GC-O与GC-MS结合分析竹荪牛肉香精中的挥发性成分  

Analysis of Volatile Compounds in Dictyophora indusiata-Fortified Beef Flavor by GC-MS and GC-O

作　　者：刘廷竹 黄明泉[1] 邹青青[1] 李娟[1] 吴继红[1] 肖阳[1] 

机构地区：[1]北京工商大学北京市食品风味化学重点实验室,食品质量与安全北京实验室,北京100048

出　　处：《食品科学》2016年第2期92-98,共7页Food Science

基　　金：国家自然科学基金面上项目(31471665);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD 201404034)

摘　　要：采用同时蒸馏萃取结合气相色谱-质谱联机,通过双柱定性对竹荪牛肉香精中的挥发性成分进行分析,并通过谱库检索和保留指数比对,共计从竹荪牛肉香精中鉴定出化合物169种,其中醇类26种、醛类21种、酮类9种、酸类18种、酚类4种、酯类4种、醚类6种、烃类49种、杂环及其他类32种,其中十六醛、丁香酚、β-倍半水芹烯、茴香脑、β-红没药烯、α-姜烯、油醇等相对含量较大;通过气相色谱-嗅觉测定法,采用芳香萃取物稀释分析法对其特征风味成分进行了分析,共鉴定出33种特征成分,其中2-甲基-3-呋喃硫醇、α-荜橙茄烯、反-佛手甘油烯、反式石竹烯,红没药醇对牛肉香精风味贡献相对较大。Volatile compounds of the new Dictyophora indusiata-fortified beef flavor were analyzed by simultaneous distillation extraction（SDE） and gas chromatography-mass spectrometry（GC-MS）. The results showed that by NIST 11 Mass Spectral Library searching and retention index comparison, a total of 169 compounds, including 26 alcohols, 21 aldehydes, 9 ketones, 18 organic acid, 4 phenols, 4 esters, 6 ethers, 49 hydrocarbons, 32 amines and others, were identified when ether and dichloromethane were used as the solvents. Among the compounds identified, the contents of anethole, α-zingiberene, β-sesquiphellandrene, β-bisabolene, eugenol, oleyl alcohol and n-hexadecanal were higher. Then the SDE extract was analyzed by GC-olfactometry（GC-O）, and the aroma-active compounds were identified by aroma extract dilution analysis（AEDA）. A total of 33 compounds, including 2-methyl-3-furanthio, α-cubebene, trans-bergamot glycerin ene, β-caryophyllen and bisabolol, were identified, which made higher contributions to the flavor of the D. indusiata beef flavor.

关 键 词：竹荪牛肉香精 同时蒸馏萃取 气相色谱-质谱联机 气相色谱-嗅闻仪联机 挥发性成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]