SAFE-GC-MS/O法比较18种浓香型天然香辛料香气活性成分差异分析  

Comparative analysis of aroma-active compounds among 18 strong fragrance natural spices by SAFE-GC-MS/O

作　　者：蒲丹丹[1,2,3] 孟瑞馨 曹博雅 郑瑞仪 孙宝国[1,3] 张玉玉[1,2,3] PU Dandan;MENG Ruixin;CAO Boya;ZHENG Ruiyi;SUN Baoguo;ZHANG Yuyu(Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China;Food Laboratory of Zhongyuan,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Flavor Science of China General Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学老年营养与健康教育部重点实验室,北京100048 [2]北京工商大学中原食品实验室,北京100048 [3]北京工商大学中国商业联合会味科学重点实验室,北京100048

出　　处：《精细化工》2024年第6期1328-1344,1392,共18页Fine Chemicals

基　　金：国家自然科学基金优秀青年科学基金项目(32122069);国家自然科学基金青年科学基金项目(32102118);北京高校卓越青年科学家计划项目(BJJWZYJH01201910011025)。

摘　　要：采用溶剂萃取法,结合溶剂辅助蒸发(SAFE)装置,分离富集了18种浓香型天然香辛料的挥发性香气活性成分,使用气相色谱-质谱/嗅闻联用(GC-MS/O)对香气活性成分进行了定性定量分析,依据主成分分析法分析其含量差异。结果表明,在检测出的192种香气活性成分中,烯烃类化合物种类最多,为46种,其次为醇类39种、酯类29种、酮类22种、醛类20种、酚类13种、烷烃9种、酸类8种、醚类5种、含硫化合物1种。18种浓香型天然香辛料可依据主成分分析法分为4类:(1)以茴香脑为主的龙蒿、八角茴香、莳萝和小茴香;(2)以反式-肉桂醛、桉叶油醇为主的阴香;(3)以4-烯丙基苯乙酸酯和丁香酚为主的丁香、以桉叶油醇为主的小豆蔻、以乙酸桂酯为主的大清桂、以合成右旋龙脑、百里香酚和香芹酚为主的百里香、以反式-肉桂醛和丙位依兰油烯为主的桂皮、以左旋香芹酮为主的葛缕子、以黄樟素为主的肉豆蔻和以3-甲基苯甲酸乙酯为主的芹菜籽;(4)以芳樟醇和香叶醇为主的芫荽籽、以芳樟醇和4-烯丙基苯甲醚为主的甜罗勒、以乙酸芳樟酯为主的牛至、以肉豆蔻醚为主的多香果和以甲基丁香酚为主的香豆蔻。The volatile aroma-active components of 18 kinds of strong fragrance natural spices were isolated and concentrated by solvent-assisted flavor evaporation(SAFE)extraction,qualitatively and quantitatively analyzed through gas chromatography-mass spectrometry/olfactory(GC-MS/O)with principal component analysis conducted for assessment on their content differences.The results showed that a total of 192 volatile aroma-active components among 18 types of strong fragrance spices were detected,with 46 olefin compounds,39 alcohols,29 esters,22 ketones,20 aldehydes,13 phenols,9 alkanes,8 acids,5 ethers,and 1 sulfur compound.Based on results from principal component analysis,the 18 strong fragrances could be divided into four categories:(1)cis-Anethol was the main aroma-active compounds in tarragon,fennel,star anise,and dill.(2)trans-Cinnamaldehyde and 1,8-cineole were the main aroma-active compounds in Indonesia cassia.(3)4-Allyl phenylacetate and eugenol were the main aroma-active compounds in clove.1,8-Cineole and cinnamon acetate were the main aroma-active compounds in small cardamon and vietnamese cassia,respectively.Borneol,thymol,and carvacrol were the main aroma-active compounds in thyme.trans-Cinnamaldehyde andγ-muurolene were the main aroma-active compounds in Chinese cassia.L-carvone,safrole,ethyl 3-methylbenzoate were the main aroma-active compounds in caraway,nutmeg,and celery,respectively.(4)Linalool and geraniol were the main aroma-active compounds in coriander.Linalool and 4-allylanisole were the main aroma-active compounds in sweet basil.Linalyl acetate,myristicin,and methyl eugenol were the main aroma-active compounds in oregano,pimento allspice,and greater Indian cardamom,respectively.

关 键 词：浓香型香辛料 溶剂辅助蒸发 气相色谱-质谱联用 气相色谱-质谱/嗅闻联用 香气活性成分 食品化学品 

分 类 号：TS264.3[轻工技术与工程—发酵工程] O657.3[轻工技术与工程—食品科学与工程]