西洋参煎煮工艺的优化及煎煮液气味活性化合物的分析

Process optimization of American ginseng decoction and analysis of aroma-active compounds in decoction

在单因素试验的基础上,以西洋参煎煮液中3种人参皂苷(Rg1、Rb1和Re)总含量为指标,采用正交试验法优化煎煮温度、煎煮时间和煎煮水质p H,最终确定西洋参的最佳煎煮工艺。此外,采用固相微萃取(SPME)和气相色谱-嗅闻-质谱(GC-O-MS)法对传统煎煮(100℃、2 h、p H7.0)和优化条件后煎煮液中气味活性化合物进行定性、定量分析。结果表明,西洋参的最佳煎煮工艺为煎煮温度为115℃,煎煮时间为35 min,水质p H8.5。经验证,该条件下煎煮液中3种人参皂苷的平均总量达到28.69 mg/g。相比传统煎煮条件,优化后的煎煮液中体现药草香的化合物含量升高,但体现不良风味的吡啶和反,反-2,4-庚二烯醛含量也显著升高。因此,优化条件后西洋参气味特征发生了变化。高温高压煎煮会增强煎煮液药草气味,同时焦糊味等不良气味也随之增强。

On the basis of single factor experiment, total content of three ginseng saponins （Rgl, Rbl and Re） in American ginseng decoction was taken as an index to optimize decoction temperature, decoction time and the pH of decoction water by using orthogonal experiment method. In addition, qualitative and quantitative analysis of aroma-active compounds in traditional decoction （100 %, 2 h, pH7.0） and the decoction of optimized condition were made by using solid phase micro extraction （SPME） and gas chromatography-olfactometry-mass spectrometry （GC-O-MS） method. The results showed that the best decoction condition for American ginseng was decoction temperature 115 %, decoction time 35 min, pH8.5 of decoction water, it was verified that under the optimized condition the three ginseng saponins in decoction reached the amount of 28.69 mg/g. Compared with the traditional decoction, the content of theherbal aroma compounds in optimized decoction was higher, while the off-flavor content of pyridine and （E,E）-2,4-Heptadienal was increased significantly. Therefore, its odor property changed after decocting in optimization condition. High temperature and high pressure can enhance herbal flavour, but at the same time it also enhanced off-flavour like burnt.