椴木木耳和袋栽木耳挥发性成分及特征风味物质比较分析
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摘要
本文采用顶空固相微萃取分别提取椴木木耳、袋栽木耳的挥发性成分,采用GC-MS分析样品的挥发性成分组成,采用相对气味活度值(ROAV)判定特征风味物质,并对椴木、袋栽木耳的特征风味物质进行了比较。结果表明,从椴木木耳中检出45种挥发性成分,主要是醇类、酸类、醛类化合物,相对含量最高的是乙酸,占比14.57%。从袋栽木耳中检出46种挥发性成分,主要是醇类、酸类、醛类化合物,相对含量最高的是正十四烷,占比8.63%。采用ROAV法进行评价,椴木木耳的关键风味物质包括1-辛烯-3-醇、正己醛、壬醛、正庚醛、正戊醛、1-庚醇、正己醇,共7种。袋栽木耳的特征风味物质包括1-辛烯-3-醇、正己醛、正庚酸、1-壬醇、正戊醛、1-辛醇,共6种。
In this paper,the volatile components of basswood and bagging Auricularia auricula were extracted by headspace solid phase microextraction (HS-SPME),and were analyzed by GC-MS,and the key flavor substances were determined by relative odor activity value (ROAV).45 volatile components were detected from the basswood Auricularia auricula,and mainly were alcohols,acids and aldehydes,and the highest relative content was acetic acid,accounting for 14.57% of all volatile components.46 volatile components were found in bagging Auricularia auricula and mainly components were as basswood Auricularia auricula,and the highest relative content was fourteen alkane,accounting for 8.63% of all volatile components.The ROAV method was used to evaluate the 7 kinds of key flavor substances of basswood Auricularia auricula including 1-octyl-3-alcohol,hexaldehyde,naldehyde,heptanal,valeraldehyde,1-heptanol and hexanol. There were 6 kinds of key flavoring substances of bagging Auricularia polytricha including 1-octyl-3-alcohol,hexaldehyde,heptanic acid,1-nonyl alcohol,positive aldehyde and 1-octanol.
In this paper,the volatile components of basswood and bagging Auricularia auricula were extracted by headspace solid phase microextraction (HS-SPME),and were analyzed by GC-MS,and the key flavor substances were determined by relative odor activity value (ROAV).45 volatile components were detected from the basswood Auricularia auricula,and mainly were alcohols,acids and aldehydes,and the highest relative content was acetic acid,accounting for 14.57% of all volatile components.46 volatile components were found in bagging Auricularia auricula and mainly components were as basswood Auricularia auricula,and the highest relative content was fourteen alkane,accounting for 8.63% of all volatile components.The ROAV method was used to evaluate the 7 kinds of key flavor substances of basswood Auricularia auricula including 1-octyl-3-alcohol,hexaldehyde,naldehyde,heptanal,valeraldehyde,1-heptanol and hexanol. There were 6 kinds of key flavoring substances of bagging Auricularia polytricha including 1-octyl-3-alcohol,hexaldehyde,heptanic acid,1-nonyl alcohol,positive aldehyde and 1-octanol.
引文
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[15]李英华,袁海英,张辉,等.采后正己醇处理对草莓果实活性氧代谢和衰老的影响[J].食品科学,2010,31(4):272-275.
[16]常慧,叶军明,孙骏,等.正戊醛合成工艺研究[J].石油化工技术与经济,2017(3):17-21.
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[3]张永才.木耳的化学成分及药理作用的研究进展[J].中国医药指南,2011,26(9):201-202.
[4]曹玉春,包海鹰,图力古尔,等.用GC-MS方法对四种药用胶质菌化学成分进行比较分析[J].菌物学报,2017(12):1674-1685.
[5]Zengin Gokhan,Sarikurkcu Cengiz,Uysal Sengul,et al.A Comparative fatty acid compositional analysis of different wild species of mushrooms from Turkey[J].Emirates Journal of Food&Agriculture(EJFA),2015,27(7):532-536.
[6]何聪聪,苏柯冉,刘梦雅,等.基于AEDA和OAV值确定西瓜汁香气活性化合物的比较[J].现代食品科技,2014,30(7):279-285.
[7]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[8]郭琼琼,李晶,孙海峰,等.党参挥发性成分分析及其特殊香气研究[J].中药材,2016,39(9):2005-2012.
[9]张文娟,黄瑞彬,徐秀娟,等.新疆葡萄干挥发性成分差异化信息分析研究[J].食品研究与开发,2016,37(3):4-9.
[10]游德华,朱禾蕙,安颖.1-辛烯-3-醇的合成[J].天津大学学报,1997,30(5):662-665.
[11]曾天宇.混合辛烯制备正壬醇的工艺研究[D].武汉:武汉工程大学,2017.
[12]崔晨茜,韩姣姣,董丽莎,等.温度与海带挥发性成分量效关系的解析[J].食品工业科技,2016,37(24):157-162.
[13]赵冰,张顺亮,李素,等.不同等级金华火腿挥发性风味物质分析[J].肉类研究,2014,28(9):7-12.
[14]高明星,王晓宁,龚龑,等.顶空气相色谱-质谱法对涂层织物中芳香剂壬醛的检测[J].分析仪器,2011(1):32-35.
[15]李英华,袁海英,张辉,等.采后正己醇处理对草莓果实活性氧代谢和衰老的影响[J].食品科学,2010,31(4):272-275.
[16]常慧,叶军明,孙骏,等.正戊醛合成工艺研究[J].石油化工技术与经济,2017(3):17-21.