SAFE结合GC-MS/O分离分析29种淡香型天然香辛料香气活性成分  

Characterization of the aroma-active compounds in 29 elegant spices by SAFE combined with 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 Baogu;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》2025年第1期135-148,158,共15页Fine Chemicals

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

摘　　要：采用溶剂萃取结合溶剂辅助风味蒸发萃取(SAFE),分离富集29种淡香型天然香辛料的香气活性成分,使用气相色谱质谱/嗅闻联用仪(GC-MS/O)进行了定性定量测定。将各类香气活性化合物的种类和含量构建相关系数矩阵网络,建立了不同香辛料的网络可视化图。结果表明,共检测到244种香气活性成分,其含量较高的主要成分为151种,包括烯烃类31种、醇类20种、酯类13种、酮类18种、醛类13种、酚类10种、含硫类11种、酸类9种、醚类6种、烷烃类7种和含氮类4种。芳樟醇和香兰素分别在28、25种淡香型香辛料中检出。香荚兰、枯茗、芒果和月桂叶中质量分数最高的分别为香兰素、4-异丙基苯甲醛、柠檬醛和4-异丙基苯甲醛;枫茅、月桂叶、豆蔻、甘牛至、草果、迷迭香、罗幌子和藏红花中醇类化合物的质量分数较高,分别为香叶醇、α-松油醇、桉叶油醇、芳樟醇、反式-橙花叔醇、(–)-4-萜品醇、桉叶油醇、(1α,2α,5α)-2-甲基-5-(1-甲基乙基)-双环[3.1.0]己-2-醇;刺柏、圆叶当归、姜黄、甘草、迷迭香、调料九里香和菖蒲中的烯烃类化合物质量分数最高,分别为茴香脑、大根香叶烯、α-姜黄烯、反-菖蒲烯、β-瑟林烯、洋芹脑和茴香脑;蒙百里香、葫芦巴、罗幌子中主要的酚类化合物为丁香酚;刺山柑、欧芹中主要的酯类化合物为乙酸松油酯;芒果、香椿中的含硫类物质种类和含量最高,分别为3-甲硫基丙醛和1-甲基乙基丙基二硫;芝麻主要以2,6-二甲基吡嗪和4-烯丙基苯甲醚为主;石榴和山奈的主要香气活性成分为茴香脑;杨桃的主要香气活性成分为水杨酸甲酯。29种淡香型香辛料分为4大类,其中香椿的介中心度最高,表明其在淡香型香辛料网络中起着核心桥梁作用。The active components of 29 elegant spices were isolated,concentrated by solvent extraction combined with solvent assisted flavor evaporation extraction(SAFE),and then determined qualitatively and quantitatively via gas chromatography-mass spectrometry(GC-MS).The correlation coefficient matrix network was constructed for the types and content of various aroma active compounds,and the network visualization diagram of different spices was established.The results showed that a total of 244 aroma-active compounds were detected,the main components with high concentrations were 151 including 31 olefins,20 alcohols,13 esters,18 ketones,13 aldehydes,10 phenols,11 sulfur-containing compounds,9 acids,6 ethers,7 alkanes and 4 nitrogen-containing compounds.Linalool and vanillin were detected in 28 and 25 elegant spices,respectively.Vanillin,4-isopropylbenzaldehyde,citral and 4-isopropylbenzaldehyde were the highest in vanillin,cumin,mango and laurel leaves,respectively.The alcohol compounds,namely geraniol,α-terpineol,cineole,linalool,nerolidol,(-)-4-terpineol,β-selinene,cineole,(1α,2α,5α)-2-methyl-5-(1-methylethyl)-bicyclic[3.1.0]hex-2-ol,in Srilanka citronella,laurel eaves,cambodian cardamun,sweet marijoram,tsao-ko,rosemary,tamarind and saffron showed higher mass fraction.The olefins in juniper,angelica sinensis,turmeric,licorice,rosemary,curry and sweet flag had the highest mass fractions,which were anethole,germacrene,α-curcumene,trans-calamene,β-serinene,apiole and anethole,respectively.Eugenol was the main phenolic compound in wild thyme,fenugreek and tamarind.The main ester compounds in caper and parstey were terpinyl acetate.Mango and Chinese mahogany had the highest types and content of sulfur-containing compounds,which were 3-methylthiopropionaldehyde and 1-methylethylpropyl disulfide,respectively.Sesame mainly contained 2,6-dimethylpyrazine and 4-allyl anisole.The main aroma active component of pomegranate and chennai was anisole.The main aroma active component of star fruit was methyl salicylate.The 29 ele

关 键 词：淡香型香辛料 溶剂辅助风味蒸发萃取 气相色谱-串联质谱 气相色谱-串联质谱/嗅闻仪 香气活性成分 香料与香精 

分 类 号：O657.63[理学—分析化学] TS264.3[理学—化学]