基于气相色谱-嗅闻-质谱法和风味活度值分析安丘大姜中关键风味活性物质

Identification of key flavor active compounds in Anqiu ginger based on gas chromatography-olfactometry-mass spectrometry and odor activity value

目的利用香气活性值和气相色谱-嗅闻-质谱法鉴定安丘大姜关键香气活性成分,为安丘大姜的种植、质量控制及风味评价提供指导。方法运用气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)对各挥发物进行分离鉴定,以内标法对其进行半定量,用气相色谱-嗅闻-质谱法(gas chromatography-olfactometry-mass spectrometry,GC-O-MS)和风味活度值(odor activity value,OAV)进一步筛选得到关键挥发性风味物质。结果通过GC-MS鉴定出59种挥发性化合物,OAV法确定了30种OAV>1的挥发性物质,GC-O-MS确定了13种挥发性物质。结论综合两种方法发现安丘大姜关键挥发性风味物质为莰烯、月桂烯、β-蒎烯、芳樟醇、α-松油醇、橙花叔醇、香茅醇、香茅醛、乙酸香茅酯、冰片,为生姜风味物质鉴定提供理论支持。

Objective To identify the key aroma active components of Anqiu ginger by aroma activity value and gas chromatography-olfactometry-mass spectrometry,provide guidance for the planting,quality control and flavor evaluation of Anqiu ginger.Methods The volatile compounds were separated and identified by gas chromatography-mass spectrometry(GC-MS),and semi-quantified by internal standard method.The key volatile flavor compounds were further screened by gas chromatography-olfactometry-mass spectrometry(GC-O-MS)and odor activity value(OAV).Results Fifty-nine kinds of volatile compounds were identified by GC-MS,30 kinds of volatile compounds with OAV>1 were identified by OAV method,and 13 kinds of volatile compounds were identified by GC-O-MS.Conclusions Based on the 2 kinds of methods,it is found that the key volatile flavor compounds of Anqiu ginger are camphene,laurene,β-pinene,linalool,α-terpineol,neroli,citronellol,citronellaldehyde,citronellyl acetate,borneol,which provides theoretical supports for the identification of ginger flavor compounds.