Selection of oat varieties with unique nutritional qualities based on near-infrared spectroscopy and HS-SPME-GC-MS

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-05-27 DOI:10.1016/j.jcs.2025.104217

Yuting Zhu , Jiankang Zhou , Shengyuan Guo , Zhuo Zhang , Wenting Wang , Chaofan Zhao , Jiaxue Wang , Haitao Zhou , Guixing Ren

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引用次数: 0

Abstract

Oats (Avena sativa) are a globally valued crop with exceptional nutritional and functional properties, yet their quality evaluation remains constrained by traditional methods. In this study, we successfully constructed a multidimensional quality assessment system for oat ‘chemical composition-volatile characteristics-processing suitability’, aiming to evaluate 71 oat varieties from 9 regions around the world. Key innovations include: (1) The optimized non-destructive NIRS model achieved highly accurate prediction of β-glucan (R² = 0.95) and AVNs, and the use of composite spectral preprocessing significantly enhanced the robustness of the model. (2) A total of 77 flavor compounds were detected by HS-SPME-GC-MS, OAV analysis revealed 8 aromatic compounds, and PLS-DA identified 13 volatile markers (VIP >1) for geographic source differentiation. (3) A PCA-driven quality ranking system prioritizing Baiyan 8, Baiyan 11 and Zhangyou 14 as superior varieties. This work provides assistance for variety evaluation and product development of oats.

查看原文本刊更多论文

基于近红外光谱和HS-SPME-GC-MS的燕麦独特营养品质品种选择

燕麦（Avena sativa）是一种具有特殊营养和功能特性的全球价值作物，但其质量评估仍然受到传统方法的限制。本研究成功构建了燕麦“化学成分-挥发性特征-加工适宜性”多维质量评价体系，对全球9个地区的71个燕麦品种进行了评价。关键创新包括：(1)优化后的无损NIRS模型对β-葡聚糖和avn的预测精度较高（R2 = 0.95），复合光谱预处理的使用显著增强了模型的鲁棒性。(2) HS-SPME-GC-MS共检测到77种风味化合物，OAV分析鉴定出8种芳香化合物，PLS-DA鉴定出13种挥发性标记物（VIP >1），用于地理来源区分。(3)基于pca驱动的白岩8号、白岩11号和张油14号优良品种质量排序体系。本研究为燕麦品种评价和产品开发提供了依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.