不同产地香草兰香气成分及抗氧化活性比较  

Comparison of Odors and Antioxidant Activity of Vanilla from Different Origin

作　　者：董智哲 谷风林[1,3,4] 徐飞[1,3,4] 陈永敢[1,2] 

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技学院,武汉430070 [3]农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533 [4]国家重要热带作物工程技术研究中心,海南万宁571533

出　　处：《中国食品学报》2015年第1期242-249,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD36B03);中央级公益性科研院所基本科研业务费专项(1630052012017)

摘　　要：比较了产自汤加、科摩罗和海南的香草兰中4种主要香气物质含量及提取物的抗氧化活性,采用SPMEGC-MS测定3种香草兰中香气成分。试验结果表明:与另外两种香草兰相比,汤加香草兰4-羟基苯甲醛和4-羟基苯甲酸的含量最高,海南和汤加香草兰的香草醛含量虽相似但高于科摩罗香草兰,而科摩罗香草兰的香草酸含量最高;汤加香草兰提取物抗氧化活性最高,其次为科摩罗,海南香草兰活性最低;汤加、科摩罗和海南香草兰中分别检测出64,65和71种香气成分,其中含量高的物质主要有2,3-丁二酮、乙酸、3-羟基-2-丁酮、2,3-丁二醇、呋喃甲醛、苯酚、4-甲基苯酚、邻甲氧基苯酚和香草醛,这类物质的含量会随香草兰豆荚的不同而变化;3种香草兰中芳香族化合物含量均最高,是香草兰中最重要的一类香气物质。Contents of four main odor components in Tonga, Comorin and Hainan vanilla, and antioxidant activity of vanilla extracts were compared. SPME-GC-MS was used to analyze the odor components in the three kinds of vanilla.The results indicate that, compared with the other two vanilla, Tonga vanilla contained the highest 4-hydroxy benzaldehyde and 4-hydroxybenzoic acid content and owned similar vanillin content to Hainan vanilla, however Comorin vanilla had the highest content of vanillic acid. Tonga vanilla extracts showed the strongest antioxidant activity, followed by Comorin vanilla and Hainan vanilla showed the lowest activity. 64, 65 and 71 components were indentified in Tonga Comorin and Hainan vanilla respectively, and in which 2,3-butanedione, acetic acid, 2-butanone 3-hydroxy, 2 3-butanediol, furfural, phenol, phenol 4-methyl, phenol 2-methoxy and vanillin were with high content and changed according the variety of vanilla. Aromatic compounds with the highest contents in these three kinds of vanilla were the most important odor compounds in vanilla.

关 键 词：香草兰 香气 抗氧化 

分 类 号：TS264.3[轻工技术与工程—发酵工程]