香草兰豆荚发酵过程中挥发性成分的变化  

Changes of Volatile Compounds in Vanilla Beans during Curing Process

作　　者：洪英华 谷风林[1,3,4] 蔡莹莹 徐飞 房一明[1,3,4] HONG Ying-hua;GU Feng-lin;CAI Ying-ying;XU Fei;FANG Yi-ming(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Science,Wanning 571533,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National Center of Important Tropical Crops Engineering and Technology Research,Wanning 571533,China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops,Wanning 571533,China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]华中农业大学食品科学技术学院,湖北武汉430070 [3]国家重要热带作物工程技术研究中心,海南万宁571533 [4]海南省热带香料饮料作物工程技术研究中心,海南万宁571533

出　　处：《食品工业科技》2018年第24期253-259,265,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31671848);国家科技支撑计划课题(2012BAD36B03)

摘　　要：为研究香草兰发酵过程中挥发性成分的累积过程,采用了混合溶剂(乙醚/正戊烷=1∶1,v/v)提取结合GC-MS的方法进行定性定量分析,并以DB-5及DB-Wax两种毛细管柱为分离柱分别进行了实验。结果表明:以DB-5毛细管柱为分离柱时,检测出45种挥发性物质,鲜豆荚、杀青豆荚、发汗豆荚、干燥豆荚及陈化豆荚分别检测出19、17、25、33、37种挥发性成分;以DB-Wax毛细管柱为分离柱时,检测出53种物质,五种豆荚中分别检测出20、21、27、38、46种挥发性成分。两种方法共分离检测出69种物质。挥发性成分主要在干燥及陈化阶段产生并累积,其中含量逐渐增加且在陈化豆荚中含量较高的有乙酸、愈创木酚、香兰醇、十六酸等物质,反式-2-癸烯醛、硬脂酸甲酯、山嵛醇等物质仅出现在发酵前期,己二酸二(2-乙基己)酯、2-乙基己基乙酸酯的含量在发酵过程中逐渐降低。成熟豆荚的香气是由多种前体物的代谢产物混合而形成。In order to analyze the accumulation of volatile components in vanilla beans during the curing process,volatile compounds in vanilla beans were extracted using organic solvents and quantitated by gas chromatography-mass spectrometry (GC-MS) with DB-5 and DB-Wax capillary column.The results indicated that 45 volatiles were detected with DB-5 for separation,and 19,17,25,33,37 components were identified in fresh vanilla bean (FVB),blanched vanilla beans (BVB),sweated vanilla beans (SVB),dried vanilla beans (DVB) and cured vanilla bean (CVB),respectively. Using DB-Wax for separation 20,21,27,38,46 volatile components were detected of vanilla beans at different curing stages.A total of 69 volatile compounds were detected in vanilla beans.Among them,acetic acid,guaiacol,vanillyl alcohol,n-hexadecanoic acids were with high content and increased during curing. (E)-2-decenal,octadecanoic acid methyl ester,behenic alcohol only appeared in earlier stages.Hexanedioic acid bis (2-ethylhexyl) ester and octyl acetate decreased during curing. The aroma of cured vanilla beans was formed by the mixing of metabolites of various precursors.

关 键 词：香草兰 发酵 挥发性成分 定量 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]