顶空 - 固相微萃取 - 气相色谱 - 质谱联用结合嗅闻法分析异味薏米的异味成分

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  • 1(西南大学 食品科学学院,重庆,400715)2(农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆,400715)
陈光静(1989-),男,博士研究生,研究方向为食品安全与质量控制。 E-mail:chenguangjing2015@126.com。

网络出版日期: 2018-02-05

基金资助

中华人民共和国农业部财政专项项目(GJFP201501201)

Determining off-fl avor compounds in adlay seeds using HS-SPME-GC/MS and GC-olfactometry

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  • 1(College of Food Science, Southwest University, Chongqing, 400715, China) 2(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservationg (Chongqing), Ministry of Agriculture, Chongqing 400715, China)

Online published: 2018-02-05

摘要

采用顶空-固相微萃取-气质联用法(HS-SPME-GC-MS)分别对新鲜薏米、弱异味薏米和强异味薏米的挥发性成分进行分析,从三种不同异味程度的薏米中共鉴定出79种挥发性成分,新鲜薏米、弱异味薏米和强异味薏米中分别鉴定出47、43和51种挥发性成分,相对百分含量分别为96.14%、98.68%和98.00%。通过对比上述三种不同异味程度的薏米中挥发性成分的种类和含量,同时应用气相色谱-质谱联用结合嗅闻(GC-O-MS),采用气味活度值(OAV)结合气味强度值对强异味薏米中的异味成分进行鉴定。从强异味薏米的挥发性成分中鉴定出12种异味成分,分别为己醛、庚醛、2-庚烯醛、辛醛、反-2-辛烯醛、壬醛、反-2-壬烯醛、癸醛、2-癸烯醛、己酸、2-壬酮和6-十一酮。

本文引用格式

陈光静, 郑炯, 丁涌波, 等 . 顶空 - 固相微萃取 - 气相色谱 - 质谱联用结合嗅闻法分析异味薏米的异味成分[J]. 食品与发酵工业, 2018 , 44(1) : 230 . DOI: 10.13995/j.cnki.11-1802/ts.014030

Abstract

To confirm the substances that make adlay seeds smelly, the volatiles of adlay seeds (Coix lachryma-jobivar. ma-yuen Stapf) of three off-flavor levels were studied. For the analysis, the headspace-solid phase micro-extraction (HS-SPME) method was used in combination with gas chromatography-mass spectrometry (GC-MS) and GC–olfactometry (GC-O), where the human nose is used as a sensitive and specific detector for off-flavor compounds. More than 79 of volatile compounds which belonged to distinct chemical families were analysed. A total of 47, 43 and 51 volatile compounds were identified in fresh, faintly smelly and strongly smelly adlay seeds with total relative contents of 96.14%, 98.68% and 98.00%, respectively. Meanwhile, 12 kinds of off-flavor active compounds were detected from the strong smelly adlay seed volatiles by GC-O and odor activity value method (OAV), including hexanal, heptanal, 2-heptenal, n-octanal, (E)-2-octenal, 1-nonanal, (E)-2-nonenal, decanal, 2-decenal, hexanoic acid, 2-nonanone and 6-undecanone.
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