香椿芽苗中含硫化合物对其风味物质的影响

Effects of Sulfur Compounds of Toona sinensis Seedlings on the Aroma Compounds

通过采用顶空固相微萃取的方法(HS-SPME)对香椿中的香气成分进行富集,并结合气相色谱-质谱(GCMS)法、气相色谱-嗅闻-质谱GC-O-MS对其特征性风味物质进行分析鉴定,从而进一步探究香椿中的香气组成成分。结果表明:在香椿芽苗的生长过程中,第一次得到反式-1-丙烯基双二硫化物,该化合物在一定基础上可以转化为香椿中所含有的1-丙烯基硫醇和3,4-二甲基噻吩。通过对比含硫化合物的结构式发现,香椿与大蒜在很大基础上存在一致性,而导致两者拥有特征性风味的物质在一定基础上也有所相似。

Characteristic flavor substance were condensed and analyzed by using Headspace Solid-phase Mi-croextraction （HS-SPME） followed by Gas Chromatography-Mass Spectrometry （GC-MS） and Gas Chro-matography-Olfactometry-Mass Spectomety （GC-O-MS）. This research studied the chemical composition of the volatile compounds of Toona sinensis. The study got trans-bis-（1-proenyl）disulfide firstly which could transform into prop-1-ene-1-thiol and 3,4-dimethylthiophene from Toona sinensis at the growth stage. The sulfur compounds structure of Toona sinensis was similar to the Allium plants in the aspect of chemical compo-sition,which lead to have same characteristic flavor substances between Toona sinensis and Allium plants.