基于感官評(píng)價(jià)、電子舌、電子鼻和LC-Q-TOFMS的佛手風(fēng)味與化學(xué)成分研究

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Research on Flavor and Chemical Components of the Buddha's Hand Fruit Based on Sensory Evaluation， E-Tongue， E-Nose， and LC-Q-TOF-MS

DING Zixuan， CHEN Yuehua， ZHANG Hui， KANG Tingguo， SONG Huipeng （School of Pharmacy，Liaoning University of Traditional Chinese Medicine，Dalian1166oo，China

Abstract： Objective： A systematic study was conducted on the taste characteristics， aroma profiles， and chemical composition offresh Buddhas hand fruit to provide a scientific basis forits quality control and safety evaluation.Method： The taste characteristicsoffresh Buddha’s hand fruits were analyzed through sensory evaluation and electronic tongue measurements conducted among l2O volunters，its volatile aroma components were detected using electronic nose technology，and qualitative analysis of its chemical composition was performed via liquid chromatography-quadrupole-time-of-flight mass spectrometry （LC-Q-TOF-MS）. Result： Sensory evaluation revealed that fresh Buddha's hand fruits exhibited taste characteristics such as pomelo peel flavor，fresh aroma， cooling sensation，sweetness，bitterness，tongue-numbing sensation，andastringency.It was furtherdemonstratedby electronic tongue analysis that fresh Buddha's hand fruits possessed sweetness，umami，and biternessaccompanied by a slight astringency.Eighteen aromatic volatile compounds were detected bythe electronic nose system， with terpenes，alcohols，and esters identifiedas majorcomponents.Through LC-Q-TOF-MS，a total of39 compounds were qualitativelyanalyzed， including 8favonoids，1lcoumarins，2 limonoids，8 glycosides，and10 organic acids. Conclusion：This study systematicallyanalyzed the taste，aromacharacteristics，and chemical compositionof fresh

Buddha's hand fruits through multi-dimensional technical methods，providing data support for its food safety evaluation and in-depth development in the food sector.

Keywords： fresh Buddha's hand fruit; sensory evaluation; electronic tongue; electronic nose; liquid chromatography-quadrupole-time-of-flight mass spectrometry

佛手是蕓香科植物佛手（CitrusmedicaL.var.sarcodactylisSwingle）的果實(shí)[1]，作為一種水果和中藥，在我國已有悠久的栽培和應(yīng)用歷史。（剩余6463字）