摘要
采用顶空-固相微萃取(solid-phase microextraction,SPME)法、同时蒸馏提取(simultaneous distillation extraction,SDE)法与溶剂辅助风味蒸发(solvent-assisted flavor evaporation,SAFE)法,利用气相色谱-质谱联用技术结合保留指数对炸蒜油中的挥发性风味成分进行比较分析,用SAFE分析得到83种化合物,用SPME分析得到31种化合物,而用SDE分析仅得到27种化合物。对比发现SAFE法对炸蒜油中香味物质的提取更为全面。采用SAFE方法结合气相色谱-嗅闻-质谱分析,共检测出54种具有气味的化合物。SAFE法中相对含量较高的酯类化合物和独有的醚类化合物使得其测定结果更接近炸蒜油的风味。SAFE法分析的结果通过稀释嗅闻得到香气稀释因子不小于9的风味化合物共29种,对其中关键的14种用标准品通过外标法进行准确定量后进行重组实验,确定了生蒜香气、咸香、油炸香、焦糊香、青香、辛辣气这6种香气为炸蒜油的特征香气,重组样品在青香和辣味上仿真度较高。
In this comparative study,volatile flavor compounds were extracted from garlic frying oil by headspace solidphase microextraction(SPME),simultaneous distillation extraction(SDE)and solvent-assisted flavor evaporation(SAFE)and analyzed by gas chromatography-mass spectrometry(GC-MS)based on retention index(RI).A total of 83,31 and 27 volatile aroma compounds were identified by SAFE,SPME,and SDE,respectively.The SAFE method extracted more aroma substances from garlic frying oil compared with two other methods.A total of 54 odorant compounds were detected in the extract obtained by SAFE using gas chromatography-olfactometry-mass spectrometry(GC-O-MS).The flavor of the extract was closer to that of the frying oil because it contained relatively high contents of pyrazine compounds and unique ether compounds.A total of 29 aroma compounds with flavor dilution(FD)factor≥9 were identified from the SAFE extract by aroma extract dilution analysis(AEDA).Fourteen key aroma compounds were accurately quantified using standard substances by an external standard method.By recombining these compounds together,the characteristic aroma of the oil was determined to consist of raw garlic-like aroma,salty aroma,fried aroma,burnt aroma,green aroma and spicy aroma,and this combination was similar to the frying oil in green aroma and spicy aroma.
作者
刘皓月
李萌
朱庆珍
陈海涛
孙宝国
张宁
张玉玉
LIU Haoyue;LI Meng;ZHU Qingzhen;CHEN Haitao;SUN Baoguo;ZHANG Ning;ZHANG Yuyu(Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University,Beijing 100048,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第12期180-187,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0400600)
2020年研究生科研能力提升计划项目。
关键词
炸蒜油
溶剂辅助风味蒸发法
顶空-固相微萃取法
同时蒸馏提取法
稀释嗅闻
garlic frying oil
solvent-assisted flavor evaporation
headspace solid-phase microextraction
simultaneous distillation extraction
aroma extract dilution analysis
