SDE-GC-MS结合GC-O分析番茄牛腩的挥发性风味成分

Analysis of volatile compounds in braised beef brisket with tomato by SDE-GC-MS and GC-O

采用同时蒸馏萃取结合气相色谱-质谱联用仪,通过双柱定性对番茄牛腩的挥发性成分进行分析,并通过谱库检索和保留指数比对,共计从番茄牛腩中鉴定出化合物132种,其中烃类24种、醛类31种、醇类19种、酮类13种、酚类7种、酯类9种、醚类5种、酸类3种、含硫含氮及其他杂环化合物21种,其中茴香脑、石竹烯、苯乙醛、十六酸乙酯、肉桂醛、十六醛、亚油酸乙酯和糠醇等相对含量较大。通过气相色谱-嗅闻测定法,共鉴定出11种风味成分,其中异戊醛、乙偶姻、1-辛烯-3-醇、石竹烯、2-乙酰基噻唑和香叶基芳樟醇的风味显著。醛类、烃类和含硫含氮及其他杂环化合物对番茄牛腩特征风味的形成有着重要的影响。

Volatile compounds of Braised Beef Brisket with Tomato were extracted by simuhaneous distillation extraction（SDE） and analyzed by gas chromatography- mass spectrometry （ GC- MS ） and GC- olfactometry （ GC- O ）. According to the results of GC- MS, it showed that a total of 132 compounds,including 24 hydrocarbons,31 aldehydes, 19 alcohols, 13 ketones,7 phenols, 9 esters, 5 ethers, 3 organic acids, 21 sulfur and other nitrogen- containing compounds or heterocyclie compounds, were identified.The compounds were determined by NIST 11 Mass Spectral Library searching and retention index comparison.Among the compounds identified, the contents of caryophyllene, benzeneacetaldehyde, ethyl palmitate, einnamaldehyde, hexadeeanal, ethyl linoleate, furfuryl alcohol and cis- anethol were higher.In terms of the results of GC- O, a total of 11 compounds, including 3- methylbutyraldehyde, 3 - hydroxy - 2 - butanone, 3 - octenol, caryophyllene, 2 - acetyhhiazole and geranyl linalool, were identified,which were the main contributors to form the flavor of braised beef brisket with tomato. Above all, aldehydes, hydrocarbons, sulfur and other nitrogen-containing compounds or heterocyclic compounds may have an important influence on the formation of braised beef brisket with tomato flavor.