不同产地番茄酱中挥发性风味成分比较分析

Comparative Analysis of Volatile Flavor Components in Ketchup from Different Producing Areas

分别采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)法并结合气相色谱-质谱联用技术(GC-MS)对不同产地番茄酱的挥发性物质进行分析和鉴定。研究结果表明:从6个产地番茄酱中共检测到109种挥发性物质,酚、酸、酯、醇、烃和醛酮类化合物构成了番茄酱风味的主体。其中,番茄酱a中丁香酚含量较高;番茄酱b中的烯烃类物质含量远大于其他5种番茄酱;番茄酱c中挥发性物质含量丰富;番茄酱e含有三醋酸甘油酯、β-紫罗兰酮等特殊组分;而番茄酱d和f的测定中并未表现出特有的差异。

Simultaneous distillation extraction(SDE)and headspace solid-phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)are used to analyze and identify the volatile substances in ketchup from different producing areas.The results show that 109 kinds of volatile compounds are detected in ketchup from six producing areas,and phenols,acids,esters,alcohols,hydrocarbons,aldehydes,ketones are the main flavor compounds.Among them,the content of eugenol in ketchup a is higher,the content of olefine in ketchup b is much higher than that in other five kinds of ketchup,the content of volatile substances in ketchup c is rich,ketchup e contains glyceryl triacetate,β-ionone and other special components,but there is no special difference in the determination of ketchup d and f.