藏红花香气活性成分的GC-MS分析

GC-MS Analysis of Aromatic Active Components in Saffron(Crocus sativus)

本研究通过使用相似性和强度测试来评估四种不同的分离方法获得的伊朗藏红花芳香提取物的代表性并确定芳香活性化合物组成。采用气相色谱-质谱-嗅觉测定法分析了伊朗藏红花的香气和香气活性成分,通过溶剂辅助风味蒸发法(solvent-assisted flavor evaporation, SAFE)、液-液萃取(liquid-liquid extraction,LLE)、固相萃取(solid phase extraction, SPE)和同时蒸馏萃取(simultaneous distillation extraction, SDE)获得藏红花芳香提取物,应用芳香提取物稀释分析(aroma extract dilution analysis, AEDA)来确定芳香活性化合物。研究结果表明根据感官分析,由SAFE提取的芳香提取物是最具代表性的藏红花气味。藏红花中共鉴定出20种香气成分。酮在数量上是藏红花中最主要的挥发物,其次是醛和酸。在芳香提取物中总共检测到7种芳香活性化合物。在香味稀释(fragrance dilution, FD)因子的基础上,最有效的芳香活性化合物是藏花醛(FD=486)和茶香酮(FD=243)。

In this resear ch, the re p resentativene ss of aromatic extracts from Iranian saffron obtained by four different methods of separation was evaluated by similarity and strength testing, and the composition of aromatic active compounds was determined. The aroma and aromatic components of Crocus sativus were analyzed by gas chromatography-mass spectrometry-olfactometry. The solvent-assisted flavor evaporation(SAFE), liquid-liquid extraction(LLE), solid phase extraction(SPE) and simultaneous distillation extraction(SDE) were used to obtain the Crocus sativus aroma extract, and aromatic extract dilution analysis(AEDA) was applied to determine the aromatic active compound. The results showed that the aromatic extract extracted by SAFE was the most representative saffron odor according to the sensory analysis. 20 kinds of aromatic components were identified in saffron. In quantity, ketone was the most important volatile compounds in saffron, followed by aldehydes and acids. A total of 7 aromatic active compounds were detected in the aromatic extract. Based on the Fractions Dilution(FD) factor, the most potent aromatics were safranal(FD=486) and 4-oxoisophorone(FD=243), respectively.