大茴香油存放期间香气成分鉴定及稳定性研究

Study on the identification of aroma components and stability of anise oil during storage

中文关键词:  大茴香油、稳定性、气相色谱-质谱法、相对气味活度值、主成分分析

英文关键词:anise oil  stability  gas chromatography-mass spectrometry  relative odor activity value  principal component analysis

中文摘要:

      目的 探究大茴香油在不同存放时间内香气成分的变化规律。方法 采用称重法、嗅辩法结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对不同存放时间内(原样、30、60、90 d)大茴香油的香气成分进行定性定量检测, 通过相对气味活度值(relative odor activity value, ROAV)确定不同存放时间内大茴香油中特征香气成分, 利用主成分分析探究不同存放时间内大茴香油中影响香气的特征物质。结果 利用GC-MS从大茴香油中鉴定出43种物质, 主要成分为茴香脑、对烯丙基茴香醚、大茴香醛、茴香苷、芳樟醇。大茴香油在前2 d挥发速度较快, 之后保持稳定的挥发速度进行缓慢挥发, 在90 d内挥发的成分占原重量的66%。大茴香油香味在30 d后花香、果香、甜香明显减弱, 在60 d时清香明显减弱, 在90 d时茴香、辛香为主要香气。根据香味物质的ROAV值绘制的热图分析发现芳樟醇、4-萜烯醇、α-松油醇、大茴香醛、茴香脑这些物质的稳定性比较好, 并且始终对大茴香油香气起到贡献作用。主成分分析结果揭示了在不同存放时间内大茴香油中特征成分, 原样中特征成分为桉叶油醇、α-蒎烯、月桂烯等物质, 存放30 d特征成分为4-甲氧基-α-(1-甲氧基乙基)苯甲醇、间甲氧基苯丙酮等, 存放60 d特征成分为4-甲氧基肉桂醛, 存放90 d中没有发现特征成分。结论 在不同存放时间内大茴香油的香气成分存在一定差异。基于ROAV值和主成分分析方法能够为大茴香油香气稳定性提供评价方法, 对未来大茴香油的产品深度开发和资源的利用提供一定理论参考。

英文摘要:

      Objective To investigate the change rule of aroma components of anise oil in different storage periods. Methods Weighing and olfactory methods combined with gas chromatography-mass spectrometry (GC-MS) were used for qualitative and quantitative analysis of the substances in anise oil at different storage times (original sample, 30, 60 and 90 d). The relative odor activity value (ROAV) was used to determine the characteristic aroma components in anise oil at different storage times, and the principal component analysis was used to investigate the characteristic substances affecting the aroma of anise oil during different storage times. Results The 43 kinds of substances were identified from anise oil using GC-MS, in which the main components were anethole, 4-allylanisole, anisic aldehyde, foeniculin, linalool. Anise oil exhibited a rapid volatilization rate in the first 2 days, followed by a stable and slow volatilization rate, with 66% of its weight volatilized within 90 d. After 30 d, the floral, fruity and sweet aromas of anise oil significantly weakened; the delicate fragrance noticeably diminished after 60 d; anise and pungent became the main aroma at 90 d. The ROAV value of the aroma substances and the heat map analysis based on the ROAV value found that linalool, 4-terpinenol, α-terpineol, anisic aldehyde, anethole, and anethole were found to contribute more consistently to the aroma stability of anise oil. The results of principal component analysis indicated the characteristic components in anise oil at different storage times. In the original sample, the characteristic components were eucalyptol, α-pinene, β-myrcene, etc. After 30 d, the characteristic components were erythro/threo-1-(4-methoxyphenyl)-2-methoxy-1-propanol and m-methoxy propiophenone. After 60 d, components became 4-methoxycinnamaldehyde. However, no characteristic components were found after 90 d. Conclusion There are certain differences in the aromatic components of anise oil stored in different storage periods. Evaluation approach can be provided for the aroma stability of anise oil based on the ROAV and principal component analysis methods, which offer theoretical references for the future in-depth development of anise oil products and resource utilization.