云南怒江草果的微波无溶剂萃取及其挥发性风味物质的GC-TOF-MS分析

Microwave Solvent-free Extraction and GC-TOF-MS Analysis of Volatile Flavor Substances from Nujiang Amomum tsao-ko in Yunnan

利用微波无溶剂萃取法萃取云南怒江草果,采用气相色谱-飞行时间质谱仪(GC-TOF-MS)对其挥发性风味物质的含量及组成进行分析。结果表明,微波无溶剂萃取法较传统水蒸气蒸馏法萃取速率更快,时间可由240 min缩短至60 min以内,在微波功率为600 W,萃取时间为60 min,草果粉挥发油提取量可达水蒸气蒸馏法的94.46%;草果粉碎粒度对其挥发油提取量影响较大,粉碎粒度越小,挥发性风味物质总含量越高;经GC-TOF-MS分析,云南怒江州草果中共鉴定出97种风味物质,主要由醛类、醇类以及少量的烯类和芳香族类化合物组成,其相对含量达到98.58%。其中,醛类化合物含量最高,达到68.67%,醇类化合物含量最高,达到26.58%。醛类化合物中相对含量较高的化合物是(E)-3,7-二甲基-2,6-辛二烯醛、(Z)-3,7-二甲基-2,6-辛二烯醛以及2-甲基-3苯基丙醛,最高含量分别为25.85%、16.16%、17.94%,醇类化合物中相对较高的是桉树醇,最高含量为18.61%。

Microwave solvent-free extraction method is used to extract Nujiang Amomum tsao-ko from Yunnan Province.The content and composition of volatile flavor substances are analyzed by gas chromatography-time-of-flight-mass spectrometry(GC-TOF-MS).The results show that microwave solvent-free extraction is faster than traditional steam distillation,and the extraction time could be shortened from 240 min to less than 60 min.When the microwave power is 600 W and the extraction time is 60 min,the amount of volatile oil extracted from Amomum tsao-ko powder could reach 94.46%of steam distillation method.The crushing particle size of Amomum tsao-ko has a great influence on the extraction amount of volatile oil.The lower the crushing particle size,the higher the total content of volatile flavor substances,97 flavor substances are identified by GC-TOF-MS analysis,which are mainly composed of aldehydes,alcohols,a small amount of olefins and aromatic compounds,with the relative content of 98.58%.Among them,the content of aldehydes is the highest of 68.67%,and the content of alcohols is the highest of 26.58%.The relatively high-content aldehydes are(E)-3,7-dimethyl-2,6-octadienal,(Z)-3,7-dimethyl-2,6-octadienal and 2-methyl-3-phenylpropanal,with the highest content of 25.85%,16.16%and 17.94%respectively.The content of eucalyptol is relatively high in alcohols,with the highest content of 18.61%.