摘要
为研究辛香型香辛料的香气活性成分,推进其加工和应用标准化进程,本实验利用溶剂辅助风味蒸发法分离提取香辛料的挥发性香气成分,结合气相色谱-质谱/嗅闻技术对20种辛香型香辛料的香气活性成分进行定性定量分析。基于嗅闻分析,在香辛料样品中共嗅闻到203种香气活性化合物(香气稀释因子≥9),主要由醇类、含硫类化合物、烯烃类、酯类、酮类、醛类、酚类、酸类组成,不同种类香辛料的香气活性成分含量存在差异。进一步进行主成分分析,所有样品可以很好地划分为3组。大蒜、大葱、小葱、洋葱的香气活性成分以含硫类化合物为主,其余香辛料的香气活性成分以烯烃类、醇类、酚类、酮类为主。含硫类香气活性成分在大蒜中检出含量最高,为3 484 777.68μg/kg,在大蒜中检出多种具有葱属植物风味特征的二硫醚、三硫醚等含硫类化合物;烯烃类香气活性成分在姜中检出含量最高,为72 847 224.14μg/kg,检出姜的主要香气成分α-姜烯、β-倍半水芹烯等;醇类香气活性成分和酮类香气活性成分在野薄荷中检出含量较高,分别为284 886.09μg/kg和196 167.66μg/kg,检出野薄荷的特征香气成分薄荷醇、香芹酮;醛类香气活性成分在木姜子中检出含量较高,为469 242.68μg/kg,检出木姜子的主要香气成分柠檬醛、香茅醛等。本研究解析了辛香型香料的关键香气成分,为其精深加工提供一定的理论依据。
In order to study the aroma-active components of pungent spices and to promote the standardization of their processing and application,this work used solvent-assisted flavor evaporation(SAFE) combined with gas chromatography-mass spectrometry/olfactometry(GC-MS/O) to qualitatively and quantitatively analyze the aroma-active components of 20 pungent spices.Using olfactory analysis,a total of 203 aroma-active compounds with flavor dilution(FD) values ≥ 9 were identified mainly consisting of alcohols,sulfur compounds,olefins,esters,ketones,aldehydes,phenols and acids,and the concentrations of aromaactive compounds varied between different spices.Principal component analysis(PCA) showed that all samples could be well classified into three groups.The aroma-active compounds of garlic,Welsh onion,chive and onion were dominated by sulfur compounds,while the aroma-active components of the other pungent spices were dominated by olefins,alcohols,phenols and ketones.Aroma-active sulfur-containing compounds were detected in garlic at the highest level of 3 484 777.68 μg/kg,including disulphide and trisulphide,contributing to the characteristic flavor of Allium plants.The highest content of aromaactive olefinic compounds of 72 847 224.14 μg/kg was detected in ginger,and the major aroma-active components of ginger were α-gingerene and β-sesquiterpene.Alcohols and ketones were detected in wild mint at high levels of 284 886.09 and 196 167.66 μg/kg,respectively,and the characteristic aroma components of wild mint were menthol and carvone.Aromaactive aldehydes were detected in litsea at high levels of 469 242.68 μg/kg.The major aroma-active components detected in litsea were citral and citronellal.This study provides a theoretical basis for the deep processing of pungent spices.
作者
曹博雅
蒲丹丹
郑瑞仪
孟瑞馨
孙宝国
张玉玉
CAO Boya;PU Dandan;ZHENG Ruiyi;MENG Ruixin;SUN Baogou;ZHANG Yuyu(Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Flavor Science of China General Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第14期121-132,共12页
Food Science
基金
国家自然科学基金优秀青年科学基金项目(32122069)
国家自然科学基金青年科学基金项目(32102118)
北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025)。
关键词
辛香型香辛料
溶剂辅助蒸发萃取
气相色谱-质谱/嗅闻联用
香气活性成分
pungent spices
solvent-assisted flavor evaporation extraction
gas chromatography-mass spectrometry/olfactometry
aroma-active components
