食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 295 - 301

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034195

分析与检测

气相色谱-质谱联用结合气味活度值分析红花椒油的关键香气物质特征

  • 高露 ,
  • 赵镭 ,
  • 史波林 ,
  • 汪厚银 ,
  • 钟葵 ,
  • 闫师杰
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  • 1(天津农学院 食品科学与生物工程学院,天津,300392)
    2(中国标准化研究院农业食品标准化研究所,北京,102200)
第一作者：硕士研究生(钟葵副研究员和闫师杰教授为共同通信作者,E-mail:zhongkui@cnis.ac.cn;yanshijie@126.com)

收稿日期: 2022-11-08

  修回日期: 2023-01-05

  网络出版日期: 2023-12-25

基金资助

中国标准化研究院院长基金重点项目(562022Y-9417)

收起

GC-MS combined with odor activity value to analyze key aroma substance characteristics of red Chinese pepper oil

  • GAO Lu ,
  • ZHAO Lei ,
  • SHI Bolin ,
  • WANG Houyin ,
  • ZHONG Kui ,
  • YAN Shijie
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  • 1(College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300392, China)
    2(Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China)

Received date: 2022-11-08

  Revised date: 2023-01-05

  Online published: 2023-12-25

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摘要

采用顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术对市售12种红花椒油的挥发性风味物质进行定性定量分析,进一步通过气味活度值(odor activity value,OAV)结合多元统计方法进行不同红花椒油风味物质差异性分析,对红花椒油关键香气物质特性进行表征。结果表明,12种市售红花椒油中共鉴定出85种挥发性物质,其中烯烃类25种、醛类19种、醇类14种、酯类12种、酸类2种、酮类6种、其他类7种。OAV结合偏最小二乘判别分析(partial least squares discrimination analysis,PLS-DA)筛选出花椒油中12种关键香气物质,分别为正辛醛、罗勒烯、芳樟醇、月桂烯、柠檬烯、(Z)-芳樟醇氧化物、桧烯、β-蒎烯、2-壬烯醛、己醛、戊醛和乙酸异丁酯。根据关键香气物质将12种红花椒油分为三类,每类具有不同的关键香气特性。相关研究为市售不同红花椒油特征香气特性表征及质量控制提供理论数据参考。

关键词： 红花椒油; 气相色谱-质谱; 气味活度值; 关键香气物质

本文引用格式

高露 , 赵镭 , 史波林 , 汪厚银 , 钟葵 , 闫师杰 . 气相色谱-质谱联用结合气味活度值分析红花椒油的关键香气物质特征[J]. 食品与发酵工业, 2023 , 49(22) : 295 -301 . DOI: 10.13995/j.cnki.11-1802/ts.034195

Abstract

Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to qualitatively and quantitatively analyze the volatile flavor substances of 12 kinds of red Chinese pepper oil on the market, and further through odor activity value (OAV) combined with multivariate statistical methods to analyze the differences of flavor substances in different red Chinese pepper oil and characterize the characteristics of key aroma substances in red Chinese pepper oil. Results showed that a total of 85 volatile substances were identified in 12 commercially available red Chinese pepper oils, including 25 olefins, 19 aldehydes, 14 alcohols, 12 esters, 2 acids, 6 ketones, and 7 others. OAV combined with partial least squares discriminant analysis (PLS-DA) screened out 12 key aroma substances in Zanthoxylum bungeanum oil, namely n-octanal, ocimene, linalool, myrcene, limonene, (Z)-linalool oxide, sabinene, β-pinene, 2-nonenal, hexanal, pentanal, and isobutyl acetate. The 12 types of saffron pepper oil were divided into three categories according to the key aroma substances, each with different key aroma characteristics. Relevant studies provide theoretical data references for the characterization of aroma characteristics and quality control of different red Chinese pepper oils on the market.

Key words： red Chinese pepper oil; GC-MS; odor activity value; key aroma substances

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