摘要
以藏红花花瓣(干品)为研究对象,通过感官分析法构建了其香气轮廓,采用固相微萃取法(SPME)结合溶剂辅助风味蒸发法(SAFE)提取了挥发性组分,利用GC-MS法与气相色谱-嗅闻联用法(GC-O),解析了藏红花花瓣实物风味物质组成,通过香气提取物稀释分析法(AEDA)筛选了其关键香气物质。结果表明,藏红花花瓣主要呈现花香、酸香、甜香、烤香和粉香;同时,结合两种提取方法共得到29种挥发性成分,包括醛类、醇类和酸类各6种,杂环类3种,酮类4种,萜烯类2种,酯类和其他各1种,其中,含量较高的为杂环类(平均含量3.762µg/g)、醇类(平均含量1.421µg/g)和酸类(平均含量1.410µg/g)化合物。经AEDA筛选,苯乙醇和乙酸苯乙酯为藏红花花瓣的关键香气物质,两者的风味稀释因子均为27,其贡献度与感官分析结果相一致。
The aroma profile of Crocus sativus petals(dried)was constructed by sensory analysis,and the volatile components were extracted through solid-phase microextraction(SPME)combined with solventassisted flavor evaporation(SAFE),with their flavor components analyzed by gas chromatography-mass spectrometry(GC-MS)as well as gas chromatography-olfactometry(GC-O),and the key aroma substances screened by aroma extract dilution analysis(AEDA).The results showed that the Crocus sativus petals mainly exhibited floral,sour,sweet,roasted and powdery aroma.Meanwhile,by combining the two extraction methods,a total of 29 volatile components were identified,including 6 aldehydes,6 alcohols,6 acids,3 heterocyclic,4 ketones,2 terpenoids,1 ester and 1 other component.Among them,the compounds with relative higher contents were heterocyclic compounds(average content 3.762μg/g),alcohols(average content 1.421μg/g)and acids(average content 1.410μg/g).Based on AEDA screening,phenylethanol and phenethyl acetate were identified as the key aroma substances of Crocus sativus petals,both showing a flavor dilution factor of 27,with their contributions consistent with the results of sensory analysis.
作者
李雪晴
高燕
李明焱
王隽怡
张宁
李振皓
LI Xueqing;GAO Yan;LI Mingyan;WANG Junyi;ZHANG Ning;LI Zhenhao(Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China;Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China;Zhejiang Shouxiangu Pharmaceutical Co.,Ltd.,Jinhua 321200,Zhejiang,China)
出处
《精细化工》
2026年第2期335-342,456,共9页
Fine Chemicals
基金
国家自然科学基金项目(32372464)
浙江省“尖兵”研发攻关计划项目(2025C01133)。
关键词
藏红花花瓣
感官分析
挥发性成分
气相色谱-嗅闻法
香气提取物稀释分析法
关键香气物质
中药现代化技术
Crocus sativus petals
sensory analysis
volatile components
gas chromatography-olfactometry
aroma extract dilution analysis
key aroma components
modern technology of Chinese medicine
