食品与发酵工业 >

2024 , Vol. 50 >Issue 18: 309 - 316

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037582

分析与检测

基于气味活性值的旋转锥柱处理前后黄瓜特征香味成分分析

  • 孙正光 ,
  • 杨晓东 ,
  • 吴薇 ,
  • 杨鹏飞 ,
  • 杨靖 ,
  • 白冰 ,
  • 黄凯 ,
  • 刘龑章 ,
  • 刘帅 ,
  • 崔凤喜
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  • 1(郑州轻工业大学 烟草科学与工程学院,河南 郑州,450002)
    2(山东中烟工业有限责任公司,山东 济南,250000)
    3(潍坊梨园食品机械有限公司,山东 潍坊, 261200)
第一作者：硕士研究生(杨晓东工程师和杨鹏飞副教授为共同通信作者,E-mail:362550536@qq.com;pf_yang@zzuli.edu.cn)

收稿日期: 2023-10-08

  修回日期: 2023-11-08

  网络出版日期: 2024-10-14

基金资助

国家自然科学基金青年基金资助项目(81903507);山东中烟工业有限责任公司科技项目“利用废弃烟叶自主开发烟草提取物及精细化加工技术研究”

收起

Characteristic aroma components of cucumber based on odor activity value analysis before and after rotary spinning cone column treatment

  • SUN Zhengguang ,
  • YANG Xiaodong ,
  • WU Wei ,
  • YANG Pengfei ,
  • YANG Jing ,
  • BAI Bing ,
  • HUANG Kai ,
  • LIU Yanzhang ,
  • LIU Shuai ,
  • CUI Fengxi
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  • 1(College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China)
    2(Shandong China Tobacco Industry Co.Ltd., Jinan 250000, China)
    3(Weifang Liyuan Food Machinery Co.Ltd., Weifang 261200, China)

Received date: 2023-10-08

  Revised date: 2023-11-08

  Online published: 2024-10-14

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摘要

为分析对比旋转锥柱提取前后黄瓜特征香味成分的富集效果,采用气相色谱-质谱联用技术结合气味活性值(odor activity value, OAV)确定显著影响黄瓜特征风味的挥发性物质,明确旋转锥柱提取前后黄瓜特征香味成分的差异性。结果表明,黄瓜旋转锥柱提取前后指纹色谱图明显不同,其化合物的种类和含量存在较大差异;依据香味数据库共筛选出52种挥发性香气成分,提取前为30种,总含量为1 225.60 mg/kg,提取后为52种,总含量为2 522.01 mg/kg,特征致香物质被有效提取富集;OAV分析结果表明,旋转锥柱提取前有18种重要香气成分(OAV＞1),提取后有28种重要香气成分(OAV＞1),C6~C9的醛类和醇类成分对黄瓜特征风味的形成影响极显著,具有特征蔬菜青香和黄瓜似香气的(E)-6-壬烯醛、(Z)-2-壬烯醛、(E)-2,(Z)-6-壬二烯醛和(E)-2,(Z)-6-壬烯-1-醇等成分经旋转锥柱提取后其OAV尤为突出。该研究可为黄瓜特征风味香原料的制备及黄瓜果味附加产品的开发提供参考。

关键词： 旋转锥柱; 黄瓜; 提取; 气味活性值

本文引用格式

孙正光 , 杨晓东 , 吴薇 , 杨鹏飞 , 杨靖 , 白冰 , 黄凯 , 刘龑章 , 刘帅 , 崔凤喜 . 基于气味活性值的旋转锥柱处理前后黄瓜特征香味成分分析[J]. 食品与发酵工业, 2024 , 50(18) : 309 -316 . DOI: 10.13995/j.cnki.11-1802/ts.037582

Abstract

To analyze and compare the enrichment effect of cucumber characteristic aroma components before and after rotary spinning cone column extraction,gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) was used to identify the volatile substances that play a significant role in the characteristic flavor of cucumber,and to clarify the differences between the characteristic aroma components of cucumber before and after rotary spinning cone column extraction.Results showed that the fingerprint chromatograms of cucumber before and after rotary spinning cone column extraction were obviously different,and there were large differences in the types and contents of the compounds.52 volatile components were screened out according to the aroma database,including 30 volatile components with a total content of 1 225.60 mg/kg before the extraction and 52 volatile components with a total content of 2 522.01 mg/kg after the extraction,and the aroma-inducing compounds were enriched by the effective extraction.The results of OAV analysis showed that there were 18 important aroma components (OAV＞1) before rotary spinning cone column extraction and 28 important aroma components (OAV＞1) after extraction,and the aldehydes and alcohols components of C6-C9 had a highly significant effect on the formation of the characteristic flavor of cucumber.The OAV of (E)-6-nonenal,(Z)-2-nonenal,(E)-2,(Z)-6-nonadienal,and (E)-2,(Z)-6-nonen-1-ol,which had the characteristic vegetable green aroma and cucumber-like aroma,was particularly prominent after the extraction by rotary spinning cone column.This study can provide a reference for the preparation of cucumber characteristic flavor aroma raw materials and the development of cucumber fruity additional products.

Key words： spinning cone column; cucumber; extraction; odor activity value

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