4891.3867
83Hexyl acetate-D乙酸己酯-二聚体1288.9794.4891.89104
85Pentyl acetate-M乙酸正戊酯-单体1188.8645.081.31400
86Pentyl acetate-D乙酸正戊酯-二聚体1189.4646.3041.76231
112Isoamyl acetate-D乙酸异戊酯-二聚体1142.0549.4491.74183
115Butyl formate甲酸丁酯1058.9421.8861.50626
118Isobutyl isobutyrate异丁酸异丁酯1063.3427.3511.80644
123Butyl acetate-D乙酸丁酯-二聚体1094.1466.9731.61762
杂环化合物
（11个）		92,3-Dimethyl-5-ethylpyrazine2,3-二甲基-5-乙基吡嗪1465.11161.6021.23726
242-Pentylfuran2-正戊基呋喃1247.3729.9011.25392
46Thiophene噻吩1034.7393.4751.04077
58Tetrahydrofuran-D四氢呋喃-二聚体883.7275.3961.23047
59Tetrahydrofuran-M四氢呋喃-单体883.7275.3961.23047
78Ethylpyrazine2-乙基吡嗪1355.0915.7301.10499
922-Acetylfuran2-乙酰基呋喃1543.71376.6501.12176
983-Ethylpyridine3-乙基吡啶1389.5986.6071.09584
1022-Methylpyrazine2-甲基吡嗪1280.4780.8561.09800
1112,5-Dimethylpyrazine2,5-二甲基吡嗪1338.2883.0631.10104
1242-Butylfuran2-正丁基呋喃1125.8519.6841.15875
烯萜类化合物
（3个）		87beta-Pineneβ-蒎烯1138.7543.2611.21327
116alpha-Phellandreneα-水芹烯1172.1609.0661.23675
1223-Carene3-蒈烯1149.3563.2961.21416
酸类化合物
（4个）		3Propanoic acid丙酸1641.41700.2441.11256
6Acetic acid-M乙酸-单体1506.71270.7971.05811
7Acetic acid-D乙酸-二聚体1506.71270.7971.05811
91Butanoic acid丁酸1697.71920.0091.15800
含硫化合物
（2个）		94Methional3-甲硫基丙醛1480.41200.5801.09621
113Dimethyl sulfide二甲基硫醚798.3228.5570.95433
烃类化合物
（1个）		36p-Xylene对二甲苯1150.0564.7111.07759
), ArticleFig(id=1320881745638044552, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Table 2, caption=

Odor sensory evaluation of potential characteristic compounds

, figureFileSmall=null, figureFileBig=null, tableContent=
编号英文名称化合物P值FCVIP风味参考文献
1Thiophene噻吩<0.050.7471.191具有类似苯的气味，有甜味、杏仁味、果味、天芥菜味和坚果味[14]
2Acetone丙酮<0.050.3764.245微香气味[15]
3Furfural-M糠醛-单体<0.050.2191.743有辛辣味，甜味，肉桂杏仁状味道[16]
42-Butanone2-丁酮<0.050.2171.601芬芳宜人的奶香味、水果味[17]
533<0.050.1981.356
), ArticleFig(id=1320881745709347721, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=表2, caption=

潜在特征性化合物的气味感官评价

, figureFileSmall=null, figureFileBig=null, tableContent=
编号英文名称化合物P值FCVIP风味参考文献
1Thiophene噻吩<0.050.7471.191具有类似苯的气味，有甜味、杏仁味、果味、天芥菜味和坚果味[14]
2Acetone丙酮<0.050.3764.245微香气味[15]
3Furfural-M糠醛-单体<0.050.2191.743有辛辣味，甜味，肉桂杏仁状味道[16]
42-Butanone2-丁酮<0.050.2171.601芬芳宜人的奶香味、水果味[17]
533<0.050.1981.356
), ArticleFig(id=1320881745810011018, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=EN, label=Table 3, caption=

Relative contents of various compound types among the volatile compounds detected in goji berry puree and rehydrated products (%)

, figureFileSmall=null, figureFileBig=null, tableContent=
化合物类型12345678910CV（%）
醇类化合物32.5354.9045.6553.4752.5648.2037.1030.0542.6626.9124.17
醛类化合物15.9210.868.378.508.1112.999.2713.0912.4315.9125.86
酯类化合物11.8111.9118.2214.7716.476.786.7414.175.8917.9337.46
酮类化合物21.8811.3016.0114.4414.0017.0127.4922.8922.7820.0226.82
酸类化合物6.494.644.534.334.025.979.776.917.016.3928.93
烯萜类化合物3.031.952.071.311.422.522.513.423.772.9732.78
杂环化合物7.284.024.672.863.104.736.485.694.686.1028.90
含硫化合物0.470.340.360.280.271.410.413.620.303.63123.37
烃类化合物0.600.080.120.040.060.390.210.160.470.1584.16
5种主要化合物总相对含量88.6393.6192.7895.5195.1690.9590.3787.1190.7787.163.33
总含量100.00100.00100.00100.00100.00100.00100.00100.00100.00100.00
), ArticleFig(id=1320881745898091403, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, language=CN, label=表3, caption=

10种样品中检测出的挥发性化合物中各类化合物相对含量（%）

, figureFileSmall=null, figureFileBig=null, tableContent=
化合物类型12345678910CV（%）
醇类化合物32.5354.9045.6553.4752.5648.2037.1030.0542.6626.9124.17
醛类化合物15.9210.868.378.508.1112.999.2713.0912.4315.9125.86
酯类化合物11.8111.9118.2214.7716.476.786.7414.175.8917.9337.46
酮类化合物21.8811.3016.0114.4414.0017.0127.4922.8922.7820.0226.82
酸类化合物6.494.644.534.334.025.979.776.917.016.3928.93
烯萜类化合物3.031.952.071.311.422.522.513.423.772.9732.78
杂环化合物7.284.024.672.863.104.736.485.694.686.1028.90
含硫化合物0.470.340.360.280.271.410.413.620.303.63123.37
烃类化合物0.600.080.120.040.060.390.210.160.470.1584.16
5种主要化合物总相对含量88.6393.6192.7895.5195.1690.9590.3787.1190.7787.163.33
总含量100.00100.00100.00100.00100.00100.00100.00100.00100.00100.00
)], attaches=null, journal=Journal(id=1260987317930967064, delFlag=0, nameCn=食品工业科技, nameEn=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, issn=1002-0306, eissn=null, cn=11-1759/TS, coden=null, periodic=3, language=CN, oaType=null, ccby=null, superviseOffice=null, ownerOffice=null, pubOffice=null, editorOffice=null, officeType=null, aims=null, clcCode=null, officeProv=null, officeCity=null, officeAddr=null, officeZip=null, officeEmail=null, officePhone=null, editDirector=null, officeDirector=null, officeDirectorPhone=null, officeStaffNum=null, officeEmpNum=null, coverPicUrl=pHKBTDK6IiDT2yQZYevC/g==, journalPrice=null, startedYear=null, abbrevIsoEn=Science and Technology of Food Industry, journalRemark=null, publicationField=null, createdTime=1778572404609, updatedTime=1788949639446, createdBy=18614031015, updatedBy=13041195026, firstLetterCn=S, firstLetterEn=S, subjectCode=Agriculture, subjectName=null, subjectCodeEn=Agriculture, subjectNameEn=null, picCn=pHKBTDK6IiDT2yQZYevC/g==, picEn=k9cXIKW0r+dhvmYbf8WDQQ==, jcr=null, cjcr=null, exts=[JournalExt(id=1304512595617145106, language=CN, name=食品工业科技, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639467, updatedTime=1788949639467, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""}), JournalExt(id=1304512595688448275, language=EN, name=Science and Technology of Food Industry, nameHistory1=null, nameHistory2=null, managedBy=, sponsoredBy=, publishedBy=, editorOffice=, officeProv=null, officeCity=null, officeAddr=, officeZip=, editDirector=, officeDirector=null, officePhone=null, coverPicUrl=null, journalRemark=, submitArticleUrl=null, websiteUrl=, createdTime=1788949639484, updatedTime=1788949639484, createdBy=13041195026, updatedBy=13041195026, submissionGuidelinesUrl=, submissionAuthorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=1, submissionEditorUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=3, submissionReviewUrl=https://spkj.cbpt.cnki.net/EditorB2N/index.aspx?t=2, submissionCeEditorUrl=, submissionAeEditorUrl=, option={"copyright":""})], databaseList=null, tenantJournalId=1260987677001138203, websiteList=[Website(id=1260990269093196609, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/CN, language=CN, createTime=1778573108218, createBy=18614031015, updateTime=1778573937722, updateBy=18614031015, name=食品工业科技-中文, tplId=1146099689490845704, title=食品工业科技, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993882188333840, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=articleTextType, value=kx, createTime=1778573969647, updateTime=1778573969647, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881970230029, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=banner, value=null, createTime=1778573969595, updateTime=1778573969595, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882259637011, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=grayFlag, value=0, createTime=1778573969664, updateTime=1778573969664, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993881940869900, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573969588, updateTime=1778573969588, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882284802837, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=minRunFlag, value=0, createTime=1778573969670, updateTime=1778573969670, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882175750927, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/CN/file/pic, createTime=1778573969644, updateTime=1778573969644, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882276414228, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=silenceFlag, value=0, createTime=1778573969668, updateTime=1778573969668, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882049921806, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_cn_619/, createTime=1778573969614, updateTime=1778573969614, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882196722449, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeColor, value=null, createTime=1778573969649, updateTime=1778573969649, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993882234471186, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269093196609, code=themeStyle, value=null, createTime=1778573969658, updateTime=1778573969658, creator=18614031015, updator=18614031015)]), Website(id=1260990269265163062, webName=null, webTitle=null, webDomain=null, webCopyrigh=null, webIpcNo=null, seoTitle=null, seoKeywords=null, seoDescription=null, tenantJournalId=null, journalId=1260987677001138203, journalNameCn=null, journalNameEn=null, grayFlag=null, tenantId=1146029695717560320, platformId=null, journalGroupId=null, journalGroupNameCn=null, journalGroupNameEn=null, type=1, domain=https://castjournals.cast.org.cn/joweb/spgykj/EN, language=EN, createTime=1778573108259, createBy=18614031015, updateTime=1778573934408, updateBy=18614031015, name=食品工业科技-英文, tplId=1146101810881728533, title=Science and Technology of Food Industry, delFlag=0, indexPage=/home, props=[WebsiteProps(id=1260993842489246463, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=articleTextType, value=kx, createTime=1778573960182, updateTime=1778573960182, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842438914812, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=banner, value=null, createTime=1778573960170, updateTime=1778573960170, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842510217986, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=grayFlag, value=0, createTime=1778573960187, updateTime=1778573960187, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842430526203, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=logo, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic?fileId=m5/V/nQKn3zR0EIDYaiOEA==, createTime=1778573960168, updateTime=1778573960168, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842531189508, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=minRunFlag, value=0, createTime=1778573960192, updateTime=1778573960192, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842476663550, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=picServerUrl, value=https://castjournals.cast.org.cn/joweb/spgykj/EN/file/pic, createTime=1778573960179, updateTime=1778573960179, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842522800899, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=silenceFlag, value=0, createTime=1778573960190, updateTime=1778573960190, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842447303421, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=staticResourcePath, value=https://castjournals.cast.org.cn/joweb/cast_kjdb_en_623/, createTime=1778573960172, updateTime=1778573960172, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842497635072, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeColor, value=null, createTime=1778573960184, updateTime=1778573960184, creator=18614031015, updator=18614031015), WebsiteProps(id=1260993842506023681, tenantId=1146029695717560320, journalId=null, journalGroupId=null, siteId=1260990269265163062, code=themeStyle, value=null, createTime=1778573960186, updateTime=1778573960186, creator=18614031015, updator=18614031015)])], journalTitle=食品工业科技, weixinUrl=null, journalUrl=https://www.spgykj.com/, iacademicId=null, status=1, seqNo=null, journalTitleEn=Science and Technology of Food Industry, journalPhotoCn=pHKBTDK6IiDT2yQZYevC/g==, journalPhotoEn=k9cXIKW0r+dhvmYbf8WDQQ==, journalFirstLetter=S, journalRecommend=null, journalNew=null, journalCollection=null, jcrJf=null, cjcrJf=null, jcrJfStr=null, cjcrJfStr=null, submissionFirstDecision=null, sciSubjectClassification=null, casSubjectClassification=null, citeScore=null, totalCitationFrequency=null, icpCode=null, psCode=null, advertisingLicenseCode=null, copyrightInformation=null, country=null, option=, provinceCode=null, provinceName=null, collectFlag=false, interPubPlatform=, interPubPlatformUrl=null), detailUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/10.13386/j.issn1002-0306.2025050278, detailUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025050278, pdfUrlCn=https://castjournals.cast.org.cn/joweb/spgykj/CN/PDF/10.13386/j.issn1002-0306.2025050278, pdfUrlEn=https://castjournals.cast.org.cn/joweb/spgykj/EN/PDF/10.13386/j.issn1002-0306.2025050278, aliStartDate=0, aliEndDate=0, collectionFlag=false, citedCount=null, citedUrl=null, previewStatus=0, delFlag=0, hasFullText=1, orderTime=1786723200000, fullTextJson=null, articleText=null, reference=null)
收藏切换
基于挥发性成分的枸杞原浆品质评价分析
收藏切换
PDF下载
李睿 1, 2 , 撖志明 3 , 景泉 1 , 臧娅妮 3 , 裴栋 1 , 邸多隆 1, 2 , 马玲 3, * , 王宁丽 1, *
食品工业科技 | 分析检测 2026,47(16): 323-335
收起
收藏切换
食品工业科技 |分析检测 2026 , 47 (16) : 323 -335
基于挥发性成分的枸杞原浆品质评价分析
全屏
[Author(id=1320881740101563207, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=17352071115@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740185449290, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740101563207, language=EN, stringName=Rui LI, firstName=Rui, middleName=null, lastName=LI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1Research 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
2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740244169547, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740101563207, language=CN, stringName=李睿, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000
2甘肃中医药大学药学院，甘肃兰州 730000, bio={"content":"

李睿（2000−），女，硕士研究生，研究方向：中药药效物质与质量评价，E-mail：

"}, bioImg=null, bioContent=

李睿（2000−），女，硕士研究生，研究方向：中药药效物质与质量评价，E-mail：

, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)]), AuthorCompany(id=1320881739921208128, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=2, ext=[AuthorCompanyExt(id=1320881739929596737, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China), AuthorCompanyExt(id=1320881739937985346, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2甘肃中医药大学药学院，甘肃兰州 730000)])]), Author(id=1320881740319667021, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=1, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=hanzhiming1987@163.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740399358799, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740319667021, language=EN, stringName=Zhiming HAN, firstName=Zhiming, middleName=null, lastName=HAN, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740466467664, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740319667021, language=CN, stringName=撖志明, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004, bio={"content":"

撖志明（1987−），男，硕士，研究方向：药品质量控制与评价分析，E-mail：

"}, bioImg=null, bioContent=

撖志明（1987−），男，硕士，研究方向：药品质量控制与评价分析，E-mail：

, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881739996705603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=3, ext=[AuthorCompanyExt(id=1320881740005094212, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China), AuthorCompanyExt(id=1320881740013482821, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004)])]), Author(id=1320881740529382226, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=2, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740596491092, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740529382226, language=EN, stringName=Quan JING, firstName=Quan, middleName=null, lastName=JING, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1Research 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, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740667794261, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740529382226, language=CN, stringName=景泉, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)])]), Author(id=1320881740730708823, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=3, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881740822983513, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740730708823, language=EN, stringName=Yani ZANG, firstName=Yani, middleName=null, lastName=ZANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881740898480986, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740730708823, language=CN, stringName=臧娅妮, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, address=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881739996705603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=3, ext=[AuthorCompanyExt(id=1320881740005094212, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China), AuthorCompanyExt(id=1320881740013482821, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004)])]), Author(id=1320881740969784156, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=4, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881741045281630, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740969784156, language=EN, stringName=Dong PEI, firstName=Dong, middleName=null, lastName=PEI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1Research 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, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741104001887, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881740969784156, language=CN, stringName=裴栋, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)])]), Author(id=1320881741171110753, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=5, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=null, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881741246608228, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741171110753, language=EN, stringName=Duolong DI, firstName=Duolong, middleName=null, lastName=DI, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1Research 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
2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741309522789, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741171110753, language=CN, stringName=邸多隆, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, 2, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000
2甘肃中医药大学药学院，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)]), AuthorCompany(id=1320881739921208128, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=2, ext=[AuthorCompanyExt(id=1320881739929596737, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China), AuthorCompanyExt(id=1320881739937985346, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739921208128, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=2甘肃中医药大学药学院，甘肃兰州 730000)])]), Author(id=1320881741368243047, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=6, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=763746007@qq.com, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1320881741439546217, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741368243047, language=EN, stringName=Ling MA, firstName=Ling, middleName=null, lastName=MA, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, *, address=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741519237994, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741368243047, language=CN, stringName=马玲, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=3, *, address=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881739996705603, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=3, ext=[AuthorCompanyExt(id=1320881740005094212, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China), AuthorCompanyExt(id=1320881740013482821, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881739996705603, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004)])]), Author(id=1320881741594735468, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, orderNo=7, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=wangningli@licp.cas.cn, emailSecond=null, emailThird=null, correspondingAuthor=1, authorType=1, ext={EN=AuthorExt(id=1320881741674427246, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741594735468, language=EN, stringName=Ningli WANG, firstName=Ningli, middleName=null, lastName=WANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, *, address=1Research 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, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881741741536111, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, authorId=1320881741594735468, language=CN, stringName=王宁丽, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=1, *, address=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null)}, companyList=[AuthorCompany(id=1320881738260263741, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, xref=1, ext=[AuthorCompanyExt(id=1320881738272846654, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1Research 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), AuthorCompanyExt(id=1320881738281235263, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881321363223247, companyId=1320881738260263741, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000)])])]
李睿1, 2 , 撖志明3 , 景泉1, 臧娅妮3, 裴栋1, 邸多隆1, 2, 马玲3, * , 王宁丽1, *
作者信息
  • 1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000
  • 2甘肃中医药大学药学院，甘肃兰州 730000
  • 3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004
通讯作者:
马玲（1979−），女，本科，主任药师，研究方向：食品/药品质量控制与研究，E-mail：。
王宁丽（1990−），女，硕士，高级工程师，研究方向：食品/中药质量控制方法和标准的研究与建立，E-mail：。
作者简介:

李睿（2000−），女，硕士研究生，研究方向：中药药效物质与质量评价，E-mail：

撖志明（1987−），男，硕士，研究方向：药品质量控制与评价分析，E-mail：

Analysis of Goji Berry Puree Quality Evaluation Based on Volatile Compounds
Rui LI1, 2 , Zhiming HAN3 , Quan JING1, Yani ZANG3, Dong PEI1, Duolong DI1, 2, Ling MA3, * , Ningli WANG1, *
Affiliations
  • 1Research 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
  • 2School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou 730000, China
  • 3Ningxia Hui Autonomous Region Institute of Drug Control/ National Wolfberry Inspection Center (Ningxia), Yinchuan 750004, China
出版时间: 2026-08-15 doi: 10.13386/j.issn1002-0306.2025050278
文章导航
收藏切换
摘要
收起

本研究旨在对枸杞原浆及枸杞干果复水产品的挥发性风味特征进行系统分析，并确定枸杞原浆中的特征性风味物质。通过顶空固相微萃取-气相色谱-离子迁移谱（Headspace-gas chromatography-ion mobility spectrometry，HS-GC-IMS）共鉴定出90种挥发性化合物（部分化合物存在单体、二聚体及三聚体形态）的111个信号峰，根据其化学结构分为9类：醇类、醛类、酮类、酯类、杂环化合物、烯萜类、酸类、含硫化合物以及烃类。其中，醛类、醇类、酮类、酯类和酸类五类化合物相对含量占比为87.11%~95.51%，这些化合物通过协同作用形成复合且持久香气体系，主导花果香与甜香基调。使用SIMCA 14.1多元统计分析软件对10种样品进行化学计量学分析，以变量重要性投影值（Variable importance in projection，VIP）>1.0，差异倍数（Fold Change，FC）>1.2或FC<0.83，P<0.05，回归系数（Coefficient）>0作为枸杞原浆的挥发性风味标志物筛选条件，分析10种样品的气味组成情况。最终确定了4种挥发性风味标志物，包括噻吩、丙酮、2-丁酮、糠醛-单体。回归系数分析结果进一步显示，枸杞原浆呈现青草香、果香和蔬菜风味特征，而复水原浆的果香和发酵香更突出，可用于原浆品质的鉴别。本研究为枸杞原浆的品质控制提供了理论依据，并为相关行业的质量标准制定提供了科学参考。

枸杞原浆  /  顶空固相微萃取-气相色谱-离子迁移谱法  /  加工方式  /  风味化合物  /  品质控制

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 <0.83, P<0.05, and coefficient>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.

goji berry puree  /  headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)  /  processing methods  /  flavor compound  /  quality control
李睿, 撖志明, 景泉, 臧娅妮, 裴栋, 邸多隆, 马玲, 王宁丽. 基于挥发性成分的枸杞原浆品质评价分析. 食品工业科技, 2026 , 47 (16) : 323 -335 . DOI: 10.13386/j.issn1002-0306.2025050278
Rui LI, Zhiming HAN, Quan JING, Yani ZANG, Dong PEI, Duolong DI, Ling MA, Ningli WANG. Analysis of Goji Berry Puree Quality Evaluation Based on Volatile Compounds[J]. Science and Technology of Food Industry, 2026 , 47 (16) : 323 -335 . DOI: 10.13386/j.issn1002-0306.2025050278
正文
收起
枸杞原浆作为一种由枸杞鲜果直接制浆的功能性饮品，凭借其高营养价值且零添加的特性广受消费者青睐。枸杞原浆的制备工艺与沙棘原浆相似，包括清洗、榨汁、均质、灭菌四个环节[1]。然而，其较高的生产成本导致部分商家采用复水原浆（干果复水后制浆）进行掺假或替代。虽然该行为未对食用安全性造成直接影响，但会显著改变原浆的风味特征及整体品质，背离了枸杞原浆产品的基本要求[2]。鉴于挥发性化合物对品质评价的关键作用，建立科学、有效的品质评价方法尤为必要。现行基于色泽、酸度、风味及主要成分检测的评价方法[3]中，挥发性化合物因其对饮品品质及消费者感官体验的决定性影响成为关键评价指标。李颜博等[1]通过双边检验证明了酶解处理和灭菌处理是影响沙棘原浆风味的关键加工环节，Yang等[4]研究发现，干燥引发的热物理变化及美拉德反应、糖苷水解等生化反应，会导致类胡萝卜素或脂质降解，造成两种产品挥发性风味化合物的类型和含量不同。因此，鲜果直接制浆和干燥后再复水制浆会导致两类原浆产品品质的差异。
目前，挥发性成分检测主要依赖气相色谱-质谱法（Gas chromatography-mass spectrometry，GC-MS）、气相色谱-嗅觉-质谱法（Gas chromatography-olfactory-mass spectrometry，GC-O-MS）和电子鼻（E-nose）技术，但这些方法存在前处理复杂、检测时间长等问题。相比之下，顶空固相微萃取-气相色谱-离子迁移谱（Headspace-gas chromatography-ion mobility spectrometry，HS-GC-IMS）技术通过顶空进样结合气相色谱的高效分离与离子迁移谱的快速响应，能够有效分离和鉴定复杂样品中的挥发性成分，具有高灵敏度、快速检测及无需样品预处理等优点，同时也满足了绿色化学的要求[5]，目前已成功应用于食品加工处理、掺假鉴别和品质分级等研究领域[6]。Arroyo-Manzanares等[2]利用HS-GC-IMS分析了198个蜜蜂样品并建立了分析模型，基于该模型鉴定了9种商业蜂蜜发现其中7种样品存在掺假行为。Pan等[7]使用HS-GC-IMS和GC-O-MS技术分析了五香牛肉的味道特征和热处理温度的影响，提供了对不同热处理温度下香料肉类产品风味变化的见解。Jing等[8]对不同等级橄榄油进行HS-GC-IMS分析，结合文献确定了7种特征风味物质，为橄榄油品质的鉴别和不同等级的区分提供了方案。岳丽等[9]利用HS-GC-IMS分析了不同颜色高粱米膨化后的挥发性化合物，探讨其风味特征。
李颜博等[1]运用该技术发现对沙棘原浆加工中品质变化产生影响的两个关键环节是酶解和灭菌，并找到了乙缩醛、2-戊酮、丙酮、2-丁酮等关键特征化合物，目前关于枸杞原浆的研究较少，现有报道多聚焦于枸杞干果加工，王文静[10]采用不同杀菌预处理方式对枸杞子原料进行杀菌处理，研究结果表明高温杀菌预处理对微生物杀灭效果最好，但对色泽和风味影响较大。田玲丽[11]研究了枸杞干燥过程中风味化合物的含量和种类变化，通过代谢组学探索差异代谢物的变化规律，以此对枸杞干燥过程中风味化合物的变化规律进行初步研究分析，这些研究均以枸杞子干果作为主要研究对象，目前对枸杞加工制品如枸杞原浆的研究相对较少。
本研究将HS-GC-IMS技术应用于原浆制品中的挥发性物质检测，系统解析枸杞原浆、复水原浆及混合原浆（下文合称原浆）挥发性特征谱。通过筛选标志性风味化合物，构建基于挥发性化合物的质量评价体系，为原料工艺溯源、掺假识别及风味改良提供科学依据。该技术体系的建立不仅有助于规范市场秩序，更可推动枸杞深加工产业整体质量标准的升级。
1　材料与方法
收起
1.1　材料与仪器
正构酮（2-丁酮、2-戊酮、2-己酮、2-庚酮、2-辛酮和2-壬酮）　均为分析纯，上海阿拉丁生化科技股份有限公司；高纯氮气　纯度≥99.999%；宁夏枸杞　甘肃中农和润科技有限公司；不同品牌的枸杞原浆样品1、6、7、8、9、10　市售。
T25高速剪切机　德国IKA公司；FlavourSpec®气相离子迁移谱（配有VOCal 数据处理软件（0.4.03））　德国G.A.S.公司；CTC-PAL 3静态顶空自动进样装置　瑞士CTC Analytics AG 公司。
1.2　实验方法
1.2.1　复水原浆和混合原浆的制备
样品2（复水原浆）制备：取经鉴定的宁夏枸杞（Lycium barbarum L.）干燥成熟果实100.0 g，加入400 mL 50~60 ℃温水，浸泡12 h。随后，在常温下以6000 r/min的转速高速剪切处理30 min，最终经40目筛网过滤以去除籽粒，获得复水原浆。样品3、4和5系由样品1与样品2按不同比例（2:1、1:1、1:2）混合而成的混合原浆。
1.2.2　HS-GC-IMS测定原浆中的挥发性成分
1.2.2.1　样品处理方法
称取2 g样品置于20 mL顶空瓶中，60 ℃孵育20 min，孵化转速500 r/min，不分流进样，体积为500 μL，进样温度85 ℃，每个样品平行测定3组。
1.2.2.2　顶空进样条件
孵化温度：60 ℃；孵化时间：20 min；进样体积：500 µL；不分流进样；孵化转速：500 r/min；进样针温度：85 ℃。
1.2.2.3　GC条件
色谱柱温度：60 ℃；载气：高纯氮气（纯度≥99.999%）；程序升压：初始流量2.0 mL/min保持2 min，在8 min内线性增至10.0 mL/min，在10 min内线性增至100.0 mL/min，保持40 min。色谱运行时间：60 min；进样口温度：80 ℃。
1.2.2.4　IMS条件
电离源：氚源（3H）；迁移管长度：53 mm；电场强度：500 V/cm；迁移管温度：45 ℃；漂移气：高纯氮气（纯度≥99.999%）；流速：75.0 mL/min；正离子模式。
1.2.2.5　混标校准曲线建立
检测6种酮的混标，建立保留时间和保留指数的校准曲线，随后通过目标物的保留时间计算出该物质的保留指数，使用VOCal软件内置的GC保留指数（NIST 2020）数据库和IMS迁移时间数据库检索和比对，对目标物进行定性分析。
1.2.2.6　图谱绘制
利用VOCal数据处理软件中的Reporter、Gallery Plot等插件分别生成挥发性成分的三维谱图、二维谱图、差异谱图以及指纹图谱，用于样品间挥发性有机物的对比。
1.2.3　数据分析与样本验证
运用SIMCA 14.1软件构建主成分分析（Principal component analysis，PCA）、正交偏最小二乘法-判别分析（Orthogonal partial least squares-discriminant analysis，OPLS-DA）和聚类分析（Hierarchical clustering analysis，HCA）模型对数据进行分析，探讨枸杞原浆和复水原浆的差异，寻找挥发性风味标志物。
1.2.4　复水原浆与枸杞原浆样品中挥发性化合物的差异
基于HS-GC-IMS分析中6种枸杞原浆和复水原浆的数据，运用SIMCA 14.1软件构建PCA模型和OPLS-DA模型，并通过载荷图、变量重要性、系数重要性等筛选出枸杞原浆中的挥发性风味标志物，随后对OPLS-DA模型进行了200次随机排列检验以验证所建立模型的真实性和可靠性。最后结合文献对标志物风味的正向感官体验进行判断，最终确定符合要求的挥发性风味标志物。
1.2.5　挥发性化合物的代谢分析
通过查阅文献分析不同类型化合物的代谢途径和对枸杞原浆风味贡献程度，并结合HS-GC-IMS技术得到的数据分析代谢途径与不同加工方式之间的关系及其对含量的影响，进而判断枸杞原浆和复水原浆风味的差异。
1.3　数据处理
每个样本重复三次平行实验，运用SIMCA 14.1软件构建多重分析，以VIP>1.0、P<0.05、FC>1.2或<0.83，回归系数（Coefficient）>0的变量作为枸杞原浆的特征挥发性标志物[12]，分析10种样品的气味组成情况，并确定枸杞原浆的挥发性风味标志物。运用Origin 2025绘制挥发性化合物分类的环形图和不同原浆样品中各类挥发性化合物相对含量的百分比堆积图。
2　结果与分析
收起
2.1　枸杞原浆中挥发性化合物的HS-GC-IMS分析
2.1.1　整体谱图分析
采用HS-GC-IMS技术对10种原浆样品中的挥发性化合物进行分析，得到二维谱图及差异对比谱图，如图1所示。图1（A）为原始数据经离子迁移时间和反应离子峰（RIP）归一化处理后绘制的二维谱图。结果显示，所有样品的信号峰分布模式高度一致，说明它们在挥发性成分的整体组成上较为相似。为进一步可视化样品间的差异，以样品1为参比，将其谱图依次与其他样品谱图进行扣减，生成差异对比图（图1（B））。结果显示，2、3、4、5号样品与1号样品之间存在明显差异；相比之下，6、7、8、9、10号样品与1号样品的差异则较小，表明其挥发性成分组成更为接近。综上，HS-GC-IMS技术结合谱图归一化与差异对比分析，能够有效识别枸杞原浆与复水原浆在挥发性风味物质组成上的共性与差异。该研究结果为枸杞原浆的品质评价、真实性鉴别及相关标准建立提供了方法依据与技术支撑。
2.1.2　定性分析及指纹图谱分析
为了研究不同原浆的挥发性风味特征，采用HS-GC-IMS技术对10种原浆样品的挥发性物质及相对含量进行分析鉴定。二维谱图（图2）结果显示，10种原浆样品的挥发性成分分布于离子迁移时间1.00~2.00 ms、保留时间0~2500 s范围内，共检测到125个特征信号峰。基于迁移时间和保留时间特征，结合数据库比对，共鉴定出90个化合物的111个信号峰和剩余14种尚未明确的化合物信号峰，如表1所示，其中编号与图2对应。通过上述分析可知，不同类别的原浆挥发性成分在谱图的空间分布上有明显差异，其中离子迁移时间和保留时间的组合特征可作为风味物质鉴别的关键参数，该结果为枸杞原浆的风味特征解析与品质评价提供了重要依据。
为了更直观地观察每个样品的挥发性化合物的数据以及样品之间的差异，通过Gallery Plot构建了指纹图谱（图3），以可视化枸杞原浆与复水原浆、混合原浆之间的特征差异，对每个样品进行了3次重复分析。图3中a区域所对应的化合物如丙酸、琥珀酸二乙酯、乙酸-1-甲氧基-2-丙酯等酸类和酯类化合物在参比原浆（样品1）中含量较高，在混合原浆（样品3~样品5）中含量较低，在复水原浆（样品2）中含量最低；b、c区域所对应的化合物中，丙醛和乙醛在5种样品中均存在，其他化合物在含有复水原浆的四个样品中含量较高，在对照样品中含量较低，且b区域的化合物在复水原浆中含量更高，c区域则反之。图3B中d~i区域分别表示样品1、6~10中含量较高的化合物。这些区域的化合物在不同样品中的含量具有差异，说明不同品牌的枸杞原浆之间存在差异，因此对于原浆的风味特征研究有重要价值。
2.2　10种原浆样品中挥发性化合物的整体分析
为了系统分析10种原浆样品之间的相似性和差异性，采用SIMCA 14.1软件构建PCA、OPLS-DA和HCA模型对数据进行多维度验证（图4），排除可疑数据点，为模型建立提供科学依据。根据图4A~图4B可知，a区域与b区域、c区域与d区域空间距离较远，即混合原浆与复水原浆在得分图中空间距离较近，而与枸杞原浆形成明显分离，初步表明前两类样品的化合物组成和含量相似性较高。HCA可以直观地展示变量或观测值之间的相似性和差异，进一步揭示了数据中的模式和分组结构。根据不同的化学特征和成分组成，10种样品被分为不同的类型，如图4C所示，样品被分为两大类：第一类（Ⅰ）包含所有混合原浆和复水原浆样本，第二类（Ⅱ）聚集不同品牌枸杞原浆。三级聚类显示枸杞原浆内部可细分为两个亚类，可能与原料产地或工艺参数差异相关。这一结果证实不同加工方式对原浆成分特征具有较大影响，为后续建立基于化学指纹的加工工艺判别模型提供了数据基础。
2.3　复水原浆与枸杞原浆样品中挥发性化合物的差异
为进一步明确枸杞原浆与复水原浆挥发性成分差异，本研究基于HS-GC-IMS数据，采用训练集样本（枸杞原浆：样品1、6~10；复水原浆：样品2）构建PCA模型（图5A）和OPLS-DA模型（图5B）。在图5A中，两组样本已呈现分离趋势；在图5B中，该差异更为突出：枸杞原浆组集中于PC1负半轴，而复水原浆组聚集于PC1的正半轴。这种沿PC1轴的明显空间分离，证实了二者风味轮廓的整体区别。
载荷图（图5C）中的圆点代表一个信号峰对应的化合物的单体、二聚体或三聚体，这些点与中心点的距离表示该变量对样品组分的贡献程度。距离中心点越远，表明该变量在不同样本间的差异就越大，对分类模型的贡献也就越大。根据载荷图分析，丙酮、2-丁酮、糠醛-二聚体、乙酸乙酯、甲酸甲酯、乙酸丙酯、1-丙醇、3-甲基-1丁醇-单体/二聚体、2-甲基-1丙醇-二聚体、乙醇、乙酸-单体/二聚体等化合物被识别为潜在特征化合物。
为了验证所建立模型的真实性和可靠性，本研究对OPLS-DA 模型进行了200次随机排列检验（图5D）。随机排列检验通过比较原始模型的拟合优度（R2和Q2）与基于随机排列数据的模型的拟合优度，评估模型是否存在过拟合。结果显示，随机排列模型的R2值范围区间为（0.0，0.216），Q2值范围区间为（0.0，−0.809），其中R2表示Y变量的可解释性，Q2表示模型的可预测性。本研究中R2Y=0.988、Q2=0.981，均接近1。Q2的回归线与Y轴负半轴相交，且左侧的所有Q2值均都低于右侧的原始值。同时，该模型中左侧的所有R2值都低于右侧的原始点。这表明原始模型具有良好的预测能力和区分能力，且无过拟合现象。
通过OPLS-DA结合变量重要性投影（VIP，图5E）和回归系数（Coefficient，图5F），本研究从挥发性化合物中识别出枸杞原浆与复水原浆的关键差异组分。基于VIP>1且P<0.05，FC>1.2或FC<0.83，Coefficient>0的标准，筛选出5种标志物，如表2所示，涵盖一种未知化合物3、酮类（丙酮、2-丁酮）、醛类（糠醛-单体）及含硫化合物（噻吩）类别，这与李颜博等[1]在沙棘原浆加工过程中发现的挥发性风味标志物相近。在OPLS-DA模型中，变量的标准化回归系数绝对值反映其对分类的贡献强度，正值表示当该化合物的回归系数增加时，样本更倾向归类为枸杞原浆组。回归系数分析进一步显示，枸杞原浆特征性组分以醛类（如糠醛、3-甲基丁醛）、酮类（如丙酮、2-丁酮）和含硫化合物（如噻吩、二甲基硫醚）为主，其正向贡献与青草香、果香和蔬菜风味特征相关；而复水原浆则以醇类（1-丙醇、3-甲基-1-丁醇、2-甲基-1-丙醇-二聚体、乙醇）和酯类（乙酸乙酯、甲酸甲酯）的负向贡献占主导，说明其果香与发酵香更突出。两类原浆的挥发性特征物质差异，从化学角度揭示了不同加工工艺对原浆风味形成的特异性调控机制。
挥发性化合物的感官体验因其化学结构、来源和相对浓度的不同而有所差异，部分化合物能带来愉悦舒适的感受，而另一些则可能产生刺鼻不适的气味。研究表明，风味特性不仅影响产品的感官属性，也是决定消费者偏好的重要指标，其相关指标往往与喜爱度得分呈现相似的相关性[13]。由于香气的愉悦性与消费者接受度密切相关，因此良好的风味特征成为提升产品满意度的关键因素。基于文献中关于化合物气味的描述，本文通过化学计量学方法筛选出5种挥发性风味化合物，并进一步评估其对感官体验的影响，如表2所示。由此判断，4种挥发性风味化合物能带来甜味、果味、杏仁味和奶香味的正面感官体验，即可作为枸杞原浆整体香气形成中具有积极贡献的挥发性风味标志物。未知化合物3作为一个潜在挥发性风味标志物，其化学结构未知，故需要进一步研究以确定其结构特性和风味属性。
2.4　挥发性化合物的代谢分析
枸杞原浆由枸杞鲜果直接打浆而成，复水原浆则以枸杞干果为原料经复水打浆制得，枸杞干果是枸杞鲜果经干燥脱水处理后得到的。相较前者，复水原浆的制备多了鲜果干燥和复水两道工序。干燥的时间与温度会通过多重机制影响干果的品质：一方面直接导致果实体积收缩，改变物理形态和颜色；另一方面触发美拉德反应、脂质氧化降解、氧化脂质与氨基酸或蛋白质相互作用以及长链化合物降解四大代谢路径[18]，造成挥发性成分的显著变化[19−20]，从而影响枸杞干果的香气与风味[21]；同时，该过程还通过调节糖类与有机酸的代谢平衡、酚类物质的合成与降解，间接改变产品的色泽（如酚类氧化显色）和风味复杂度（糖酸比调控）[22]。因此，干燥过程对枸杞鲜果的挥发性物质代谢及基础生化网络具有多维调控作用，从而造成复水原浆和枸杞原浆之间的差异。
根据化学结构特征，原浆中鉴定出的111个挥发性化合物信号峰可分为9类，按照化合物的数量从高到低的顺序排列各类化合物依次为醇类（n=27，24.3%）、醛类（n=25，22.5%）、酮类（n=20，18.0%）、酯类（n=18，16.2%）、杂环化合物（n=11，9.9%）、烯萜类（n=3，2.7%）、酸类（n=4，3.6%）、含硫化合物（n=2，1.8%）以及烃类（n=1，0.9%），其种类数量环形图如图6A所示。在整体风味的形成中，醇类、醛类、酮类、酯类和酸类化合物是各种原浆风味的主要成分，这些类别的化合物在原浆样品中占挥发性化合物种类总数的84.68%、相对含量为87.11%~95.51%，变异系数（Coefficient of variation，CV）为3.33%，如图6B、表3所示，表明它们是风味形成的核心成分。当变异系数<30%时，相对含量积累达到80%以上，表明代谢组学数据稳定准确[23]。醛类因含活性羰基，易产生青草或坚果味；酯类和醇类通过协同作用增强果香的复杂性；酮类产生持久性的花香和果香；酸类则平衡甜香持久性[24−25]。
大部分醇类化合物是在微生物的作用下，通过氨基酸代谢或脂质氧化代谢生成[26]。这类化合物阈值通常较高，对食品风味的贡献程度较小，只有少数阈值较低的不饱和醇类化合物对食品风味有重要贡献[27]。在10种原浆样品中，醇类化合物的相对含量占比均为最大。复水原浆和混合原浆中醇类化合物均高于45%，而枸杞原浆中的相对含量为26.91%~48.20%。枸杞鲜果脱水干燥的过程中，多元醇或糖醇组成的相容溶质积累以保护细胞免受压力引起的有害渗透和代谢失衡[21,28]，这导致了复水原浆和含有复水原浆的混合原浆中醇类化合物的含量高于枸杞原浆。与此同时，原浆中含量较高的高级醇（如1-丁醇-单体/二聚体、1-己醇-单体/二聚体、2-甲基-1-丙醇-单体/二聚体、3-甲基-1-丁醇-单体/二聚体等）在适当浓度下可赋予食品香气，但含量过高可能导致头晕、头痛等症状[29]，表明其挥发性风味评价产生负面作用，甚至对食品安全产生一定影响。
醛类化合物主要通过脂质氧化、氨基酸降解和美拉德反应等代谢途径产生[30]。其阈值相对较低，在原浆中检测出的种类较多，对于风味具有很大的贡献。其中，3-甲基丁醛（具有麦芽和坚果香味[31]）、乙缩醛（呈现清爽、宜人的果绿色气味）、糠醛-单体（具有烤面包、杏仁味和甜味[32]）、丙醛（呈现花香和果香）、己醛-单体（具有草味、脂肪味、甜味、苹果味以及腐臭味等令人不快的属性[8]）和乙醛（具有刺鼻的果香）含量较高。这些挥发性风味化合物影响了原浆中花香、果香和甜香等香气的形成。某些醛类化合物（如己醛）具有复杂的气味特征，既可能呈现正面香气，也可能带有负面气味，这取决于其浓度以及与其他风味化合物的相互作用。Sellami等[31]研究发现，许多挥发性化合物和水表现出较强的亲和力，在干燥过程中会因水分的减少而含量降低，如3-甲基丁醛[20]等，因此长时间干燥会造成枸杞鲜果中挥发性醛类化合物的损失，故复水原浆和混合原浆中醛类化合物含量更低。
酮类化合物是不饱和脂肪酸氧化降解的产物，也可通过氨基酸降解合成[9]。酮类通常具有奶香味、果香味等特征风味，且随着碳链长度的增加，花香特征更加突出[33]。酮类化合物一般较为稳定，具有持久的香气[34]，阈值较低[35]，在原浆中的相对含量较高，在整体挥发性风味形成中，起到了重要的作用。其中，丙酮（具有微香气味[15]）、2,3-戊二酮（呈现焦糖味[36]）、2-丁酮（芬芳宜人的奶香味、水果味[17]）等在原浆中含量较高。由于干燥过程的影响[19,37]，枸杞中的还原性物质将酮类化合物转化为醇类化合物，导致枸杞干果中的含量低于鲜果，故在枸杞原浆中的含量高于复水原浆和混合原浆中，这与统计得到的结果相符。羰基化合物（醛类化合物和酮类化合物）通过协调作用影响了风味的复杂性和持久性，其在枸杞原浆中的相对含量（30.00%~37.80%）占比高于复水原浆（22.16%）和混合原浆（22.11%~24.38%）。
酯类化合物主要通过微生物在代谢过程中分解原浆中的碳水化合物和蛋白质产生的酸和醇发生酯化反应合成[38]，气味阈值较低，可以明显增强原浆的整体挥发性风味，其特征为奶油味、脂肪味、果味。在原浆中共检测出14种酯类化合物，其中丁二酸二乙酯（具有淡葡萄味和百香果、苹果香[39]）、乙酸甲酯（果香[7]）、乙酸乙酯（呈现果香和酒香[16]）的相对含量较高。这些化合物对原浆中果香味的形成具有重要影响，它们通过低阈值的特性增强了原浆的风味复杂性和愉悦感。田玲丽[11]的研究表明，经热风干燥的枸杞干果中酯类化合物含量逐渐增加；而王文静[10]的研究证明了高温灭菌会导致枸杞原浆中挥发性化合物尤其是酯类的减少，这很好地解释了表3所示结果——复水原浆和含有复水原浆的混合原浆中酯类化合物的相对含量高于大多数枸杞原浆样品。样品8、10酯类化合物含量较高可能与地理环境、品种或高温灭菌的条件等有关，需要进一步实验的验证。
原浆中还检测到的3种酸类化合物分别为乙酸-单体/二聚体（醋味[40]）、丙酸（酸味、汗味、辛辣味、芳香和果味[8]）、丁酸（奶酪味、臭味[41]），均为短链脂肪酸，气味阈值一般都比较高[40]，通常被认为具有甜味或者果香[42]，但受到浓度和与其他风味化合物的协同作用的影响，如吡嗪和胺等碱性化合物[43]，也可能具有不愉快的气味。枸杞鲜果干燥的过程受到时间和温度的影响，有机酸代谢浓度降低[22]。由表3可见，复水原浆和混合原浆中的含量（4.02%~4.64%）相较于枸杞原浆（5.97%~9.77%）更低。
萜烯类化合物包括3-蒈烯（具有松木香、柠檬香和树脂气味）、α-水芹烯（呈现新鲜樟脑、木香、清新、泥土和甜美的气味特征）以及β-蒎烯（具有草香、针叶树味[7,16]）等，这些化合物在各原浆中含量较低，且气味阈值较高，对原浆的挥发性风味影响较小。烃类化合物质子亲和力低（小于691.0 kJ/mol）[44]、结构非极性及离子化效率差，因此在正离子模式下通常难以被检测到[45]，但对二甲苯苯环上的共轭π电子体系具有较高的质子亲和力，因此可被检测出，但因其含量较低对于原浆风味的形成影响很小。含硫化合物（如二甲基硫醚、甲硫醇）及杂环化合物（如噻吩）主要通过美拉德反应、氨基酸Strecker降解及硫胺素热解形成。此类物质风味阈值极低[43]（如二甲基硫醚0.35 μg/kg、甲硫醇0.02 μg/kg），微量存在即可赋予食品烘烤香、坚果香[9]，但过量时（即化合物浓度与风味阈值的比值C/T>5）易引发硫磺、汽油等异味[7]。干燥过程中，枸杞鲜果的干燥阶段导致甲硫醇等挥发性硫化物逸散，因此在复水原浆中损失较大。枸杞原浆打浆后高温灭菌通过Strecker降解（S-甲基甲硫氨酸转换为二甲基硫醚）提升了硫化物总量[46]，这解释了鲜果直制的枸杞原浆中硫磺调性强于复水原浆的现象。
然而，挥发性化合物对原浆香气的塑造并非单一组分的线性叠加，而是受协同与拮抗作用的复杂调控[47]。研究表明，刺梨中多种风味物质通过剂量-感官响应非线性机制（σ-τ plot）形成复合果香，其整体风味复杂和持久程度远超单一组分叠加[48]；在乙醇体系中，3-甲基丁-1-醇（50 μg/L）可增强丁酸“乳酪香”强度80%（P<0.01），而丁-1-醇（30 μg/L）则可提升新鲜水果和果酱香味感知[49]；冰酒中的萜烯类化合物可以通过嗅觉受体协同激活强化蜂蜜香，但会削弱焦糖香气[49]。此外，酸类化合物的酸味或香气可以被吡嗪和胺等碱性化合物中和[43]。这些交互作用表明，原浆的挥发性风味特征受到化合物间的增效与抑制关系的作用，而非单一组分浓度调控，增加了枸杞原浆风味的丰富性，为其风味定向优化提供了理论依据。
3　结论
收起
本研究基于HS-GC-IMS技术与多元统计分析，系统解析了枸杞原浆与复水原浆的挥发性风味差异，识别出噻吩、丙酮、2-丁酮与糠醛作为关键标志物。结果表明，灭菌工艺促使原浆呈现焦香与烘烤风味，而干燥-复水工艺则导致复水原浆产生类似发酵果酒的香气特征，为区分两类产品提供了直接风味化学依据。相较于以往研究，本工作首次运用HS-GC-IMS技术系统比较两类原浆，不仅验证了灭菌对风味的影响，更发现“干燥-复水”工艺可显著提升1-丙醇、乙醇等短链醇含量，为理解非发酵食品中醇类风味形成提供了新视角。研究成果在应用层面具有多重价值：可为枸杞原浆的地理标志认证与工艺优化提供依据，并为货架期风味监控建立化合物指标体系。后续研究将扩大样本规模，结合感官评价与代谢组学方法，进一步解析关键风味物质的形成机制与感官贡献。

文献
收起
参考文献 引证文献
排序方式：
1
李颜博, 杜庆萍, 杨瑞, 等. 沙棘原浆关键加工环节品质动态变化[J]. 江苏农业学报, 2025, 41(2): 362−371. [LI Yanbo, DU Qingping, YANG Rui, et al. Dynamic quality changes of sea buckthorn puree in key processing stages[J]. Jiangsu Journal of Agricultural Sciences, 2025, 41(2): 362−371.]
LI Yanbo, DU Qingping, YANG Rui, et al. Dynamic quality changes of sea buckthorn puree in key processing stages[J]. Jiangsu Journal of Agricultural Sciences, 2025, 41（2）: 362−371.
2
ARROYO-MANZANARES N, GARCÍA-NICOLÁS M, CASTELL A, et al. Untargeted headspace gas chromatography-ion mobility spectrometry analysis for detection of adulterated honey[J]. Talanta, 2019, 205: 120123.
3
禄璐, 闫亚美, 米佳, 等. 枸杞原浆品质分析与评价标准构建[J]. 食品工业科技, 2022, 43(21): 271−281. [LU Lu, YAN Yamei, MI Jia, et al. Quality analysis and evaluation standard construction of fresh goji (Lycium barbarum L.) pulp[J]. Science and Technology of Food Industry, 2022, 43(21): 271−281.]
LU Lu, YAN Yamei, MI Jia, et al. Quality analysis and evaluation standard construction of fresh goji （Lycium barbarum L.） pulp[J]. Science and Technology of Food Industry, 2022, 43（21）: 271−281.
4
YANG Y Q, QIAN M C, DENG Y L, et al. Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC×GC-TOFMS[J]. Food Chemistry, 2022, 387: 132813.
5
PARASTAR H, WELLER P. Towards greener volatilomics: Is GC-IMS the new Swiss army knife of gas phase analysis?[J]. TrAC Trends in Analytical Chemistry, 2024, 170: 117438.
6
WANG Shuqi, CHEN Haitao, SUN Baoguo. Recent progress in food flavor analysis using gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Food Chemistry, 2020, 315: 126158.
7
PAN Qiong, SHAO Xuefei, XIAO Qing, et al. Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS[J]. Food Chemistry, 2025, 473: 143074.
8
JING Quan, HUANG Xinyi, LU Conghui, et al. Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS[J]. International Journal of Food Science & Technology, 2022, 57(9): 6211−6225.
9
岳丽, 王卉, 王佳敏, 等. 气相色谱-离子迁移谱结合多元统计法分析不同颜色膨化高粱米挥发性化合物[J]. 中国粮油学报, 2025, 40(7): 187−197. [YUE Li, WANG Hui, WANG Jiamin, et al. Characterization of volatile compounds of different colors of sorghum grain after puffing based on gas chromatography-ion migration spectrometry combined with multivariate statistical analysis method[J]. Journal of the Chinese Cereals and Oils Association, 2025, 40(7): 187−197.]
YUE Li, WANG Hui, WANG Jiamin, et al. Characterization of volatile compounds of different colors of sorghum grain after puffing based on gas chromatography-ion migration spectrometry combined with multivariate statistical analysis method[J]. Journal of the Chinese Cereals and Oils Association, 2025, 40（7）: 187−197.
10
王文静. 不同杀菌预处理对发酵枸杞子品质影响研究[D]. 天津: 天津科技大学, 2024. [WANG Wenjing. Effects of different sterilization pretreatment on quality of fermented wolfberry[D]. Tianjin: Tianjin University of Science & Technology, 2024.]
WANG Wenjing. Effects of different sterilization pretreatment on quality of fermented wolfberry[D]. Tianjin: Tianjin University of Science & Technology, 2024.
11
田玲丽. 枸杞热风干制过程中特征风味及变化规律研究[D]. 银川: 宁夏大学, 2025. [TIAN Lingli. Study on the characteristic flavour and change law of Lycium barbarum L. in the process of hot air drying[D]. Yinchuan: Ningxia University, 2025.]
TIAN Lingli. Study on the characteristic flavour and change law of Lycium barbarum L. in the process of hot air drying[D]. Yinchuan: Ningxia University, 2025.
12
孟令邦, 严林, 贾哲, 等. HS-GC-IMS结合化学计量学分析黄连、萸黄连、吴茱萸汁中挥发性特征成分[J]. 中国中药杂志, 2025, 50(22): 6352−6362. [MENG Lingbang, YAN Lin, JIA Zhe, et al. Analysis of characteristic volatile components in Coptidis Rhizoma, Euodia rutaecarpa-processed Coptidis Rhizoma, and E. rutaecarpa juice by HS-GC-IMS and chemometrics[J]. China Journal of Chinese Materia Medica, 2025, 50(22): 6352−6362.]
MENG Lingbang, YAN Lin, JIA Zhe, et al. Analysis of characteristic volatile components in Coptidis Rhizoma, Euodia rutaecarpa-processed Coptidis Rhizoma, and E. rutaecarpa juice by HS-GC-IMS and chemometrics[J]. China Journal of Chinese Materia Medica, 2025, 50（22）: 6352−6362.
13
SU Dan, HE Jiaojiao, ZHOU Yanzhu, et al. Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics[J]. Food Chemistry, 2022, 373: 131587.
14
DENG Yun, LUO Yali, WANG Yuegang, et al. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets[J]. Food Chemistry, 2015, 171: 168−176.
15
张义飞, 岳灵, 陈静, 等. 日粮添加药食同源植物对羊肉挥发性风味物质及脂肪酸组成的影响[J]. 食品研究与开发, 2025, 46(14): 8−14. [ZHANG Yifei, YUE Ling, CHEN Jing, et al. Effects of a dietary plant additive with both medicinal and edible values on the composition of volatile flavor substances and fatty acids of mutton[J]. Food Research and Development, 2025, 46(14): 8−14.]
ZHANG Yifei, YUE Ling, CHEN Jing, et al. Effects of a dietary plant additive with both medicinal and edible values on the composition of volatile flavor substances and fatty acids of mutton[J]. Food Research and Development, 2025, 46（14）: 8−14.
16
CARRAPISO A I, NOSEDA B, GARCÍA C, et al. SIFT-MS analysis of Iberian hams from pigs reared under different conditions[J]. Meat Science, 2015, 104: 8−13.
17
饶菁菁, 皮俊飞, 吴晨昕, 等. 大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响[J]. 食品工业科技, 2025, 46(7): 95−102. [RAO Jingjing, PI Junfei, WU Chenxin, et al. Effect of large yellow croaker roe oil on the quality characteristics and volatile flavor compounds of bread[J]. Science and Technology of Food Industry, 2025, 46(7): 95−102.]
RAO Jingjing, PI Junfei, WU Chenxin, et al. Effect of large yellow croaker roe oil on the quality characteristics and volatile flavor compounds of bread[J]. Science and Technology of Food Industry, 2025, 46（7）: 95−102.
18
GE Shuai, CHEN Yuyu, DING Shenghua, et al. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)[J]. Journal of the Science of Food and Agriculture, 2020, 100(7): 3087−3098.
19
LI Mengqi, YANG Ruiwen, ZHANG Hao, 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.
20
CONDE A, REGALADO A, RODRIGUES D, et al. Polyols in grape berry: Transport and metabolic adjustments as a physiological strategy for water-deficit stress tolerance in grapevine[J]. Journal of Experimental Botany, 2015, 66(3): 889−906.
21
CONDE A, SOARES F, BREIA R, et al. Postharvest dehydration induces variable changes in the primary metabolism of grape berries[J]. Food Research International, 2018, 105: 261−270.
22
WANG Tao, XIAO Mengjun, TANG Chuyu, et al. Transcriptomics and metabolomics provide the difference of unique odor between natural and cultivated Ophiocordyceps sinensis and the biosynthetic pathway of key volatile compounds[J]. Food Bioscience, 2025, 66: 106200.
23
WANG Fang, GAO Yaqin, WANG Hongbo, et al. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)[J]. Meat Science, 2021, 175: 108449.
24
ZHOU Zhilei, JIAN Dongzhen, GONG Min, et al. Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments[J]. Food Research International, 2020, 136: 109434.
25
PIMENTEL T C, de GOMES O A L I, de LOURDES C M E, et al. Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges[J]. Trends in Food Science & Technology, 2021, 114: 25−59.
26
冉浩宇, 杨申, 吴钰, 等. 基于HS-SPME-GC-MS解析水豆豉挥发性风味物质[J]. 中国酿造, 2025, 44(2): 87−94. [RAN Haoyu, YANG Shen, WU Yu, et al. Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS[J]. China Brewing, 2025, 44(2): 87−94.]
RAN Haoyu, YANG Shen, WU Yu, et al. Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS[J]. China Brewing, 2025, 44（2）: 87−94.
27
TARCZYNSKI M C, JENSEN R G, BOHNERT H J. Stress protection of transgenic tobacco by production of the osmolyte mannitol[J]. Science, 1993, 259(5094): 508−510.
28
JIANG Jian, LIU Yuancai, LI Huanhuan, et al. Modeling and regulation of higher alcohol production through the combined effects of the C/N ratio and microbial interaction[J]. Journal of Agricultural and Food Chemistry, 2019, 67(38): 10694−10701.
29
LIU Jingke, LI Shaohui, ZHANG Aixia, et al. Volatile profiles of 13 foxtail millet commercial cultivars (Setaria italica Beauv.) from China[J]. Cereal Chemistry, 2017, 94(2): 170−176.
30
MATTIOLO E, LICCIARDELLO F, LOMBARDO G M, et al. Volatile profiling of durum wheat kernels by HS-SPME/GC-MS[J]. European Food Research and Technology, 2017, 243(1): 147−155.
31
SELLAMI I H, WANNES W A, BETTAIEB I, et al. Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods[J]. Food Chemistry, 2011, 126(2): 691−697.
32
OLIVARES A, NAVARRO J L, FLORES M. Effect of fat content on aroma generation during processing of dry fermented sausages[J]. Meat Science, 2011, 87(3): 264−273.
33
刘红娜, 梁晓琳, 田越, 等. 兰州糟肉加工过程中挥发性风味物质的分析[J]. 中国食品学报, 2023, 23(9): 356−367. [LIU Hongna, LIANG Xiaolin, TIAN Yue, et al. Analysis of volatile flavor components in Lanzhou stewed pork with sufu during processing[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(9): 356−367.]
LIU Hongna, LIANG Xiaolin, TIAN Yue, et al. Analysis of volatile flavor components in Lanzhou stewed pork with sufu during processing[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23（9）: 356−367.
34
犹然, 贾晓珂, 郑萌萌, 等. 乳酸菌酵母菌混合发酵果蔬汁对产品风味的影响[J]. 食品与发酵工业, 2025, 51(19): 403−411. [YOU Ran, JIA Xiaoke, ZHENG Mengmeng, et al. Influence of mixed fermentation with lactic acid bacteria and yeasts on flavor of fruit and vegetable juice[J]. Food and Fermentation Industries, 2025, 51(19): 403−411.]
YOU Ran, JIA Xiaoke, ZHENG Mengmeng, et al. Influence of mixed fermentation with lactic acid bacteria and yeasts on flavor of fruit and vegetable juice[J]. Food and Fermentation Industries, 2025, 51（19）: 403−411.
35
陶天艺. 双孢蘑菇预制菜肴加工技术及货架期预测模型研究[D]. 南京: 南京财经大学, 2021. [TAO Tianyi. Research on processing technology of Agaricus bisporus ready-to-eat dishes and shelf life forecast[D]. Nanjing: Nanjing University of Finance & Economics, 2021.]
TAO Tianyi. Research on processing technology of Agaricus bisporus ready-to-eat dishes and shelf life forecast[D]. Nanjing: Nanjing University of Finance & Economics, 2021.
36
YANG Wenjian, YU Jie, PEI Fei, et al. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose[J]. Food Chemistry, 2016, 196: 860−866.
37
ZHANG Ke, ZHANG Tingting, GUO Renrong, et al. The regulation of key flavor of traditional fermented food by microbial metabolism: A review[J]. Food Chemistry: X, 2023, 19: 100871.
38
LIU Xueting, WANG Xueli, CHENG Yanwei, et al. Variations in volatile organic compounds in Zhenyuan Daocai samples at different storage durations evaluated using E-nose, E-tongue, gas chromatography, and spectrometry[J]. LWT, 2023, 173: 114186.
39
孙金沅, 宫俐莉, 刘国英, 等. 古井贡酒酒醅挥发性香气成分的GC-MS与GC-O分析[J]. 食品科学, 2016, 37(24): 87−93. [SUN Jinyuan, GONG Lili, LIU Guoying, et al. Analysis of volatile compounds in fermented grains of Chinese Gujinggong liquor by solvent-assisted flavor evaporation combined with GC-MS and GC-O[J]. Food Science, 2016, 37(24): 87−93.]
SUN Jinyuan, GONG Lili, LIU Guoying, et al. Analysis of volatile compounds in fermented grains of Chinese Gujinggong liquor by solvent-assisted flavor evaporation combined with GC-MS and GC-O[J]. Food Science, 2016, 37（24）: 87−93.
40
MIAO Xiaoqing, ZHANG Rui, JIANG Shan, et al. Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis[J]. Food Chemistry, 2024, 460: 140717.
41
YAO Wensheng, MA Shuangyu, WU Huiying, et al. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep[J]. Food Chemistry, 2024, 454: 139514.
42
SUN Ping, XU Bing, WANG Yi, et al. Characterization of volatile constituents and odorous compounds in peach (Prunus Persica L.) fruits of different varieties by gas chromatography-ion mobility spectrometry, gas chromatography-mass spectrometry, and relative odor activity value[J]. Frontiers in Nutrition, 2022, 9: 965796.
43
LIU Dengyong, BAI Lu, FENG Xi, et al. Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)[J]. Meat Science, 2020, 168: 108178.
44
陈虎, 锁然, 刘亚琼, 等. GC-MS和GC-IMS分析藜麦酒的特征挥发性风味成分[J]. 中国食品学报, 2023, 23(12): 268−280. [CHEN Hu, SUO Ran, LIU Yaqiong, et al. Analysis of the characteristic volatile flavor components of quinoa wine by GC-MS and GC-IMS[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(12): 268−280.]
CHEN Hu, SUO Ran, LIU Yaqiong, et al. Analysis of the characteristic volatile flavor components of quinoa wine by GC-MS and GC-IMS[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23（12）: 268−280.
45
YU Pei, YANG Yini, SUN Jinyuan, et al. Identification of volatile sulfur-containing compounds and the precursor of dimethyl sulfide in cold-pressed rapeseed oil by GC-SCD and UPLC-MS/MS[J]. Food Chemistry, 2022, 367: 130741.
46
TANG Aoxing, PENG Bangzhu. Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis[J]. Food Bioscience, 2024, 60: 104235.
47
SHENG Xiaofang, LI Xin, LU Xinxin, et al. Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach[J]. Food Chemistry: X, 2024, 24: 101892.
48
CAMELEYRE M, LYTRA G, TEMPERE S, et al. Correction to olfactory impact of higher alcohols on red wine fruity ester aroma expression in model solution[J]. Journal of Agricultural and Food Chemistry, 2016, 64(5): 1221−1222.
49
QIAN Xu, LING Mengqi, SUN Yanfeng, et al. Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies[J]. Food Chemistry, 2024, 440: 138226.
2026年第47卷第16期
PDF下载
82
39
引用本文
BibTeX
文章信息
doi: 10.13386/j.issn1002-0306.2025050278
  • 接收时间：2025-05-28
  • 首发时间：2026-10-24
  • 出版时间：2026-08-15
补充材料
相关文章
文章信息
作者
出版历史
  • 收稿日期：2025-05-28
基金
作者信息
    1中国科学院兰州化学物理研究所天然药物与化学测量中心/甘肃省天然药物重点实验室，甘肃兰州 730000
    2甘肃中医药大学药学院，甘肃兰州 730000
    3宁夏回族自治区药品检验研究院/国家枸杞产品质量检验检测中心（宁夏），宁夏银川 750004

通讯作者:

马玲（1979−），女，本科，主任药师，研究方向：食品/药品质量控制与研究，E-mail：。
王宁丽（1990−），女，硕士，高级工程师，研究方向：食品/中药质量控制方法和标准的研究与建立，E-mail：。
参考文献
分享链接
https://castjournals.cast.org.cn/joweb/spgykj/CN/10.13386/j.issn1002-0306.2025050278
分享至
全文二维码

扫描看全文

引用本文
BibTeX
本文的引用情况
2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
相关链接
论文
最新文章
热读文章
热点专题
内参
蓝皮书
产业发展报告
传播力报告
期刊分级目录
资讯
学术新闻
行业新闻
学术会议
行业会议
关于
关于我们
联系我们
北京市海淀区学院南路86号
100081
010-62662699（运营及技术支持）
qkjq@cast.org.cn

中国科学技术协会版权所有 京ICP 备10216604号-4 海淀分局备案 1101084647
科技导报社主办 中国科协信息中心技术支持