基于HS-SPME-GC-MS方法分析鉴定紫马铃薯香气物质的研究
投稿时间:2019-01-13    点此下载全文
引用本文:虞圣达,吴乔羽,罗静,吴金鸿,王正武,兰小红,龚盛祥,顾欣哲.基于HS-SPME-GC-MS方法分析鉴定紫马铃薯香气物质的研究[J].《上海交通大学学报》(农业科学版),2019,(4):67-76
摘要点击次数: 59
全文下载次数: 38
作者单位E-mail
虞圣达 上海交通大学 农业与生物学院,上海 200240 rex1224@live.cn 
吴乔羽 上海交通大学 农业与生物学院,上海 200240  
罗静 上海交通大学 农业与生物学院,上海 200240  
吴金鸿 上海交通大学 农业与生物学院,上海 200240  
王正武 上海交通大学 农业与生物学院,上海 200240  
兰小红 上海交通大学 农业与生物学院,上海 200240  
龚盛祥 上海交通大学 农业与生物学院,上海 200240  
顾欣哲 上海交通大学 农业与生物学院,上海 200240  
基金项目:十三五国家重点研发计划专项课题(2016YFD0400206);国家自然科学基金项目(31471623,4)
中文摘要:利用HS-SPME-GC-MS分离鉴定了紫马铃薯粉末香气物质,并探讨了不同预处理方式和萃取温度对香气分析的影响。结果表明,在饱和食盐水、纯水、粉末3种预处理条件中,由固体粉末分析确定的有效香气化合物更接近于真实的紫马铃薯香气组成;在25、40、60、80 ℃这4种萃取温度中,60 ℃萃取温度所分析鉴定的香气物质种类和丰度数据最优。因此选取60 ℃与固体粉末作为最佳萃取温度和预处理方式,并且对此温度下固体粉末香气物质建立指纹图谱,进行不同种类判别。结果发现马铃薯香气主要有壤香、酸香、烤香、焦香、青香、果香、花香这几类香气物质。其中壤香主要成分是1-辛烯-3-醇和正戊醇,占总组成16%;酸香以C-6以下直链酸为主,占30%;烤香以甲硫基丙醛为主,占4%;焦香以2,5-二甲基吡嗪和2-戊基呋喃为主,占9%;青香以己醛和2-壬醛为主,占18%;果香以壬醛为主,占15%;花香以苯甲醛和异戊醛为主,占8%。本文鉴定的紫马铃薯香气物质指纹图谱定性分析结果可以为以紫马铃薯为原料制作的各类食品香气评价和薯类风味调控技术开发提供科学依据。
中文关键词:顶空固相微萃取  气相质谱  紫马铃薯  香气分析
 
Study on identification of aroma compounds of purple potato based on HS-SPME-GC-MS method
Abstract:In this study,the aroma components in purple potato powder were isolated and identified by HS-SPME-GC-MS,and the pretreatment method and extraction temperature were optimized.The extraction was carried out at 25,0,60 and 80 ℃ and under three pretreatment conditions of saturated brine,pure water and powder,respectively.The effective and maximum abundance of aroma compounds closer to the true purple potato aroma were found to be obtained under the conditions of solid powder and 60 ℃ extraction temperature.So the 60 ℃ solid powder experimental group was selected and the aroma substance fingerprints and classification of solid powder group at 60 ℃ were established.The results showed that the main aroma substances of potato were soil aroma,acid aroma,roasted aroma,burnt aroma,green aroma,fruity aroma and floral aroma.Among them the earthy aroma was represented by 1-octene-3-ol and n-pentanol,which accounted for 16%;the sourish aroma was mainly 30% of the linear acid below C-6;the roasted aroma was represented by methyl thiopropanal accounted for 4%;the burnt aroma with 2,5-dimethylpyrazine and 2-pentylfuran accounted for 9%;the green aroma with hexanal and 2-furfural,accounting for 18%;the fruity aroma with nonanal accounting for 15%;the floral aroma was mainly represented by benzaldehyde and isovaleraldehyde,accounting for 8%.The qualitative analysis results of purple potato aroma substance fingerprint identified in this paper can provide scientific basis for the aroma evaluation of various foods made from purple potato powder and the development of regulation technology of the purple potato flavor.
keywords:headspace solid-phase microextraction(HS-SPME)  gas chromatography-mass spectrometry(GC-MS)  purple potato  aroma compounds analysis
查看全文  查看/发表评论  下载PDF阅读器