新鲜草果中关键香气成分的分析

摘要/Abstract

摘要： 采用溶剂直接萃取结合溶剂辅助风味成分蒸发的方法提取了产自云南怒江的新鲜草果壳和种仁中的挥发性成分，使用气相色谱-质谱-嗅觉检测器联用仪对所得提取物进行了分析。通过与标准品的香气特征、质谱、保留指数进行比对，从中鉴定出了30种香气活性成分，包括烯烃13种、醇10种、醛6种、醚1种。以2-辛醇和2-异丙基苯酚为内标，对27个香气活性成分进行了定量；使用定量结果和阈值，计算了其中22种成分的香气活性值。根据香气活性值，确定出了新鲜草果壳和种仁中关键香气成分分别是17种和16种；其中1,8-桉叶素、(+)-α-蒎烯、反-2-辛烯醛、反式-2-癸烯醛、β-罗勒烯、芳樟醇、α-松油醇、榄香醇、反式-橙花叔醇、β-蒎烯、桧稀和4-萜烯醇是新鲜草果壳和种仁共有的关键香气物质，它们使得二者香气具有相似之处；而香叶醛、α-水芹烯、橙花醛、萜品油烯、反-2-十二烯醛、β-月桂稀、正己醛、d-柠檬稀和β-石竹烯是导致二者香气有所不同的主要成分。

关键词: 新鲜草果, 溶剂辅助风味成分蒸发, 气相色谱-质谱-嗅觉检测器联用, 挥发性成分, 香气活性成分, 关键香气成分

Abstract: The volatile components in the pericarp and kernel of fresh Amomum tsao-ko Crevost et Lemaire (ACL) from Nujiang state in Yunnan province were extracted by direct solvent extraction combined with solvent-assisted flavor evaporation (SAFE), and the extractes were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Thirty odor-active components (OACs), including 13 alkenes, 10 alcohols, 6 aldehydes and 1 ether, were identified by comparing the odor characteristics, MS data, and retention indices with those of authentic compounds. Twenty-seven OACs were quantitated by using 2-octanol and 2-isopropylphenol as the internal standards. According to quantitative results and the thresholds of OACs, the odor activity values (OAVs) of 22 OACs were calculated. Based on the OAVs obtained, 17 key odorants (KOs) in pericarp of fresh ACL and 16 KOs in kernel of fresh ACL were determined. Some KOs, including 1,8-cineole, (+)-α- pinene, (E)-2-octenal, (E)-2-decenal, β-ocimene, linalool, α-terpineol, elemol, (E)-nerolidol, β-pinene, sabinene and 4-terpineol, were common in the pericarp and kernel of fresh ACL, and they made the pericarp and the kernel have some similarities in odor notes. However, some odorants, including geranial, α-phellandrene, neral, terpinolene, (E)-2-dodecenal, β-myrcene, hexanal, d-limonene and β-caryophyllene, only occurred in the pericarp or the kernel, which made their odors different from each other.

Key words: fresh Amomum tsao-ko Crevost et Lemaire, SAFE, GC-MS-O, volatile components, odor-active compounds, key odorants

中图分类号:

O659

胡智慧. 新鲜草果中关键香气成分的分析[J]. 食品科学, 0, (): 0-0.

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