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第 36 卷第 7 期 精 细 化 工 Vol.36, No.7
201 9 年 7 月 FINE CHEMICALS J u l y 2019

香料与香精
苦荞提取物的关键香气成分分析

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王 娟 1,3 ，易 翔 ，杨 强 ，童国强 ，刘源才 ，黄明泉 1,3*
（1. 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；2. 劲牌有限公司，湖北 大
治 435100；3. 北京工商大学 食品学院，食品质量与安全北京实验室，北京 100048）
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。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（8637.40 μg/kg），
苯乙醛（3150.47 μg/kg）、D-柠檬烯（3080.00 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。
关键词：苦荞提取物；固相微萃取；气相色谱-质谱联用仪；气相色谱-嗅闻仪；香气活性值；关键香气成分
中图分类号：TS207.3 文献标识码：A 文章编号：1003-5214 (2019) 07-1364-11

Identification of Key Odorants in Tartary Buckwheat Extracts

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WANG Juan , YI Xiang , YANG Qiang , TONG Guo-qiang ,
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LIU Yuan-cai , HUANG Ming-quan 1,3*
〔1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business
University (BTBU), Beijing 100048, China; 2. Jinpai Co., Ltd., Dazhi 435100, Hubei, China; 3. Beijing Laboratory for
Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University,
Beijing 100048, China〕
Abstract: Volatile compounds of tartary buckwheat were extracted by solid phase 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 extracts 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, 17 odor-active compounds with flavor dilution (FD) factor range from 1 to
243 were detected. Quantitation results showed that benzyl alcohol (8637.40 μg/kg), phenylacetaldehyde
(3150.47 μg/kg), and D-limonene (3080.00 μg/kg) had a higher concentration. It was speculated that
benzaldehyde (FD=81, OAV=5), dimethyl trisulfide (FD=243, OAV=48), benzyl alcohol (FD=81, OAV=9),
phenylacetaldehyde (FD=729, OAV=787), diethyl malonate (FD=81, OAV=1.2) were confirmed as the key
odorants of tartary Buckwheat extracts for their highest FD factors and OAVs.
Key words: tartary buckwheat extracts; solid phase micro-extraction (SPME); gas chromatography-mass
spectrometry (GC-MS); gas chromatography-olfactory (GC-O); odor activity value (OAV); key odorants

收稿日期：2018-11-20; 定用日期：2019-03-01; DOI: 10.13550/j.jxhg.20180858
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）
作者简介：王 娟（1994—），女，硕士生。联系人：杨 强（1977—），男，高级工程师，E-mail：yq@jingpai.com；黄明泉（1977—），
男，博士，教授，E-mail：hmqsir@163.com。