基于气味活性值的旋转锥柱处理前后黄瓜特征香味成分分析

Characteristic aroma components of cucumber based on odor activity value analysis before and after rotary spinning cone column treatment

为分析对比旋转锥柱提取前后黄瓜特征香味成分的富集效果,采用气相色谱-质谱联用技术结合气味活性值(odor activity value,OAV)确定显著影响黄瓜特征风味的挥发性物质,明确旋转锥柱提取前后黄瓜特征香味成分的差异性。结果表明,黄瓜旋转锥柱提取前后指纹色谱图明显不同,其化合物的种类和含量存在较大差异;依据香味数据库共筛选出52种挥发性香气成分,提取前为30种,总含量为1225.60 mg/kg,提取后为52种,总含量为2522.01 mg/kg,特征致香物质被有效提取富集;OAV分析结果表明,旋转锥柱提取前有18种重要香气成分(OAV>1),提取后有28种重要香气成分(OAV>1),C6~C9的醛类和醇类成分对黄瓜特征风味的形成影响极显著,具有特征蔬菜青香和黄瓜似香气的(E)-6-壬烯醛、(Z)-2-壬烯醛、(E)-2,(Z)-6-壬二烯醛和(E)-2,(Z)-6-壬烯-1-醇等成分经旋转锥柱提取后其OAV尤为突出。该研究可为黄瓜特征风味香原料的制备及黄瓜果味附加产品的开发提供参考。

To analyze and compare the enrichment effect of cucumber characteristic aroma components before and after rotary spinning cone column extraction,gas chromatography-mass spectrometry(GC-MS)coupled with odor activity value(OAV)was used to identify the volatile substances that play a significant role in the characteristic flavor of cucumber,and to clarify the differences between the characteristic aroma components of cucumber before and after rotary spinning cone column extraction.Results showed that the fingerprint chromatograms of cucumber before and after rotary spinning cone column extraction were obviously different,and there were large differences in the types and contents of the compounds.52 volatile components were screened out according to the aroma database,including 30 volatile components with a total content of 1225.60 mg/kg before the extraction and 52 volatile components with a total content of 2522.01 mg/kg after the extraction,and the aroma-inducing compounds were enriched by the effective extraction.The results of OAV analysis showed that there were 18 important aroma components(OAV>1)before rotary spinning cone column extraction and 28 important aroma components(OAV>1)after extraction,and the aldehydes and alcohols components of C 6-C 9 had a highly significant effect on the formation of the characteristic flavor of cucumber.The OAV of(E)-6-nonenal,(Z)-2-nonenal,(E)-2,(Z)-6-nonadienal,and(E)-2,(Z)-6-nonen-1-ol,which had the characteristic vegetable green aroma and cucumber-like aroma,was particularly prominent after the extraction by rotary spinning cone column.This study can provide a reference for the preparation of cucumber characteristic flavor aroma raw materials and the development of cucumber fruity additional products.