6种食用芳香植物挥发性成分的GC-MS/GC-O分析

Analysis of volatile compositions in six edible fragrant plants by GC-MS/GC-O technology

挥发性成分是芳香植物具有多样风味及香气性能的物质基础。为研究常见可食用芳香植物的挥发性成分及其风味特性的异同,构建特色芳香植物风味数据库,利用气相色谱-质谱联用技术分析经顶空法萃取的6种食用芳香植物(薄荷、藿香、罗勒、丁香罗勒、香薷及密花香薷)的挥发性成分,经气相嗅辨仪对其挥发性成分进行香气描述分析,对比研究6种芳香植物挥发性成分的异同及香气性能的差异。结果表明:6种芳香植物香气主要由萜烯类、醇类、酮类、醛类成分组成,含有少量的酯类、杂环类及芳香族类化合物,多具有辛辣、刺激、樟脑样香气及清新的柠檬、柑橘风味。薄荷中以具花香和柠檬样香气的香叶醇、香茅醇及柠檬醛、香叶醛含量较多;藿香中以左旋薄荷酮及草蒿脑为主,具木香及大茴香似香气特征;罗勒中丙烯酸酯和芳樟醇是其主体成分,辛辣味突出,花香显;而丁香酚成就了丁香罗勒的主体风味,似丁香花香,具辛辣香气;香薷中以具柠檬样香气的D-柠檬烯、柠檬醛、γ-萜品烯为主,柠檬醛和香叶醛为密花香薷的主体成分,整体偏辛辣,花香透,伴柠檬样清新香气。不同的挥发性成分,以一定的比例及含量组成呈现了芳香植物的特征香气。研究结果可为特色芳香植物的品种选育、香气品质提升及风味性能的研究提供科学数据参考。

Volatile constituents are the material basis of fragrant plants with diverse flavors and aroma properties, can present different flavor or aroma characteristics, and also shows outstanding physiological activity and health efficacy on reducing risk of certain chronic disorders, antioxidant effects and antimicrobial activity. In order to study on the differences and similarities of volatile compounds and aroma properties, and also to establish the database of common edible aromatic plants, the volatile compositions from six edible fragrant plants (Peppermint, Ageratum, Basil, Ocimum gratissimum, Chinese mosla herb, Elsholtzia densa Benth.) were investigated by using Gas Chromatography-Mass Spectrometry (GC-MS) technology coupled with headspace extraction (HS) for their aroma components, at the same time, their aroma properties were analyzed and descripted by way of gas chromatography-olfactometry (GC-O) technology. The results showed that terpenes, alcohols, ketones and aldehydes compounds were the mail volatiles of six edible fragrant plants, and there were also a small amount of esters, heterocyclic and aromatic compounds which were important for its flavor presentation. In summary, these fragrant plants were of spicy, pungent, camphor-like odors, fresh lemon and citrus flavors. The contents of geraniol, citronellol, citral and neral with floral or lemon-like odors were higher in peppermint;l-menthol and estragole which was of woody and anise-like flavor were the main aroma compounds in ageratum;acrylic ester and linalool were the main volatiles in basil, which had a prominent pungency and floral fragrance;the eugenol with clove-like flavor and spicy odor was the abundant volatile in Ocimum gratissimum. D-limonene, citral and γ-terpene with lemon-like odor were the main aroma compounds of Chinese mosla herb, citral and geranial were the main volatiles in Elsholtzia densa Benth., which was of spicy, floral and fresh lemon-like flavor. Characteristic volatile components were of contribution for its special flavor. The volatile compounds in a certain composition and proportion constitute a complete aroma of fragrant plants. The results can provide scientific data for the breeding of characteristic aromatic plants, the improvement of aroma quality and the research of flavor properties.