基于气相色谱-嗅闻-质谱法和风味活度值分析安丘大姜中关键风味活性物质

Identification of key flavor active compounds in Anqiu ginger based on gas chromatography-olfactometry-mass spectrometry and odor activity value

中文关键词:  安丘大姜  风味活性物质  气相色谱-嗅闻-质谱法  香气活性值

英文关键词:Anqiu ginger  flavor active compounds  gas chromatography-olfactometry-mass spectrometry  odor activity value

中文摘要:

      目的 利用香气活性值和气相色谱-嗅闻-质谱法鉴定安丘大姜关键香气活性成分, 为安丘大姜的种植、质量控制及风味评价提供指导。方法 运用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对各挥发物进行分离鉴定, 以内标法对其进行半定量, 用气相色谱-嗅闻-质谱法(gas chromatography- olfactometry-mass spectrometry, GC-O-MS)和风味活度值(odor activity value, OAV)进一步筛选得到关键挥发性风味物质。结果 通过GC-MS鉴定出59种挥发性化合物, OAV法确定了30种OAV>1的挥发性物质, GC-O-MS确定了13种挥发性物质。结论 综合两种方法发现安丘大姜关键挥发性风味物质为莰烯、月桂烯、β-蒎烯、芳樟醇、α-松油醇、橙花叔醇、香茅醇、香茅醛、乙酸香茅酯、冰片, 为生姜风味物质鉴定提供理论支持。

英文摘要:

      Objective To identify the key aroma active components of Anqiu ginger by aroma activity value and gas chromatography-olfactometry-mass spectrometry, provide guidance for the planting, quality control and flavor evaluation of Anqiu ginger. Methods The volatile compounds were separated and identified by gas chromatography-mass spectrometry (GC-MS), and semi-quantified by internal standard method. The key volatile flavor compounds were further screened by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and odor activity value (OAV). Results Fifty-nine kinds of volatile compounds were identified by GC-MS, 30 kinds of volatile compounds with OAV>1 were identified by OAV method, and 13 kinds of volatile compounds were identified by GC-O-MS. Conclusions Based on the 2 kinds of methods, it is found that the key volatile flavor compounds of Anqiu ginger are camphene, laurene, β-pinene, linalool, α-terpineol, neroli, citronellol, citronellaldehyde, citronellyl acetate, borneol, which provides theoretical supports for the identification of ginger flavor compounds.