桑葚风味构成特点研究  

Study on the Characteristics of Mulberry Flavor Composition

作　　者：张欣欣 周哲[1,2] 陈炎 柴多 董亮 ZHANG Xin-xin;ZHOU Zhe;CHEN Yan;CHAI Duo;DONG Liang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning,China;National Engineering Research Center of Seafood,Dalian 116034,Liaoning,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品研究与开发》2020年第7期167-171,共5页Food Research and Development

基　　金：大连市高层次人才创新计划(2017RQ131);辽宁省自然科学基金计划重点项目(20170520317);国家十三五重点研发计划项目(2017YFD0401203);国家自然科学基金面上项目(31871760)。

摘　　要：应用固相微萃取-气质联用技术(solid-phase microextraction-gas chromatography-mass spectrometry,SPME/GCMS)对桑葚的挥发性风味物质分析。结果发现:萃取头为50/30μm DVB/CAR/PDMS,饱和时间30 min,萃取60 min效果最好;在此条件下共鉴定出28种挥发性化合物,包括醛类8种,芳香族化合物6种,酯类6种,醇类4种和酸类4种。同时,对已鉴定出的风味化合物进行定量分析,并结合挥发性物质的气味活度值确定桑葚的香气活性物质,结果包括醛类6种,酯类4种,有机酸类3种,芳香族2种和醇类2种被确定为桑葚的气味活性物质,而异辛醇、糠醛、苯甲醛和己酸的气味活度值(odor activity value,OAV)小于1,对桑葚风味贡献度较小。The determination method of mulberry volatile matter by solid-phase microextraction-gas chromatography-mass spectrometry(SPME/GC-MS)was optimized and the compositions and characteristics of the volatile matter were identified. The results showed that the extraction head was 50/30 μm DVB/CAR/PDMS,the saturation time was 30 min,and the extraction time was 60 min. A total of 28 volatile compounds,including8 types of aldehydes,6 types of aromatic compounds,6 types of esters,4 types of alcohols and 4 types of acids,were identified under the above conditions. At the same time, the identified flavor compounds were quantitatively analyzed,and the aroma active substances of mulberries were determined based on the odor activity value of volatile substances,ncluding 6 types of aldehydes,4 types of esters,3 types of organic acids,2 types of aromatic compounds and 2 types of alcohols were identified as the odor active substances of mulberries,while odoractivity value(OAV)< 1 of isooctyl alcohol,furfural,benzaldehyde and caproic acid contributed less to the flavor of mulberry.

关 键 词：桑葚 固相微萃取 气质联用 挥发性化合物 气味活度值 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]