摘要
为探究金银花露不同蒸馏段挥发性成分含量及主体香气的差异,本文采用顶空固相微萃取-气相色谱质谱联用技术测定了金银花露七个不同蒸馏段的挥发性成分,共鉴定出62种挥发性化合物,主要是醇、醛、萜、酮、酯类物质。半定量分析结果表明,随着蒸馏进行,蒸馏液中的挥发性成分总量由214.49μg/g逐渐下降到12.21μg/g,第1蒸馏段中挥发性成分总量约是其他蒸馏段的4~17倍。此外,不同蒸馏段醇、醛、萜、酮、酯类的比例也有所不同,其中醇类占比38.78%逐渐下降至25%左右,而醛类占比32.60%逐渐上升至45%左右。β-紫罗兰酮、(E,E)-2,4-壬二烯醛、(E,E)-2,4-癸二烯醛、(E)-2-壬烯醛、1-辛烯-3-醇、香叶醇、香茅醇、芳樟醇、(E)-2-己烯醛、香叶基丙酮、正己醛、苯乙醛、正辛醇在金银花露各蒸馏段中都具有较高的气味活性值(大于10),它们对金银花露的主体香气风格有重要贡献。系统聚类分析结果表明,第1、2、3蒸馏段各自成一类,第4~7蒸馏段可归为一类。综上,金银花露不同蒸馏段挥发性成分含量及主体香气差异明显,研究结果可为金银花露蒸馏工艺改进提供一定的理论依据和参考。
To understand the differences of volatile content and main aroma between different distillation fractions of honeysuckle flower,the volatile components of 7 different distillation fractions of honeysuckle flower were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. 62 kinds of volatile compounds were identified,mainly including alcohols,aldehydes,terpenoids,ketones and esters. Semi-quantitative results showed that the total content of volatile components in the distillate gradually decreased from 214.49 to 12.21 μg/g as distillation proceeded. The volatile content in the first distillation fraction was about 4 to 17 times that of other distillation fractions. Moreover,the proportions of alcohols,aldehydes,terpenoids,ketones and esters in different distillation fractions were different. The alcohols gradually decreased from 38.78% to about 25%,while the aldehydes increased from 32.60% to about 45%. β-Ionone,(E,E)-2,4-nonadienal,(E,E)-2,4-decadienal,(E)-2-nonenal,1-octene-3-ol,geraniol,citronellol,linalool,(E)-2-hexenal,geranyl acetone,n-hexanal,phenylacetaldehyde and n-octanol had a high odor activity value(greater than 10)in all the distillation fractions. They contributed a lot to the main aroma of the honeysuckle flower distillation fractions. The results of systematic cluster analysis indicated that the first,second and third distillation fractions could be each classified into one class,and the fourth to seventh distillation fractions could be classified into one class. In summary,the differences of volatile content and main aroma between different distillation fractions of honeysuckle flower were obviously. The results can provide a theoretical basis and reference for the improvement of the distillation process of the honeysuckle flower.
作者
曾鸣
吴明辉
刘传备
宋昊
王冬
李妙
ZENG Ming;WU Ming-hui;LIU Chuan-bei;SONG Hao;WANG Doi;LI Miao(Beijing Industrial Technology Research Institute,Beijing Food Industry Research Institute,Beijing 101111,China)
出处
《食品工业科技》
CAS
北大核心
2020年第5期45-51,共7页
Science and Technology of Food Industry
关键词
金银花
蒸馏液
挥发性成分
顶空-固相微萃取
气相色谱-质谱联用
气味活性值
系统聚类分析
honeysuckle flower
distillate
volatile component
headspace-solid phase microextraction(HS-SPME)
gas chromatography-mass spectrometry(GC-MS)
odor activity value
systematic cluster analysis
