FD-GC-O和OAV方法鉴定哈密瓜香气活性成分研究  

Study on Two Evaluation Methods of Odor-active Compounds in Hami Melon:Frequency Detection-Gas Chromatography-Olfactometry Method and Odor Activity Value Analysis

作　　者：庞雪莉[1] 胡小松[1] 廖小军[1] 孙志健[1] 张名位[2] 吴继红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,国家果蔬食品加工工程技术研究中心,北京100083 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610

出　　处：《中国食品学报》2012年第6期174-182,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市科技计划课题(D101105046610003);省校合作项目(2008A090400015)

摘　　要：为探究关键香气成分的不同鉴定方法分析结果的一致性,采用香气活性值(odor activity value,OAV)和频率检测-气相色谱-嗅闻技术(frequency detection-gas chromatography-olfactometry,FD-GC-O)分别对哈密瓜的香气活性组分(odor-active compounds)进行鉴定。结果表明,在哈密瓜中共鉴定出57种挥发性物质,其中碳酸二乙酯、异氟尔酮、薄荷醇、α-松油醇首次鉴定为瓜类香气组分。采用OAV法和FD-GC-O法分别确定了23种和20种关键香气成分。在频率分析法中嗅闻频次最高的8种物质在OAV法中的活性香气值较大。两种方法在鉴定哈密瓜关键香气组分方面有较好的一致性,且各具特点与不足。本研究为食品香气研究者选择不同基质中活性香气物质的鉴定方法提供理论指导。To investigate whether there is an exact parallelism between different methods of identifying odor-active compounds in food matrices,taking Hami melon as research object,the study identified its odor-active compounds using frequency detection-gas chromatography-olfactometry technique（FD-GC-O） and odor activity value（OAV） analysis respectively.Fifty volatiles were identified from Hami melon,among which diethyl carbonate,isophorone,menthol,α-terpineol were identified for the first time as components of melon fruit.FD-GC-O and OAV characterized 23 and 20 odor-active compounds from Hami melon juice respectively,among which 19 components were found in both two methods and 8 odorants with highest detection frequency also had higher OAV,showing that FD-GC-O and OAV resulted in comparable Hamimelon odor patterns.However,they both have some deficiencies.This study could provide theory guide for the them to select suitable analysis method for odor-active compounds according to the properties of food matrices.

关 键 词：哈密瓜 香气活性成分 频率检测法 气相色谱-嗅觉测量法 香气活性值 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]