气相色谱-离子迁移谱法分析5种外观易混淆香辛料挥发性成分差异

Differential analysis of volatile components in 5 kinds of easily confused spices with appearance by gas chromatography-ion mobility spectroscopy

中文关键词:  香辛料  挥发性成分  GC-IMS

英文关键词:spices  volatile components  gas chromatography-ion mobility spectroscopy  Cuminum cyminum  Foeniculum vulgare Mill.  Anethum graveolens L.  Thymus mongolicus  Murraya paniculate

中文摘要:

      目的 比较5种外观易混淆香辛料挥发性成分差异。方法 采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectroscopy, GC-IMS)分析孜然、小茴香、莳萝籽、百里香和千里香5种外观易混淆香辛料的挥发性成分, 并通过指纹图谱和主成分分析法(principal component analysis, PCA)进行差异比较。结果 5种香辛料样品中共鉴定出80种挥发性成分, 且不同样品间挥发性成分种类及相对含量差异明显。枯茗醛、β-蒎烯等为孜然中特征挥发性成分, 赋予其辛辣草药香、孜然香特征香气; 香芹酮、柠檬烯等为莳萝籽中特征挥发性成分, 赋予其辛香甘甜、温和而不刺激的特征香气; β-石竹烯、香茅醇等为千里香中特征挥发性成分, 能够增强其特征香气的通透性; 草蒿脑、罗勒烯、1,8-桉叶素、γ-松油烯、α-蒎烯、水芹烯、月桂烯等烯类, 二丁基硫醚及乙酸芳香酯等酯类为小茴香中特征挥发性成分, 共同赋予其强烈而偏甜润的特征香气; 百里香酚、2-茨醇、正丁醇、芳樟醇、糠醛和2-乙酰基呋喃等为百里香中特征香气, 共同赋予其清甜的药草香气。结论 根据挥发性成分差异, 可将5种外观易混淆香辛料进行有效区分。该研究为GC-IMS技术应用于香辛料的快速鉴别提供了理论参考。

英文摘要:

      Objective To compare the differences of volatile components of 5 kinds of easily confused spices with appearance spices. Methods Gas chromatography-ion mobility spectroscopy (GC-IMS) was used to analyze the volatile components in 5 kinds of spices, which were Cuminum cyminum, Foeniculum vulgare Mill., Anethum graveolens L., Thymus mongolicus and Murraya paniculate, and contrasted differences among samples by fingerprint and principal component analysis (PCA). Results A total of 80 volatile odor components were identified in 5 kinds of spices, and there were significant differences in volatile flavor components or content among different samples. Cumin aldehyde and β-pinene in Cuminum cyminum endowed with spicy herb and cumin flavor; carvone and limonene in Foeniculum vulgare Mill. endowed with spicy, sweet, mild and non-irritating flavor; β-caryophyllene and citronellol in Anethum graveolens L. increased transparent and obvions characteristic flavor; artemisinin, ocimene, 1,8-cineole, γ-terpinene, α-pinene, phellandrene, myrcene, dibutyl sulfide and aromatic acetate, etc. in Thymus mongolicus endowed with sweeter and stronger characteristic flavor; thymol, 2-tyl alcohol, n-butanol, linalool, furfural and 2-acetylfuran in Murraya paniculate endowed with sweet and herb-like characteristic flavor. Conclusion According to the difference of volatile components, 5 kinds of easily confused spices with appearance can be effectively distinguished. This study provides a theoretical reference for the application of GC-IMS in the rapid identification of spices.