不同种源绿色型香椿特征风味的分析  

Analysis of Characteristic Flavor of Green Toona sinensis from Different Provenances

作　　者：孔宇 许雅荟[2] 张旭 韩冉[1,2] 王汝华 刘常金[1,2] KONG Yu;XU Yahui;ZHANG Xu;HAN Ran;WANG Ruhua;LIU Changjin(State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science and Technology,Tianjin 300457,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品营养与安全国家重点实验室,天津300457 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品工业科技》2021年第3期208-213,229,共7页Science and Technology of Food Industry

基　　金：天津科技大学大学生创新创业训练计划项目(202010057095);天津科技大学大学生实验室创新基金(1814A208)。

摘　　要：目的:研究不同种源表型为绿色的香椿香气成分的差异。方法:选用顶空固相微萃取法(HS-SPME)结合气相色谱-嗅闻-质谱(GC-O-MS)联用仪对太和青油椿、永济香椿、十堰香椿、岚皋香椿四个不同种源绿香椿的挥发性成分进行提取和鉴定,并对特征香气成分进行分析。结果:在温度为50℃时,用65μm PDSM/DVB的萃取头对样品萃取40 min,可以使萃取效率达到最大。采用GC-MS对挥发性成分进行分析,在四种绿香椿中共鉴定出46种挥发性成分,其中永济香椿检测到的挥发性成分最多,共40种,萜烯类化合物有23种,占比最大;而十堰香椿检测到的挥发性成分最少,共26种,萜烯类只有10种。经过嗅闻仪分析,发现绿香椿中有18种特征香气成分,萜烯类和含硫类化合物是绿香椿的主要挥发性成分,其中2-巯基-3,4-二甲基-2,3-二氢噻吩的香气强度最高。结论:这四个不同种源香椿在萜烯类化合物的种类和含量上差异明显,其中青油椿与永济香椿中的萜烯类化合物种类和含量都比较高,因此其风味也优于十堰香椿和岚皋香椿。Objective:To study the difference of aroma components of Toona sinensis with green phenotype from different provenances.Methods:The volatile components of Toona sinensis from from Taihe,Yongji,Shiyan and Langao were extracted and identified by headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-smell-mass spectrometry(GC-O-MS),and the characteristic aroma components were analyzed.Results:When the temperature was 50℃,the extraction efficiency could be maximized by extracting the sample with 65μm PDSM/DVB head for 40 min.GC-ME was used to analyze the volatile components,and 46 kinds of volatile components were identified in four green Toona sinensis,among which Yongji Toona sinensis was detected the most volatile components,40 kinds in total,and 23 kinds of terpenes accounted for the largest proportion.However,the volatile components detected in Shiyan Toona sinensis were the least,with 26 species in total and only 10 terpenes.After sniffing analysis,it was found that there were 18 characteristic aroma components in Toona sinensis,terpenes and sulfur compounds were the main volatile components of Toona sinensis,among which 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene had the highest aroma intensity.Conclusion:There are significant differences in the types and contents of terpenoids among the four different provenances of Toona sinensis,among which the types and contents of terpenoids in Qingyou Toona sinensis and Yongji Toona sinensis are higher,so their flavors are superior to Shiyan Toona sinensis and Langao Toona sinensis.

关 键 词：绿香椿 HS-SPME GC-O-MS 特征香气成分 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]