GC-O-MS法对酒花中香气活性成分的分析  

Analysis of aroma-active compounds in hop by GC-O-MS

作　　者：王露[1,2,3] 江伟[1,3] 刘玉梅[2] 刘翔[1,3,4] 王德良[1,3] 宋焕禄[5] 刘梦雅[5] 

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]新疆大学化学化工学院,乌鲁木齐830046 [3]中德发酵酒品质与安全国际联合研究中心,北京100015 [4]天津科技大学生物工程学院,天津300457 [5]北京工商大学化学与环境工程学院,北京100037

出　　处：《分析试验室》2015年第6期640-644,共5页Chinese Journal of Analysis Laboratory

基　　金：国家自然科学基金(31360403);国家国际科技合作专项项目(2012DFG31640)资助

摘　　要：采用顶空固相微萃取气相色谱-嗅闻-质谱((HS-SPME-GC-O-MS)联用的方法研究酒花中的香气化合物的组成和风味,并与传统的同时蒸馏萃取、水蒸气蒸馏方法进行比较,定性采用质谱谱库检索结合保留指数进行验证。结果表明:3种方法测得的1号酒花中的香气活性成分存在较大的差异,HS-SPME法最为适合,该法共鉴定出71种成分,占总峰面积质量分数的97.93%,以月桂烯、β-石竹烯为主要成分的萜烯类化合物共22种,其质量分数达88.73%,醇类及酯类质量分数分别为1.98%,3.42%。采用该方法对3个不同的酒花品种定性并嗅闻,能够嗅闻到的香气活性成分共计34种,包括碳氢化合物(包括萜烯)类7种,醇(酚)类11种,酯类10种,酮类2种,未知化合物4种。嗅闻结果表明,在1号、2号、3号3种酒花中分别嗅闻到了26,23,16种香气物质,其中重要的香气活性成分为β-香茅醇、β-石竹烯、里那醇、香叶醇、α-萜品醇、β-香茅醇、橙花醇、橙花椒醇、香叶酸甲酯、辛酸甲酯、乙酸香叶酯等。Head space-solid phase microextraction-gas chromatography-olfactometry-mass spectrometry （HS- SPME-GC-O-MS） was used to analyze the aroma-active compositions and flavours in hops. The identification of volatile compounds was performed using mass spectral library searching based on Kovats retention index （KI）. Greatly different results of the aroma-active compounds were separately obtained from the HS-SPME, simultaneous distillation extraction（SDE） and conventional steam distillation （SD） methods. After HS-SPME extraction, 71 kinds of volatile compounds were found in NO. 1 hops, and accounted for 97.93% of the total pear area, among which the terpenes, mainly humulene and β-caryophyllen, together accounting for 88.73% of the total amount of volatile compounds. While alcohols and esters were 1.98% and 3.42%, respectively. Results showed that the most suitable extraction method for kinds of hop cultivars was SPME. In total, 34 volatile aroma-active compounds were identified including 7 kinds of hydrocarbons （contain tepenes ）, 11 kinds of alcohols（ contain terpenols） , 10 kinds of esters, 2 kinds of ketones and 4 kinds of unkonwn compounds. 26, 23 and 16 kinds of odor-active compounds were identified by GC-O-MS, from three different hops, respectively. The main contributors of hop flavor are β-mycrene, β-caryophyllene, linaool, geraniol, α-terpined, β- citronellol, nerol, nerolidol, methyl, geranate, octanoic acid, methyl ester, geranyl acetate, et al.

关 键 词：酒花 香气活性成分 顶空固相微萃取 气相色谱-嗅闻-质谱联用(GC-O-MS) 保留指数定性 

分 类 号：TS262[轻工技术与工程—发酵工程]