面茶中关键香气成分的鉴定  

Identification of Key Odorants in Seasoned Millet Mush

作　　者：段琦 李天娇 王英杰 刘玉平[1,3] Duan Qi;Li Tianjiao;Wang Yingjie;Liu Yuping(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University,Beijing100048;Beijing Key Laboratory of Flavor Chemistry,Beijing100048;Beijing Technology&Business University,Beijing Laboratory for Food Quality and Safety,Beijing100048)

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

出　　处：《中国粮油学报》2020年第7期165-171,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：为了确定面茶中的关键香气成分,采用液液连续萃取结合溶剂辅助风味成分蒸发的方法提取了面茶中的挥发性成分,使用气相色谱-质谱-嗅觉检测器联用仪对所得提取物进行了分析,通过与标准品的香气特征、质谱、保留指数进行比对,鉴定出了31个香气活性成分,其中包括醛类10种、吡嗪类9种、酮类5种、含硫化合物2种、醇类2种、酚类1种、其他化合物2种,并且测定了它们的检测频次.以2-辛醇和6-十一酮为内标,对22个香气活性成分进行了定量分析;根据定量结果和它们的阈值,计算了它们的香气活性值;19种香气活性值大于等于1的化合物被确定为面茶的关键香气成分,包括2-乙基-3,5-二甲基吡嗪、(E,E)-2,4-癸二烯醛、反-2-辛烯醛、香兰素、糠醇、4-乙烯基愈创木酚、庚醛、糠醛、2,3,5-三甲基吡嗪、2,5-二甲基吡嗪、乙硫醇、5-甲基糠醛、苯甲醛、2-乙基-5(6)-甲基吡嗪、2,6-二甲基吡嗪、2-甲基吡嗪、2,3-二甲基吡嗪、3-甲基-1,2-环戊二酮和麦芽酚;通过香气重组实验进一步验证了它们是面茶的关键香气成分.To determine the key odorants in seasoned millet mush,the volatiles in the seasoned millet mush were extracted by liquid-liquid continuous extraction combined with solvent-assisted flavor evaporation,and the isolates were analyzed by gas chromatography-mass spectrometry-olfactometry.Thirty-one odor-active compounds,including 10 aldehydes,9 pyrazines,5 ketones,2 sulfur-containing compounds,2 alcohols,1 phenol,2 other compounds,were identified by comparing the odor characteristics,MS data,and retention indices with those of authentic compounds;the detection frequencies of these compounds were measured.Twenty-two odor-active compounds were quantitated by using 2-octanol and 6-undecanone as the internal standards,and their odor activity values(OAVs)of these compounds were calculated according to the quantitation results and their thresholds reported in literatures.Nineteen compounds with OAV≥1 were determined as the key odorants of seasoned millet mush.They were 2-ethyl-3,5-dimethylpyrazin,(E,E)-2,4-decadienal,(E)-2-octenal,vanillin,furfuryl alcohol,4-vinylguaiacol,heptanal,furfural,2,3,5-trimethylpyrazine,2,5-dimethylpyrazine,ethyl mercaptan,5-methylfurfural,benzaldehyde,2-ethyl-5(6)-methylpyrazine,2,6-dimethylpyrazine,2-methylpyrazine,2,3-dimethylpyrazine,3-methyl-1,2-cyclopentanedione and maltol.These compounds were further proved to be the key odorants of seasoned millet mush by aroma recombination experiment.

关 键 词：面茶 香气活性成分 香气活性值 香气重组实验 关键香气成分 

分 类 号：O657.63[理学—分析化学]