海南产不同等级香草兰豆挥发性成分分析

doi:10.7506/spkx1002-6630-201518018

食品科学

海南产不同等级香草兰豆挥发性成分分析

李智1,2，初众1,3，姚晶2,*，张彦军1,3，董文江1,3

1.中国热带农业科学院香料饮料研究所，海南万宁 571533；
2.黑龙江东方学院食品与环境工程学部，黑龙江哈尔滨 150086；
3.国家重要热带作物工程技术研究中心，海南万宁 571533

出版日期:2015-09-25 发布日期:2015-09-11
通讯作者: 姚晶
基金资助:
“十二五”国家科技支撑计划项目（2012BAD36B03）；中央级公益性科研院所基本科研业务费专项（1630052014012）

Analysis of Aroma Components of Different Grades of Vanilla Originated form Hainan

LI Zhi1,2, CHU Zhong1,3, YAO Jing2,*, ZHANG Yanjun1,3, DONG Wenjiang1,3

1. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China;
2. Department of Food and Environmental Engineering, East University of Heilongjiang, Harbin 150086, China;
3. National Center of Important Tropical Grop Engineering and Technology Research, Wanning 571533, China

Online:2015-09-25 Published:2015-09-11
Contact: YAO Jing

摘要/Abstract

摘要：

采用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术，分析海南产不同等级香草兰豆挥发性香气，采用高效液相色谱技术检测主要香气物质的含量。结果表明：不同等级香草兰豆的整体香气在电子鼻主成分分析图谱上有显著性差异；顶空固相微萃取-气相色谱-质谱技术共检测出75 种挥发性香气成分，一级、二级、三级豆分别检测出67、65 种和60 种，相对含量最多为香草醛，分别为58.86%、56.66%、43.90%，不同等级香草兰豆的芳香族类、醛类、酮类、酸类、醇类、杂环六大类香气化合物相对含量有明显差异，芳香族类是香草兰豆中最主要香气化合物，相对含量分别为88.99%、88.35%和82.55%；高效液相色谱检测结果表明，与二级和三级豆相比，一级豆中香草醛、香草酸相对含量最高，分别为3.56%、0.21%；二级豆中对羟基苯甲醛相对含量高于一级和三级豆，为0.15%；在3 个等级豆中，三级豆对羟基苯甲酸相对含量最高为0.03%。

关键词: 香草兰豆, 香气, 电子鼻, 顶空-固相微萃取-气相色谱-质谱联用

Abstract:

In this paper, electronic nose (E-nose) coupled with solid-phase microextraction-gas chromatography-mass
spectrometry (SPME-GC-MS) was used to analyze the aroma components of different levels of vanilla pods originated from
Hainan. Besides, the contents of main aroma components were detected by high performance liquid chromatography (HPLC).
The results indicated that overall aroma of different levels of vanilla pods could be distinguished by principal component
analysis (PCA) of E-Nose data. A total of 75 aroma components were identified through SPME-GC-MS, 67, 65 and 60 of
which were detected in level 1, 2 and 3 of vanilla pods, respectively. The three levels of pods showed the highest vanillin
content of 58.86%, 56.66% and 43.90%, respectively, compared to other aroma components. Significant differences existed
in the relative contents of aromatic species, aldehydes, ketones, acids, alcohols, and heterocyclic substances from different
levels of vanilla pods. Aromatic species were the most abundant aroma compounds of vanilla and their relative contents were
88.99%, 88.35% and 82.55% in level 1, 2 and 3 of vanilla pods, respectively. The HPLC results indicated that compared
with the second and third levels, the contents of vanillin and vanillic acid were higher in the first level of vanilla pods with
values of 3.56% and 0.21%, respectively. The content of p-hydroxy benzaldehyde (0.15%) was higher in the second level
than in the first and third levels of pods. The content of p-hydroxy benzoic acid (0.03%) was the highest in the third level
among the three levels of vanilla pods.

Key words: vanilla pods, aroma, electronic nose, headspace solid-phase microextraction gas chromatography-mass spectrometry

中图分类号:

TQ651

李智，初众，姚晶，张彦军，董文江. 海南产不同等级香草兰豆挥发性成分分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201518018.

LI Zhi1,2, CHU Zhong1,3, YAO Jing2,*, ZHANG Yanjun1,3, DONG Wenjiang1,3. Analysis of Aroma Components of Different Grades of Vanilla Originated form Hainan[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201518018.

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海南产不同等级香草兰豆挥发性成分分析

Analysis of Aroma Components of Different Grades of Vanilla Originated form Hainan

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