气相色谱-嗅闻-质谱联用分析红枣白兰地风味成分  

Analysis of Flavor Components in Jujube Brandy by Gas Chromatography-Olfactometry-Mass Spectrometry

作　　者：李树萍[1] 邱诗棋 吴宛芹 张莹[1] 李珊珊[1] 李美萍[1] 张生万[1] LI Shuping;QIU Shiqi;WU Wanqin;ZHANG Ying;LI Shanshan;LI Meiping;ZHANG Shengwan(College of Life Science, Shanxi University, Taiyuan 030006, China)

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品科学》2017年第4期187-191,共5页Food Science

基　　金：大学生创新创业训练计划项目(2016014137)

摘　　要：采用直接进样法,通过气相色谱-嗅闻-质谱联用技术,对红枣白兰地风味成分进行质谱、保留指数和嗅闻3种方法的定性分析,并结合气相色谱-三内标法对风味成分进行定量测定,同时结合气味活度值和香气强度值评价其主要成分对总体风味的贡献。结果表明:经气相色谱-嗅闻-质谱联用分析,共检出56种化合物,其中鉴定结构的有52种,占红枣白兰地总风味成分的99.72%;气味活度值及香气强度值分析表明,乙酸乙酯、丁酸乙酯、戊酸乙酯、己酸乙酯、辛酸乙酯、乙酸、丁酸、戊酸和己酸为红枣白兰地的主体香气成分,乙酸-2-苯乙酯和苯丙酸乙酯赋予了红枣白兰地一定的枣香味。该结果为研究红枣白兰地的风味和品质控制提供了一定的理论依据。Flavor components of jujube brandy were analyzed by direct injection method and gas chromatographyolfactometry-mass spectrometry(GC-O-MS).The qualitative analysis was conducted using mass spectrometry andolfactometry by comparison of retention index with those reported in the literature,and the quantitative analysis wasperformed by GC-MS using three internal standards.The main constituents contributing to the overall flavor were evaluatedthrough odor activity value(OAV)and aroma intensity.The results showed that a total of56compounds were isolated,thestructures of52of which were identified,accounting for99.72%of the total flavor components in jujube brandy.Evaluationof OAV and aroma intensity values indicated that ethyl acetate,butanoic acid ethyl ester,pentanoic acid ethyl ester,hexanoicacid ethyl ester,octanoic acid ethyl ester,acetic acid,butanoic acid,pentanoicacid and hexanoic acid were the main flavorcomponents.2-Phenylethyl acetate and benzenepropanoic acid ethyl ester also contributed to the jujube aroma in jujubebrandy.This study could provide a theoretical basis to study the flavor and control the quality of jujube brandy.

关 键 词：气相色谱-嗅闻-质谱联用仪 直接进样 红枣白兰地 风味成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]