【摘要】 【目的】探究非浓缩还原（Not from concentrate,NFC）枸杞原浆、浓缩还原（From concentrate,FC）枸杞原浆和枸杞干果复水原浆的挥发性成分差异，为枸杞原浆风味品质控制提供理论依据和数据支持。【方法】利用顶空-固相微萃取（headspace solid-phase microextraction,HS-SPME）结合气相色谱质谱联用（gas chromatography-mass spectrometry,GC-MS）技术对不同枸杞原浆的挥发性成分进行分析，通过正交-偏最小二乘法判别分析（orthogonal projections to latent structures discriminant analysis,OPLS-DA）对差异化合物进行分析，通过变量投影重要性（variable importance for the projection,VIP）值大于1筛选不同枸杞原浆的挥发性差异成分，结合聚类热图进一步展示不同挥发性化合物对不同枸杞原浆的贡献率。【结果】采用GC-MS技术分析，共鉴定出了57种挥发性化合物，包括16种醇类、16种醛类、7种酮类、6种酯类、3种酚类、2种酸类、3种烃类和4种杂环类。利用OPLS-DA分析实现了对不同枸杞原浆的区分，共筛选出了33种差异化合物。【结论】利用HSSPME-GC-MS技术较好地区分了不同枸杞原浆，筛选出33种挥发性差异化合物，为枸杞原浆风味的进一步研究提供参考。更多还原

【Abstract】 [Objective] To explore the differences in volatile components between not from concentrate(NFC) Lycium barbarum fresh juice, from concentrate(FC) Lycium barbarum fresh juice and Lycium barbarum fruit rehydrated juice, and to provide theoretical basis and data support for the flavor quality control of Lycium barbarum fresh juice. [Methods] The volatile components of different Lycium barbarum fresh juice were analyzed by headspace-solid-phase microextraction(HS-SPME) combined with Gas chromatography-mass spectrometry(GC-MS) technology. The differential compounds were analyzed through Orthogonal projections to latent structures discriminant analysis(OPLSDA). By using a Variable importance for the projection(VIP) value greater than 1, the volatile differential components of different Lycium barbarum fresh juice were screened. Combined with the clustering heatmap, the contribution rates of different volatile compounds to different Lycium barbarum fresh juice were further demonstrated. [Results] A total of 57 volatile compounds were identified by GC-MS analysis, including 16 alcohols, 16 aldehydes, 7 ketones, 6 esters, 3 phenols, 2 acids, 3 hydrocarbons and 4 heterocyclics. OPLS-DA analysis was used to distinguish different Lycium barbarum fresh juice, and a total of 33 differential compounds were screened. [Conclusion] HS-SPME-GC-MS technology was used to distinguish different Lycium barbarum fresh juice, and 33 kinds of volatile compounds were screened out, which provided a reference for further research on the flavor of Lycium barbarum fresh juice.更多还原