GC-MS分析比较3个特产香椿品种的挥发性成分

doi:10.7506/spkx1002-6630-201320055

食品科学

GC-MS分析比较3个特产香椿品种的挥发性成分

刘常金，张杰，周争艳，谢艳辉，宛红颖，刘胜斌

1.天津科技大学食品工程与生物技术学院，天津 300457；2.天津科技大学食品安全战略与管理研究中心，天津 300457

出版日期:2013-10-25 发布日期:2013-09-28

Comparative Analysis of Volatile Components in Three Cultivars of Chinese Toon (Toona sinensis) by GC-MS

LIU Chang-jin，ZHANG Jie，ZHOU Zheng-yan，XIE Yan-hui，WAN Hong-ying，LIU Sheng-bin

1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China；
2. Center of Food Safety Strategy and Management, Tianjin University of Science and Technology, Tianjin 300457, China

Online:2013-10-25 Published:2013-09-28

摘要/Abstract

摘要：

采用顶空固相微萃取技术对香椿嫩芽的挥发性成分进行萃取，通过优化实验证明：65μm PDMS/DVB类型萃取头，在40℃环境中萃取30min可以达到最大的萃取效率。在此基础上，采用气相色谱-质谱联用(GC-MS)对山东西牟红香椿、河南焦作红香椿、安徽太和黑油椿3个著名地方品种香椿的挥发性风味成分进行比较，以探讨他们之间风味呈现异同的原因。结果表明：山东西牟红香椿挥发性成分主要为噻吩类化合物(61.613%)和萜烯类化合物(19.179%)；河南焦作红香椿挥发性成分主要为萜烯类化合物(52.137%)和噻吩类化合物(32.054%)；安徽太和黑油椿挥发性成分主要为萜烯类化合物(74.880%)和酯类化合物(19.496%)。3种香椿中硫醚类、噻吩类、硫酯类、噻喃类等含硫化合物的含量按以上顺序呈现递减趋势，而醛类、醇类、醚类、酯类、萜烯类化合物的含量呈现递增趋势。

关键词: 香椿, 著名地方品种, 挥发性风味物质, 顶空固相微萃取(HS-SPME), 气相色谱-质谱法(GC-MS)

Abstract:

In this study, the volatile compounds of Chinese toon shoots from three cultivars, Ximu red from Yantai
city of Shandong province, Jiaozuo red from Jiaozuo city of Henan province and Heiyou purple from Taihe county of
Anhui province were extracted by headspace solid-phase microextraction (HS-SPME) and analyzed by GC-MS. The
maximum extraction efficiency was obtained after 30 min of extraction at 40 ℃ for using 65 μm polydimethylsiloxane/
divinyl benzene (PDMS/DVB) fiber. Besides, the mechanism for the differences in their flavor characteristics was
analyzed. The results indicated that thiophenes (61.613%) and terpenes (19.179%) were the major compounds from the
Ximu red cultivar, while terpenes (52.137%) and thiophenes (32.054%) were the major compounds from the Jiaozuo
red cultivar. Different from the former two, terpenes (74.880%) and esters (19.496%) were the major compounds in the
Heiyou purple cultivar. The contents of thioethers, thiophenes, thioesters and thiopyran in the three cultivars followed a
decreasing order: Ximu red, Jiaozuo red and Heiyou purple, while this was an increasing order for aldehydes, alcohols,
ethers, esters and terpenes.

Key words: Toona sinensis, famous cultivar, volatile compounds, headspace solid-phase microextraction (HSSPME), gas chromatography-mass spectrometry (GC-MS)

刘常金，张杰，周争艳，谢艳辉，宛红颖，刘胜斌. GC-MS分析比较3个特产香椿品种的挥发性成分[J]. 食品科学, doi: 10.7506/spkx1002-6630-201320055.

LIU Chang-jin，ZHANG Jie，ZHOU Zheng-yan，XIE Yan-hui，WAN Hong-ying，LIU Sheng-bin. Comparative Analysis of Volatile Components in Three Cultivars of Chinese Toon (Toona sinensis) by GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201320055.

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GC-MS分析比较3个特产香椿品种的挥发性成分

Comparative Analysis of Volatile Components in Three Cultivars of Chinese Toon (Toona sinensis) by GC-MS

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