剁椒关键性香气成分分析

Identification of the key odorants in chili pepper

中文关键词:  剁椒  固相微萃取  气相色谱-嗅闻-质谱联用法  关键性香气成分

英文关键词:chili pepper  solid-phase microextraction  gas chromatography-olfactometry-mass spectrometry  key odorants

中文摘要:

      目的 鉴定剁椒的关键性香气成分, 建立剁椒的风味物质快速分析方法及风味品质控制的指标。 方法 采用固相微萃取(solid-phase microextraction, SPME)结合气相色谱-嗅闻仪-质谱联用技术(gas chromatography-olfactometry-mass spectrometry, GC-O-MS)分析剁椒中的挥发性成分和香气活性物质, 通过内标法半定量确定其含量, 最终根据其香气活性值(odor activity value, OAV)确定剁椒的关键性香气成分。 结果 剁椒经GC-O-MS共鉴定出66种挥发性成分, 包括18种酯类、13种萜烯类、12种羧羰基类、11种醇类、5种酚类、5种杂环类、2种烷烃类; 定量结果显示, 姜烯(956.94 μg/kg)、苯甲酸(933.30 μg/kg)、茴香脑 (627.80 μg/kg)、A-姜黄烯(498.83 μg/kg)、草嵩脑(397.50 μg/kg)的含量较最大; 经GC-O-MS嗅闻结合香气频率法共鉴定出17种香气活性化合物, OAV值较大的有草蒿脑(OAV=53000)、茴香脑(OAV=6278)、2-甲基丁酸乙酯(OAV=551)、桉树脑(OAV=111)、癸醛(OAV=59)。结论 根据OAV确认出剁椒的关键性香气成分为草蒿脑、茴香脑、2-甲基丁酸乙酯、桉树脑和癸醛。

英文摘要:

      Objective To identify the key aroma components of chili pepper, and establish a rapid analysis method of flavor and quality control of chili pepper. Methods Solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to analyze volatile compounds and identify the aroma-active compounds in chili pepper. The aroma-active compounds were simultaneously quantitated with an internal standard method, and then the key odorants were confirmed by odor active values (OAVs) further. Results A total of 66 kinds of volatile compounds were identified by GC-O-MS, including 18 esters, 13 terpenes, 12 carboxycarbonyls, 11 alcohols, 5 phenols, 5 heterocycles and 2 alkanes. The quantitative results showed that the content of zingiberene was 956.94 μg/kg, benzoic acid was 933.30 μg/kg, anethole was 627.80 μg/kg, α-curcumene was 498.83 μg/kg, and grass camphor was 397.50 μg/kg. Totally 17 kinds of aroma-active compounds were identified by GC-O-MS coupled with aroma frequency method, and the higher OAV value were estragole (OAV=53000), anethole (OAV=6278), ethyl 2-methylbutyrate (OAV=551), cineole (OAV=111), and furfural (OAV=59). Conclusion Estragole, anethole, ethyl 2-methylbutyrate, cineole, and furfural were confirmed as the key odorants of chili pepper according to OAVs value.