香草兰豆荚发酵过程中挥发性成分的变化
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摘要
为研究香草兰发酵过程中挥发性成分的累积过程,采用了混合溶剂(乙醚/正戊烷=1∶1,v/v)提取结合GC-MS的方法进行定性定量分析,并以DB-5及DB-Wax两种毛细管柱为分离柱分别进行了实验。结果表明:以DB-5毛细管柱为分离柱时,检测出45种挥发性物质,鲜豆荚、杀青豆荚、发汗豆荚、干燥豆荚及陈化豆荚分别检测出19、17、25、33、37种挥发性成分;以DB-Wax毛细管柱为分离柱时,检测出53种物质,五种豆荚中分别检测出20、21、27、38、46种挥发性成分。两种方法共分离检测出69种物质。挥发性成分主要在干燥及陈化阶段产生并累积,其中含量逐渐增加且在陈化豆荚中含量较高的有乙酸、愈创木酚、香兰醇、十六酸等物质,反式-2-癸烯醛、硬脂酸甲酯、山嵛醇等物质仅出现在发酵前期,己二酸二(2-乙基己)酯、2-乙基己基乙酸酯的含量在发酵过程中逐渐降低。成熟豆荚的香气是由多种前体物的代谢产物混合而形成。
In order to analyze the accumulation of volatile components in vanilla beans during the curing process,volatile compounds in vanilla beans were extracted using organic solvents and quantitated by gas chromatography-mass spectrometry (GC-MS) with DB-5 and DB-Wax capillary column.The results indicated that 45 volatiles were detected with DB-5 for separation,and 19,17,25,33,37 components were identified in fresh vanilla bean (FVB),blanched vanilla beans (BVB),sweated vanilla beans (SVB),dried vanilla beans (DVB) and cured vanilla bean (CVB),respectively. Using DB-Wax for separation 20,21,27,38,46 volatile components were detected of vanilla beans at different curing stages.A total of 69 volatile compounds were detected in vanilla beans.Among them,acetic acid,guaiacol,vanillyl alcohol,n-hexadecanoic acids were with high content and increased during curing. (E)-2-decenal,octadecanoic acid methyl ester,behenic alcohol only appeared in earlier stages.Hexanedioic acid bis (2-ethylhexyl) ester and octyl acetate decreased during curing. The aroma of cured vanilla beans was formed by the mixing of metabolites of various precursors.
In order to analyze the accumulation of volatile components in vanilla beans during the curing process,volatile compounds in vanilla beans were extracted using organic solvents and quantitated by gas chromatography-mass spectrometry (GC-MS) with DB-5 and DB-Wax capillary column.The results indicated that 45 volatiles were detected with DB-5 for separation,and 19,17,25,33,37 components were identified in fresh vanilla bean (FVB),blanched vanilla beans (BVB),sweated vanilla beans (SVB),dried vanilla beans (DVB) and cured vanilla bean (CVB),respectively. Using DB-Wax for separation 20,21,27,38,46 volatile components were detected of vanilla beans at different curing stages.A total of 69 volatile compounds were detected in vanilla beans.Among them,acetic acid,guaiacol,vanillyl alcohol,n-hexadecanoic acids were with high content and increased during curing. (E)-2-decenal,octadecanoic acid methyl ester,behenic alcohol only appeared in earlier stages.Hexanedioic acid bis (2-ethylhexyl) ester and octyl acetate decreased during curing. The aroma of cured vanilla beans was formed by the mixing of metabolites of various precursors.
引文
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[19]陈永敢.Bacillus属菌株对香草兰发酵过程中香兰素生成的影响机理研究[D].武汉:华中农业大学图书馆,2015.
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[23]Brunschwig C,Rochard S,Pierrat A,et al.Volatile composition and sensory properties of Vanilla×tahitensis bring new insights for vanilla quality control[J].Journal of the Science of Food and Agriculture,2016,96(3):848-858.
[24]Lepers-Andrzejewski S,Brunschwig C,Collard F X,et al.Morphological,chemical,sensory and genetic specificities o Tahitian vanilla[J].Vanilla,2010:205-228.
[25]Palama T L,Khatib A,Choi Y H,et al.Metabolic changes in different developmental stages of Vanilla planifolia pods[J].Journal of Agricultural and Food Chemistry,2009,57(17):7651-7658.
[26]Takahashi M,Inai Y,Miyazawa N,et al.Identification of the key odorants in Tahitian cured vanilla beans(Vanilla tahitensis)by GC-MS and an aroma extract dilution analysis[J].Bioscience,Biotechnology,and Biochemistry,2013,77(3):601-605.
[27]周家容.香子兰化学成分及超临界CO2提取工艺研究[D].广州:广东工业大学,2002.
[28]Havkin-Frenkel D and Belanger F C.Handbook of vanilla science and technology[M].John Wiley&Sons,2010
[29]初众,李智,张彦军,等.香草兰豆挥发性香气成分比较研究与电子感官图谱绘制[J].热带作物学报,2015,36(11):2099-2107.
[2]Dignum M J W,Kerler J,Verpoorte R.Vanilla curing under laboratory conditions[J].Food Chemistry,2002,79(2):165-171.
[3]Rao S R,Ravishankar G A.Vanilla flavour:production by conventional and biotechnological routes[J].Journal of the Science of Food and Agriculture,2000,80(3):289-304.
[4]Sinha A K,Sharma U K,Sharma N.A comprehensive review on vanilla flavor:extraction,isolation and quantification of vanillin and others constituents[J].International Journal of Food Sciences and Nutrition,2008,59(4):299-326.
[5]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.
[6]Ranadive A S,Kozlowski A C.Chemistry and biochemistry of vanilla[M].2008.
[7]Toth S J.Comparison and integration of analytical methods for the characterization of vanilla chemistry[M].Rutgers The State University of New Jersey-New Brunswick,2012.
[8]Pardio V T,Mariezcurrena M D,Waliszewski K N,et al.Effects of killing conditions of vanilla(Vanilla planifolia,Andrews)pods during the curing process on aroma composition of pod ethanol extract[J].International Journal of Food Science&Technology,2009,44(12):2417-2423.
[9]Dignum M J W,van der Heijden R,Kerler J,et al.Identification of glucosides in green beans of Vanilla planifolia Andrews and kinetics of vanillaβ-glucosidase[J].Food Chemistry,2004,85(2):199-205.
[10]Silva A P,Odoux E,Brat P,et al.GC-MS and GC-olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla(Vanilla planifolia G.Jackson)beans[J].Food Chemistry,2006,99(4):728-735.
[11]洪英华,蔡莹莹,谷风林,徐飞,房一明.香草兰豆荚加工过程物性测定与风味电子感官分析[J].热带作物学报,2018,39(3):275-280.
[12]董智哲,谷风林,徐飞,等.固相微萃取和同时蒸馏萃取法分析海南香草兰挥发性成分[J].食品科学,2014,35(2):158-163.
[13]JeleńH H,Majcher M,Dziadas M.Microextraction techniques in the analysis of food flavor compounds:A review[J].Analytica Chimica Acta,2012,738:13-26.
[14]Sostaric T,Boyce M C,Spickett E E.Analysis of the volatile components in vanilla extracts and flavorings by solid-phase microextraction and gas chromatography[J].Journal of Agricultural and Food Chemistry,2000,48(12):5802-5807.
[15]Hassan S,Araceli P S,Denis B,et al.Identification of volatile compounds in cured Mexican vanilla(Vanilla planifolia G.Jackson)beans using headspace solid-phase microextraction with gas chromatography-mass spectrometry[J].Fruits,2016,71(6):407-418.
[16]Zhang S,Mueller C.Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean(Vanilla planifolia)extracts[J].Journal of agricultural and food chemistry,2012,60(42):10433-10444.
[17]Brunschwig C,Senger-Emonnot P,Aubanel M L,et al.Odor-active compounds of Tahitian vanilla flavor[J].Food Research International,2012,46(1):148-157.
[18]Dong Z,Gu F,Xu F,et al.Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews[J].Food Chemistry,2014,149:54-61.
[19]陈永敢.Bacillus属菌株对香草兰发酵过程中香兰素生成的影响机理研究[D].武汉:华中农业大学图书馆,2015.
[20]董智哲.香草兰挥发性成分鉴定及提取研究[D].武汉:华中农业大学,2014.
[21]Silva A P,Gunata Z,Lepoutre J P,et al.New insight on the genesis and fate of odor-active compounds in vanilla beans(Vanilla planifolia G.Jackson)during traditional curing[J].Food Research International,2011,44(9):2930-2937.
[22]Sharp M D,Kocaoglu-Vurma N A,Langford V,et al.Rapid discrimination and characterization of vanilla bean extracts by attenuated total reflection infrared spectroscopy and selected ion flow tube mass spectrometry[J].Journal of Food Xcience,2012,77(3).
[23]Brunschwig C,Rochard S,Pierrat A,et al.Volatile composition and sensory properties of Vanilla×tahitensis bring new insights for vanilla quality control[J].Journal of the Science of Food and Agriculture,2016,96(3):848-858.
[24]Lepers-Andrzejewski S,Brunschwig C,Collard F X,et al.Morphological,chemical,sensory and genetic specificities o Tahitian vanilla[J].Vanilla,2010:205-228.
[25]Palama T L,Khatib A,Choi Y H,et al.Metabolic changes in different developmental stages of Vanilla planifolia pods[J].Journal of Agricultural and Food Chemistry,2009,57(17):7651-7658.
[26]Takahashi M,Inai Y,Miyazawa N,et al.Identification of the key odorants in Tahitian cured vanilla beans(Vanilla tahitensis)by GC-MS and an aroma extract dilution analysis[J].Bioscience,Biotechnology,and Biochemistry,2013,77(3):601-605.
[27]周家容.香子兰化学成分及超临界CO2提取工艺研究[D].广州:广东工业大学,2002.
[28]Havkin-Frenkel D and Belanger F C.Handbook of vanilla science and technology[M].John Wiley&Sons,2010
[29]初众,李智,张彦军,等.香草兰豆挥发性香气成分比较研究与电子感官图谱绘制[J].热带作物学报,2015,36(11):2099-2107.