基于HS-SPME-GC-MS技术的香葱油挥发性成分解析

Analysis of Volatile Components of Chive Oil Based on HS-SPME-GC-MS

为明晰不同香葱油风味物质组成的差异性,采用顶空固相微萃取气质联用法(headspace solid phase microextraction-gas-chromatography-mass spectrometry,HS-SPME-GC-MS)对香葱油挥发性成分分离鉴定。通过主成分分析法(principal component analysis,PCA)构建不同香葱油样本间挥发性物质相关性分析模型,结合聚类分析(hierarchical cluster analysis,HCA)初步明确了导致香葱油风味差异的主要挥发性物质。结果表明:共检测出挥发性风味物质53种,包括醛类14种、酮类4种、萜烯类12种、硫醚类7种、醇类3种、酯类4种、烷烃类4种和5种杂环类化合物。糠醛、月桂烯、二丙基二硫醚等是导致香葱油风味差异的主要物质。

The headspace sol id phase micro- extraction - gas- chromatography - mass spectrometry （ HS - SPM E - GC-MS） was used to isolate and identify the volatile compounds of chive oil for investigating the difference of main flavor substances in chive oil. The correlation analysis model of volatiles in different chive oil samples was set up based on principal component analysis（PCA）, meanwhile and the main volatile substances that caused flavor difference of chive oil were analyzed by hierarchical cluster analysis（HCA）. Results showed that 53 kinds of volatile flavor compounds had been detected in chive oil, including aldehydes （14 ）, ketones （4 ）, terpenes （12）, thioethers （7）, alcohols （3）, esters（4）, alkanes（4）, heterocyclic（5）. Consequently, furfural, myrcene, dipropyl disulfide played a key role in the formation of characteristics flavor of chive oil was identified.