HS-SPME条件优化并结合GC-MS分析新鲜及不同干燥方式香菜的挥发性成分
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摘要
目的:比较新鲜和不同干燥方式的香菜挥发性成分,确定香菜的干燥方式。方法:通过单因素实验和正交试验对顶空固相微萃取的条件进行优化,并采用顶空固相微萃取与气相色谱-质谱联用对新鲜和不同干燥方式处理(烘箱干燥、红外干燥、真空干燥、真空冷冻干燥)香菜挥发性成分进行分析。结果:HS-SPME的最优参数为:75μm DVB/PDMS萃取头,萃取温度70℃,样品用量1.00 g,平衡时间30 min,萃取时间40 min,解吸时间4 min。新鲜香菜共鉴定出52种挥发性组分;醛类和醇类为香菜的主要风味成分,包括2-十四烯醛、2-十二烯醛、癸醛、癸醇、(E)-2-癸烯醇、反式-2-十二烯醇、(E)-2-癸烯醛、十二醛、(E)-2-十六烯醛和(E)-2-十三烯醛。四种干燥方式中,红外干燥中检出的醛类和烃类最多,醛类占70%以上,且与新鲜香菜中含量较高的癸醛、2-十二烯醛和2-十四烯醛含量较为接近;真空冷冻干燥在醛类含量上与新鲜香菜相差较大,但其检出的挥发性成分最多;从干燥成本来说,红外干燥所需时间最短,耗能较小,而真空冷冻干燥所需时间长,能耗大,成本较高。结论:综合挥发性成分和干燥成本考虑,可以采取红外干燥的方式干燥香菜。
Objective:To compare the volatile compounds of fresh and different drying coriander,and to further determine the drying method. Methods:The conditions of headspace solid-phase microextraction(HS-SPME)were optimized by single factor and orthogonal experiments,and HS-SPME-GC-MS was used to analyze the volatile components of fresh coriander and coriander treated by different drying methods(oven-drying,infrared drying,vacuum-drying,and vacuum freeze-drying). Results:The optimal parameters of HS-SPME were:75 μm DVB/PDMS extraction head,extraction temperature 70 ℃,the amount of sample 1.00 g,equilibration time 30 min,extraction time 40 min,desorption time 4 min. A total of 52 volatile components were identified from fresh coriander;aldehydes and alcohols were the main components of fresh coriander,including 2-tetradecenal,2-dodecenal,decanal,decyl alcohol,(E)-2-decenol,trans-2-dodecenol,(E)-2-decenal,dodecylaldehyde,(E)-2-hexedecenal,and(E)-2-tridecenal. Among the four drying methods,the aldehydes account for more than 70%,and the content of decanal,2-dodecenal and 2-tetradecenal in the fresh coriander was relatively close. The differences between the vacuum freeze-drying and the fresh coriander in the content of aldehydes were larger than others,but the most volatile components were detected by vacuum freeze-drying. In the view of drying cost,the infrared drying took a long time,consumed a lot of energy,and cost more. Conclusion:In accordance with the volatile components and drying costs,infrared drying could be selected to dry coriander.
Objective:To compare the volatile compounds of fresh and different drying coriander,and to further determine the drying method. Methods:The conditions of headspace solid-phase microextraction(HS-SPME)were optimized by single factor and orthogonal experiments,and HS-SPME-GC-MS was used to analyze the volatile components of fresh coriander and coriander treated by different drying methods(oven-drying,infrared drying,vacuum-drying,and vacuum freeze-drying). Results:The optimal parameters of HS-SPME were:75 μm DVB/PDMS extraction head,extraction temperature 70 ℃,the amount of sample 1.00 g,equilibration time 30 min,extraction time 40 min,desorption time 4 min. A total of 52 volatile components were identified from fresh coriander;aldehydes and alcohols were the main components of fresh coriander,including 2-tetradecenal,2-dodecenal,decanal,decyl alcohol,(E)-2-decenol,trans-2-dodecenol,(E)-2-decenal,dodecylaldehyde,(E)-2-hexedecenal,and(E)-2-tridecenal. Among the four drying methods,the aldehydes account for more than 70%,and the content of decanal,2-dodecenal and 2-tetradecenal in the fresh coriander was relatively close. The differences between the vacuum freeze-drying and the fresh coriander in the content of aldehydes were larger than others,but the most volatile components were detected by vacuum freeze-drying. In the view of drying cost,the infrared drying took a long time,consumed a lot of energy,and cost more. Conclusion:In accordance with the volatile components and drying costs,infrared drying could be selected to dry coriander.
引文
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[14]隋华嵩,邹悦,周文忠,等. 泰国芫荽与云南芫荽不同器官中挥发性成分分析[J]. 食品研究与开发,2016,37(3):161-165.
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[16]Du L,He T,Li W,et al. Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS[J]. Analytical Methods,2015,7(5):1906-1913.
[17]赵昆,赵士杰,滕竹竹. 香菜热风干燥的试验研究[J]. 农机化研究,2016,38(5):250-254.
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[22]Pirbalouti A G,Salehi S,Craker L. Effect of drying methods on qualitative and quantitative properties of essential oil from the aerial parts of coriander[J]. Journal of Applied Research on Medicinal and Aromatic Plants,2017,4:35-40.
[23]李源栋,段焰青,王红霞,等. GC/MS法结合保留指数分析鼠尾草油中香味成分[J]. 粮食与油脂,2016,29(3):65-68.
[24]张文静,郑福平,孙宝国,等. 同时蒸馏萃取/气-质联用分析紫丁香花精油[J]. 食品科学,2008,29(9):523-525.
[25]苗志伟,刘玉平,孙宝国. 东北特产香其酱中挥发性成分的SPME-GC-MS分析[J]. 食品与发酵工业,2011,37(10):139-144.
[26]董红敏,李路,沈丽雯,等. 超声波辅助提取川明参挥发油及化学成分的GC-MS分析[J]. 食品工业科技,2015,36(12):259-264.
[27]田维芬,周君,明庭红,等. 基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究[J]. 食品工业科技,2017,38(7):285-292.
[28]安晶晶,王成涛,刘国荣,等. 鲜香菇与干香菇挥发性风味成分的GC-MS分析[J]. 食品工业科技,2012,33(14):68-71.
[29]孙洁雯,高婷婷,杨克玉,等. 固相微萃取结合气-质联用分析麻椒挥发性成分[J]. 化学研究与应用,2015,27(3):284-291.
[30]陈玮玲,钟培培,范琳琳,等. 固相微萃取-气相色谱-质谱分析青钱柳叶挥发性成分[J]. 食品工业科技,2016,37(22):52-58.
[31]尹昌海,魏远隆,左海根,等. GC-MS结合保留指数分析南丰蜜桔挥发性成分[J]. 分析试验室,2012,31(11):58-62.
[32]刘素红,王呈仲,苏越,等. 保留指数结合准确质量测定对鱼腥草挥发性成分的定性分析[J]. 分析测试学报,2010,29(2):126-135.
[33]徐永霞,陈清婵,吴鹏,等. 气相色谱-嗅闻技术鉴定清炖猪肉汤中的挥发性香气物质[J]. 食品科学,2011,32(18):274-277.
[34]蒋玉洁,申明月,谢明勇,等. 固相微萃取-气相色谱-质谱联用技术分析四特酒香气成分[J]. 食品工业科技,2016,37(4):92-96.
[35]宫俐莉,李安军,孙金沅,等. 溶剂辅助风味蒸发法与顶空-固相微萃取法结合分析白酒酒醅中挥发性风味成分[J]. 食品与发酵工业,2016,42(9):169-177.
[36]林杰,陈莹,施元旭,等. 保留指数在茶叶挥发物鉴定中的应用及保留指数库的建立[J]. 茶叶科学,2014(3):261-270.
[37]司波,陈野. 固相微萃取技术及其在食品分析上的作用[J]. 中国酿造,2012,31(11):4-7.
[38]李凯,焦娇,李树萍,等. HS-SPME-GC-O-MS联用法分析红枣发酵饮料易挥发性成分条件的优化[J]. 食品工业科技,2017,38(4):54-62.
[39]Buettner A,Schieberle P. Characterization of the most odor-active volatiles in fresh,hand-squeezed juice of grapefruit(Citrus paradisi Macfayden)[J]. Journal of Agricultural & Food Chemistry,1999,47(12):5189-5193.
[2]Kalemba D,Kunicka A. Antibacterial and antifungal properties of essential oils[J]. Current medicinal chemistry,2003,10(10):813-829.
[3]Michalski J. Organoleptic characteristics of flavor materials[J].Perfumer & Flavorist,2014,39(2):48-49.
[4]孙小媛,马玉芳. 香菜挥发油GC/MS测定[J]. 保鲜与加工,2002,2(3):15-16.
[5]陆占国,郭红转,李伟. 芫荽茎叶精油化学成分分析[J]. 食品与发酵工业,2006,32(2):96-98.
[6]陆占国,郭红转,李伟. 芫荽根部芳香成分研究[J]. 化学与粘合,2007,29(2):79-81.
[7]刘信平,张驰,谭志伟,等. 香菜地上部分挥发活性成分研究[J]. 食品科学,2008,29(8):517-519.
[8]Bhuiyan M N I,Begum J,Sultana M. Chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh[J]. Bangladesh Journal of Pharmacology,2009,4(2):150-153.
[9]Matasyoh J C,Maiyo Z C,Ngure R M,et al. Chemical composition and antimicrobial activity of the essential oil of Coriandrum sativum[J]. Food Chemistry,2009,113(2):526-529.
[10]陆占国,郭红转,封丹. 芫荽茎叶精油成分及清除DPPH自由基能力研究[J].食品与发酵工业,2006,32(8):24-27.
[11]李百慧,叶飞,常桂英. 超临界CO2萃取芫荽根茎中精油工艺研究[J]. 现代农业科学,2009(11):1-2.
[12]陆占国,郭红转,李伟. 超声波法提取芫荽茎叶精油和成分解析以及清除亚硝酸钠作用[J].化学与粘合,2006,28(4):218-221.
[13]杨敏. SPME-GC/MS联用技术在部分蔬菜挥发性成分分析中的应用研究[D]. 兰州:甘肃农业大学,2008.
[14]隋华嵩,邹悦,周文忠,等. 泰国芫荽与云南芫荽不同器官中挥发性成分分析[J]. 食品研究与开发,2016,37(3):161-165.
[15]Risticevic S,Niri V H,Vuckovic D,et al. Recent developments in solid-phase microextraction[J]. Analytical and Bioanalytical Chemistry,2009,393(3):781-795.
[16]Du L,He T,Li W,et al. Analysis of volatile compounds in Chinese Laobaigan liquor using headspace solid-phase microextraction coupled with GC-MS[J]. Analytical Methods,2015,7(5):1906-1913.
[17]赵昆,赵士杰,滕竹竹. 香菜热风干燥的试验研究[J]. 农机化研究,2016,38(5):250-254.
[18]张仲欣,诸壬娇. 香菜真空冷冻干燥工艺研究[J]. 食品科学,2005,26:43-45.
[19]刘达玉,吕开斌. 芫荽真空泠冻干燥的研究[J]. 食品科学,2004,25(1):182-185.
[20]Shaw M,Meda V,Tabil Jr L,et al. Drying and color characteristics of coriander foliage using convective thin-layer and microwave drying[J]. Journal of Microwave Power and Electromagnetic Energy,2006,41(2):56-65.
[21]Sarimeseli A. Microwave drying characteristics of coriander(Coriandrum sativum L.)leaves[J]. Energy Conversion and Management,2011,52(2):1449-1453.
[22]Pirbalouti A G,Salehi S,Craker L. Effect of drying methods on qualitative and quantitative properties of essential oil from the aerial parts of coriander[J]. Journal of Applied Research on Medicinal and Aromatic Plants,2017,4:35-40.
[23]李源栋,段焰青,王红霞,等. GC/MS法结合保留指数分析鼠尾草油中香味成分[J]. 粮食与油脂,2016,29(3):65-68.
[24]张文静,郑福平,孙宝国,等. 同时蒸馏萃取/气-质联用分析紫丁香花精油[J]. 食品科学,2008,29(9):523-525.
[25]苗志伟,刘玉平,孙宝国. 东北特产香其酱中挥发性成分的SPME-GC-MS分析[J]. 食品与发酵工业,2011,37(10):139-144.
[26]董红敏,李路,沈丽雯,等. 超声波辅助提取川明参挥发油及化学成分的GC-MS分析[J]. 食品工业科技,2015,36(12):259-264.
[27]田维芬,周君,明庭红,等. 基于电子鼻和GC-MS的不同品牌橄榄油挥发性风味物质研究[J]. 食品工业科技,2017,38(7):285-292.
[28]安晶晶,王成涛,刘国荣,等. 鲜香菇与干香菇挥发性风味成分的GC-MS分析[J]. 食品工业科技,2012,33(14):68-71.
[29]孙洁雯,高婷婷,杨克玉,等. 固相微萃取结合气-质联用分析麻椒挥发性成分[J]. 化学研究与应用,2015,27(3):284-291.
[30]陈玮玲,钟培培,范琳琳,等. 固相微萃取-气相色谱-质谱分析青钱柳叶挥发性成分[J]. 食品工业科技,2016,37(22):52-58.
[31]尹昌海,魏远隆,左海根,等. GC-MS结合保留指数分析南丰蜜桔挥发性成分[J]. 分析试验室,2012,31(11):58-62.
[32]刘素红,王呈仲,苏越,等. 保留指数结合准确质量测定对鱼腥草挥发性成分的定性分析[J]. 分析测试学报,2010,29(2):126-135.
[33]徐永霞,陈清婵,吴鹏,等. 气相色谱-嗅闻技术鉴定清炖猪肉汤中的挥发性香气物质[J]. 食品科学,2011,32(18):274-277.
[34]蒋玉洁,申明月,谢明勇,等. 固相微萃取-气相色谱-质谱联用技术分析四特酒香气成分[J]. 食品工业科技,2016,37(4):92-96.
[35]宫俐莉,李安军,孙金沅,等. 溶剂辅助风味蒸发法与顶空-固相微萃取法结合分析白酒酒醅中挥发性风味成分[J]. 食品与发酵工业,2016,42(9):169-177.
[36]林杰,陈莹,施元旭,等. 保留指数在茶叶挥发物鉴定中的应用及保留指数库的建立[J]. 茶叶科学,2014(3):261-270.
[37]司波,陈野. 固相微萃取技术及其在食品分析上的作用[J]. 中国酿造,2012,31(11):4-7.
[38]李凯,焦娇,李树萍,等. HS-SPME-GC-O-MS联用法分析红枣发酵饮料易挥发性成分条件的优化[J]. 食品工业科技,2017,38(4):54-62.
[39]Buettner A,Schieberle P. Characterization of the most odor-active volatiles in fresh,hand-squeezed juice of grapefruit(Citrus paradisi Macfayden)[J]. Journal of Agricultural & Food Chemistry,1999,47(12):5189-5193.