HS-SPME-GC-MS结合ROAV法对新疆刺槐花香气成分的研究  

Analysis of aroma components in Sophora japonica L. of Xinjiang by HS-SPME-GC-MS and ROAV

作　　者：王永瑞[1] 张雪艳 肖何 姬华[1] WANG Yong-rui;ZHANG Xue-yan;XIAO He;JI Hua(Food College,Shihezi University,Shihezi 83200)

机构地区：[1]石河子大学食品学院,石河子832000

出　　处：《中国食品添加剂》2018年第7期176-181,共6页China Food Additives

基　　金：国家自然科学基金(31301469);石河子大学重大科技攻关计划项目(gxjs2015-zdgg05)

摘　　要：以新鲜新疆刺槐花为原料,通过水蒸气蒸馏方法提取刺槐花的香气成分。采用顶空固相微萃(HS-SPME)结合气相色谱-质谱联用技术(GC-MS),对刺槐花中挥发性成分进行鉴定分析。在新疆刺槐花中共鉴定出46种香气组分,主要为醇类16种(39.60%)、烯烃类8种(16.74%)、酮类8种(13.90%)、酯类2种(7.67%)、烷烃类5种(4.93%)、酚类2种(2.85%)、杂环类2种(2.37%)、醛类2种(2.28%)以及醚类1种(0.90%)。采用相对气味活度值(ROAV)评价各香气成分对新疆刺槐花总体香味的贡献,确定了六种关键挥发性成分,分别为:癸醛、壬醛、芳樟醇、6-甲基-5-庚烯-2-酮、2-戊基呋喃、苯乙醇,这些物质是新疆刺槐花香气成分的重要贡献者。The Sophora japonica L.picked from Xinjiang were used as raw materials,the aroma components were extracted by steam distillation method. The volatile components of Sophora japonica L.were identified by headspace solid phase microextraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS）. Results showed that 46 aroma components were identified from Sophora japonica L.,mainly were 16 alcohols（39.60%）,8 alkenes（16.74%）,8 ketones（13.90%）,2 esters（7.67%）,5 alkanes（4.93%）,2 phenols（2.85%）,2 heterocyclics（2.37%）,2 aldehydes（2.28%）and one kind of ether（0.90%）.The relative odor activity value（ROAV）was used to evaluate the contribution of each aroma component to the overall flavor of Sophora japonica L.,six key aroma components were identified：decanal,nonanal,3,7-dimethylocta-1,6-dien-3-ol,6-methyl-5.-Hepten-2-one,2-pentylfuran,phenylethyl alcohol,these substances are important contributors to the aroma components in the Sophora japonica L. of Xinjiang.

关 键 词：刺槐花 静态顶空固相微萃(HS-SPME) 气相色谱-质谱联用技术(GC-MS) 相对香气活度值(ROAV) 香气成分 

分 类 号：O657.63[理学—分析化学] TS207.3[理学—化学]