气相色谱-质谱与嗅觉测量法联用分析橙油中致香物质

Identification of the Aroma Compounds in Orange Oil by Gas Chromatography-Mass Spectrometry/Olfactometry

采用气相色谱-质谱与嗅觉测量法(gas chromatography-mass spectrometry/olfactometry,GC-MS/O)联用的分析方法,对橙油的致香物质进行了分析与鉴别。GC-MS检测到35种挥发性物质,其中相对质量分数较高的化合物为柠檬烯(80.79%)、芳樟醇(3.85%)、癸醛(2.90%)、β-月桂烯(1.94%)、α-蒎烯(0.82%)、辛醛(0.71%)等。而GC-O分析到的具有香气的化合物为α-蒎烯、辛醛、柠檬烯、芳樟醇、α-松油醇、癸醛、肉豆蔻醛、(E,E)-2,4-癸二烯醛及一种具有花香、甜橘香的未知物质。采用强度法与稀释法相结合鉴别了橙油中的关键致香物质,结果表明,α-松油醇和未知物质具有最大的香气强度和稀释因子(FD因子),即二者对橙油整体香气贡献最大。采用GC-MS/O联用技术可以有效筛选出精油中的香味活性物质,而强度法与稀释法结合又可快速、准确、全面地分析样品中关键致香物质。

Gas chromatography with simultaneous mass spectrometry and olfactometry （GC -MS/O ） was used to determine the aroma compounds in orange oil. Totally 35 volatile compounds were detected by GC - MS, mainly including limonene （ 80. 79% ）, linalool （ 3.85% ）, decanal （ 2. 90% ） ,β-myrcene （1.94%）, α-pinene （0. 82% ）, octanal （0.71%）. A total of 8 aroma-active compounds have been perceived, which were a-pinene, octanal, limonene, linalool, α-terpineol, decanal, tetradecanal, （ E, E） - 2,4-decadienal and one unknown compound. A combined method of direct intensity and aroma extract dilution analysis（AEDA） was employed to further detect and identify the aroma compounds in orange oil, which demonstrated that both α-terpineol and the unknown compound had the biggest FD factor and maximum aroma intensity and. contributed most to the aroma of orange oil. It＇s proved that GC - MS/O can filter out aroma compounds effectively, and the combination of direct intensity and aroma extract dilution analysis（AEDA） can help to distinguish the key aroma compounds quickly, accurately and comprehensively.