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第 35 卷第 8 期 精 细 化 工 Vol.35, No.8
201 8 年 8 月 FINE CHEMICALS Aug. 2018

香料与香精
新鲜大蒜与炸蒜油挥发性风味物质的对比分析

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陈海涛 ，李 萌 ，孙 杰 ，张 宁 ，孙宝国 ，田红玉
（1. 北京市食品风味化学重点实验室 北京工商大学，北京 100048；2. 北京食品营养与人类健康高精尖
创新中心 北京工商大学，北京 100048；3. 食品质量与安全北京实验室 北京工商大学，北京 100048）
摘要：采用溶剂辅助风味蒸发（SAFE）方法结合气相色谱-质谱联用仪（GC-MS）对新鲜大蒜和炸蒜油的挥发
性风味成分进行分析，分别定性、定量出 39 种和 62 种挥发物质。新鲜大蒜与炸蒜油的挥发性风味物质的差异
主要体现在杂环类、醚类和醛类化合物。利用气相色谱-嗅闻-质谱联用仪（GC-O-MS）和气味活性值（OAV）
发现：由于炸蒜油中的 3-乙烯基-4H-1,2-二噻烯（新鲜大蒜 98.366 ng/g，炸蒜油 8.665 ng/g），2-乙烯基-4H-1,3-
二噻烯（新鲜大蒜 293.530 ng/g，炸蒜油 18.522 ng/g），1,2-二硫杂-3-环戊烯（新鲜大蒜 6.177 ng/g，炸蒜油 0.050 ng/g）
和二烯丙基二硫醚（新鲜大蒜 18.024 ng/g，炸蒜油 5.633 ng/g）含量相较于新鲜大蒜中的含量下降，导致蒜辛辣
味、生蒜味减弱，而反,反-2,4-癸二烯醛（0.112 ng/g）的存在为炸蒜油提供了油炸味。
关键词：大蒜；炸蒜油；溶剂辅助风味蒸发（SAFE）；气相色谱-嗅闻-质谱联用仪（GC-O-MS）；气味活性值（OAV）；
香料与香精
中图分类号：TS207.3 文献标识码：A 文章编号：1003-5214 (2018) 08-1355-08

Analysis of Volatile Flavor Constituents of Fresh Garlic and Fried Garlic Oil

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CHEN Hai-tao , LI Meng , SUN Jie , ZHANG Ning , SUN Bao-guo , TIAN Hong-yu
（1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business
University, Beijing 100048, China; 3. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business
University, Beijing 100048, China）
Abstract: Solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry
(GC-MS) were used to extract and analyze the volatile flavor components of fresh garlic and fried garlic oil.
A total of 39 volatile compounds were identified in fresh garlic, 62 volatile compounds were identified in
fried garlic oil. Differences in the volatile flavor constituents of fresh garlic and fried garlic oil mainly
reflected in heterocyclic, ethers and aldehydes compounds. By gas chromatography-olfactometry-mass
spectrometry (GC-O-MS) combined with odor activity values (OAV) analysis, the content of 3-vinyl-4H-
1,2-dithiin (fresh garlic 98.366 ng/g, fried garlic oil 8.665 ng/g), 2-vinyl-4H-1,3-dithiin (fresh garlic
293.530 ng/g, fried garlic oil 18.522 ng/g), 3H-1,2-dithiolene (fresh garlic 6.177 ng/g, fried garlic oil 0.050
ng/g) and diallyl disulfide (fresh garlic 18.024 ng/g, fried garlic oil 5.633 ng/g) in fried garlic oil was lower
than that in fresh garlic, which weakened spicy odor of garlic and smell of fresh garlic in fried garlic oil.
The presence of E,E-2,4-decadienal (0.112 ng/g) provided fried odor of fried garlic oil.
Key words: garlic; fried garlic oil; solvent-assisted flavor evaporation (SAFE); gas chromatography-
olfactometry-mass spectrometry(GC-O-MS); odor activity values (OAV); perfumes and essences
Foundation items: National Key R&D Program of China (2018YFD0400601); Construction of Scientific
and Technological Innovation and Service Capability-Basic Scientific Research Funding Project (PXM2018_
014213_000033)

收稿日期：2018-05-07; 定用日期：2018-07-20; DOI: 10.13550/j.jxhg.20180328
基金项目：国家重点研发计划（2018YFD0400601）；科技创新服务能力建设-典型中式传统菜肴的风味研究（PXM2018_ 014213_000033）
作者简介：陈海涛（1973—），男，博士，副教授。联系人：田红玉（1972—），教授，电话：010-68984545，E-mail：tianhy@btbu.edu.cn。