不同香型芝麻油中挥发性风味成分的研究

Volatile flavor components in sesame oils with different odour

采用固相微萃取-气质联用技术,对52个不同香型芝麻油样品中的挥发性风味成分进行检测,建立了芝麻油风味成分的指纹图谱,并探讨了不同香型芝麻油挥发性风味成分相对含量的差异。结果表明:芝麻油的风味是由多种物质共同作用的结果,风味成分由25种物质构成,分为吡嗪类、噻唑类、呋喃类、酮类、醛类、酚类、酸类、醇类、含硫化合物、吡啶类和异噻唑类共11类;浓香型芝麻油风味最优,主要挥发性风味成分中乙酸、甲基吡嗪、2-甲氧基苯酚和5H-5-甲醇-6,7-二氢环戊并吡嗪的相对含量高于其他两种香型芝麻油,这4种挥发性风味成分对芝麻油香味影响最大,可以作为芝麻油香味品质的重要客观评价依据。

TANG XiaodanI QIN Zao1 ,YANG RanI CHEN Xiaolan＇ FAN Lu2, QU Lingbo1＇2, HUANG Jinian3 , ZHANG Xun3 （1. Department of Chemistry, Zhengzhou University, Zhengzhou 450001, China; 2. School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450001, China; 3. Institute of Oil Crops, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China ）Volatile flavor components in fifty -two sesame oils samples with different odour were deter- mined by solid phase microextraction - gas chromatography - mass spectrometry （SPME - GC - MS）. Fingerprint of the sesame oil flavor components was constructed and the relative contents of the volatile flavor components of sesame oils with different odour were analyzed. The results showed that twenty - five kinds of flavor components could be classified into eleven groups, including pyrazines, thiazoles, furans, aldehydes, ketones, alcohols, acids, phenols, pyridines, isothiazoles and sulfur compounds. Among them, acetic acid, methyl - pyrazine, 2 - methoxy - phenol and 5 H - 5 - methyl - 6,7 - dihydrocyclo- pentapyrazine were especially important for sesame oil to have stronger odour and could be used to evalu- ate the flavor quality of sesame oil.