文章摘要
云南新鲜松露和干制松露挥发性风味成分的对比分析
Comparative analysis of volatile flavor compounds of fresh truffles and dried truffles in Yunnan
投稿时间:2018-07-10  修订日期:2018-10-28
DOI:
中文关键词: 云南松露  风味  顶空固相微萃取(HS-SPME)  气相色谱-质谱联用仪(GC-MS)  气相色谱-火焰光度检测器(GC-FPD)  气相色谱-嗅闻(GC-O)
英文关键词: Yunnan Truffle  flavor  headspace solid phase microextraction (HS-SPME)  gas chromatography-mass spectrometry (GC-MS)  gas chromatography- flame photometric detector (GC-FPD)  gas chromatography-olfactory (GC-O)
基金项目:家自然科学基金面上项目(31771942);上海市自然科学基金项目(17ZR142600);上海市地方能力建设项目(16090503800)
作者单位E-mail
冯涛 上海应用技术大学 695954728@qq.com 
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中文摘要:
      采用顶空固相微萃取(HS-SPME)法萃取云南新鲜采摘黑松露和真空冷冻干燥黑松露中的挥发性成分,利用气相色谱-质谱联用仪(GC-MS)和气相色谱-火焰光度检测器(GC-FPD)对挥发性成分和含硫物质进行鉴定。结果表明,新鲜黑松露和干制松露中分别鉴定出30种和83种挥发性风味物质,8种和19种含硫化合物。1-辛烯-3-醇,对甲酚甲醚,3-甲基丁醛,二烯丙基二硫醚和二甲基硫醚在新鲜松露中的含量较高;对甲酚甲醚,己酸,右旋柠檬烯,二甲基砜,烯丙基甲基三硫醚在干制松露中含量较高。气相色谱-嗅闻(GC-O)结合香气活力值(OAV)发现新鲜松露中二烯丙基二硫醚,二甲基硫醚,1-辛烯-3-酮,3-甲基丁醛对香气贡献较大;干制松露中双(2-甲基-3-呋喃基)二硫醚,丙位壬内酯,己酸,1-辛烯-3-酮,对伞花烃贡献较大。
英文摘要:
      The volatile compounds and sulfur aroma compounds of Yunnan Truffle were extracted from fresh-picked and vacuum freeze-drying by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur aroma compounds were conducted by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-flame photometric detection (GC-FPD). The results showed that 30 and 83 volatile flavor compounds, 8 and 19 sulfur aroma compounds were detected in fresh-picked and vacuum freeze-drying truffle, respectively. 1-octen-3-ol, p-cresyl methyl ether, 3-methyl-butanal, diallyl disulfide and dimethyl sulfide had high content in fresh truffles; p-cresyl methyl ether, hexanoic acid, d-limonene, dimethyl sulfone, allyl methyl trisulfide had high content in dry truffles. Gas chromatography-olfactory (GC-O) combined with aroma activity value (OAV) found diallyl disulfide, dimethyl sulfide, 1-octen-3-one, 1-octen-3-ol and 3-methyl-butanal had larger contribution on the aroma of fresh truffles. In dry truffles, bis(2-methyl-3-furyl)disulfide, γ-nonalactone, hexanoic acid, 1-octen-3-one, and 2-Isopropyltoluene had greater contribution .
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