基于顶空固相微萃取-气相色谱-质谱法测定7种不同品种甘薯全粉挥发性风味物质

Determination of volatile flavor compounds in 7 different varieties of sweet potato powder by headspace solid phase microextraction-gas chromatography-mass spectrometry

中文关键词:  甘薯全粉  顶空固相微萃取  气相色谱-质谱法  风味物质

英文关键词:sweet potato powder  headspace solid phase microextraction-gas chromatography-mass spectrometry  flavor substances

中文摘要:

      目的 比较不同品种甘薯全粉中挥发性风味物质的差异。方法 以7个不同品种的甘薯全粉为材料, 采用顶空固相微萃取(headspace solid phase microextraction, HS-SPME)技术结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)检测甘薯全粉中挥发性物质, 以面积归一化法计算各类物质的含量。结果 7个样品共检测出114种风味物质, 包括醛类14种, 烷烃类15种、烯类5种、醇类27种、酯类12种、酮类11种、酸类10种、苯类12种、酚类5种、杂环类3种, 其中万薯6号全粉含有49种风味物质。不同品种甘薯全粉中风味物质含量最高的是烷烃类(13.16%~39.21%), 平均含量为28.97%, 其次为醇类(13.99%~45.99%), 平均含量为27.95%, 以及酯类(7.27%~23.88%), 平均含量为13.53%。7种甘薯全粉共有的挥发性物质有5种, 分别为十一烷、(+)-柠檬烯、异丁酸异戊酯、邻苯二甲酸二异丁酯和2,3-二氢-3,5二羟基-6-甲基-4(H)-吡喃-4-酮。结论 甘薯全粉中烷烃类、醇类和酯类物质含量较高, 不同品种甘薯全粉中挥发性风味物质的种类和含量不同, 万薯6号全粉中含有最丰富的风味物质。

英文摘要:

      Objective To compare the differences of volatile flavor compounds in different varieties of sweet potato powder. Methods Seven different varieties of sweet potato powder were used as materials, the volatile substances in sweet potato powder were detected by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The content of various substances was calculated by area normalization method. Results A total of 114 volatile components were detected in 7 samples, including 14 kinds of aldehydes, 15 kinds of alkanes, 5 kinds of alkenes, 27 kinds of alcohols, 12 kinds of esters, 11 kinds of ketones, 10 kinds of acids, 12 kinds of benzenes, 5 kinds of phenols and 3 kinds of heterocycles. There were 49 kinds of volatile compounds in the powder of Wanshu 6. The highest content of flavor substances in different varieties of sweet potato powder was alkanes (13.16%?39.21%) with average content of 28.97%, followed by alcohols (13.99%?45.99%) with average content of 27.95%, and esters (7.27%?23.88%) with average content of 13.53%. There were 5 kinds of common volatile compounds in 7 kinds of sweet potato powder, namely undecane, (+)-limonene, isoamyl isobutyrate, diisobutyl phthalate and 2,3-dihydro-3,5 dihydroxy-6-methyl-4(H)-pyran- 4-ketone. Conclusion The content of alkanes, alcohols and esters in the whole sweet potato powder is higher, the types and content of volatile flavor substances in different varieties of sweet potato powder are different, and Wanshu 6 sweet potato powder contains the most abundant flavor substances