摘要
为研究香草兰发酵过程中挥发性成分的累积过程,采用了混合溶剂(乙醚/正戊烷=1∶1,v/v)提取结合GC-MS的方法进行定性定量分析,并以DB-5及DB-Wax两种毛细管柱为分离柱分别进行了实验。结果表明:以DB-5毛细管柱为分离柱时,检测出45种挥发性物质,鲜豆荚、杀青豆荚、发汗豆荚、干燥豆荚及陈化豆荚分别检测出19、17、25、33、37种挥发性成分;以DB-Wax毛细管柱为分离柱时,检测出53种物质,五种豆荚中分别检测出20、21、27、38、46种挥发性成分。两种方法共分离检测出69种物质。挥发性成分主要在干燥及陈化阶段产生并累积,其中含量逐渐增加且在陈化豆荚中含量较高的有乙酸、愈创木酚、香兰醇、十六酸等物质,反式-2-癸烯醛、硬脂酸甲酯、山嵛醇等物质仅出现在发酵前期,己二酸二(2-乙基己)酯、2-乙基己基乙酸酯的含量在发酵过程中逐渐降低。成熟豆荚的香气是由多种前体物的代谢产物混合而形成。
In order to analyze the accumulation of volatile components in vanilla beans during the curing process,volatile compounds in vanilla beans were extracted using organic solvents and quantitated by gas chromatography-mass spectrometry (GC-MS) with DB-5 and DB-Wax capillary column.The results indicated that 45 volatiles were detected with DB-5 for separation,and 19,17,25,33,37 components were identified in fresh vanilla bean (FVB),blanched vanilla beans (BVB),sweated vanilla beans (SVB),dried vanilla beans (DVB) and cured vanilla bean (CVB),respectively. Using DB-Wax for separation 20,21,27,38,46 volatile components were detected of vanilla beans at different curing stages.A total of 69 volatile compounds were detected in vanilla beans.Among them,acetic acid,guaiacol,vanillyl alcohol,n-hexadecanoic acids were with high content and increased during curing. (E)-2-decenal,octadecanoic acid methyl ester,behenic alcohol only appeared in earlier stages.Hexanedioic acid bis (2-ethylhexyl) ester and octyl acetate decreased during curing. The aroma of cured vanilla beans was formed by the mixing of metabolites of various precursors.
作者
洪英华
谷风林
蔡莹莹
徐飞
房一明
HONG Ying-hua;GU Feng-lin;CAI Ying-ying;XU Fei;FANG Yi-ming(Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Science,Wanning 571533,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;National Center of Important Tropical Crops Engineering and Technology Research,Wanning 571533,China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops,Wanning 571533,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第24期253-259,265,共8页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31671848)
国家科技支撑计划课题(2012BAD36B03)
关键词
香草兰
发酵
挥发性成分
定量
vanilla beans
fermentation
volatile components
quantity