文献类型： 外文期刊
作者： Chen, Jia-Nan 1 ; Gao, Qi 3 ; Liu, Chun-ju 2 ; Li, Da-jing 2 ; Liu, Chun-quan 2 ; Xue, You-Lin 1 ;
作者机构： 1.Liaoning Univ, Coll Light Ind, 66 Chongshan Middle Rd, Shenyang 110036, Liaoning, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
3.Party Sch Liaoning Prov Party Comm, Shenyang 110161, Liaoning, Peoples R China
4.Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Liaoning, Peoples R China
关键词： Chinese yam; Dioscorea; Ziyu yam; 3,3,6,6-Tetramethyl-1,2,4,5-tetroxane; 2,3-Butanediol
期刊名称：FOOD BIOSCIENCE （ 影响因子：4.24； 五年影响因子：4.805 ）
ISSN： 2212-4292
年卷期： 2020 年 34 卷
页码：
收录情况： SCI
摘要： Yams (Dioscorea spp.) are widely cultivated as a vegetable and as herbal medicines in China. Although the analysis of volatile components is important for edible vegetables, less is known about yam's volatiles. The aim of this work was to investigate the differences in the volatile compositions of Chinese yams and to explore the varietal and geographical influences on their volatile compositions. A total of 84 volatile compounds were identified from 11 varieties of Chinese yams using HS-SPME-GC-MS/MS. Alcohols and ethers such as 1-octen-3-ol and anthole were identified as the universal characteristic volatile components in Chinese yams. Principal components analysis and hierarchical cluster analysis showed two clear clusters: Ziyu yam and other yams, and variety was a more important factor than producing area. The results of orthogonal projections to latent structures discriminant analysis showed that ZY was different from the other varieties and 3,3,6,6-tetramethyl-1,2,4,5-tetroxane and 2,3-butanediol were its characteristic volatile compounds. As a special yam, ZY might be studied further.
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