桂花浸膏香气成分的GC-MS分析
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摘要
为了对桂花浸膏进行全成分分析以及评价主要香气成分对其香气特征的贡献,通过提取溶剂的优化,建立了用于桂花浸膏成分分析的二氯甲烷提取/GC-MS分析方法。借助双保留指数对桂花浸膏的成分进行定性分析,5个桂花浸膏样品共检测出121种化学成分,有26种成分在桂花浸膏分析研究的文献中未见报道。借助顶空固相微萃取筛选出14种桂花浸膏香气成分,通过香气活性值评价了香气成分对桂花浸膏香气特征的贡献,结果表明:芳樟醇、γ-癸内酯、α-紫罗兰酮、二氢-β-紫罗兰酮、β-紫罗兰酮、苯乙醇对桂花浸膏的总体香气特征贡献较大,是桂花浸膏的重要香气成分。
In order to analyze the total components in sweet osmanthus concrete and evaluate contributions of main aroma components to its odor characteristics,a chemical analysis method using dichloromethane-extraction coupled with gas chromatography-mass spectrometry(GC-MS) was established by optimizing the extraction solvent. Qualitative analysis was carried out by double retention index,and 121 components were found in 5 samples of sweet osmanthus concrete,of which 26 components have not been reported in current literatures. 14 main aroma components were screened out by headspace solid phase microextraction(HS-SPME),and their contributions were evaluated by odor activity value(OAV) individually. The results showed that linalool,γ-decalactone,α-ionone,dihydro-β-ionone,β-ionone and phenylethyl alcohol contributed greatly to the odor characteristics of sweet osmanthus concrete.
In order to analyze the total components in sweet osmanthus concrete and evaluate contributions of main aroma components to its odor characteristics,a chemical analysis method using dichloromethane-extraction coupled with gas chromatography-mass spectrometry(GC-MS) was established by optimizing the extraction solvent. Qualitative analysis was carried out by double retention index,and 121 components were found in 5 samples of sweet osmanthus concrete,of which 26 components have not been reported in current literatures. 14 main aroma components were screened out by headspace solid phase microextraction(HS-SPME),and their contributions were evaluated by odor activity value(OAV) individually. The results showed that linalool,γ-decalactone,α-ionone,dihydro-β-ionone,β-ionone and phenylethyl alcohol contributed greatly to the odor characteristics of sweet osmanthus concrete.
引文
[1]施云海,杨中文,周展云.超临界二氧化碳提取桂花浸膏的研究[J].香料香精化妆品,1993(4):5-8.
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[7]张雪松,裴建军,赵林果,等.不同酶处理对桂花浸膏及精油成分的影响[J].现代食品科技,2017,33(4):254-263.
[8]马双双,肖作兵,胡静,等.纳米桂花香精胶囊的制备研究[J].食品工业,2010(5):37-40.
[9]牟进美.浅谈桂花香精的调配[J].香料香精化妆品,2008(2):40-41.
[10]潘家越.桂花浸膏生产工艺[J].香料香精化妆品,1988(4):52-54.
[11] VAN DEN DOOL H,KRATZ P D. A generalization of the retention index system including linear temperature programmed gasliquid partition chromatography[J]. Journal of Chromatography A,1963,11:463-471.
[12] DENG C,SONG G,HU Y. Application of HSSPME and GC-MS to characterization of volatile compounds emitted from osmanthus flowers[J]. Annali di Chimica,2004,94(12):921-927.
[13]张璟琳,李娟,黄明泉,等. 3种桂花浸膏的挥发性物质分析[J].食品安全质量检测学报,2016,7(4):1554-1560.
[14] PATTON S,JOSEPHSON D V. A method for determining significance of volatile flavor compounds in foods[J]. Journal of Food Science,1957,22(3):316-318.
[2] LI F F,HUANG Q Z. Analysis of fragrance composition in three cultivars of Osmanthus fragrans Albus group flower by gas chromatography-mass spectrometry[J]. Wuhan University Journal of Natural Sciences,2011,16(4):342-348.
[3] WANG L M,LI M T,JIN W W,et al. Variations in the components of Osmanthus fragrans Lour.essential oil at different stages of flowering[J].Food Chemistry,2009,114(1):233-236.
[4] HU B,GUO X,XIAO P,et al. Chemical composition comparison of the essential oil from four groups of Osmanthus fragrans lour. flowers[J].Journal of Essential Oil Bearing Plants,2012,15(5):832-838.
[5] XIN H,WU B,ZHANG H,et al. Characterization of volatile compounds in flowers from four groups of sweet osmanthus(Osmanthus fragrans)cultivars[J]. Canadian Journal of Plant Science,2013,93(5):923-931.
[6]汪海波,靳熙茜.β-葡萄糖苷酶水解制备桂花浸膏的新工艺研究[J].食品科学,2008,29(11):324-327.
[7]张雪松,裴建军,赵林果,等.不同酶处理对桂花浸膏及精油成分的影响[J].现代食品科技,2017,33(4):254-263.
[8]马双双,肖作兵,胡静,等.纳米桂花香精胶囊的制备研究[J].食品工业,2010(5):37-40.
[9]牟进美.浅谈桂花香精的调配[J].香料香精化妆品,2008(2):40-41.
[10]潘家越.桂花浸膏生产工艺[J].香料香精化妆品,1988(4):52-54.
[11] VAN DEN DOOL H,KRATZ P D. A generalization of the retention index system including linear temperature programmed gasliquid partition chromatography[J]. Journal of Chromatography A,1963,11:463-471.
[12] DENG C,SONG G,HU Y. Application of HSSPME and GC-MS to characterization of volatile compounds emitted from osmanthus flowers[J]. Annali di Chimica,2004,94(12):921-927.
[13]张璟琳,李娟,黄明泉,等. 3种桂花浸膏的挥发性物质分析[J].食品安全质量检测学报,2016,7(4):1554-1560.
[14] PATTON S,JOSEPHSON D V. A method for determining significance of volatile flavor compounds in foods[J]. Journal of Food Science,1957,22(3):316-318.