文章摘要
王娟,易翔,杨强,童国强,黄明泉,刘源才.苦荞提取物的关键香气成分分析[J].精细化工,2019,36(7):
苦荞提取物的关键香气成分分析
Identification of the Key Odorants in Tartary Buckwheat extract
投稿时间:2018-11-20  修订日期:2019-02-28
DOI:
中文关键词: tartary buckwheat extract  solid phase micro-extraction (SPME)
英文关键词: tartary buckwheat extract  solid phase micro-extraction (SPME)  gas chromatography-mass spectrometry (GC-MS)  gas chromatography-olfactory (GC-O)  odor activity value (OAV)  key odorants.
基金项目:国家自然科学基金面上项目(31471665); 国家重点研发计划(2016YFD0400500)
作者单位E-mail
王娟 北京工商大学 250700568@qq.com 
易翔 劲牌有限公司  
杨强 劲牌有限公司  
童国强 劲牌有限公司  
黄明泉 北京工商大学 hmqsir@163.com 
刘源才 劲牌有限公司  
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中文摘要:
      采用固相微萃取(SPME)结合气相色谱-质谱联用技术(GC-MS)分析苦荞提取物中的挥发性成分;同时采用气相色谱-嗅闻仪(GC-O)结合香气提取稀释分析(AEDA)确定其香气活性成分,通过对香气活性成分定量并计算其香气活性值(OAV)最终确定苦荞提取物的关键性香气成分。研究结果显示,SPME-GC-MS在苦荞提取物中共鉴定出92种挥发性成分,包括酯类28种,醛类7种,醇类9种,酮类7种,酸类6种,烯烃8种,烷烃20种,其他类7种; 经GC-O嗅闻仪共鉴定出17种香气活性化合物,定量结果显示,苯甲醇(8637.43 μg/kg),苯乙醛(3150.47 μg/kg)、D-柠檬烯(3080 μg/kg)含量较高;结合稀释因子(FD)和香气活性值(OAV)推测,苯甲醛(FD=81,OAV=5)、二甲基三硫(FD=243,OAV=48)、苯甲醇(FD=81,OAV=9)、苯乙醛(FD=729,OAV=787)、丙二酸二乙酯(FD=81,OAV=1.2)5种物质对苦荞提取物的风味贡献最大,是苦荞提取物的关键香气成分。
英文摘要:
      The volatile compounds of tartary buckwheat extract was extracted by solidphase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Then aroma-active compounds were identified by gas chromatography-olfactory (GC-O) combined with aroma extraction dilution analysis (AEDA). Finally, the key odorants of tartary buckwheat extract were confirmed by their odor activity values (OAVs). The results showed that 92 kinds of volatile compounds including 28 esters, 7 aldehydes, 9 alcohols, 7 ketones, 6 acids, 8 olefins, 20 alkanes, and 7 others were identified by SPME-GC-MS. By application of GC-O/AEDA, seventeen odor-active compounds with flavor dilution (FD) factor range from 1 to 243 were detected. Quantitation results showed that benzyl alcohol (8637.43 μg/kg), phenylacetaldehyde (3150.47 μg/kg), and D-limonene (3080 μg/kg) had a higher concentration. Finally, benzaldehyde, dimethyl trisulfide, benzyl alcohol, phenylacetaldehyde, diethyl malonate were confirmed as the key odorants of the tartary Buckwheat extract for their highest FD factors and OAVs.
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