摘要
采用HS-SPME-GC-MS方法研究了马可波罗啤酒花的挥发性成分,并与其CO2浸膏、分子蒸馏酒花精油及水蒸气蒸馏酒花精油的成分进行了对照,确定了马可波罗啤酒花中的主要挥发性成分并考察了加工工艺对其挥发性成分组成和含量的影响.分析结果表明:加工过程及加工工艺对酒花中的挥发性成分会产生一定的影响.马可波罗啤酒花的主要挥发性成分是以2-β-蒎烯、β-香叶烯、1,3,8-对薄荷三烯、d-柠檬烯、β-罗勒烯、古巴烯、β-石竹烯、α-葎草烯、δ-杜松烯、γ-杜松烯、依兰油烯、α-蛇床烯、β-蛇床烯、3,7(11)-桉叶二烯、1S,cis-菖蒲萜烯等为代表的萜烯类化合物和以丙酮、里哪醇、α-桉叶油醇、4-癸烯酸甲酯、乙酸香叶酯等为代表的含氧化合物,共鉴定出96个化合物,其中碳氢类化合物约占87.92%.马可波罗的CO2浸膏与其酒花颗粒中挥发性成分的组成及含量最为接近,含有78个共有组分,占峰面积总比例的96.92%.分子蒸馏提取得到的酒花精油由于工艺条件的影响,低沸点的萜烯类成分损失较多,共有组分有71个,除β-香叶烯外,共有组分的各相对含量与CO2浸膏极为接近.而水蒸气蒸馏酒花精油由于受热温度高、时间长,萜烯类等低沸点的成分大量损失,碳氢化合物仅占67.86%,且共有组分仅为56个化合物,精油中检测到大量萜烯醇及萜烯氧化物,表明在提取过程中酒花中原有的成分发生了结构转化或氧化.
The composition and content of fragrance volatile in macro polo hop pellets were analyzed by using headspace solid-phase micro extraction（HS-SPME） fixed with GC-MS. Three extracts derived from macro polo hop variety（CO2hop extract, hop oil from molecular distillation technology and hop oil from traditional water steam distillation） were used to evaluate the change of volatile components during processing.The main chemical compositions were qualitatively analyzed by mass spectral library retrieval combined with Kovats retention indices. The results indicated that different processes and technology were significantly different in measuring the volatile components. The main volatile components in macro polo hop variety was terpenes and Oxygenated compounds, such as 2-β-Pinene, β-Myrcene, 1,3,8-P-menthatriene,d-limonene, β-ocimeney, Copaene, β-Caryophyllene, α-humulene, δ-Cadinene, γ-Cadinene, muurolene, α-Selinene, β-Selinene, Eudesma-3,7（11）-diene, 1S,cis-calamenene, Acetone, Linalool, α-eudesmol, 4-Decenoic acid, methyl ester and geranyl acetate, etc. 96 compositions were identified, most of which were terpenes accounting for 87.92%. The compositions of CO2 hop extract is closed to hop pellet, and 78 common components were confirmed comprising 96.92% of the total volatile components. There were 71 common components in the hop oil from molecular distillation technology, which was decreased significantly in terpenes. However the contents of common components is similar to CO2 hop extract except β-Myrcene. For a long time heating not only cause to great loss with lower boiling point fragrance volatile but also increased significantly on terpenol and terpene oxides in water steam distillation hop oil. It was shown that some of the fragrance volatile were transformed into its oxides by extraction process, and only 56 common components were identified.
出处
《新疆大学学报（自然科学版）》
CAS
北大核心
2015年第4期392-398,409,共8页
Journal of Xinjiang University(Natural Science Edition)
基金
国家自然科学基金资助项目(31360403)
