两种发酵酱油风味物质的分析研究

用固相微萃取-气质联用技术对低盐固态发酵酱油和高盐稀态发酵酱油的挥发性风味成分进行了分析,通过谱图检索,共鉴定了52种物质,醇类(16),酚类(7),醛酮(13),酸类(4),酯类(7),杂环化合物类(5)。26种成分在两种酱油中同时检出,形成酱油风味的主体成分是乙醇、2-甲基丁醇、2-甲基丙醇、苯乙醇、乙酸、2-甲基丁酸、糠醇。17种成分为低盐固态酱油特有,1-辛烯-3-醇为其中主要成分,具有浓郁的蘑菇香气;9种成分为高盐固态酱油特有,4-乙基愈创木酚为其中主要成分,是提高酱油香气的关键。     

芝麻品种和制油工艺对芝麻油风味成分的影响

研究芝麻油的挥发性风味成分.采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术,对水代法白芝麻油、水代法黑芝麻油、压榨法白芝麻油和压榨法黑芝麻油4类共18个市售芝麻油中的挥发性风味成分进行检测,比较不同芝麻品种和不同制油工艺对风味成分中含量较高的20种物质及其相对含量的影响.结果表明:压榨法芝麻油中冰醋酸和己醛含量高于水代法芝麻油,而5-甲基-2-呋喃甲醛、2-甲氧基-苯酚和1-(5-甲基-2-吡嗪基)-1-乙酮含量低于水代法芝麻油.压榨法白芝麻油中的甲基吡嗪,水代法黑芝麻油中的2,6-二甲基-4-吡啶胺都比其他类别的芝麻油高,而压榨法黑芝麻油中的2,5-二甲基吡嗪含量比其他3类芝麻油低.余下的12种挥发性风味成分在4类芝麻油中含量没有明显差别.     

鲜云南松露的挥发性香成分分析

采用顶空固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取鲜云南松露中的挥发性风味成分,利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,经过GC-MS分析,共鉴定出77种挥发性成分,包括烃类5种、醛类14种、酮类12种、酸类4种、酯类2种、醇酚类10种、醚类2种、含硫含氮及其他杂环化合物28种。其中醛类、醇酚类和含硫含氮及其他杂环化合物对松露的特殊风味有着重要的影响。     

SPME和SAFE对比分析炸花椒油挥发性风味成分

采用固相微萃取(SPME)和溶剂辅助风味蒸发(SAFE)两种萃取方法结合气相色谱-质谱联用(GC-MS)对炸花椒油的挥发性风味成分进行分析。结果表明,共鉴定出103种挥发性化合物,包括烃类36种、醛类12种、酮类8种、醇类28种、酯类12种、醚类2种、杂环及其他类5种。SPME法和SAFE法萃取出的挥发性风味成分的差异主要体现在烃类、酯类和醚类化合物,SPME法中相对含量较高的酯类化合物和独有的醚类化合物使得其测定结果更接近炸花椒油的风味。     

豆豉鲮鱼挥发性风味成分分析

为确定豆豉鲮鱼的关键性风味成分,稳定产品品质,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取豆豉鲮鱼中的挥发性风味成分,结合气相色谱-质谱联用技术(GC-MS)进行分析。共鉴定出113种挥发性化合物,两种提取方法共同检测出来的成分有26种。对同时蒸馏萃取结果进行气相色谱-嗅闻(GC-O)检测,共确定了豆豉鲮鱼9种关键性风味成分,分别为2-正戊基呋喃、2,5-二甲基吡嗪、2-乙基吡嗪、2,3,5-三甲基吡嗪、2-十一烯醛、茴香脑、2-乙酰基吡咯、可卡醛、肉桂酸乙酯。     

鱼香肉丝挥发性风味成分的分离与鉴定

采用顶空固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取鱼香肉丝中的挥发性风味成分,利用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,经过GC-MS分析,共鉴定出93种挥发性成分,包括烃类20种、醛类20种、酮类7种、酸类2种、酯类9种、醇类16种、醚类2种、酚类5种、含硫含氮及其他杂环化合物12种。其中,醛类、酯类和含硫含氮及其他杂环化合物可能对"鱼香"风味的形成有着重要的影响。     

SPME-GC-MS和SDE-GC-MS分析无锡酱排骨的挥发性风味成分

采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法与气相色谱-质谱联用(GC-MS)技术提取分析无锡酱排骨的挥发性风味成分。共鉴定出76种挥发性风味化合物,其中烃类6种、醛类19种、酮类7种、醇类9种、酚类4种、醚类2种、酸类4种、酯类7种、杂环类化合物18种。两种提取方法共同检测到的化合物有23种,包括D-柠檬烯、己醛、壬醛、糠醛、苯甲醛、苯乙醛、十六醛、2-庚酮、羟基丙酮、2-壬酮、芳樟醇、糠醇、邻甲氧基苯酚、苯乙醇、丁香酚、对烯丙基茴香醚、茴香脑、2-戊基呋喃、甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、5-甲基呋喃醛、2-乙酰基吡咯。     

新疆馕包肉挥发性风味成分的分离与鉴定

为了研究新疆馕包肉中的挥发性风味成分,采用固相微萃取(SPME)法和同时蒸馏萃取(SDE)法提取新疆馕包肉中的挥发性风味成分,用气相色谱-质谱联用技术对挥发性风味成分进行分离鉴定。结果表明,共鉴定出69种挥发性风味成分,包括烃类15种、醛类18种、醇类9种、酮类5种、酸类4种、酯类7种、杂环及其他化合物11种。用不同的提取方法得到的结果有所不同,SDE法提取到较多的烃类(19.68%)和醛类(23.7%),SPME法提取到了较多的烃类(14.48%)和醇类(11.34%)。     

SPME/GC-MS测定枇杷果实的挥发性成分的实验条件优化

利用固相微萃取技术对"香钟11"枇杷果实的挥发性成分进行顶空吸附,并结合气质联用技术对其成分进行定性、定量分析。实验结果中共检测出49种成分,其中醛类11种(31.99%)、醇类9种(50.15%)、酯类4种(0.32%)、酮类9种(2.31%)、烷类4种(8.04%)、烯类4种(3.29%)、醚类2种(0.57%)其他6种(3.03%),其中占比最多的物质为1,5-二烯-3-己醇,平均占比为31.36%。     

ASE-SAFE和SDE-GC-MS分析贾永信腊牛肉的风味成分

采用加速溶剂萃取-溶剂辅助蒸发和同时蒸馏萃取法提取贾永信腊牛肉的风味成分,结合气象色谱-质谱联用技术对其进行了分析研究。结果表明：共鉴定出84种挥发性风味成分,包括烃类6种,醛类21种,醇类10种,酮类11种,酚类4种,脂肪酸类16种,醚类3种,酯类1种,杂环化合物12种。通过不同溶剂的萃取,同时检测到的化合物有16种,包括己醛、庚醛、苯甲醛、壬醛、2-糠醇、芳樟醇、α-松油醇、(-)-4-萜品醇、1-羟基-2-丙酮、乙偶姻、2,3-戊二酮、薄荷酮、丁香酚、桉叶油素、茴香脑和2-甲基四氢呋喃-3-酮。     

精制蒙古栎和杂木木醋液的抑菌活性成分分析

通过对精制木醋液进行气相色谱-质谱分析和抑菌活性实验,结果表明精制蒙古栎和杂木木醋液共有成分为愈创木酚、苯酚、4-甲基愈创木酚、4-乙基愈创木酚、2-甲基苯酚、丙酸和2,3-二甲基-2-环戊烯-1-酮;愈创木酚、苯酚、精制蒙古栎和杂木木醋液对金黄色葡萄球菌和大肠杆菌均有抑制作用。精制木醋液具有抑菌作用是多种成分共同作用的结果,抑菌活性成分初步确定为愈创木酚和苯酚。愈创木酚和2,6-二甲氧基苯酚是使木醋液具有烟熏味的芳香化合物。     

Identification and Field Evaluation of Fermentation Volatiles from Wine and Vinegar that Mediate Attraction of Spotted Wing Drosophila, Drosophila suzukii

Previous studies suggest that olfactory cues from damaged and fermented fruits play important roles in resource recognition of polyphagous spotted wing Drosophila flies (SWD), Drosophila suzukii (Matsumura) (Diptera: Drosophilidae). They are attracted to fermented sweet materials, such as decomposing fruits but also wines and vinegars, and to ubiquitous fermentation volatiles, such as acetic acid and ethanol. Gas chromatography coupled with electroantennographic detection (GC-EAD), gas chromatography-mass spectrometry (GC-MS), two-choice laboratory bioassays, and field trapping experiments were used to identify volatile compounds from wine and vinegar that are involved in SWD attraction. In addition to acetic acid and ethanol, consistent EAD responses were obtained for 13 volatile wine compounds and seven volatile vinegar compounds, with all of the vinegar EAD-active compounds also present in wine. In a field trapping experiment, the 9-component vinegar blend and 15-component wine blend were similarly attractive when compared to an acetic acid plus ethanol mixture, but were not as attractive as the wine plus vinegar mixture. In two-choice laboratory bioassays, 7 EAD-active compounds (ethyl acetate, ethyl butyrate, ethyl lactate, 1-hexanol, isoamyl acetate, 2-methylbutyl acetate, and ethyl sorbate), when added singly to the mixture at the same concentrations tested in the field, decreased the attraction of SWD to the mixture of acetic acid and ethanol. The blends composed of the remaining EAD-active chemicals, an 8-component wine blend [acetic acid + ethanol + acetoin + grape butyrate + methionol + isoamyl lactate + 2-phenylethanol + diethyl succinate] and a 5-component vinegar blend [acetic acid + ethanol + acetoin + grape butyrate + 2-phenylethanol] were more attractive than the acetic acid plus ethanol mixture, and as attractive as the wine plus vinegar mixture in both laboratory assays and the field trapping experiment. These results indicate that these volatiles in wine and vinegar are crucial for SWD attraction to fermented materials on which they feed as adults.     

松针提取物的GC-MS分析及其复配剂对榆紫叶甲的毒杀效果

采用索氏提取法以正己烷为溶剂从樟子松和黑皮油松新鲜针叶中提取松针提取物,对提取物进行了气相色谱-质谱（GC-MS）分析,并分别研究了这2种松针提取物与松木屑木醋液的复配剂对榆紫叶甲的杀虫活性。研究结果表明：樟子松鲜针叶正己烷提取物中共鉴定出16种成分,总GC含量为65.92%,GC含量最高的化合物是2,2,4,4,6,8,8-七甲基壬烷（23.72%）,其次是苯乙酸-3-己烯酯（8.56%）。黑皮油松鲜针叶正己烷提取物中共鉴定出41种成分,总GC含量为98.06%,GC含量最高的化合物是石竹烯（23.29%）,其次是4-epi-荜澄茄油烯醇（11.24%）。这2种松针提取物复配木醋液（体积比1∶9）的5倍蒸馏水稀释液,对榆紫叶甲成虫的毒杀效果差,樟子松鲜针叶提取物复配木醋液（体积比1∶9）的5倍蒸馏水稀释液对榆紫叶甲成虫的毒杀效果优于木醋液的5倍蒸馏水稀释液。实验1~4天,松木屑木醋液的5倍蒸馏水稀释液对榆紫叶甲幼虫的毒杀效果要好于黑皮油松鲜针叶提取物复配木醋液（体积比为1∶9）的5倍蒸馏水稀释液,第5天则相反。     

山东北柴胡果实挥发性成分的气质联用分析

建立了顶空静态进样GC-MS快速分析北柴胡果实挥发性成分的方法。选择北柴胡果实,采用顶空静态提取的方法,提取物直接经气相色谱-质谱分析,以NIST数据库检索化合物的结构,以峰面积归一化法测定各挥发性成分的相对含量。结果表明:顶空加热提取挥发性成分经GC-MS分析,鉴定柴胡果实中36个挥发性化学成分,主要挥发性成分为1-甲基-5-亚甲基-8-(1-甲乙基)-1,6-环癸二烯(36.04%),3.7-二甲基-1,3,6-辛三烯(14.77%),2-乙基呋喃(4.42%)。顶空静态进样结合GC-MS定性分析能够快速建立柴胡果实的低温易挥发性成分GC-MS表征体系。     

木醋液有机酸类成分的香气研究进展

以木醋液有机酸类成分为例,综述了木醋液有机酸类成分的香气,探讨了木醋液烟熏味的贡献成分。通过烟熏肉制品烟熏味的形成机理,提出了利用木醋液烟熏味来研制高附加值精制木醋液(烟熏液)的研发方向以及精制木醋液高附加值芳香产品的开发利用价值。     

几种秸秆醋液组分中活性物质的分析

以农作物秸秆(棉秆、稻秆、麦秆和玉米秆)为主要原料制备秸秆醋液,研究了在种炭化温度450、600和750℃下,棉秆醋液、稻秆醋液、麦秆醋液、玉米秆醋液的得率.研究表明秸秆醋液的得率随着炭化温度的升高而增加,当炭化温度为750℃时,醋液得率分别为棉秆醋液51.70%、玉米秆醋液45.2%、稻秆醋液4.91%、麦秆醋液42.44%.采用气-质联用仪进行秸秆醋液成分的分析,表明秸秆醋液是一种组分复杂的混合物,4种秸秆醋液平均含有24.41%酚类、22.09%的酮类、20.79%的有机酸、4.52%的醛类、4.20%的醇类及2.44%的酯类等.秸秆醋液中所含的乙酸、丙酸、苯酚、甲酚、甲氧基酚、乙醇等成分均为有效的活性物质,具有抑菌、杀菌的作用.     

Flying the Fly: Long-range Flight Behavior of <Emphasis Type="Italic">Drosophila melanogaster</Emphasis> to Attractive Odors

The fruit fly, Drosophila melanogaster Meigen (Diptera: Drosophilidae), is a model for how animals sense, discriminate, and respond to chemical signals. However, with D. melanogaster our knowledge of the behavioral activity of olfactory receptor ligands has relied largely on close-range attraction, rather than on long-range orientation behavior. We developed a flight assay to relate chemosensory perception to behavior. Headspace volatiles from vinegar attracted 62% of assayed flies during a 15-min experimental period. Flies responded irrespective of age, sex, and mating state, provided they had been starved. To identify behaviorally relevant chemicals from vinegar, we compared the responses to vinegar and synthetic chemicals. Stimuli were applied by a piezoelectric sprayer at known and constant release rates. Re-vaporized methanol extracts of Super Q-trapped vinegar volatiles attracted as many flies as vinegar. The main volatile component of vinegar, acetic acid, elicited significant attraction as a single compound. Two other vinegar volatiles, 2-phenyl ethanol and acetoin, produced a synergistic effect when added to acetic acid. Geosmin, a microbiological off-flavor, diminished attraction to vinegar. This wind tunnel assay based on a conspicuous and unambiguous behavioral response provides the necessary resolution for the investigation of physiologically and ecologically relevant odors and will become an essential tool for the functional analysis of the D. melanogaster olfactory system.     

Flavor components of olive oil—A review

The unique and delicate flavor of olive oil is attributed to a number of volatile components. Aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other compounds have been quantitated and identified by gas chromatography-mass spectrometry in good-quality olive oil. The presence of flavor compounds in olive oil is closely related to its sensory quality. Hexanal, trans-2-hexenal, 1-hexanol, and 3-methylbutan-1-ol are the major volatile compounds of olive oil. Volatile flavor compounds are formed in the olive fruit through an enzymatic process. Olive cultivar, origin, maturity stage of fruit, storage conditions of fruit, and olive fruit processing influence the flavor components of olive oil and therefore its taste and aroma. The components octanal, nonala, and 2-hexenal, as well as the volatile alcohols propanol, amyl alcohols, 2-hexenol, 2-hexanol, and heptanol, characterize the olive cultivar. There are some slight changes in the flavor components in olive oil obtained from the same oil cultivar grown in different areas. The highest concentration of volatile components appears at the optimal maturity stage of fruit. During storage of olive fruit, volatile flavor components, such as aldehydes and esters, decrease. Phenolic compounds also have a significant effect on olive oil flavor. There is a good correlation between aroma and flavor of olive oil and its polyphenol content. Hydroxytyrosol, tyrosol, caffeic acid, coumaric acid, and p-hydroxybenzoic acid influence mostly the sensory characteristics of olive oil. Hydroxytyrosol is present in good-quality olive oil, while tyrosol and some phenolic acids are found in olive oil of poor quality. Various off-flavor compounds are formed by oxidation, which may be initiated in the olive fruit. Pentanal, hexanal, octanal, and nonanal are the major compounds formed in oxidized olive oil, but 2-pentenal and 2-heptenal are mainly responsible for the off-flavor.     

落叶松鲜针叶精油的化学成分及杀虫活性研究

采用同时蒸馏萃取(SDE)法以正己烷为溶剂提取落叶松鲜针叶精油,并对其进行了气相色谱-质谱(GC-MS)分析,研究了落叶松鲜针叶精油与松木屑木醋液复配物对舞毒蛾2龄幼虫的杀虫活性。结果表明:落叶松鲜针叶精油得率为0.93%,共鉴定出63种成分,总GC含量为98.11%,GC含量最高的化合物为3-蒈烯(12.13%),其次是2,4-二(1-甲基-1-苯基乙基)苯酚(10.71%)。雌舞毒蛾引诱剂(+)-(7R,8S)-7,8-环氧-2-甲基十八烷的GC含量为0.10%。落叶松鲜针叶精油-木醋液(体积比1:9,稀释至原体积5倍)对舞毒蛾2龄幼虫喷雾法杀虫活性实验的校正死亡率24 h达到83.33%,优于木醋液5倍稀释液,且72h内无变化。落叶松鲜针叶精油与松木屑木醋液复配能起到增效作用。     

Male Aggregation Pheromone of Date Palm Fruit Stalk Borer Oryctes elegans

Laboratory and field investigations were carried out to characterize the chemical communication system of the date palm fruit stalk borer, Oryctes elegans, and to develop pheromone-based trapping in Eastern Iran. Adults of both sexes feeding on date palm pieces attracted conspecifics, whereas date palm alone was minimally attractive. Males were twice as attractive as females. More beetles were captured at the palm crown than at ground level. Odors from adults feeding on sugarcane were sampled and analyzed by gas chromatography and mass spectrometry. Whereas females did not emit sex specific volatiles, males emitted a blend of 4-methyloctanoic acid (1: major component) and ethyl 4-methyloctanoate (2), occasionally mixed with minor components: 4-methyloctanyl acetate (3), methyl 4-methyloctanoate (4), 4-methyloctanol (5), and nonanyl acetate (6). Electroantennography and field trapping experiments demonstrated that compound 1 is an essential component of the male aggregation pheromone of O. elegans. It was barely attractive by itself but synergistic with fresh date palm odor. It attracted many more beetles than any of compounds 2-6. The addition of one or several of compounds 2-6 to 1 did not improve trap captures. During the course of 2 years, we captured 4000 beetles, with a weekly average of 6.3 beetles/trap, and were able to monitor the seasonal flight of O. elegans. Our results provide the basis for developing mass trapping for control of this pest.