新鲜草果营养成分及风味物质分析  

Analysis of Nutrient Composition and Flavor Substances of Fresh Amomum tsao-ko

作　　者：杨洪锦 吴长喜 田应菊 赵志静 葛长荣[1] 肖智超 YANG Hongjin;WU Changxi;TIAN Yingju;ZHAO Zhijing;GE Changrong;XIAO Zhichao(Yunnan Agricultural University,Kunming 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Yunnan Agricultural University,Yunnan Livestock Product Processing Engineering and Technology Research Center,Kunming 650201,China)

机构地区：[1]云南农业大学,云南昆明650201 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南农业大学云南省畜产品加工工程技术研究中心,云南昆明650201

出　　处：《食品工业科技》2024年第20期271-278,共8页Science and Technology of Food Industry

基　　金：云南省科学技术厅基础研究专项(202101AT070204)。

摘　　要：为研究新鲜草果营养成分及风味特征物质。使用气相色谱-质谱联用仪、氨基酸自动分析仪、气相色谱-嗅闻对新鲜草果营养成分及挥发性风味物质进行分析鉴定。结果显示,新鲜草果中水分含量最高,为70.61%,粗脂肪为2.35%,粗蛋白为2.76%,总灰分为5.94%。新鲜草果中共检测到30种脂肪酸,含量在0.10~3.45 mg/mL之间,其中,饱和脂肪酸12种,占总量的57.99%,不饱和脂肪酸18种,占总量的47.23%。在检测到的9种氨基酸中,赖氨酸的含量最高,缬氨酸的含量最低。通过与标准品的香气特征、质谱、保留指数进行比对,从中鉴定出46种挥发性风味物质中,柠檬醛、(Z)-3,7-二甲基-2,6-辛二烯醛、(E)-3,7-二甲基-2,6-辛二烯醛、反-2-十二烯醛、反-2-辛烯醛等物质含量较高。根据香气强度值及其气味活性值确定新鲜草果的关键香气成分为反-2-十二烯醛、(E,Z)-2,4-癸二烯醛、反-2-辛烯醛、正辛醛、4-异丙基甲苯、(Z)-3,7-二甲基-2,6-辛二烯醛、(E)-3,7-二甲基-2,6-辛二烯醛、柠檬醛、桉叶油醇9种物质。研究结果为新鲜草果干燥加工、产品开发等提供了理论依据。To study the nutritional composition and flavor characteristic substances of fresh Amomum tsao-ko,gas chromatography-mass spectrometry(GC-MS),amino acid autoanalyzer,and gas chromatography-sniffing were used to analyze and identify the nutritional composition and volatile flavor substances of fresh Amomum tsao-ko.The results showed that fresh Amomum tsao-ko contained the highest moisture content of 70.61%,crude fat of 2.35%,crude protein of 2.76%,and total ash of 5.94%.A total of 30 fatty acids were detected in fresh Amomum tsao-ko,with contents ranging from 0.10 to 3.45 mg/mL,among which,12 saturated fatty acids accounted for 57.99%of the total amount,and 18 unsaturated fatty acids accounted for 47.23%of the total amount.Among the nine amino acids detected,lysine was the highest and valine was the lowest.By comparing the aroma characteristics,mass spectra,and retention indices with those of the standards,46 volatile flavor substances were identified from them,and citral,(Z)-3,7-dimethyl-2,6-octadienal,(E)-3,7-dimethyl-2,6-octadienal,trans-2-dodecenal,and trans-2-octadienal were found to be in high contents.The key aroma components of fresh Amomum tsao-ko were identified as nine substances,namely,trans-2-dodecenal,(E,Z)-2,4-decadienal,trans-2-octenal,n-octanal,4-isopropyltoluene,(Z)-3,7-dimethyl-2,6-octadienal,(E)-3,7-dimethyl-2,6-octadienal,citral,and eucalyptol,based on the intensity value of the aroma and its odor activity value.The results would provide a theoretical basis for the drying and processing of fresh Amomum tsao-ko and product development.

关 键 词：新鲜草果 氨基酸 脂肪酸 气相色谱-嗅闻联用技术 风味 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]