马铃薯芳香物质的初步研究

Primary Research on Aroma Compounds of Potato

【目的】检测蒸煮马铃薯中主要挥发性芳香物质成分。【方法】采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术。【结果】从46个马铃薯品种蒸煮块茎中检出43种主要挥发性芳香物质,其中醛类14种、酯类5种、醇类5种、烷烃类5种、呋喃类2种、酮类3种、苯环类7种及其它化合物2种。【结论】醛类物质是蒸马铃薯的主要香味成分,而苯甲醛、3-甲硫基丙醛、癸醛、壬醛、正己醛、2-正戊基呋喃等化合物是蒸马铃薯的主要芳香物质,不同马铃薯品种间,芳香物质种类和相对含量差异较大。

【Objective】 The present paper was conducted to detect the main volatile aromatic compounds in steamed potatoes tuber.【Method】Head space solid phase microextraction(HS-SPME) and gas chromatography-mass spectrometer(GC-MS) were used for determination.【Result】 The results showed that 43 volatile aroma compounds were detected from 46 steamed potatoes tuber including 14 aldehydes, 5 esters, 5 alcohols, 5 alkanes, 2 furan, 3 ketones, 7 benzenes and 2 other compounds.【Conclusion】 Aldehydes were the main volatile aroma components of steamed potatoes, while benzaldehyde, 3-(methylthio) propionaldehyde, decanal, nonanal, hexanal and 2-pentylfuranis were the main compounds of steamed potatoes. It means that the types and relative contents of aroma compounds for different potato varieties have great differences.