摘要
利用顶空固相微萃取法萃取云南怒江草果果实、果穗、叶及茎杆等不同部位的挥发性风味物质,采用气相色谱-飞行时间质谱仪对其挥发性风味物质的含量及组成进行定性分析。结果表明,草果果实、果穗、叶及茎杆等部位中分别鉴定出66、76、70、44种挥发性风味物质,主要由醛类、醇类、萜烯类和酯类化合物组成。其中,果实中(E)-3,7-二甲基-2,6-辛二烯醛相对含量最高(24.503%),果穗中β-蒎烯含量最高(22.344%),叶片中桉叶油醇含量最高(27.348%),茎秆中桉叶油醇含量最高(42.203%)。在果实中,挥发性风味化合物以醛类为主,其含量为44.133%,其次是烯类(20.356%)、酯类(19.064%)和醇类(15.224%);在果穗中,挥发性风味化合物以烯类为主,其含量达到83.266%,其次是醇类(10.302%);在叶片中以醇类为主,其含量为39.407%,其次是烯类(22.143%)、醛类(17.204%)和酮类(10.076%);在茎秆中以醇类化合物为主,其含量为62.698%,其次是烯类化合物(32.396%)。草果不同部位的挥发性风味物质存在较大差异,可为后期草果的开发利用提供参考依据。
Headspace solid-phase microextraction was used to extract volatile flavor substances from different parts of Amomum tsaoko in nujiang of Yunnan province,such as fruit,ear,leaf and stem,etc. The content and composition of volatile flavor substances were analyzed by gas chromatography-time of flight mass spectrometer(GC-TOF-MS). The results showed that 66,76,70 and 44 kinds of volatile flavor substances were identified in the fruit,ear,leaf and stem,mainly composed of aldehydes,alcohols,terpenes and esters. Among them,the relative content of(E)-3,7-dimethyl-2,6-octadienal was the highest(24.503 %)in fruits,the content of beta-pinene was the highest(22.344 %)in ears,the content of eucalyptol was the highest(27.348 %)in leaves,and the content of eucalyptol was the highest(42.203 %)in stems. In the fruits,the volatile flavor compounds were mainly aldehydes with the content of 44.133 %,followed by aldehydes(20.356 %),esters(19.064 %)and alcohols(15.224 %). In the ear,the volatile flavor compounds were mainly alkenes,and their relative content reached 83.266 %,followed by alcohols(10.302 %). The majority of leaves were alcohols(39.407 %),followed by alkenes(22.143 %),aldehydes(17.204 %)and ketones(10.076 %). The content of alcohol compounds in the stem was 62.698 %,followed by alkenes(32.396 %). These results would provide reference for later development and utilization of Amomum tsaoko.
作者
吴桂苹
段君宇
朱科学
谷风林
秦晓威
郝朝运
杨毅
WU Gui-ping;DUAN Jun-yu;ZHU Ke-xue;GU Feng-lin;QIN Xiao-wei;HAO Chao-yun;YANG Yi(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533,Hainan,China;Yunnan Agricultural University,Pu忆er 650000,Yunnan,China;Nujiang Green Spice Industry Research Institute,Lushui 673200,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第18期169-176,218,共9页
Food Research and Development
基金
中国热带农业科学院基本科研业务费专项资金(1630142019013)。
关键词
顶空固相微萃取
草果
不同部位
挥发性风味物质
气相色谱-飞行时间质谱法
headspace solid-phase microextraction
Amomum tsaoko
different parts
volatile flavor compounds
gas chromatography-time-of-flight mass spectrometry
