顶空固相微萃取-气质联用分析荞麦加工前后风味成分
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摘要
目的该研究为进一步开发利用荞麦及贵州毕节特产荞酥的品质研究提供理论依据。方法采用顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)采集并鉴定荞麦加工前后的风味成分,并用峰面积归一法测定各成分相对含量。结果从加工前后的荞麦总离子流图中分别鉴定出52、41种化合物。结论荞麦的主要风味成分均为醛类、醇类、烷烃类,其中含量最高的挥发性化合物均为己醛、壬醛、癸醛、2,2,4,6,6-五甲基庚烷,加工前后荞麦风味造成主要差异的成分是醇类物质。
Objective The study provide the basis for further development and utilization of Fagopyrum esculentum Moench and the study on the quality of buckwheat cake,a specialty of Guizhou Bijie.Methods The flavor compounds from Fagopyrum esculentum Moench before and after processing were collected and identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Quantitative analysis in percent was performed by peak area normalization measurements.Results Fifty-two and forty-one species of flavor compounds in Fagopyrum esculentum Moench before and after processing were identified by GC/MS respectively.Conclusion The main flavor compounds in Fagopyrum esculentum Moench before and after processing were aldehydes,alcohols,alkanes,and among all the flavor components,hexanal,nonanal,decanal,2,2,4,6,6-pentamethylheptane showed higher relative contents.And,the alcohols were the key flavor compounds that make the great differences in Fagopyrum esculentum Moench before and after processing according to analysis.
Objective The study provide the basis for further development and utilization of Fagopyrum esculentum Moench and the study on the quality of buckwheat cake,a specialty of Guizhou Bijie.Methods The flavor compounds from Fagopyrum esculentum Moench before and after processing were collected and identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Quantitative analysis in percent was performed by peak area normalization measurements.Results Fifty-two and forty-one species of flavor compounds in Fagopyrum esculentum Moench before and after processing were identified by GC/MS respectively.Conclusion The main flavor compounds in Fagopyrum esculentum Moench before and after processing were aldehydes,alcohols,alkanes,and among all the flavor components,hexanal,nonanal,decanal,2,2,4,6,6-pentamethylheptane showed higher relative contents.And,the alcohols were the key flavor compounds that make the great differences in Fagopyrum esculentum Moench before and after processing according to analysis.
引文
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[2] 张以忠,陈庆富.荞麦研究的现状与展望[J].种子,2004,23(3):39-42.
[3] 王岚,李玉英,蔡桂红,等.重组苦荞麦过敏蛋白TBa的原核表达及其免疫活性鉴定[J].中国生物化学与分子生物学报,2006,22(4):308-312.
[4] 曾文兵,唐义,李建华,等.毕节市荞麦产业发展情况分析[J].农业科技通讯,2016(4):22-24.
[5] 赵钢,唐宇,王安虎,等.中国的荞麦资源及其药用价值[J].中国野生植物资源,2001,20(2):31-32
[6] 李蕾,孙美利,张舒媛,等.荞麦化学成分与药理活性研究进展[J].西部中医药,2014(11):157-160
[7] 胡长玲,郑承剑,程瑞斌,等.苦荞麦根的化学成分研究[J].中草药,2012,43(5):866-868
[8] 张丽媛,陈干贤.苦荞产品特点及加工技术探讨[J].科技与企业,2016:226-227.
[9] DIXON J,HEWETT E W.Factors affecting apple aroma/flavour volatile concentration:A Review[J].New Zeal J Crop Hort,2000(28):155-173.
[10] 孙宝国,何坚.香料化学与工艺学[M].北京:化学工业出版社,2004:17.
[11] 张晓瑜,吴广臣,王良,等.固相微萃取-气质联用分析“大石早生”李香气成分[J].食品工业,2018,39(7):178-181.