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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 July 2019

香料与香精
生韭菜与炒韭菜挥发性风味物质的对比分析

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王姝苇 ，随新平 ，李 萌 ，张 宁 ，孙宝国 ，陈海涛
（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法（SAFE）结合气相色谱-质谱联用仪（GC-MS），通过双柱（DB-WAX 和 DB-5
毛细管柱）定性对生韭菜和炒韭菜的挥发性成分进行鉴定，分别检测出 83 和 127 种挥发性成分，生韭菜和炒韭
菜中物质含量的差异主要体现在酯类和醛类化合物。采用芳香萃取物稀释分析法（AEDA）结合气相色谱-嗅闻-
质谱联用仪（GC-O-MS）分析样品，鉴定出生韭菜的关键性香气成分 17 种〔香气稀释因子（FD）≥27〕，炒韭菜
的关键性香气成分 10 种（FD≥27），其中共有的关键性香气成分为甲基烯丙基二硫醚，具有辛辣、蒜香气味。生
韭菜的关键性香气成分主要为硫醚类物质，为生韭菜提供辛辣、酸臭气味。炒韭菜的关键性香气成分主要为醛
类和杂环类化合物，为炒韭菜提供烤香、焦香气味。
关键词：韭菜；溶剂辅助风味蒸发（SAFE）；气相色谱-嗅闻-质谱联用仪（GC-O-MS）；芳香萃取物稀释分析
（AEDA）；香料与香精
中图分类号：TS207.3 文献标识码：A 文章编号：1003-5214 (2019) 07-1375-12

Comparative Analysis of Volatile Flavor Compounds in Raw and
Stir-fried Chinese Chive

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WANG Shu-wei , SUI Xin-ping , LI Meng , ZHANG Ning , SUN Bao-guo , CHEN Hai-tao
（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: Volatile compounds of raw and stir-fried Chinese chive were extracted by solvent-assisted flavor
evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) with two kinds of
different polarity chromatographic column (DB-WAX and DB-5). A total of 83 volatile compounds were
identified in raw Chinese chive, 127 volatile compounds were identified in stir-fried Chinese chive.
Contents of esters and aldehydes were the main factors that caused the differences in the flavor profile of
raw and stir-fried Chinese chive. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS)
combined with aroma extract dilution analysis (AEDA) was applied to identify aroma-active compounds in
the two samples. Components with higher flavor dilution (FD) factors (FD≥27) were considered to have
positive impact to the general flavor of samples. From this point, 17 compounds had larger contribution to
the flavor profile of raw Chinese chive while 10 compounds to the stir-fried one. The identical key aroma
component of the two samples was methyl allyl disulfide, which had spicy and garlicky odor. The aroma
components of raw Chinese chive were mainly thioethers, which provided spicy and sour odor. While the
aroma substances of stir-fried Chinese chive were mainly aldehydes and heterocyclic compounds, which
provided roasted and scorched odor.
Key words: Chinese chive; solvent-assisted flavor evaporation (SAFE); gas chromatography-olfactometry-
mass spectrometry (GC-O-MS); aroma extract dilution analysis (AEDA); perfumes and essences

收稿日期：2018-09-07; 定用日期：2019-01-28; DOI: 10.13550/j.jxhg.20180667
基金项目：北京工商大学青年教师科研启动基金资助项目（PXM2018_014213_000033）
作者简介：王姝苇（1995—），女，硕士生。联系人：张宁（1987—），女，讲师，电话: 010-68984545，E-mail：zh_ningts@btbu.edu.cn。