顶空固相微萃取结合GC-MS分析花椒油香气成分
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摘要
采用顶空固相微萃取结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用方法对市售花椒油挥发性香气成分进行初步分析。结果表明:采用50/30μm DVB/CAR/PDMS萃取头,在磁力搅拌条件下,萃取温度为50℃、萃取时间为40 min时花椒油中的挥发性风味物质能最大程度地挥发、吸附。在花椒油中共鉴定出47种挥发性香气成分,主要为醇类9种(18.94%)、烯烃类19种(50.85%)、酯类5种(21.35%)、酮类6种(5.09%)、醛类8种(3.42%)。花椒油中香气成分主要是以醇类、醛类和酯类物质为主,桧烯(13.05%)、(E)-β-罗勒烯(14.65%)、桉油精(12.16%)、乙酸芳樟酯(17.65%)是其主要的挥发性化合物。
Volatile components of commercially Zanthoxylum essential oil was preliminarily analyzed by using headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the HS-SPME extraction was operated under 50 ℃ for 40 min by using the50/30 μm DVB/CAR/PDMS extraction head and magnetic stirrer. In commercially Zanthoxylum essential oil,47 volatile components were found. The main aroma components were 9 alcohols(18.94 %),19 alkenes(50.85 %),5 esters(21.35 %),6 ketones(5.09 %),8 aldehydes(3.42 %). The aroma components in commercially Zanthoxylum essential oil are mainly alcohols,aldehydes and esters,terpene(13.05 %),(E)-β-ocimene(14.65 %),cineole(12.16 %),linalyl acetate(17.65 %)were the main volatile compounds of commercially Zanthoxylum essential oil.
Volatile components of commercially Zanthoxylum essential oil was preliminarily analyzed by using headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the HS-SPME extraction was operated under 50 ℃ for 40 min by using the50/30 μm DVB/CAR/PDMS extraction head and magnetic stirrer. In commercially Zanthoxylum essential oil,47 volatile components were found. The main aroma components were 9 alcohols(18.94 %),19 alkenes(50.85 %),5 esters(21.35 %),6 ketones(5.09 %),8 aldehydes(3.42 %). The aroma components in commercially Zanthoxylum essential oil are mainly alcohols,aldehydes and esters,terpene(13.05 %),(E)-β-ocimene(14.65 %),cineole(12.16 %),linalyl acetate(17.65 %)were the main volatile compounds of commercially Zanthoxylum essential oil.
引文
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[13]李琛,张雪寒,黄英,等.狗牙腊梅鲜花精油香气组分鉴定与分析[J].食品工业科技,2016,37(2):54-59
[14]王永瑞,陈卓,赵巧玲,等.3种市售红花籽油香气组分鉴定与分析[J].粮食与油脂,2018,31(5):27-30
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[18]Nieto G,Banon S,Garrido M D.Effect of supplementing ewes’diet with thyme(Thymus zygis ssp.gracilis)leaves on the lipid oxidation of cooked lamb meat[J].Food Chemistry,2011,125(4):1147-1152
[2]刘雄,阚建全,陈宗道,等.花椒风味成分的提取[J].食品与发酵工业,2004,29(12):62-66
[3]王立艳,陈吉江,安骏,等.SPME-GC-MS对五种加工工艺鲜花椒油挥发性风味成分的分析[J].中国调味品,2017,42(9):128-137
[4]欧阳玉祝,石爱华,陈小东,等.花椒油的超声提取及其成分分析[J].食品与发酵工业,2007,33(3):133-135
[5]陈海涛,孙丰义,王丹,等.梯度稀释法结合气相色谱-嗅闻-质谱联用仪鉴定炸花椒油中关键性香气活性化合物[J].食品与发酵工业,2017,43(3):191-198
[6]洪振童,陈洁,范璐,等.HS-SPME-GC-MS分析冷榨和热榨葵花籽油的挥发性物质[J].中国油脂,2015,40(2):90-94
[7]魏长庆,王永瑞,刘文玉.新疆库尔勒香梨果醋香气萃取条件优化研究[J].中国调味品,2017,42(9):26-31
[8]魏长庆,周琦,刘文玉.HS-SPME/GC-MS分析新疆胡麻油挥发性成分的技术优化[J].食品科学,2017,38(14):151-157
[9]王鹏,张瑶,赵晶晶,等.采用GC-MS技术分析新疆蟠桃鲜果及其果汁制品中的挥发性物质[J].食品与发酵工业,2016,42(11):199-205
[10]Angerosa F,Servili M,Selvaggin R,et al.Volatile compounds in virgin olive oil:occurrence and their relationship with the quality[J].Journal of Chromatography A,2004,1054(1):17-31
[11]Wei C Q,Liu W Y,Xi W P,et al.Comparison of volatile compounds of hot-pressed,cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC/MS combined with electronic nose:Major volatiles can be used as markers to distinguish differently processed oils[J].European Journal of Lipid Science and Technology,2015,117(3):320-330
[12]王永瑞,吴俊芳,徐宇丽,等.HS-SPME-GC-MS对水酶法提取胡麻油香气成分的分析[J].中国调味品,2018,43(2):135-138
[13]李琛,张雪寒,黄英,等.狗牙腊梅鲜花精油香气组分鉴定与分析[J].食品工业科技,2016,37(2):54-59
[14]王永瑞,陈卓,赵巧玲,等.3种市售红花籽油香气组分鉴定与分析[J].粮食与油脂,2018,31(5):27-30
[15]Zellner B A,Dugo P,Dugo G,et al.Gas chromatography-olfactometry in food flavour analysis[J].Journal of Chromatography A,2008,1186(1):123-143
[16]Lee J M,Kim D H,Chang P S,et al.Headspace-solid phase microextraction(HS-SPME)analysis of oxidized volatiles from free fatty acids(FFA)and application for measuring hydrogen donating antioxidant activity[J].Food chemistry,2007,105(1):414-420
[17]Brunschwig C,Senger-emonnot P,Aubaner M L,et al.Odor-active compounds of Tahitian vanilla flavor[J].Food Research International,2012,46(1):148-157
[18]Nieto G,Banon S,Garrido M D.Effect of supplementing ewes’diet with thyme(Thymus zygis ssp.gracilis)leaves on the lipid oxidation of cooked lamb meat[J].Food Chemistry,2011,125(4):1147-1152
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