5种市售枫槭浸膏挥发性成分的HS-SPME-GC/MS分析
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摘要
为了分析市售枫槭浸膏挥发性成分,建立了枫槭浸膏挥发性成分的顶空-固相微萃取-气相色谱质谱联用(HS-SPME-GC/MS)方法,分析了5种市售枫槭浸膏的挥发性成分,并采用单因素方差分析和主成分分析比较了其挥发性成分差异。结果表明:(1)该方法采用双保留指数对挥发性成分进行定性,提高了定性结果的准确性;(2)5种枫槭浸膏中共鉴定出104种挥发性成分,其中95种成分具有香气特征,但仅有11种香气成分为5种枫槭浸膏共有成分,这些成分多表现出焦香和甜香特征,是构成枫槭浸膏香气特征的重要物质基础;(3)5种市售枫槭浸膏挥发性成分存在显著差异,而枫槭浸膏W、XH分别与DP具有一定相似性,枫槭浸膏GZ中的柠檬烯、茴香醛、肉桂酸乙酯等香气成分使其呈现果香和辛香香韵,从而有别于其他枫槭浸膏。
A method coupling headspace solid-phase micro-extraction to gas chromatography/mass spectrometry was developed to analyze the constituents of commercially available maple concrete. Five commercial maple concrete products were analyzed and the differences of volatile components among them were compared by One-way AVONA and PCA. The results showed that: 1)When adopting double-retention index to qualitatively analyze the volatile components, the results were more accurate. 2) Totally 104 volatile components were identified by the developed method, in which 95 components had odor characteristics. However, only 11 aroma components were all detected in the five maple concrete products, these components offered burnt scent and sweet scent, which were important for the aroma characteristics of maple concrete. 3)The volatile components in the five maple concrete products differed significantly. Maple concrete W and Maple concrete XH had certain similarity with Maple concrete DP separately. Maple concrete GZ contained aroma components, such as cinene,p-anisaldehyde, ethyl cinnamate, etc., which offered fruit scent and spicy scent and made GZ different from the other four maple concrete products.
A method coupling headspace solid-phase micro-extraction to gas chromatography/mass spectrometry was developed to analyze the constituents of commercially available maple concrete. Five commercial maple concrete products were analyzed and the differences of volatile components among them were compared by One-way AVONA and PCA. The results showed that: 1)When adopting double-retention index to qualitatively analyze the volatile components, the results were more accurate. 2) Totally 104 volatile components were identified by the developed method, in which 95 components had odor characteristics. However, only 11 aroma components were all detected in the five maple concrete products, these components offered burnt scent and sweet scent, which were important for the aroma characteristics of maple concrete. 3)The volatile components in the five maple concrete products differed significantly. Maple concrete W and Maple concrete XH had certain similarity with Maple concrete DP separately. Maple concrete GZ contained aroma components, such as cinene,p-anisaldehyde, ethyl cinnamate, etc., which offered fruit scent and spicy scent and made GZ different from the other four maple concrete products.
引文
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[8]刘嘉莉,文建辉,庹苏行,等.HS-SPME-GC/MS法测定主流烟气中8种香味成分的逐口释放量[J].烟草科技,2016,49(1):31-37,71.LIU Jiali,WEN Jianhui,TUO Suxing,et al.Puff-by-puff release of 8 aroma compounds in mainstream cigarette smoke as determined by HS-SPME-GC/MS[J].Tobacco Science&Technology,2016,49(1):31-37,71.
[9]张凤梅,蒋薇,刘春波,等.HS-SPME-GC-MS/MS法测定不同吸烟者唾液中的7种生物碱[J].烟草科技,2018,51(7):46-53.ZHANG Fengmei,JIANG Wei,LIU Chunbo,et al.Headspace solid-phase microextraction coupled with gas chromatography tandem mass spectrometry for determining 7 alkaloids in saliva from smokers[J].Tobacco Science&Technology,2018,51(7):46-53.
[10]Qin L,Zhu K X,Zhou H M.Analysis of flavor components in button mushroom soup by HS-SPME-GC-MS and GC-O[J].Food Science,2011,32(16):300-304.
[11]YC/T 497-2014卷烟中式卷烟风格感官评价方法[S].YC/T 497-2014 Cigarette-The sensory evaluation methods for Chinese-stylistic features[S].
[12]谢剑平.烟草香原料[M].北京:化学工业出版社,2009.XIE Jianping.Tobacco flavor material[M].Beijing:Chemical Industry Press,2009.
[13]文瑞明.香料香精手册[M].长沙:湖南科学技术出版社,2000.WEN Ruiming.Flavor and perfumery handbook[M].Changsha:Hunan Science and Technology Press,2000.
[14]张承曾,汪清如.日用调香术[M].北京:中国轻工业出版社,1989.ZHANG Chengzeng,WANG Qingru.Daily flavoring[M].Beijing:China Light Industry Press,1989.
[15]孙宝国.食用调香术[M].2版.北京:化学工业出版社,2010.SUN Baoguo.Food flavoring[M].2nd ed.Beijing:Chemical Industry Press,2010.
[2]苏东赢.枫槭浸膏热裂解产物分析及其在卷烟中的应用[J].郑州轻工学院学报(自然科学版),2012,27(5):41-45.SU Dongying.Pyrolysis analysis of maple concrete and its application in cigarette[J].Journal of Zhengzhou University of Light Industry(Natural Science),2012,27(5):41-45.
[3]Alii I,Akochi-K E,Kermasha S.Flavor compounds in maple syrup[M]//Charalambous G.Food Science and Human Nutrition.Amsterdam:Elsevier Science Publishers,1992.
[4]Akochi-K E,Alli I,Kermasha S.Characterization of the pyrazines formed during the processing of maple syrup[J].Journal of Agricultural and Food Chemistry,1997,45(9):3368-3373.
[5]Sadiki M,Martin N.Solid-phase extraction and procedure for determination of phenolic compounds in maple syrup[J].Food Analytical Methods,2013,6(3):737-744.
[6]初众,王海茹,张彦军,等.HS-SPME-GC-MS技术分析香草兰果皮的挥发性成分[J].食品科学,2016,37(6):126-131.CHU Zhong,WANG Hairu,ZHANG Yanjun,et al.GC-MS analysis of volatiles in vanilla husk extracted by headspace solid-phase microextraction[J].Food Science,2016,37(6):126-131.
[7]李琴,朱科学,周惠明.固相微萃取-气相色谱-质谱及气相色谱嗅闻技术分析双孢蘑菇汤的风味活性物质[J].食品科学,2011,32(16):300-304.LI Qin,ZHU Kexue,ZHOU Huiming.Analysis of flavor components in button mushroom soup by HS-SPME-GC-MS and GC-O[J].Food Science,2011,32(16):300-304.
[8]刘嘉莉,文建辉,庹苏行,等.HS-SPME-GC/MS法测定主流烟气中8种香味成分的逐口释放量[J].烟草科技,2016,49(1):31-37,71.LIU Jiali,WEN Jianhui,TUO Suxing,et al.Puff-by-puff release of 8 aroma compounds in mainstream cigarette smoke as determined by HS-SPME-GC/MS[J].Tobacco Science&Technology,2016,49(1):31-37,71.
[9]张凤梅,蒋薇,刘春波,等.HS-SPME-GC-MS/MS法测定不同吸烟者唾液中的7种生物碱[J].烟草科技,2018,51(7):46-53.ZHANG Fengmei,JIANG Wei,LIU Chunbo,et al.Headspace solid-phase microextraction coupled with gas chromatography tandem mass spectrometry for determining 7 alkaloids in saliva from smokers[J].Tobacco Science&Technology,2018,51(7):46-53.
[10]Qin L,Zhu K X,Zhou H M.Analysis of flavor components in button mushroom soup by HS-SPME-GC-MS and GC-O[J].Food Science,2011,32(16):300-304.
[11]YC/T 497-2014卷烟中式卷烟风格感官评价方法[S].YC/T 497-2014 Cigarette-The sensory evaluation methods for Chinese-stylistic features[S].
[12]谢剑平.烟草香原料[M].北京:化学工业出版社,2009.XIE Jianping.Tobacco flavor material[M].Beijing:Chemical Industry Press,2009.
[13]文瑞明.香料香精手册[M].长沙:湖南科学技术出版社,2000.WEN Ruiming.Flavor and perfumery handbook[M].Changsha:Hunan Science and Technology Press,2000.
[14]张承曾,汪清如.日用调香术[M].北京:中国轻工业出版社,1989.ZHANG Chengzeng,WANG Qingru.Daily flavoring[M].Beijing:China Light Industry Press,1989.
[15]孙宝国.食用调香术[M].2版.北京:化学工业出版社,2010.SUN Baoguo.Food flavoring[M].2nd ed.Beijing:Chemical Industry Press,2010.