HS-SPME-GC-MS结合OAV分析不同产地青花椒浸提前、后的关键香气成分  

Analysis of Key Aroma Components of Green Sichuan Pepper(Zanthoxylum schinifolium)from Different Geographical Origins and Before and After Leaching by HS-SPME-GC-MS Combined with Odor Activity Value

作　　者：周志帅 李娇 林德贤 何利[1] Zhou Zhishuai;Li Jiao;Lin Dexian;He Li(College of Food Science,Sichuan Agricultural University,Ya'an 625014;Sichuan 2Jiangxi Baicaoyuan Industrial Co.,LTD.,Nanchang 330096)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]江西百草园实业有限公司,南昌330096

出　　处：《中国食品学报》2023年第10期315-325,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：四川省自然科学基金项目(2022NSFSC1732)。

摘　　要：为探究不同产地青花椒浸提前、后挥发性风味成分的差异,筛选出风味化合物丰富的原青花椒及青花椒残渣,以期为花椒油提取用原料的选择和青花椒残渣的综合利用提供理论参考。采用气相色谱-质谱联用技术对5个产地的青花椒浸提前、后挥发性风味成分进行分离鉴定,结果表明:从10个样品中共检出51种(12个共有组分)香气成分,包括烯烃类(20种)、醇类(15种)、酯类(3种)、酮类(2种)、烷烃类(5种)、酸类(2种)、酚类(1种)、醛类(1种)、其它类(2种)。通过聚类热图、气味活度值(OAV)、韦恩图、主成分分析(PCA)表明:不同产地原青花椒及青花椒残渣的关键香气成分之间存在差异,均含有较高OAV值的芳樟醇、(+)-柠檬烯、月桂烯、罗勒烯、反式石竹烯等,表明原青花椒含有大量关键香气成分。同时经热油浸提后,剩余的残渣中仍存在大量的关键香气成分,具有一定的利用价值。In order to explore the differences in the volatile components of green Sichuan pepper and their leaching residue from different origins,get the rich volatile green Sichuan pepper and their leaching residue,to provide a theoretical reference for the selection of raw materials for the extraction of Zanthoxylum schinifolium oil and the comprehensive utilization of their leaching residue.Gas chromatography-mass spectrometry(GC-MS)was used to separate and identify the volatile components of 5 different origins of green Sichuan pepper and their leaching residue,the results showed that a total of 51 volatile flavor components(12 common components)were identified,including 20 olefins,15 alcohols,3 esters,2 ketones,5 alkanes,2 acids,1 phenols,1 aldehydes and 2 other substances.Through clustering heat map,odor activity value,venn diagram and principal component analysis(PCA),showed there were differences between the key aroma components of green Sichuan pepper and their leaching residue,but all contained linalool,(+)-limonene,myrcene,basilene,trans-caryophyllene,etc,and had high OAV values,indicating that there were still a lot of key aroma components in green Sichuan pepper and their leaching residue,which had certain utilization value.

关 键 词：青花椒 关键香气成分 气相色谱-质谱联用仪(GC-MS) 聚类热图 韦恩图 主成分分析 

分 类 号：O657.63[理学—分析化学] TS264.3[理学—化学]