食品科学

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GC-O与GC-MS结合分析竹荪牛肉香精中的挥发性成分

刘廷竹,黄明泉,邹青青,李 娟,吴继红,肖 阳   

  1. 北京工商大学 北京市食品风味化学重点实验室,食品质量与安全北京实验室,北京 100048
  • 出版日期:2016-01-25 发布日期:2016-01-15
  • 通讯作者: 肖 阳
  • 基金资助:

    国家自然科学基金面上项目(31471665);北京市属高等学校高层次人才引进与培养计划项目(CIT & TCD 201404034)

Analysis of Volatile Compounds in Dictyophora indusiata-Fortified Beef Flavor by GC-MS and GC-O

LIU Tingzhu, HUANG Mingquan, ZOU Qingqing, LI Juan, WU Jihong, XIAO Yang   

  1. Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory of Food Quality and Safety,
    Beijing Technology and Business University, Beijing 100048, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: XIAO Yang

摘要:

采用同时蒸馏萃取结合气相色谱-质谱联机,通过双柱定性对竹荪牛肉香精中的挥发性成分进行分析,并通过谱库检索和保留指数比对,共计从竹荪牛肉香精中鉴定出化合物169 种,其中醇类26 种、醛类21 种、酮类9 种、酸类18 种、酚类4 种、酯类4 种、醚类6 种、烃类49 种、杂环及其他类32 种,其中十六醛、丁香酚、β-倍半水芹烯、茴香脑、β-红没药烯、α-姜烯、油醇等相对含量较大;通过气相色谱-嗅觉测定法,采用芳香萃取物稀释分析法对其特征风味成分进行了分析,共鉴定出33 种特征成分,其中2-甲基-3-呋喃硫醇、α-荜橙茄烯、反-佛手甘油烯、反式石竹烯,红没药醇对牛肉香精风味贡献相对较大。

关键词: 竹荪牛肉香精, 同时蒸馏萃取, 气相色谱-质谱联机, 气相色谱-嗅闻仪联机, 挥发性成分

Abstract:

Volatile compounds of the new Dictyophora indusiata-fortified beef flavor were analyzed by simultaneous
distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed that by NIST 11
Mass Spectral Library searching and retention index comparison, a total of 169 compounds, including 26 alcohols, 21
aldehydes, 9 ketones, 18 organic acid, 4 phenols, 4 esters, 6 ethers, 49 hydrocarbons, 32 amines and others, were identified
when ether and dichloromethane were used as the solvents. Among the compounds identified, the contents of anethole,
α-zingiberene, β-sesquiphellandrene, β-bisabolene, eugenol, oleyl alcohol and n-hexadecanal were higher. Then the SDE
extract was analyzed by GC-olfactometry (GC-O), and the aroma-active compounds were identified by aroma extract
dilution analysis (AEDA). A total of 33 compounds, including 2-methyl-3-furanthio, α-cubebene, trans-bergamot glycerin ene,
β-caryophyllen and bisabolol, were identified, which made higher contributions to the flavor of the D. indusiata beef flavor.

Key words: Dictyophora indusiata beef flavor, simultaneous distillation extraction, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), volatile components

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