剁椒关键性香气成分分析
目的 鉴定剁椒的关键性香气成分, 建立剁椒的风味物质快速分析方法及风味品质控制的指标。 方法 采用固相微萃取(solid-phase microextraction, SPME)结合气相色谱-嗅闻仪-质谱联用技术(gas chromatography-olfactometry-mass spectrometry, GC-O-MS)分析剁椒中的挥发性成分和香气活性物质, 通过内标法半定量确定其含量, 最终根据其香气活性值(odor activity value, OAV)确定剁椒的关键性香气成分。 结果 剁椒经GC-O-MS共鉴定出66种挥发性成分, 包括18种酯类、13种萜烯类、12种羧羰基类、11种醇类、5种酚类、5种杂环类、2种烷烃类; 定量结果显示, 姜烯(956.94 μg/kg)、苯甲酸(933.30 μg/kg)、茴香脑 (627.80 μg/kg)、A-姜黄烯(498.83 μg/kg)、草嵩脑(397.50 μg/kg)的含量较最大; 经GC-O-MS嗅闻结合香气频率法共鉴定出17种香气活性化合物, OAV值较大的有草蒿脑(OAV=53000)、茴香脑(OAV=6278)、2-甲基丁酸乙酯(OAV=551)、桉树脑(OAV=111)、癸醛(OAV=59)。结论 根据OAV确认出剁椒的关键性香气成分为草蒿脑、茴香脑、2-甲基丁酸乙酯、桉树脑和癸醛。
Objective To identify the key aroma components of chili pepper, and establish a rapid analysis method of flavor and quality control of chili pepper. Methods Solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to analyze volatile compounds and identify the aroma-active compounds in chili pepper. The aroma-active compounds were simultaneously quantitated with an internal standard method, and then the key odorants were confirmed by odor active values (OAVs) further. Results A total of 66 kinds of volatile compounds were identified by GC-O-MS, including 18 esters, 13 terpenes, 12 carboxycarbonyls, 11 alcohols, 5 phenols, 5 heterocycles and 2 alkanes. The quantitative results showed that the content of zingiberene was 956.94 μg/kg, benzoic acid was 933.30 μg/kg, anethole was 627.80 μg/kg, α-curcumene was 498.83 μg/kg, and grass camphor was 397.50 μg/kg. Totally 17 kinds of aroma-active compounds were identified by GC-O-MS coupled with aroma frequency method, and the higher OAV value were estragole (OAV=53000), anethole (OAV=6278), ethyl 2-methylbutyrate (OAV=551), cineole (OAV=111), and furfural (OAV=59). Conclusion Estragole, anethole, ethyl 2-methylbutyrate, cineole, and furfural were confirmed as the key odorants of chili pepper according to OAVs value.
标题：剁椒关键性香气成分分析
英文标题：Identification of the key odorants in chili pepper
作者：
石华治 北京天利海香精香料有限公司
王娟 北京工商大学
刘玉平 北京工商大学
彭秋菊 北京味食源食品科技有限公司
黄明泉 北京工商大学
中文关键词:剁椒,固相微萃取,气相色谱-嗅闻-质谱联用法,关键性香气成分,
英文关键词:chili pepper,solid-phase microextraction,gas chromatography-olfactometry-mass spectrometry,key odorants,
发表日期：2018-05-22
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