摘要
分析谷子挥发性气味成分的构成,可以明确谷子的主体香味成分,还可为评价和改善谷子的风味品质奠定科学基础。以张杂谷8号为试材,将谷粒经过砻谷机脱壳处理后得到谷子样品,采用同时蒸馏萃取技术(SDE)对谷子中的挥发性气味物质进行提取,并利用气相色谱-质谱联用技术(GC-MS)对其进行分离鉴定。试验数据处理由Xcalibur软件系统完成,未知化合物经计算机检索同时与NIST谱库和Wiley谱库相匹配。结果表明:共鉴定出55种挥发性气味物质,包含17种醛、8种酮、6种醇、10种苯衍生物、8种碳氢、3种酸和3种其他化合物。其中,酸类物质含量最高,相对含量为41.63%;醛类物质次之,相对含量为30.66%。醛类物质在谷子中含量较高且种类最丰富,它们具有较低的阈值,可能为谷子重要的气味特征物质。
Analyzing on the volatile aroma compounds in foxtail millet could not only confirm the major aroma components, but also lay a foundation for evaluation and improvement of flavor quality. Using Zhangzagu No. 8 as the material, taking the hulled seeds as samples, the volatile aroma compounds were extracted by the simultaneous distillation extraction （SDE）, and were determined by GC-MS. The data were processed using Xcalibur software, and the unknown components were identified by comparing their mass spectra with the mass spectra from MS libraries （ NIST 05 and WILEY 7.0） . The results showed that fifty-five compounds were determined, including 17 aldehydes, 8 ketones, 6 alcohols, 10 benzene derivatives, 8 hydrocarbons, 3 acids and 3 other compounds. Acids were dominant part of volatile compounds, which accounted for 41.63% of total volatile compounds, then aldehydes, accounting for 30. 66% of total volatile compounds. Among these compounds detected, aldehydes probably made important contributions to the specific aroma.
出处
《河北农业科学》
2012年第1期6-9,64,共5页
Journal of Hebei Agricultural Sciences
基金
国家谷子糜子产业技术体系项目(CARS-07-12.5-A16)
河北省青年基金项目(C2011301022)
关键词
谷子
挥发性气味物质
同时蒸馏萃取技术
气相色谱-质谱联用技术
Foxtail millet
Volatile aroma compounds
Simultaneous distillation extraction （SDE）
Gas chromatography-mass spectrometry （GC-MS）
