生韭菜与炒韭菜挥发性风味物质的对比分析

Comparative Analysis of Volatile Flavor Compounds in Raw and Stir-fried Chinese Chive

采用溶剂辅助风味蒸发法(SAFE)结合气相色谱-质谱联用仪(GC-MS),通过双柱(DB-WAX和DB-5毛细管柱)定性对生韭菜和炒韭菜的挥发性成分进行鉴定,分别检测出83和127种挥发性成分,生韭菜和炒韭菜中物质含量的差异主要体现在酯类和醛类化合物。采用芳香萃取物稀释分析法(AEDA)结合气相色谱-嗅闻-质谱联用仪(GC-O-MS)分析样品,鉴定出生韭菜的关键性香气成分17种〔香气稀释因子(FD)≥27〕,炒韭菜的关键性香气成分10种(FD≥27),其中共有的关键性香气成分为甲基烯丙基二硫醚,具有辛辣、蒜香气味。生韭菜的关键性香气成分主要为硫醚类物质,为生韭菜提供辛辣、酸臭气味。炒韭菜的关键性香气成分主要为醛类和杂环类化合物,为炒韭菜提供烤香、焦香气味。

Volatile compounds of raw and stir-fried Chinese chive were extracted by solvent-assisted flavor evaporation(SAFE)and analyzed by gas chromatography-mass spectrometry(GC-MS)with two kinds of different polarity chromatographic column(DB-WAX and DB-5).A total of 83 volatile compounds were identified in raw Chinese chive,127 volatile compounds were identified in stir-fried Chinese chive.Contents of esters and aldehydes were the main factors that caused the differences in the flavor profile of raw and stir-fried Chinese chive.Gas chromatography-olfactometry-mass spectrometry(GC-O-MS)combined with aroma extract dilution analysis(AEDA)was applied to identify aroma-active compounds in the two samples.Components with higher flavor dilution(FD)factors(FD≥27)were considered to have positive impact to the general flavor of samples.From this point,17 compounds had larger contribution to the flavor profile of raw Chinese chive while 10 compounds to the stir-fried one.The identical key aroma component of the two samples was methyl allyl disulfide,which had spicy and garlicky odor.The aroma components of raw Chinese chive were mainly thioethers,which provided spicy and sour odor.While the aroma substances of stir-fried Chinese chive were mainly aldehydes and heterocyclic compounds,which provided roasted and scorched odor.