青花椒与红花椒关键风味物质的对比分析  

Comparative analysis of key flavor substances of green and red pepper

作　　者：董天宇 齐楠 刘芮嘉 孙杰[1] 张宁[1] 陈海涛[1] DONG Tianyu;QI Nan;LIU Ruijia;SUN Jie;ZHANG Ning;CHEN Haitao(Beijing Key Laboratory of Flavor Chemistry,School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京市食品风味化学重点实验室,北京工商大学轻工科学技术学院,北京100048

出　　处：《精细化工》2023年第4期869-877,共9页Fine Chemicals

基　　金：国家自然科学基金(32202215);北京工商大学青年教师科研启动基金项目(QNJJ2022-19)。

摘　　要：为探究青花椒和红花椒的香气差异,利用溶剂辅助风味蒸发法提取花椒中的挥发性成分,通过GC-MS进行定性、定量分析,采用梯度稀释法结合气相色谱-嗅闻技术,分析不同花椒的关键风味物质,计算香气活性值(OAV)以确定每种化合物对不同花椒气味的贡献大小。经分析鉴定,青花椒的关键香气活性物质为芳樟醇、β-水芹烯、月桂烯、桉叶油醇、柠檬烯、桧烯;红花椒的关键香气活性物质为芳樟醇、月桂烯、桉叶油醇、柠檬烯、桧烯。造成两者香气差异的原因可能为青花椒含烯烃、醇、醛、醚种类多,而红花椒含酯种类多。芳樟醇(OAV_(g)=768.693、OAVr=43.051)、月桂烯(OAV_(g)=43.774、OAVr=49.699)和桉叶油醇(OAV_(g)=12.909、OAVr=87.847)对青、红花椒的整体香气贡献度不同,此处,OAV_(g)和OAVr分别代表青、红花椒的OAV。In order to explore the aroma difference between green pepper and red pepper,the volatile components of green and red pepper were extracted by solvent-assisted flavor evaporation,then qualitatively and quantitatively analyzed by GC-MS.The key flavor substances of different pepper were identified by aroma extract dilution analysis combined with gas chromatography-olfactometry.Furthermore,the odor activity value(OAV)were calculated to determine the relative contribution of each compound to the odor of different pepper.The results showed that the key aroma active substances of green pepper were linalool,β-phellandrene,myrcene,eudesmol,limonene and sabinene,while those of red pepper were linalool,myrcene,eudesmol,imonene and sabinene.The main reason for the aroma differences was attributed to that green pepper consisted of more kinds of alkene,alcohols,aldehydes,ethers,while red pepper contained more types of esters.Moreover,linalool(OAV_(g)=768.693 and OAVr=43.051),myrcene(OAV_(g)=43.774 and OAVr=49.699)and eucalyptol(OAV_(g)=12.909 and OAVr=87.847)had different contributions to the overall aroma of green and red pepper,with OAV_(g) and OAVr representing the OAV of green and red pepper,respectively.

关 键 词：青花椒 红花椒 梯度稀释法 溶剂辅助风味蒸发法 香气活性值 香精与香料 

分 类 号：TS209[轻工技术与工程—食品科学] O657[轻工技术与工程—食品科学与工程]