HS-SPME-GC-MS联用及电子鼻分析不同提取方法油莎豆油香气特征

doi:10.7506/spkx1002-6630-20210918-227

食品科学 ›› 2022, Vol. 43 ›› Issue (10): 281-288.doi: 10.7506/spkx1002-6630-20210918-227

HS-SPME-GC-MS联用及电子鼻分析不同提取方法油莎豆油香气特征

辛明航，曹旭，滕旭，包陈力根，刘婷婷，王大为

（1.吉林农业大学食品科学与工程学院，吉林长春 130118；2.吉林省粮食精深加工与高效利用工程研究中心，吉林长春 130118；3.吉林省粮食精深加工与副产物高效利用技术创新重点实验室，吉林长春 130118；4.农业农村部食用菌加工技术集成科研基地，吉林长春 130118）

出版日期:2022-05-25 发布日期:2022-05-27
基金资助:
吉林省科技发展计划重大科技专项（20200502001NC）

Headspace Solid-phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry and Electronic Nose to Analyze the Aroma Characteristics of Cyperus esculentus Oils Obtained by Different Methods

XIN Minghang, CAO Xu, TENG Xu, BAO Chenligen, LIU Tingting, WANG Dawei

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. Engineering Research Center of Grain Deep-processing and High-efficiency Utilization of Jilin Province, Changchun 130118, China; 3. Key Laboratory of Technological Innovations for Grain Deep-processing and High-efficiency Utilization of By-products of Jilin Province, Changchun 130118, China; 4. Scientific Research Base of Edible Mushroom Processing Technology Integration, Ministry of Agriculture and Rural Affairs, Changchun 130118, China)

Online:2022-05-25 Published:2022-05-27

摘要/Abstract

摘要： 采用顶空固相微萃取-气相色谱-质谱联用对不同提取方法（超临界CO2萃取法、压榨法、浸出法、水酶法）获取的油莎豆油挥发性化合物的组成及相对含量进行分析，结合主成分分析（principal component analysis，PCA）及电子鼻进行比较，并以相对气味活度值（relative odor activity value，ROAV）确定关键风味化合物。结果表明：不同提取方法油莎豆油挥发性化合物的组成及相对含量存在明显差别，4 个样品共鉴定出101 种挥发性化合物，共有组分为22 种，主要为醛类、酮类、酯类及烷烃类，超临界CO2萃取法及压榨法样品中醛类物质相对含量最大分别为36.71%和25.64%，浸出法样品中烷烃类物质相对含量最大为31.07%，水酶法样品中酯类物质相对含量最大为45.66%；挥发性化合物的PCA及电子鼻分析可以将4 种方法很好区分；根据ROAV得出4 个样品的关键风味化合物，其中壬醛、柏木脑及D-柠檬烯为共有成分。

关键词: 油莎豆油；提取方法；顶空固相微萃取-气相色谱-质谱联用；挥发性化合物；电子鼻；相对气味活度值

Abstract: In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the composition and relative content of volatile compounds in Cyperus esculentus oils obtained by different methods (supercritical CO2 extraction, pressing, leaching, and aqueous enzymatic extraction), and these oils were classified by using principal component analysis (PCA) and electronic nose. The key flavor compounds were determined by their relative odor activity values (ROAV). The results showed that the composition and relative content of volatile compounds were significantly different among the C. esculentus oils. A total of 101 volatile compounds were identified across all samples, 22 of which were common to them, the predominant ones being aldehydes, ketones, esters and alkanes. The relative content of aldehydes was higher in the samples obtained by supercritical CO2 extraction (36.71%) and pressing (25.64%) than the other methods, and the relative contents of alkanes and esters were the highest in the samples obtained by leaching (31.07%) and aqueous enzymatic extraction (45.66%), respectively. Electronic nose combined with PCA effectively distinguished the four oil methods. Nonanal, cedrol and D-limonene were identified as key flavor compounds and were found in each sample.

Key words: Cyperus esculentus oil; extraction method; headspace solid phase microextraction-gas chromatography-mass spectrometry; volatile compounds; electronic nose; relative odor activity value

中图分类号:

TS222.1

辛明航，曹旭，滕旭，包陈力根，刘婷婷，王大为. HS-SPME-GC-MS联用及电子鼻分析不同提取方法油莎豆油香气特征[J]. 食品科学, 2022, 43(10): 281-288.

XIN Minghang, CAO Xu, TENG Xu, BAO Chenligen, LIU Tingting, WANG Dawei. Headspace Solid-phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry and Electronic Nose to Analyze the Aroma Characteristics of Cyperus esculentus Oils Obtained by Different Methods[J]. FOOD SCIENCE, 2022, 43(10): 281-288.

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HS-SPME-GC-MS联用及电子鼻分析不同提取方法油莎豆油香气特征

Headspace Solid-phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry and Electronic Nose to Analyze the Aroma Characteristics of Cyperus esculentus Oils Obtained by Different Methods

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