摘要
【目的】明确东北地区扁豆挥发性物质的化学组成,筛选主要风味物质,为其优质栽培提供参考。【方法】采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)法,对东北扁豆果荚热加工前后的挥发性物质组成进行检测与分析。【结果】从未经热加工的东北扁豆青荚中共鉴定出挥发性成分40种,其中醛类10种、醇类6种、酮类及酯类各8种、烃类3种、羧酸类及杂环类各2种、酚类1种;40种挥发性成分主要为1-壬醇(相对含量为27.46%)、青叶醛(21.75%)、己醛(8.04%)、2,5,5-三甲基-2-环己烯酮(4.89%)、反-2-壬烯醛(4.14%)等。从热加工后的东北扁豆熟荚中共鉴定出挥发性成分25种,其中醛类及酮类各4种、醇类和烃类各5种、酯类6种、杂环类1种;25种挥发性成分主要为1-辛烯-3-醇(29.90%)、2,5,5-三甲基-2-环己烯酮(13.59%)、叶绿醇(10.94%)、9-二十炔(7.22%)及茶香螺烷(6.04%)等。东北扁豆经热加工后,其挥发性成分消失25种、新增10种,同时14种化合物相对含量增加,1种化合物相对含量降低。1-壬醇、青叶醛及己醛是东北扁豆青荚的主要挥发性风味物质,其与反-2-,顺-6-壬二烯醛、反-2-壬烯醛、反-2,顺6-壬二烯醇、己酸己酯、2,3-辛二酮、丁香酚、(反,反)-2,4-庚二烯醛、肉豆蔻醛及2-正戊基呋喃等物质共同作用形成扁豆青豆荚的特殊气味。1-辛烯-3-醇是东北扁豆熟荚主要风味物质,其与茶香螺烷、风信子醛、壬醛、二氢猕猴桃内酯、石竹烯、癸醛、β-环柠檬醛及香叶基丙酮等共同作用形成扁豆熟荚的特异香气。【结论】东北扁豆的主要风味物质为1-辛烯-3-醇,热加工后扁豆豆荚挥发性成分的化学组成发生明显变化。
【Objective】The aim of this investigation was to analyze volatile components of lablab(Dolichos lablab L.)from Northeast China to provide theoretical information for lablab cultivation.【Method】Combination of headspace solid phase micro-extraction(HS-SPME)with gas chromatographymass spectrometry(GC-MS)was applied to study the volatile compounds of crude and cooked lablab pods.【Result】A total of 40 volatile compounds,including 10 aldehydes,6alcohols,8ketones,8esters,3Hydrocarbons,2acids,2heterocycles,and 1 Phenols,were identified in crude pods,among which 1-nonanol(27.46%),(E)-2-hexenal(21.75%),hexanal(8.04%),2,5,5-trimethylcyclohex-2-enone(4.89%),and(E)-2-Nonenal(4.14%)were the major ones.A total of 25 volatile compounds,including 4aldehydes,5alcohols,4ketones,6esters,5hydrocarbons,and 1heterocycles,were identified in cooked pods,among which1-octen-3-ol(29.90%),2,5,5-trimethylcyclohex-2-enone(13.59%),phytol(10.94%),9-eicosyne(7.22%),and 2,6,10,10-tetramethyl-1-oxa-spiro[4.5]dec-6-ene(6.04%)were the major ones.Twenty-five volatile compounds of lablab pods disappeared after cooking,while 10 new compounds were generated.Relative contents of 14 volatile compounds of lablab pods increased after cooking,and that of one compound decreased.1-nonanol,(E)-2-hexenal and hexanal majorly contributed to green pods odor and they interacted with(E,Z)-2,6-nonadienal,(E)-2-nonenal,(E,Z)-2,6-nonadien-1-ol,hexanoic acid,hexyl ester,2,3-octanedione,eugenol,(E,E)-2,4-heptadienal,tetradecanal,and 2-pentyl-furan to form the special odor.1-octen-3-ol contributed the most to aroma of cooked pods and it acted with 2,6,10,10-Tetramethyl-1-oxa-spiro[4.5]dec-6-ene,benzeneacetaldehyde,nonanal,(R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone,2,6,6-trimethyl-1-Cyclohexene-1-carboxaldehyde,caryophyllene,decanal,and(E)-6,10-dimethyl-5,9-undecadien-2-one to form the special flavor of cooked pods.【Conclusion】The main flavor compounds of lablab from Northeast China was identified as 1-Octen-3-ol.Volatile composition of lablab pods changed significantly after cooking.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2015年第4期79-84,共6页
Journal of Northwest A&F University(Natural Science Edition)
基金
吉林省现代农业产业技术体系项目(2012016)
吉林省教育厅科学技术研究项目(2013075)
