Page 129 - 精细化工2019年第9期

第 36 卷第 9 期 精 细 化 工 Vol.36, No.9
201 9 年 9 月 FINE CHEMICALS Sept. 2019

香料与香精
干草果中的关键香气成分分析

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徐士琪 ，白佳伟 ，杨文熙 1,2 ，刘玉平 1,2* ，孙宝国 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. 北京市食品风味化学重
点实验室，北京 100048；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：草果是一种天然香料植物，为了确定干草果中的关键香气成分，采用溶剂萃取结合溶剂辅助风味成分蒸
发的方法提取了干草果果壳和干草果种仁中的挥发性成分，使用气相色谱-质谱-嗅觉检测器联用仪对所得提取物
进行了分析，鉴定出 22 个香气活性成分；通过与标准品的香气特征、质谱、保留指数进行比对，对它们进行了
定性。以 2-辛醇和 2-异丙基苯酚为内标，对 22 个香气活性成分（OACs）进行了定量分析，结果表明，OACs
在干草果种仁中的含量大于在干草果果壳中的含量。计算了 OACs 的香气活性值；根据香气活性值，确定出了
干草果中的 19 种关键香气成分。其中，反-2-癸烯醛、1,8-桉叶素、芳樟醇、反-2-十二烯醛、辛醛、反-2-辛烯醛、
癸醛、β-蒎烯、正己醛、α-松油醇、香兰素是果壳和种仁共有的关键香气物质，它们使得二者香气具有相似之处；
而(E,E)-2,4-癸二烯醛、壬醛、橙花醇、香叶醇、香叶醛、乙酸香叶酯、反式橙花叔醇、4-松油醇是导致二者香
气有所不同的主要成分。
关键词：草果；气相色谱-质谱-嗅觉检测器联用；香气活性成分；香气活性值；关键香气成分；香料
中图分类号：TQ654 文献标识码：A 文章编号：1003-5214 (2019) 09-1857-07

Analysis of the Key Odorants in Dried Amomum tsao-ko Crevost et Lemaire

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XU Shi-qi , BAI Jia-wei , YANG Wen-xi , LIU Yu-ping 1,2* , SUN Bao-guo
（1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business
University, Beijing 100048, China; 2. Beijing Key Laboratory of Flavor Chemistry, Beijing 100048, China; 3. Beijing
Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China）
Abstract: Amomum tsao-ko Crevost et Lemaire (ACL) is a kind of natural flavor plant. In order to
determine the key odorants in dry ACL, the volatiles in the pericarp and kernel of dried ACL were extracted
by direct solvent extraction combined with solvent-assisted flavor evaporation (SAFE), and the isolates
were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Twenty-two odor-
active regions were detected, and twenty-two odor-active components (OACs) were identified by
comparing the odor characteristics, MS data, and retention indices with those of authentic compounds.
OACs were quantitated by using 2-octanol and 2-isopropylphenol as internal standards. The results showed
that the contents of OACs in kernel were higher than those in pericarp. Their odor activity values (OAVs)
were calculated. Based on the obtained OAVs, nineteen flavor compounds were determined as key odorants
of dried ACL, some key odorants, including (E)-2-decenal, 1,8-cineole, linalool, (E)-2-dodecenal, octanal,
(E)-2-octenal, decanal, β-pinene, hexanal, α-terpineol and vanillin were common in the pericarp and kernel
of dried ACL, which made the pericarp and the kernel have some similarities in odor attributes. However,
some odorants, including (E,E)-2,4-decadienal, nonanal, nerol, geraniol, geranial, geranyl acetate,
(E)-nerolidol and 4-terpineol, only existed in the pericarp or the kernel, which made their odors different
from each other.
Key words: Amomum tsao-ko Crevost et Lemaire; GC-MS-O; odor-active constituents; OAVs; key odorants;
perfumes

收稿日期：2019-06-14; 定用日期：2019-08-04; DOI: 10.13550/j.jxhg.20190538
基金项目：国家重点研发计划课题“航天特殊食品制造关键技术研究与新产品创制”（2017YFD0400501）
作者简介：徐士琪（1996—），女，硕士生。联系人：刘玉平（1969—），男，教授，E-mail：liuyp@th.btbu.edu.cn。