新鲜大蒜与炸蒜油挥发性风味物质的对比分析
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摘要
采用溶剂辅助风味蒸发(SAFE)方法结合气相色谱-质谱联用仪(GC-MS)对新鲜大蒜和炸蒜油的挥发性风味成分进行分析,分别定性、定量出39种和62种挥发物质。新鲜大蒜与炸蒜油的挥发性风味物质的差异主要体现在杂环类、醚类和醛类化合物。利用气相色谱-嗅闻-质谱联用仪(GC-O-MS)和气味活性值(OAV)发现:由于炸蒜油中的3-乙烯基-4H-1,2-二噻烯(新鲜大蒜98.366 ng/g,炸蒜油8.665 ng/g),2-乙烯基-4H-1,3-二噻烯(新鲜大蒜293.530 ng/g,炸蒜油18.522 ng/g),1,2-二硫杂-3-环戊烯(新鲜大蒜6.177 ng/g,炸蒜油0.050 ng/g)和二烯丙基二硫醚(新鲜大蒜18.024 ng/g,炸蒜油5.633 ng/g)含量相较于新鲜大蒜中的含量下降,导致蒜辛辣味、生蒜味减弱,而反,反-2,4-癸二烯醛(0.112 ng/g)的存在为炸蒜油提供了油炸味。
Solvent-assisted flavor evaporation(SAFE) and gas chromatography-mass spectrometry(GC-MS) were used to extract and analyze the volatile flavor components of fresh garlic and fried garlic oil. A total of 39 volatile compounds were identified in fresh garlic, 62 volatile compounds were identified in fried garlic oil. Differences in the volatile flavor constituents of fresh garlic and fried garlic oil mainly reflected in heterocyclic, ethers and aldehydes compounds. By gas chromatography-olfactometry-mass spectrometry(GC-O-MS) combined with odor activity values(OAV) analysis, the content of 3-vinyl-4 H-1,2-dithiin(fresh garlic 98.366 ng/g, fried garlic oil 8.665 ng/g), 2-vinyl-4 H-1,3-dithiin(fresh garlic 293.530 ng/g, fried garlic oil 18.522 ng/g), 3 H-1,2-dithiolene(fresh garlic 6.177 ng/g, fried garlic oil 0.050 ng/g) and diallyl disulfide(fresh garlic 18.024 ng/g, fried garlic oil 5.633 ng/g) in fried garlic oil was lower than that in fresh garlic, which weakened spicy odor of garlic and smell of fresh garlic in fried garlic oil. The presence of E,E-2,4-decadienal(0.112 ng/g) provided fried odor of fried garlic oil.
Solvent-assisted flavor evaporation(SAFE) and gas chromatography-mass spectrometry(GC-MS) were used to extract and analyze the volatile flavor components of fresh garlic and fried garlic oil. A total of 39 volatile compounds were identified in fresh garlic, 62 volatile compounds were identified in fried garlic oil. Differences in the volatile flavor constituents of fresh garlic and fried garlic oil mainly reflected in heterocyclic, ethers and aldehydes compounds. By gas chromatography-olfactometry-mass spectrometry(GC-O-MS) combined with odor activity values(OAV) analysis, the content of 3-vinyl-4 H-1,2-dithiin(fresh garlic 98.366 ng/g, fried garlic oil 8.665 ng/g), 2-vinyl-4 H-1,3-dithiin(fresh garlic 293.530 ng/g, fried garlic oil 18.522 ng/g), 3 H-1,2-dithiolene(fresh garlic 6.177 ng/g, fried garlic oil 0.050 ng/g) and diallyl disulfide(fresh garlic 18.024 ng/g, fried garlic oil 5.633 ng/g) in fried garlic oil was lower than that in fresh garlic, which weakened spicy odor of garlic and smell of fresh garlic in fried garlic oil. The presence of E,E-2,4-decadienal(0.112 ng/g) provided fried odor of fried garlic oil.
引文
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[24]Chung T Y,Eiserich J P,Shibamoto T.Volatile compounds isolated from edible Korean chamchwi(Aster scaber Thunb)[J].Journal of Agricultural&Food Chemistry,1993,41(10):1693-1697.
[2]Harris JC,Cottrell S,Plummer S,et al.Antimicrobial properties of allium sativum(garlic)[J].Appl Microbiol Biotechnol,2001,57(3):282-286.
[3]Bianchini F,Vainio H.Allium vegetables and organosulfur compounds:Do they help prevent cancer?[J].Environmental Health Perspectives,2001,109(9):893-902.
[4]Yan Miaomiao(闫淼淼),Xu Zhen(许真),Xu Chan(徐蝉),et al.Research progress of bioactive components in garlic[J].Food Science(食品科学),2010,31(5):312-318.
[5]Bordia A,Bansal H C,Arora S K,et al.Effect of the essential oils of garlic and onion on alimentary hyperlipemia.[J].Atherosclerosis,1975,21(1):15-19.
[6]Pan Can(潘璨),Ju Xingrong(鞠兴荣),Xu Zongji(徐宗季),et al.Study on the extraction technology of garlic oil with ethanol solvent and analysis of aroma components by GC-MS[J].China Condiment(中国调味品),2017,42(2):19-23.
[7]Zhao Gongling(赵功玲),Lou Tianjun(娄天军),Yuan Xue(袁雪),et al.Effect of processing methods on garlicin content and nitrite scavenging capacity of garlic[J].Food Science(食品科学),2010,31(11):119-122.
[8]Tamaki K,Sonoki S,Tamaki T,et al.Measurement of odour after in vitro or in vivo ingestion of raw or heated garlic,using electronic nose,gas chromatography and sensory analysis[J].International Journal of Food Science&Technology,2010,43(1):130-139.
[9]Kim J H,Nam S H,Rico C W,et al.A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts[J].International Journal of Food Science&Technology,2012,47(6):1176-1182.
[10]Yan Zankai(严赞开),Chen Wenmin(陈文敏).Study on the active components of fried garlic[J].China Condiment(中国调味品),2017,42(5):123-124.
[11]Tian Hongyu(田红玉),Chen Haitao(陈海涛),Sun Baoguo(孙宝国).Advances and trends in study on flavors and flavorings[J].Journal of Food Science and Technology(食品科学技术学报),2018,36(2):1-11.
[12]Cao Qingsui(曹庆穗),Zheng Anjian(郑安俭),Wu Haihong(吴海虹),et al.Research progress of garlic flavor chemistry[J].Jiangsu Agricultural Sciences(江苏农业科学),2006,(3):171-173.
[13]Brodnitz M H,Pascale J V,Derslice L V.Flavor components of garlic extract[J].Journal of Agricultural&Food Chemistry,1971,19(2):273-275.
[14]Lanzotti V.The analysis of onion and garlic.[J].Journal of Chromatography A,2006,1112(1/2):3-22.
[15]Block E.The organosulfur chemistry of the genus allium-implications for the organic chemistry of sulfur[J].Cheminform,1992,31(51):1135-1178.
[16]Zhang Yinhua(张银华),Wen Genfang(闻根芳),Xiong Xiufang(熊秀芳).GC/MS study on Hubei garlic oil[J].Resources Development and Conservation(资源开发与保护),1993,9(1):60-62.
[17]Qian M,Reineccius G.Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace(purge-trap)method[J].Flavour&Fragrance Journal,2003,18(3):252–259.
[18]Guo Xiaofei(郭晓斐),Du Ailing(杜爱玲),Guan Congsheng(管从胜),et al.Analysis of volatile oil of garlic by gas chromatography-mass spectrometry[J].Chinese Journal of Chromatography(色谱),2005,23(5):548-550.
[19]Yang Shaoxiang(杨绍祥),Liu Yongguo(刘永国),Liang Sen(梁森),et al.Trends and challenges of development of food flavors[J].Fine Chemicals(精细化工),2016,33(5):481-490,556.
[20]Katsuya F,Sachiyo I,Hitoshi Y,et al.Identification of distinctive volatile compounds in fish sauce[J].Journal of Agricultural&Food Chemistry,2002,50(19):5412-5416.
[21]Cadwallader K,Potts D,Brisske-Bevier L,et al.Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic[J].Acs Symposium,2011,1068:137-151.
[22]Hashimoto S,Miyazawa M,Kameoka H.Volatile flavor components of chive(allium schoenoprasum L.)[J].Journal of Food Science,1983,48(6):1858-1859.
[23]Valim M F,Rouseff R L,Lin J.Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar[J].J Agric Food Chem,2003,51(4):1010-1015.
[24]Chung T Y,Eiserich J P,Shibamoto T.Volatile compounds isolated from edible Korean chamchwi(Aster scaber Thunb)[J].Journal of Agricultural&Food Chemistry,1993,41(10):1693-1697.