全二维气相色谱-飞行时间质谱结合ROAV法解析山茱萸挥发性风味组分

Analysis of the Volatile Compounds of Cornus officinalis Based on GC×GC-TOFMS Combined with ROAV

采用全二维气相色谱-飞行时间质谱法(comprehensive two⁃dimensional gas chromatography-time⁃of⁃flight mass spectrometry,GC×GC-TOFMS)对山茱萸挥发性风味物质进行了分析.通过检索NIST 17谱库、与文献核对保留指数、查阅文献等多种方式,鉴定出包括醛类、酮类、醇类、酯类、饱和烃类、烯烃类、芳香烃类、杂环类、其他类共计105种化合物,其中醇类、醛类和烯烃类质量分数分别为32.01%、18.23%和13.82%.进一步结合ROAV法确定山茱萸果实的关键风味物质(ROAV≥1)为(E)-2-壬烯醛、3-甲基丁醛、壬醛、芳樟醇、庚醛、辛醛、2-十一烯醛、1,2-二氢-1,1,6-三甲基萘、(E)-2-辛烯醛、戊醛、己醛、1-辛烯-3-醇、2-甲氧基-4-乙烯基苯酚、甲基吡嗪、(E)-2-癸烯醛、1,1-二乙氧基乙烷、反式-氧化芳樟醇.1-辛醇、癸醛、α-松油醇、(E)-6,10-二甲基-5,9-十一碳烯-2-酮、1-壬醇、1-癸醇、对二甲苯、石竹烯、(Z)-2-庚烯醛等化合物(0.1≤ROAV<1)对山茱萸的风味具有重要的修饰作用.

The volatile compounds of Cornus officinalis were analyzed by GC×GC-TOFMS.A total of 105 compounds,including aldehydes,ketones,alcohols,esters,saturated hydrocarbon,olefins,aromatic hydrocarbons,heterocycles and others,were characterized by searching of NIST 17 mass spectra library,comparing the retention indices with those in the literatures and searching for relative literatures.The amounts of alcohols(32.01%),aldehydes(18.23%)and olefins(13.82%)were higher than the others.Furthermore,ROAV was calculated and the results showed that(E)-2-nonenal,3-methylbutanal,nonanal,linalool,heptanal,octanal,2-undecenal,1,2-dihydro-1,1,6-trimethylnaphthalene,(E)-2-octenal,pentanal,hexanal,1-octen-3-ol,2-methoxy-4-vinylphenol,methylpyrazine,(E)-2-decenal,1,1-diethoxy-ethane,trans-linalool oxide were the key flavor compounds of C.officinalis.Besides,1-octanol,decanal,α-terpineol,(E)-6-methyl-3,5-heptadien-2-one,(E)-6,10-dimethyl-5,9-undecadien-2-one,1-nonanol,1-decanol,p-xylene,caryophyllene,(Z)-2-heptenal also make important contributions to the overall flavor.