苦荞提取物的关键香气成分分析
|
摘要
采用固相微萃取(SPME)结合气相色谱-质谱联用技术(GC-MS)分析苦荞提取物中的挥发性成分;同时采用气相色谱-嗅闻仪(GC-O)结合香气提取稀释分析(AEDA)确定其香气活性成分,通过对香气活性成分定量并计算其香气活性值(OAV)最终确定苦荞提取物的关键性香气成分。结果显示,SPME-GC-MS在苦荞提取物中共鉴定出92种挥发性成分,包括酯类28种、醛类7种、醇类9种、酮类7种、酸类6种、烯烃8种、烷烃20种、其他类7种;经GC-O嗅闻仪共鉴定出17种香气活性化合物,定量结果显示,苯甲醇(8637.40μg/kg),苯乙醛(3150.47μg/kg)、D-柠檬烯(3080.00μg/kg)含量较高;结合稀释因子(FD)和香气活性值(OAV)推测,苯甲醛(FD=81,OAV=5)、二甲基三硫(FD=243,OAV=48)、苯甲醇(FD=81,OAV=9)、苯乙醛(FD=729,OAV=787)、丙二酸二乙酯(FD=81,OAV=1.2)5种物质对苦荞提取物的风味贡献最大,是苦荞提取物的关键香气成分。
Volatile compounds of tartary buckwheat were extracted by solid phase micro-extraction(SPME)and analyzed by gas chromatography-mass spectrometry(GC-MS). Then, aroma-active compounds were identified by gas chromatography-olfactory(GC-O) combined with aroma extraction dilution analysis(AEDA). Finally, the key odorants of tartary buckwheat extracts were confirmed by their odor activity values(OAVs). The results showed that 92 kinds of volatile compounds including 28 esters, 7 aldehydes, 9 alcohols, 7 ketones, 6 acids, 8 olefins, 20 alkanes, and 7 others were identified by SPME-GC-MS. By application of GC-O/AEDA, 17 odor-active compounds with flavor dilution(FD) factor range from 1 to243 were detected. Quantitation results showed that benzyl alcohol(8637.40 μg/kg), phenylacetaldehyde(3150.47 μg/kg), and D-limonene(3080.00 μg/kg) had a higher concentration. It was speculated that benzaldehyde(FD=81, OAV=5), dimethyl trisulfide(FD=243, OAV=48), benzyl alcohol(FD=81, OAV=9),phenylacetaldehyde(FD=729, OAV=787), diethyl malonate(FD=81, OAV=1.2) were confirmed as the key odorants of tartary Buckwheat extracts for their highest FD factors and OAVs.
Volatile compounds of tartary buckwheat were extracted by solid phase micro-extraction(SPME)and analyzed by gas chromatography-mass spectrometry(GC-MS). Then, aroma-active compounds were identified by gas chromatography-olfactory(GC-O) combined with aroma extraction dilution analysis(AEDA). Finally, the key odorants of tartary buckwheat extracts were confirmed by their odor activity values(OAVs). The results showed that 92 kinds of volatile compounds including 28 esters, 7 aldehydes, 9 alcohols, 7 ketones, 6 acids, 8 olefins, 20 alkanes, and 7 others were identified by SPME-GC-MS. By application of GC-O/AEDA, 17 odor-active compounds with flavor dilution(FD) factor range from 1 to243 were detected. Quantitation results showed that benzyl alcohol(8637.40 μg/kg), phenylacetaldehyde(3150.47 μg/kg), and D-limonene(3080.00 μg/kg) had a higher concentration. It was speculated that benzaldehyde(FD=81, OAV=5), dimethyl trisulfide(FD=243, OAV=48), benzyl alcohol(FD=81, OAV=9),phenylacetaldehyde(FD=729, OAV=787), diethyl malonate(FD=81, OAV=1.2) were confirmed as the key odorants of tartary Buckwheat extracts for their highest FD factors and OAVs.
引文
[1]Jin Zhaoxi(金肇熙),Shan Fang(陕方),Bian Junsheng(边俊生),et al.New technology study on processing and using of tartary buckwheat[J].Food Science(食品科学),2004,25(11):348-350.
[2]Fabjan N,Rode J,Kosir I J,et al.Tartary buckwheat(Fagopyrum tataricum Gaertn.)as a source of dietary rutin and quercitrin[J].Journal of Agricultural and Food Chemistry,2003,51(22):6452-6455.
[3]Vogrin?i?M,Timoracka M,Melichacova S,et al.Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread[J].Journal of Agricultural and Food Chemistry,2010,58(8):4883-4887.
[4]Lin L,Peng C,Yang Y,et al.Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters[J].Journal of Agricultural and Food Chemistry,2008,56(4):1216-23.
[5]Yao Y,Shan F,Bian J,et al.D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice[J].Journal of Agricultural and Food Chemistry,2008,56(21):10027-10031.
[6]Kim D W,Hwang I K,Lim S S,et al.Germinated Buckwheat extract decreases blood pressure and nitrotyrosine immunoreactivity in aortic endothelial cells in spontaneously hypertensive rats[J].Phytotherapy Research,2009,23(7):993-998.
[7]Zhao G,Peng L X,Wang S,et al.HPLC fingerprint-antioxidant properties study of buckwheat[J].Journal of Integrative Agriculture,2012,11(7):1111-1118.
[8]Guo X,Zhu K,Zhang H,et al.Purification and characterization of the antitumor protein from Chinese tartary buckwheat(Fagopyrum tataricum Gaertn.)water-soluble extracts[J].Journal of Agricultural&Food Chemistry,2007,55(17):6958-6961.
[9]Cheng Junli(程俊丽),Tian Jin(田晋),Feng Cuiping(冯翠萍).Study on extraction condition of flavonoids from skin powder of buckwheat[J].Academic Periodical of Farm Products Processing(农产品加工),2009,(5):33-36.
[10]Luo Qiushui(罗秋水),Huang Yuesheng(黄月胜),Xiong Jianhua(熊建华),et al.Ultrasonic extraction of rutin from auxiliary buckwheat rice[J].Food and Mechinery(食品与机械),2011,27(6):107-109.
[11]Sun Yanhua(孙艳华),Miao Jing(苗靖).Study on extraction of flavone from buckwheat by enzymatic method[J].Food Industry(食品工业),2006,12(3):375-377.
[12]Sun Lin(孙琳),Yuan Jiebin(袁杰彬),Chen Shuangwei(陈双为),et al.Research progress in the extraction of flavonoids in tartar buckwheat[J].Liquor-making Science and Technology(酿酒科技),2018,(9):74-80.
[13]Chen Zhiyuan(陈志元),Lu Xiaojia(鲁晓佳),Yu Xiaoling(余小玲),et al.Effect of fagopyrum tatarium gaertn extractive on alcohol metabolism in normal mice[J].Herald of Medicine(医药导报),2018,37(4):438-440.
[14]Giménez-Bastida J A,Pisku?a M K,Zieli?ski H.Recent advances in processing and development of buckwheat derived bakery and non-bakery products-a review[J].Polish Journal of Food and Nutrition Sciences,2015,65(1):9-20.
[15]Qin P,Ma T,Wu L,et al.Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry[J].Journal of Food Science,2011,76(6):401-407.
[16]Yu D,Chen J,Ma J,et al.Effects of different milling methods on physicochemical properties of common buckwheat flour[J].LWT-Food Science and Technology,2018,92:220-226.
[17]Zhang Suyun(张素云),Li Qian(李谦),Qin Likang(秦礼康),et al.The analysis of Tartary Buckwheat vinegar flavor by electronic tongu[J].Chinese Condiment(中国调味品),2016,41(12):104-109.
[18]Zheng Xiaoji(郑晓吉),Liu Fei(刘飞),Ren Quanlu(任全路),et al.Comparative analysis of volatile compounds in Kazak Cheeses from different regions of Xinjiang by SPME-GC-MS[J].Food Science(食品科学),2018,39(8):83-89.
[19]Cates V E,Meloan C E.Separation of sulfones by gas chromatography[J].Journal of Chromatography A,1963,11(4):472-478.
[20]Zhang H,Pu D,Sun B,et al.Characterization and comparison of key aroma compounds in raw and dry porcini mushroom(Boletus edulis)by aroma extract dilution analysis,quantitation and aroma recombination experiments[J].Food Chemistry,2018,258:260-268.
[21]Kirchhoff E,Schieberle P.Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies[J].Journal of Agricultural and Food Chemistry,2001,49(9):4304-11.
[22]Nuzzi M,Scalzo R L,Testoni A,et al.Evaluation of fruit aroma quality:comparison between gas chromatography-olfactometry(GC-O)and odour activity value(OAV)aroma patterns of strawberries[J].Food Analytical Methods,2008,1(4):270-282.
[23]Xu Qinglian(许青莲),Guo Xunlian(郭训练),Jiang Zijing(蒋子敬),et al.Analysis and identification of aroma components of tartary buckwheat tea from different habitats by HS-SPME-GC-MScombined with electronic nose[J].Food and Fermentation Industry(食品发酵工业),2017,43(8):233-239.
[24]Wang Dan(王丹),Zhang Lan(张岚),Liu Junmei(刘俊梅),et al.HS-SPME-GC-MS analysis of variations in the aroma composition of buckwheat and wheat during fermentation[J].Food Science(食品科学),2018,39(20):207-217.
[25]Jane?D,Kantar D,Kreft S,et al.Identification of buckwheat(Fagopyrum esculentum,Moench)aroma compounds with GC-MS[J].Food Chemistry,2009,112(1):120-124.
[26]Tong Lingjun(仝令君),Chi Xuelu(迟雪露),Zhang Xiaomei(张晓梅),et al.Analysis of volatile compounds of black buckwheat milk tea by HS-SPME-GC-MS[J].Food Science(食品科学),2017,38(16):134-139.
[27]Jane?D,Prosen H,Kreft S.Identification and quantification of aroma compounds of tartary buckwheat(Fagopyrum tataricum gaertn.)and some of its milling fractions[J].Journal of Food Science,2012,(7):C746-C751.
[28]Yu Li(余丽),Wang Zhuozhen(王灼琛),Cheng Jianghua(程江华),et al.Analysis of volatile aroma compounds in tartary buckwheat paste and Tartary Buckwheat Tea[J].China Brewing(中国酿造),2014,33(10):67-71.
[29]Sui Xiufang(隋秀芳),Li Xiang(李祥),Qin Likang(秦礼康),et al.Analysis of volatile aroma compounds in steamed and roasted whole tartary buckwheat teas and distribution of major chemical components during the production process[J].Food Science(食品科学),2012,33(22):269-273.
[30]Burdock G A.Fenaroli's handbook of flavor ingredients[M].4 th ed.Washington:CRC Press,USA,2002.
[31]Liu Qiang(刘强),Mao Deshou(冒德寿),Tang E(汤峨).Compound fragrance threshold compilation[M].2nd edition.Beijing:Science Press(科学出版社),2015.
[32]Sun Baoguo(孙宝国).Sulfur-containing spice chemistry[M].Beijing:Science Press(科学出版社),2007.
[33]You Chenna(游陈娜),Yu Shiwen(俞诗雯).Research progress on aroma components of jasmine flowers[J].Fujian Tea(福建茶叶),2010,32(10):20-24.
[34]Shi Mengnan(施梦南).Research on analysis of the tea aroma using SDE improved method[D].Hangzhou:Zhejiang University(浙江大学),2014.
[2]Fabjan N,Rode J,Kosir I J,et al.Tartary buckwheat(Fagopyrum tataricum Gaertn.)as a source of dietary rutin and quercitrin[J].Journal of Agricultural and Food Chemistry,2003,51(22):6452-6455.
[3]Vogrin?i?M,Timoracka M,Melichacova S,et al.Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread[J].Journal of Agricultural and Food Chemistry,2010,58(8):4883-4887.
[4]Lin L,Peng C,Yang Y,et al.Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters[J].Journal of Agricultural and Food Chemistry,2008,56(4):1216-23.
[5]Yao Y,Shan F,Bian J,et al.D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice[J].Journal of Agricultural and Food Chemistry,2008,56(21):10027-10031.
[6]Kim D W,Hwang I K,Lim S S,et al.Germinated Buckwheat extract decreases blood pressure and nitrotyrosine immunoreactivity in aortic endothelial cells in spontaneously hypertensive rats[J].Phytotherapy Research,2009,23(7):993-998.
[7]Zhao G,Peng L X,Wang S,et al.HPLC fingerprint-antioxidant properties study of buckwheat[J].Journal of Integrative Agriculture,2012,11(7):1111-1118.
[8]Guo X,Zhu K,Zhang H,et al.Purification and characterization of the antitumor protein from Chinese tartary buckwheat(Fagopyrum tataricum Gaertn.)water-soluble extracts[J].Journal of Agricultural&Food Chemistry,2007,55(17):6958-6961.
[9]Cheng Junli(程俊丽),Tian Jin(田晋),Feng Cuiping(冯翠萍).Study on extraction condition of flavonoids from skin powder of buckwheat[J].Academic Periodical of Farm Products Processing(农产品加工),2009,(5):33-36.
[10]Luo Qiushui(罗秋水),Huang Yuesheng(黄月胜),Xiong Jianhua(熊建华),et al.Ultrasonic extraction of rutin from auxiliary buckwheat rice[J].Food and Mechinery(食品与机械),2011,27(6):107-109.
[11]Sun Yanhua(孙艳华),Miao Jing(苗靖).Study on extraction of flavone from buckwheat by enzymatic method[J].Food Industry(食品工业),2006,12(3):375-377.
[12]Sun Lin(孙琳),Yuan Jiebin(袁杰彬),Chen Shuangwei(陈双为),et al.Research progress in the extraction of flavonoids in tartar buckwheat[J].Liquor-making Science and Technology(酿酒科技),2018,(9):74-80.
[13]Chen Zhiyuan(陈志元),Lu Xiaojia(鲁晓佳),Yu Xiaoling(余小玲),et al.Effect of fagopyrum tatarium gaertn extractive on alcohol metabolism in normal mice[J].Herald of Medicine(医药导报),2018,37(4):438-440.
[14]Giménez-Bastida J A,Pisku?a M K,Zieli?ski H.Recent advances in processing and development of buckwheat derived bakery and non-bakery products-a review[J].Polish Journal of Food and Nutrition Sciences,2015,65(1):9-20.
[15]Qin P,Ma T,Wu L,et al.Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry[J].Journal of Food Science,2011,76(6):401-407.
[16]Yu D,Chen J,Ma J,et al.Effects of different milling methods on physicochemical properties of common buckwheat flour[J].LWT-Food Science and Technology,2018,92:220-226.
[17]Zhang Suyun(张素云),Li Qian(李谦),Qin Likang(秦礼康),et al.The analysis of Tartary Buckwheat vinegar flavor by electronic tongu[J].Chinese Condiment(中国调味品),2016,41(12):104-109.
[18]Zheng Xiaoji(郑晓吉),Liu Fei(刘飞),Ren Quanlu(任全路),et al.Comparative analysis of volatile compounds in Kazak Cheeses from different regions of Xinjiang by SPME-GC-MS[J].Food Science(食品科学),2018,39(8):83-89.
[19]Cates V E,Meloan C E.Separation of sulfones by gas chromatography[J].Journal of Chromatography A,1963,11(4):472-478.
[20]Zhang H,Pu D,Sun B,et al.Characterization and comparison of key aroma compounds in raw and dry porcini mushroom(Boletus edulis)by aroma extract dilution analysis,quantitation and aroma recombination experiments[J].Food Chemistry,2018,258:260-268.
[21]Kirchhoff E,Schieberle P.Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies[J].Journal of Agricultural and Food Chemistry,2001,49(9):4304-11.
[22]Nuzzi M,Scalzo R L,Testoni A,et al.Evaluation of fruit aroma quality:comparison between gas chromatography-olfactometry(GC-O)and odour activity value(OAV)aroma patterns of strawberries[J].Food Analytical Methods,2008,1(4):270-282.
[23]Xu Qinglian(许青莲),Guo Xunlian(郭训练),Jiang Zijing(蒋子敬),et al.Analysis and identification of aroma components of tartary buckwheat tea from different habitats by HS-SPME-GC-MScombined with electronic nose[J].Food and Fermentation Industry(食品发酵工业),2017,43(8):233-239.
[24]Wang Dan(王丹),Zhang Lan(张岚),Liu Junmei(刘俊梅),et al.HS-SPME-GC-MS analysis of variations in the aroma composition of buckwheat and wheat during fermentation[J].Food Science(食品科学),2018,39(20):207-217.
[25]Jane?D,Kantar D,Kreft S,et al.Identification of buckwheat(Fagopyrum esculentum,Moench)aroma compounds with GC-MS[J].Food Chemistry,2009,112(1):120-124.
[26]Tong Lingjun(仝令君),Chi Xuelu(迟雪露),Zhang Xiaomei(张晓梅),et al.Analysis of volatile compounds of black buckwheat milk tea by HS-SPME-GC-MS[J].Food Science(食品科学),2017,38(16):134-139.
[27]Jane?D,Prosen H,Kreft S.Identification and quantification of aroma compounds of tartary buckwheat(Fagopyrum tataricum gaertn.)and some of its milling fractions[J].Journal of Food Science,2012,(7):C746-C751.
[28]Yu Li(余丽),Wang Zhuozhen(王灼琛),Cheng Jianghua(程江华),et al.Analysis of volatile aroma compounds in tartary buckwheat paste and Tartary Buckwheat Tea[J].China Brewing(中国酿造),2014,33(10):67-71.
[29]Sui Xiufang(隋秀芳),Li Xiang(李祥),Qin Likang(秦礼康),et al.Analysis of volatile aroma compounds in steamed and roasted whole tartary buckwheat teas and distribution of major chemical components during the production process[J].Food Science(食品科学),2012,33(22):269-273.
[30]Burdock G A.Fenaroli's handbook of flavor ingredients[M].4 th ed.Washington:CRC Press,USA,2002.
[31]Liu Qiang(刘强),Mao Deshou(冒德寿),Tang E(汤峨).Compound fragrance threshold compilation[M].2nd edition.Beijing:Science Press(科学出版社),2015.
[32]Sun Baoguo(孙宝国).Sulfur-containing spice chemistry[M].Beijing:Science Press(科学出版社),2007.
[33]You Chenna(游陈娜),Yu Shiwen(俞诗雯).Research progress on aroma components of jasmine flowers[J].Fujian Tea(福建茶叶),2010,32(10):20-24.
[34]Shi Mengnan(施梦南).Research on analysis of the tea aroma using SDE improved method[D].Hangzhou:Zhejiang University(浙江大学),2014.