摘要
采用顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)提取、分析和鉴定桔梗花纯露、发酵桔梗花纯露中的挥发性成分并进行比较。从桔梗花纯露和发酵桔梗花纯露中共分离鉴定出224种成分,主要包括萜类、酮类、醇类、酯类、醛类、酚类。桔梗花纯露鉴定出131种成分,发酵桔梗花纯露鉴定出224种成分,桔梗花纯露与发酵桔梗花纯露的挥发性成分差异明显,发酵后挥发性成分种类增多,萜类、醇类、酯类、醛类、酚类成分质量浓度增多,酮类成分质量浓度减少。通过相对香气活性值分析,确定了α,α,4-三甲基-3-环己烯-1-甲硫醇、1-壬烯-3-酮等关键香气化合物在发酵后显著增加。发酵前后的挥发性物质存在明显差异,表明发酵技术能够显著改善桔梗花纯露的香气特征。
In this study,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology was employed to extract,analyze and identify the volatile components in Platycodon grandiflorum hydrosol and fermented Platycodon grandiflorum hydrosol,and a comparison was made.A total of 224 components were isolated and identified from Platycodon grandiflorum hydrosol and fermented Platycodon grandiflorum hydrosol,mainly including terpenoids,ketones,alcohols,esters,aldehydes and phenols.A total of 131 components were identified in Platycodon grandiflorum hydrosol and 224 components were identified in fermented Platycodon grandiflorum hydrosol.The volatile components of Platycodon grandiflorum hydrosol and fermented Platycodon grandiflorum hydrosol were significantly different.After fermentation,the types of volatile components increase,with the contents of terpenoids,alcohols,esters,aldehydes and phenols increasing,while the content of ketones decreases.Through the analysis of relative aroma activity values,it was determined that key aroma compounds such asα,α,4-trimethyl-3-cyclohexene-1-methyl mercaptan and 1-nonene-3-ketone significantly increased after fermentation.There were significant differences in volatile substances before and after fermentation,indicated that fermentation technology could significantly improve the aroma characteristics of Platycodon grandiflorum hydrosol.
作者
陈宇昱
罗超
梁海辉
曾玲
杨建林
罗成禹
杨儒元
王蓉蓉
夏旭
CHEN Yuyu;LUO Chao;LIANG Haihui;ZENG Ling;YANG Jianlin;LUO Chengyu;YANG Ruyuan;WANG Rongrong;XIA Xu(Huaihua Agricultural Science Research Institute,Huaihua,Hu'nan 418000,China;College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410008,China)
出处
《农产品加工》
2026年第2期85-88,96,共5页
Farm Products Processing
基金
湖南省自然科学基金区域联合基金“不同发酵方式的传统湘西泡菜微生物群落结构动态变化对其品质影响机理研究”(2025JJ70495)。
关键词
桔梗花
发酵
纯露
挥发性成分
Platycodon grandiflorum
fermentation
hydrolat
volatile component
