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葛怡青,仝涛.新鲜葱姜蒜混合物与炒制后的葱姜蒜油挥发性风味物质的对比研究[J].食品安全质量检测学报,2022,13(17):5443-5451

新鲜葱姜蒜混合物与炒制后的葱姜蒜油挥发性风味物质的对比研究

Comparative study on volatile flavor substances in fresh scallion-ginger-garlic mixture versus scallion-ginger-garlic oil after frying

投稿时间：2022-05-30 修订日期：2022-08-24

DOI：

中文关键词: 葱姜蒜混合物葱姜蒜油挥发性风味物质固相微萃取气相色谱-质谱法

英文关键词:scallion-ginger-garlic mixture scallion-ginger-garlic oil volatile flavor substances solid-phase microextraction gas chromatography-mass spectrometry

基金项目:北京市自然科学基金项目(7222249)、山东省自然科学基金项目(ZR2021QC118)、中国农业大学2115人才工程资助项目、特殊人群功能性膳食营养补充剂研发项目(SJ2021002006)

作者	单位
葛怡青	中国农业大学食品科学与营养工程学院, 精准营养与食品质量重点实验室, 教育部功能乳品重点实验室
仝涛	中国农业大学食品科学与营养工程学院, 精准营养与食品质量重点实验室, 教育部功能乳品重点实验室；农业农村部转基因生物安全评价重点实验室(食品安全)；食品质量与安全北京实验室

Author	Institution
GE Yi-Qing	College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education
TONG Tao	College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education；Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), the Ministry of Agriculture and Rural Affairs of the P. R. China；Beijing Laboratory for Food Quality and Safety

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中文摘要:

目的确定新鲜葱姜蒜混合物和经油高温炒制后葱姜蒜油中挥发性风味物质的主要成分, 明确新鲜葱姜蒜混合物和葱姜蒜油中的挥发性风味物质差异。方法采用固相微萃取法(solid-phase microextraction, SPME)结合气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对新鲜葱姜蒜样品和葱姜蒜油样品的挥发性风味物质进行分离鉴定, 并进行气味活度值分析和主成分分析。结果从新鲜葱姜蒜中共检出化合物81种挥发性成分, 包括烃类43种、醚类17种、醇类3种、酮类4种、酸类2种、酯类4种、杂环类8种。炒制后的葱姜蒜油中检出19种挥发性风味物质, 包括烃类9种、醚类2种、醇类5种、醛类2种、酸类1种, 其中烃类物质减少10.37%, 醚类物质减少10.08%, 醇类物质上升18.43%, 醛类物质上升4.47%, 酸类物质上升2.63%。结论葱姜蒜混合物与炒制后的葱姜蒜油的挥发性风味物质存在差异, 醛类、醇类、酸类物质是差异的主要来源, 并可能为炒制后的葱姜蒜油中的风味起到主要贡献作用。

英文摘要:

Objective To determine the main components of volatile flavor substances in fresh scallion-ginger-garlic mixture and scallion-ginger-garlic oil after high temperature frying, and clarify the differences of volatile flavor substances in fresh scallion-ginger-garlic and scallion-ginger-garlic oil. Methods The volatile flavor substances in fresh scallion-ginger-garlic samples and scallion-ginger-garlic oil were separated and identified by solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS), odor activity value analysis and principal component analysis were performed. Results A total of 81 kinds of volatile compounds, including 43 kinds of hydrocarbons, 17 kinds of ethers, 3 kinds of alcohols, 4 kinds of ketones, 2 kinds of acids, 4 kinds of esters and 8 kinds of heterocyclic compounds, were detected in fresh scallion-ginger-garlic, and 19 kinds of volatile flavor substances, including 9 kinds of hydrocarbons, 2 kinds of ethers, 5 kinds of alcohols, 2 kinds of aldehydes and 1 kind of acid, were detected in the scallion-ginger-garlic oil, including 10.37% decrease in hydrocarbons, 10.08% decrease in ethers, 18.43% increase in alcohols, 4.47% increase in aldehydes and 2.63% increase in acids. Conclusions There are differences in volatile flavor substances in the scallion-ginger-garlic mixtures and scallion-ginger-garlic oil after frying, the aldehydes, alcohols, and acids are the main sources of the differences, and may play a major contribution to the flavor of fried scallion-ginger-garlic oil.

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