泡藠头中挥发性风味物质分析

Analysis of volatile flavor substances in Allium chinensis

中文关键词:  泡藠头  固相微萃取  气相色谱质谱联用法  挥发性风味物质

英文关键词:Allium chinensis  headspace solid phase micro extraction  gas chromatography-mass spectrometry  volatile flavor substances

中文摘要:

      目的 检测分析泡藠头中的挥发性风味物质。方法 采用顶空固相微萃取-气相色谱质谱联用法检测泡藠头中的挥发性物质, 以面积归一化法计算各类物质的含量。结果 检出34种风味物质: 含硫化合物6种, 醇类物质4种, 酸类物质2种, 酯类物质6种, 烃类物质9种, 醛类物质3种, 酮类物质3种, 其他物质1种。面积归一化法定量结果显示含硫化合物占14.81%, 醇类物质占12.46%, 酸类物质占12.34%, 酯类物质占2.03%, 烃类物质占11.79%, 醛类物质占1.04%, 酮类物质占0.86%, 其他物质占0.19%。结论 泡藠头中含硫化合物、醇类、酸类和烃类物质含量较高, 酯类、醛类和酮类物质含量较少。

英文摘要:

      Objective To detect and analyze volatile flavor substances in Allium chinensis. Methods The volatile flavor substances in Allium chinensis were detected by headspace solid phase microextraction combined with gas chromatography-mass spectrometry. The area normalization method was used to calculate the contents of various substances. Results Thirty-four kinds of flavor compounds were identified, including 6 kinds of sulfur compounds, 4 kinds of alcohols, 2 kinds of acids, 6 kinds of esters, 9 kinds of hydrocarbons, 3 kinds of aldehydes, 3 kinds of ketones and 1 kinds of other substance. The quantitative results obtained by area normalization method were 14.81% of sulfur compounds, 12.46% of alcohols, 12.34% of acids, 2.03% of esters, 11.79% of hydrocarbons, 1.04% of aldehydes, 0.86% of ketones and 0.19% of other substances. Conclusion The contents of sulfur compounds, alcohols, acids and hydrocarbons in Allium chinensis are high, and the contents of esters, aldehydes and ketones are low.