少花桂叶香气活性成分分析鉴定  

Analysis and Identification of Odor-active Compounds in Leaves of Cinnamomum pauciflorum Nees

作　　者：赵银 王羽桐 李娟[1] 杜文斌 谭佳 谢建春[1] ZHAO Yin;WANG Yutong;LI Juan;DU Wenbin;TAN Jia;XIE Jianchun(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京食品营养与人类健康高精尖创新中心,食品质量与安全北京实验室,北京工商大学轻工技术学院,北京100048

出　　处：《食品工业科技》2021年第8期249-255,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31671895);国家重点研发计划项目课题(2017YFD0400106);北京市自然科学基金面上项目(6172004)。

摘　　要：对少花桂叶的香气活性成分进行分析鉴定。采用顶空固相微萃取制备样品,用两根色谱柱(极性柱DBWAX和弱极性柱DB-5)进行气相色谱-质谱联用分析,并用DB-5柱进行直接强度法气相色谱-嗅闻分析(GC-O),基于保留指数、质谱库检索、气味特征鉴定化合物。结果:共鉴定出88种挥发性成分,含量高(>1%)的成分为芳樟醇、香豆素、δ-杜松烯、檀香萜、α-古巴烯、苯乙烯、β-檀香萜、反式肉桂醛、乙酸龙脑酯和1,8-桉叶油素等。检测到23种化合物有气味活性,按照气味强度,对总体香气贡献大(香气强度值≥3)的为反式肉桂醛、芳樟醇、4-萜品醇、乙酸龙脑酯、β-檀香萜和肉桂酸乙酯,研究结果为少花桂的开发应用提供基础。The object of this study was to identify odor-active compounds in leaves of Cinnamomum pauciflorum Nees.Headspace solid phase micro extraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)was utilized,while GC-MS analysis involved both a polar column(DB-WAX)and a weak polar column(DB-5),and GC-O analysis adopted direct aroma intensity detection and a DB-5 column.The compounds were identified by search of Nist 2010 mass spectral library and comparison with the published retention indices and odor characteristics.In total,eighty-eight volatiles were identified in GC-MS analysis,where linalool,coumarin,δ-cadinene,santalene,α-copaene,styrene,β-santalene,trans-cinnamaldehyde,bornyl acetate,and 1,8-cineole showed high levels(>1%).However,just twenty three odor-active compounds were identified during GC-O analysis.According to the score of odor intensity(≥3),trans-cinnamaldehyde,linalool,4-terpineol,bornyl acetate,β-santalene,and ethyl cinnamate were considered to contribute highly to the overall aroma.The results could provide guidance for development and application of Cinnamomum pauciflorum Nees.

关 键 词：少花桂 顶空固相微萃取 气相色谱-嗅闻 直接强度 气味活性成分 芳樟醇 反式肉桂醛 

分 类 号：TS202.3[轻工技术与工程—食品科学]