绿茶口味香瓜子的香气成分研究

Study on Volatile Flavor Components of Sunflower with Green Tea Taste

[目的]初步探讨绿茶味香瓜子成分。[方法]采用SDE/GC-MS法分析绿茶味香瓜子挥发性香气成分,使用内标法计算各成分相对含量,结合保留指数定性确定绿茶味香瓜子成分。[结果]绿茶味香瓜子中共分析鉴定出85种,其中果壳中69种,果仁中62种,二者相同成分45种,不同成分40种。果壳和果仁中相同的化学成分有乙基麦芽酚、环己酮、苯乙醛、茶香酮等物质,是构成绿茶香瓜子香气的基础成分。绿茶香瓜子果壳主要香型物质为肉豆蔻酸(44.13μg/g)、白菖蒲油萜(4.02μg/g)、(Z)-香芹醇(2.16μg/g)等。果仁主要香型物质为(E,E)-2,4-癸二烯醛(19.25μg/g)、己醛(6.47μg/g)、(E,Z)-2,4-癸二烯醛(6.13μg/g)、茶香酮(5.62μg/g)和香兰素(3.35μg/g)等。这几类物质在果壳和果仁中含量相差较大,是构成香气差异的主要成分。[结论]该研究为开发绿茶味香瓜子的价值提供数据支持。

[Objective]The research aimed to initially explore the composition of sunflower with green tea taste.[Method]SDE/GC-MS was adopted to analyze volatile flavor components of sunflower with green tea taste,and the internal standard method was used to calculate the relative content of each component.The composition of sunflower with green tea taste were determined qualitatively in combination with the retention index.[Result]A total of 85 species of sunflower with green tea taste,including 69 species in the fruit shell and 62 species in the nuts.The same components were 45 kinds and 40 different components.The same chemical components in the shell and nuts were ethyl maltol,cyclohexanone,phenylacetaldehyde,tea ketone and other substances,which were the basic components of sunflower with green tea taste.The main flavor substances of shells from sunflower with green tea taste weremyristic acid(44.13 μg/g),calamus oil(4.02 μg/g),(Z)-carveol (2.16 μg/g) and the like.The main aroma substances of the nuts were (E,E)-2,4-decadienal (19.25 μg/g),hexanal (6.47 μg/g),(E,Z)-2,4-decadiene aldehyde (6.13 μg/g),tea ketone (5.62 μg/g) and vanillin (3.35 μg/g).These kinds of substances had a large difference in the content of the shell and the nuts,and were the main components that constitute the difference in aroma.[Conclusion]The study provides data support for the development of sunflower with green tea taste.