SPME-GC-MS结合ROAV法分析苦瓜粉中挥发性特征风味物质  

Analysis of volatile characteristic compounds in bitter melon powder by SPME-GC-MS combined with ROAV method

作　　者：奚星林 曾广丰 谢建军 周舒瑜 李双 XI Xinglin;ZENG Guangfeng;XIE Jianjun;ZHOU Shuyu;LI Shuang(Guangzhou Customs Technical Center,Guangzhou 510623;School of Food Science,Guangdong Pharmaceutical University,Guangzhou 511436)

机构地区：[1]广州海关技术中心,广州510623 [2]广东药科大学食品科学学院,广州511436

出　　处：《中国食品添加剂》2022年第2期153-160,共8页China Food Additives

基　　金：海关总署科研项目(2020HK190)。

摘　　要：目的:研究苦瓜粉中挥发性特征风味物质。方法:采用固相微萃取-气相色谱/质谱联用技术,通过峰面积归一化法得到各挥发性物质的相对百分含量,并结合相对气味活度值(ROAV值)方法分析苦瓜粉挥发性物质。结果:85μm PDMS-CRA型萃取头对苦瓜粉挥发性物质提取效果最好,发现六个品牌的苦瓜粉中均含有15种风味物质。结论:2,4-壬二烯醛、苯乙醛、顺,顺,顺-7,10,13-十六碳三烯醛、ALPHA-蒎烯、β-石竹烯、(EZ)-β-紫罗兰酮、二氢猕猴桃内酯、棕榈酸甲酯、己酸、十四烷为苦瓜粉中关键特征挥发性物质。Objective:To study the volatile characteristic substances in bitter melon powder.Methods:The relative percentage of volatile substances in bitter melon powder were obtained by the method of peak area normalization using solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry.The volatile substances in bitter melon powder were analyzed by the method of relative odor activity value(ROAV).Result:The 85μm PDMS-CRA head had the best extraction effect on volatile compounds of bitter melon powder.It was found that there were 15 flavor substances in all the six brands of bitter melon powder.Conclusion:2,4-nonadienal,benzeneacetaldehyde,cis,cis,cis-7,10,13-hexadecatrienal,alfa-copaene,caryophyllene,beta-Jonone,dihydroactinidiolide,methyl palmitate,hexanoic acid and tetradecane are the key volatile characteristic compounds in bitter melon powder.

关 键 词：相对气味活度值 苦瓜粉 风味物质 固相微萃取 

分 类 号：O657.63[理学—分析化学] TS202.1[理学—化学]