摘要
为了探寻大熊猫喜欢的食物气味及其物质,用嗅感品评和顶空-固相微萃取-气质联用法对圈养大熊猫所食的富士红苹果和橙色胡萝卜进行了气味特点、挥发性有机物(VOCs)及香气成分研究。结果表明,苹果的气味特点是香气浓郁,扩散性较强,愉悦度较高,清香飘溢,甜香明显,略带酒香和木香;胡萝卜的气味特点是香气强度较弱,愉悦度尚可,甜香和清香相对突出,稍有木香和壤香。从苹果中测出55种香气成分,可归类为醇8种、醛3种、酮1种、羧酸2种、酯35种、烯烃4种、芳烃1种、杂环化合物1种,相对含量较高的香气成分为α-金合欢烯、乙酸己酯、2-甲基丁酸己酯、己酸己酯、乙酸顺式-2-己烯酯、丁酸己酯、乙酸丁酯、1-己醇、己酸丁酯、辛酸丁酯,可见酯类、烯烃类及醇类是苹果气味的主要贡献物质种类。从胡萝卜中测出26种香气成分,可归类为醇1种、酮2种、羧酸1种、酯6种、烯烃14种、芳烃2种,相对含量较高的香气成分为β-石竹烯、对伞花烃、γ-松油烯、异松油烯、α-蒎烯、d-柠檬烯、β-月桂烯、乙醇、β-蒎烯、α-松油烯,可见烯烃类和芳烃类是胡萝卜气味的主要贡献物质种类。
In order to seek the odors and materials from foodstuffs loved by captive giant pandas,Fuji red apple and orange carrot ingested by captive giant pandas were researched through olfactory evaluation and HS-SPMEGC-MS for odor characteristics,volatile organic compounds(VOCs)and aroma components.The results showed that the odor characteristics of the apple were richer in smells,stronger in diffusivity and better in pleasure,floating green smell,obvious sweet smell,faint alcohol smell and woody smell.The odor characteristics of the carrot were lower in odor intensity,acceptable in pleasure,relatively outstanding sweet smell and green smell,slightly woody smell and soil smell.55 aroma components from the apple were discovered and putatively identified including eight alcohols,three aldehydes,one ketone,two carboxylic acids,35 esters,four alkenes,one arene and one heterocyclic.Aroma components with higher relative contents from the apple wereα-farnesene,hexyl acetate,hexyl 2-methylbutyrate,hexyl hexanoate,(Z)-2-hexenyl acetate,hexyl butyrate,butyl acetate,1-hexanol,butyl hexanoate and butyl octanoate.It indicates that esters,alkenes and alcohols in the aroma components were the main kinds of substances contributing to odors from the apple.26 aroma components from the carrot were discovered and putatively identified including one alcohol,two ketones,one carboxylic acid,six esters,14 alkenes and two arenes.Aroma components with higher relative contents from the carrot were β-caryophyllene,p-cymene,γ-terpinene,terpinolene,α-pinene,d-limonene,β-myrcene,Ethanol,β-Pinene and α-Terpinene.It indicates that alkenes and arenes in the aroma components were the main kinds of substances contributing to odors from the carrot.
作者
鲜义坤
杨楠
孔凌
李裕冬
刘张育
陈绪玲
邓虹
熊铁一
XIAN Yikun;YANG Nan;KONG Ling;LI Yudong;LIU Zhangyu;CHEN Xuling;DENG Hong;XIONG Tieyi(Sichuan Provincial Academy of Natural Resource Sciences,Chengdu 610041,China;Dadihank Biotech Co.,Ltd.,Chengdu 611130,China)
出处
《饲料博览》
2020年第6期1-9,19,共10页
Feed Review
基金
2017年国家林业和草业局大熊猫国际合作资金项目
2019年四川省科技计划重点研发项目(2019YFS0462)。
