菊苣主要挥发性香气成分分析  

Analysis of main volatile aroma components of chicory

作　　者：张凤梅 普阮 吴丽君 蒋薇 唐石云 ZHANG Feng-mei;PU Ruan;WU Li-jun;JIANG Wei;TANG Shi-yun(Yunnan Key Laboratory of Tobacco Chemistry,Kunming,Yunnan 650231,China;R&D Center of China Tobacco Yunnan Industrial Co.,Ltd.,Kunming,Yunnan 650231,China)

机构地区：[1]云南省烟草化学重点实验室,云南昆明650231 [2]云南中烟工业有限责任公司技术中心,云南昆明650231

出　　处：《食品与机械》2023年第4期151-155,231,共6页Food and Machinery

基　　金：云南省高层次人才项目(编号:YNWR-QNBJ-2020-123);云南中烟科技计划资助重点项目(编号:2021JC03);云南中烟青年科技托举人才项目(编号:滇烟工人〔2021〕293号)。

摘　　要：目的:开发利用菊苣提取物。方法:采用顶空—固相微萃取—气相色谱质谱联用(HS-SPME-GC/MS)分析菊苣提取物中的挥发性化学成分,通过挥发性成分含量/感官阈值即香气活力值分析其中的主要挥发性香气成分。结果:样品中共检测到78个挥发性成分,相对含量>1%的挥发性成分顺序为丙二醇>5-羟甲基糠醛>乙酸>1,2-丙二醇-二甲酸酯>甲酸>1,2-丙烷二醇-2-乙酸酯;分析了24种香气成分的香气活力值,香气活力值>1的主要挥发性香气成分顺序为乙酸>异丁酸甲酯>肉桂酸乙酯>甲酸>甲基环戊烯醇酮>2,4-二叔丁基苯酚>5-甲基糠醛>丙二醇。结论:菊苣提取物中主要的挥发性成分为丙二醇、5-羟甲基糠醛、乙酸、1,2-丙二醇-二甲酸酯、甲酸、1,2-丙烷二醇-2-乙酸酯,主要的挥发性香气成分为乙酸、异丁酸甲酯、肉桂酸乙酯、甲酸、甲基环戊烯醇酮、2,4-二叔丁基苯酚、5-甲基糠醛、丙二醇。Objective:To study the main volatile aroma components in chicory extracts.Methods:The volatile components in chicory extracts were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS),the content of volatile components was analyzed by semi quantitative method,and the main volatile aroma components were analyzed by volatile component content/sensory threshold value(odor activity value,OAV).Results:A total of 78 volatile components were detected in the sample.The sequence of volatile components with relative content>1%was propylene glycol>5-hydroxymethylfurfural>acetic acid>1,2-propanediol dicarboxylate>formic acid>1,2-propanediol 2-acetate;The aroma activity values of 24 aroma components were analyzed.The main volatile aroma components with OAV greater than 1 were acetic acid>methyl isobutyrate>ethyl cinnamate>formic acid>methyl cyclopentaenol ketone>2,4-di-tert-butylphenol>5-methylfurfural>propylene glycol.Conclusion:The main volatile components in chicory extract were propylene glycol,5-hydroxymethylfurfural,acetic acid,1,2-propanediol dicarboxylate,formic acid,1,2-propanediol 2-acetate,and the main volatile aroma components are acetic acid,methyl isobutyrate,ethyl cinnamate,formic acid,methyl cyclopentanol ketone,2,4-di-tert-butylphenol,5-methylfurfural,propylene glycol.

关 键 词：菊苣提取物 HS-SPME-GC/MS 挥发性 香气成分 香气活力值 

分 类 号：O657.63[理学—分析化学] TQ28[理学—化学]