梯度稀释法结合气相色谱-嗅闻-质谱联用仪鉴定炸花椒油中关键性香气活性化合物  

Identification of key aroma-active compounds of fried zanthoxylum essential oil by aroma extract dilution analysis and gas chromatography-olfactometry-mass spectrometry

作　　者：陈海涛[1,2,3] 孙丰义 王丹[1] 孙宝国[1,2,3] 张玉玉[1,2,3] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [2]北京工商大学北京市食品风味化学重点实验室,北京100048 [3]北京工商大学食品质量与安全北京实验室,北京100048

出　　处：《食品与发酵工业》2017年第3期191-198,共8页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划项目(2014BAD04B06);2016年研究生科研能力提升计划项目资助

摘　　要：采用同时蒸馏萃取和溶剂辅助蒸发提取炸花椒油中的挥发性风味成分,气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)对提取物进行定性和定量分析,梯度稀释法结合气相色谱-嗅闻(gas chromatography and olfactometry,GC-O)鉴定提取物中的关键性香气化合物。2种方法共鉴定出75种挥发性风味成分,包括烃类19种、醛类13种、醇类22种、酮类5种、酯类8种、杂环类及其他化合物8种;2种方法共检测出58个气味活性区域,从中鉴定出44种香气活性化合物,稀释因子较大(FD≥34)的芳樟醇、大根香叶烯D、柠檬烯、乙酸芳樟酯、乙酸-4-松油烯醇酯等是炸花椒油中的关键性香气活性化合物。Volatile flavor constituents of fried zanthoxylum essential oil were extracted by simultaneous distillation and solvent-assisted flavor evaporation. The extracts were analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry（ GC-MS）. The key aroma compounds of the extract was identified by aroma extract dilution analysis coupled with gas chromatography and olfactometry（ GC-O）. A total of 75 volatiles were identified in fried zanthoxylum essential oil,including 19 hydrocarbons,13 aldehydes,22 alcohols,5 ketones,8 ethers and 8 heterocyclic compounds; a total of 58 olfactory active regions were found and 44 of them were identified. Those of higher flavor dilution factors（ FD≥34） were linalool,germacrene D,limonene,linalyl acetate,4-terpinenyl acetate,etc,which were the key aroma-active compounds of fried zanthoxylum essential oil.

关 键 词：炸花椒油 同时蒸馏萃取 溶剂辅助风味蒸发 梯度稀释法 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.63[轻工技术与工程—食品科学与工程]