5种不同品种苦荞的易挥发性成分比较分析  

The Analysis of Volatile Components of Five Different Varieties of Bitter Buckwheat by HS-SPME-GC-MS

作　　者：李云龙 赵琳 何永吉 程哲 吕慧卿[2] 李红梅 Li Yunlong;Zhao Lin;He Yongji;Cheng Zhe;Lu Huiqing;Li Hongmei(Institute of Agro-Products Processing Science and Technology,Shanxi Academy of Agricultural Sciences,Shanxi Key Laboratory of Characteristic Agro-Products Processing,Taiyuan 030031;Sorghum Institute,Shanxi Academy of Agricultural Science,Jinzhong 030600)

机构地区：[1]山西省农业科学院农产品加工研究所,特色农产品加工山西省重点实验室,太原030031 [2]山西省农业科学院高粱研究所,晋中030600

出　　处：《中国粮油学报》2020年第2期18-23,30,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家现代农业(燕麦荞麦)产业体系建设专项(CARS-07-E-2);山西省重点研发计划项目(201803D 221013-2);山西省农业科学院科研项目(YYS1708)

摘　　要：采用顶空固相微萃取(Headspace Solid Phase Micro Extraction,HS-SPME)-气相色谱-质谱(Gas Chromatography-Mass Spectrometry,GC-MS)联用技术,对5种不同品种的苦荞易挥发性成分进行了系统研究与比较。结果表明:通过GC-MS分析,5种不同品种的苦荞共检测到烷烃类、烯烃类、酯类、醛类、醇类、含N物质及其他7类挥发性化合物。5种苦荞共有14种共同组分,包括9种烷烃化合物(2,2,4,6,6-五甲基庚烷、十一烷、十二烷、十三烷、2,9-二甲基十一烷、3-亚甲基十三烷、十四烷、壬基环戊烷、正十五烷)以及5种烯烃类化合物(乙基苯、萘、1-十二烯、1-十三烯、2E-十四烯);不同品种的挥发性成分的差异主要体现在醇类、醛类以及酯类化合物,醇类及酯类化合物一般具有花香和果香,醛类化合物有脂肪香味,这些物质相互作用产生综合气味,从而使不同品种的苦荞呈现不同的特点。In this paper,Headspace Solid Phase Micro Extraction(HS-SPME)-Gas Chromatography-Mass Spectrometry(GC-MS)was used to analyze the volatile components of bitter buckwheat in different varieties.The volatile components of Tartary buckwheat from 5 varieties were systematically studied and compared.By GC-MS,the results showed that the classes of volatile compounds detected in the 5 different varieties bitter buckwheat were alkane,olefins,esters,aldehydes,alcohols,N-containing substances and other 7 volatile compounds.Alkanes were the main volatile compounds of bitter buckwheat,which could make bitter buckwheat have a sweet aroma;There were 14 common components in 5 kinds of bitter buckwheat,including 9 kinds of alkane compounds(2,2,4,6,6-pentamethyl heptane,undecane,dodecane,tridecane,2,6-dimethyl undecane,3-methylene tridecane,tetradecane,decyl cyclopentane,pentadecane)and five olefinic compounds(ether,naphthalene,dodecene,tridecene,2 E-tetradecene);the difference in volatile components of different bitter buckwheat was mainly reflected in alcohols,aldehydes and Ester compounds,alcohols and esters generally had floral and fruity aromas,and aldehydes had a fatty fragrance.These substances interacted to produce a comprehensive odor,which made the 5 different varieties bitter buckwheat have different characteristics.

关 键 词：顶空固相微萃取(HS-SPME) 气-质联用(GC-MS) 苦荞 易挥发性成分 

分 类 号：TS201.9[轻工技术与工程—食品科学]