三种萃取方法结合GC-O-MS分析香糟卤中挥发性香气成分

Comparative Analysis of Volatile Aroma Components of Xiangzaolu via the Combination of Three Extraction Methods and Gas Chromatography-Olfactometry-Mass Spectrometry(GC-O-MS)

采用固相微萃取(SPME)、同时蒸馏提取(SDE)和溶剂辅助风味蒸发(SAFE)三种不同的萃取方法与气相色谱-嗅闻仪-质谱联机法(GC-O-MS)结合,并经过DB-WAX和DB-5两种色谱柱的分离对香糟卤中的挥发性香气成分进行分析。用SPME分析得到38种化合物。用SDE分析得到32种化合物。而用SAFE分析仅得到18种化合物。SDE浓缩液通过稀释嗅闻(AEDA)得到FD因子≥3的9种风味化合物为:乙酸乙酯、乙醇、异戊醇、乳酸乙酯、醋酸、糠醛、2-羟基-4-甲基戊酸乙酯、丁二酸二乙酯和苯乙醇。用标准品对这9种风味化合物进行进一步的定性和定量,标准品得到的分子离子峰与样品中9种风味化合物的分子离子峰的出峰位置对应,并计算香气活性值(OAV值)与AEDA稀释分析结合,共同分析香糟卤中的关键性气味活性化合物。

The volatile components of xiangzaolu were analyzed using three different extraction methods, i.e., solid phase micro extraction(SPME), simultaneous distillation extraction(SDE) and solvent assisted flavor evaporation(SAFE), in combination with gas chromatography-olfactometry-mass spectrometry(GC-O-MS). The extracts were separated by two types of chromatographic columns, DB-WAX and DB-5. A total of 38 volatile aroma compounds were identified in the extracts by SPME, 32 by SDE, and only 18 by SAFE. The 9 key aroma compounds with FD≥3 from SDE were identified by aroma extract dilution analysis(AEDA), as ethyl acetate, ethanol, 2-methyl-1-propanol, ethyl lactate, acetic acid, furfural, 2-hydroxy-4-methyl valerate, diethyl succinate, and phenylethyl alcohol. These 9 key aroma compounds were further characterized and quantified using standard compounds, whose molecular ion peak positions were the same as those of the 9 aroma compounds. Then, odor activity values(OAV) were calculated and combined with AEDA for the analysis of key volatile aroma components in xiangzaolu.