摘要
采用固相微萃取(solid-phase microextraction,SPME)与溶剂辅助蒸发萃取(solvent-assisted evaporative extraction,SAFE)法结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用技术分析酒花浸膏中的香气成分,同时采用气相色谱-嗅闻仪(gas chromatography-olfactory,GC-O)结合香气提取稀释分析(aroma extraction dilution analysis,AEDA)方法和香气活性值(odor activity value,OAV),最终确定酒花浸膏的关键性香气成分。结果显示,采用2种萃取方法结合GC-MS在酒花浸膏中共鉴定出111种香气成分;经GC-O分析共鉴定出27种香气活性化合物,其中异丁酸乙酯、丁二酸二乙酯、2-甲基丁酸含量最高,结合风味稀释因子和OAV分析共同确认酒花浸膏的关键香气成分为异丁酸乙酯、2-甲基丁酸、异己酸乙酯、辛酸乙酯、癸酸乙酯等化合物。
The volatile compounds of hops extracts were extracted by solid-phase microextraction (SPME) or solvent-assisted evaporative extraction (SAFE), and analyzed by gas chromatography-mass spectrometry (GC-MS). Then the aroma-active compounds were identified by gas chromatography-olfactory (GC-O) combined with aroma extraction dilution analysis (AEDA), and the key odorants were confirmed by odor activity values (OAV). Results showed that a total of 111 volatile compounds were identified by the two extraction methods combined with GC-MS. Twenty-seven aroma-active compounds were identified by GC-O/AEDA, with ethyl isobutyrate, diethyl succinate and 2-methyl butyric acid being the most abundant ones. Ethyl isobutyrate, 2-methyl butyric acid, ethyl isocaproate, ethyl octanoate, and ethyl caprate were confirmed as the key odorants of hops extracts based on flavor dilution (FD) factors and OAVs.
作者
王娟
李娟
夏艳秋
黄明泉
张璟琳
孙宝国
张玉玉
WANG Juan;LI Juan;XIA Yanqiu;HUANG Mingquan;ZHANG Jinglin;SUN Baoguo;ZHANG Yuyu(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第8期155-161,共7页
Food Science
基金
"十三五"国家重点研发计划重点专项(2016YFD0400500)
国家自然科学基金面上项目(31471665)
北京工商大学青年教师科研启动基金资助项目(QNJJ2016-27)
2018年研究生科研能力提升计划项目
关键词
酒花浸膏
溶剂辅助蒸发萃取
固相微萃取
气相色谱-质谱联用仪
气相色谱-嗅闻仪
关键性香气成分
hops extracts
solvent-assisted evaporative extraction (SAFE)
solid-phase microextraction (SPME)
gas chromatography-mass spectrometry (GC-MS)
gas chromatography-olfactory (GC-O)
key odorants
