大葱挥发油含量与化学成分的分析

采用水蒸气蒸馏法提取莱芜鸡腿葱中的挥发油 ,测知其含量为 0 0 1 % ;并用毛细管气相色谱 /质谱法定性鉴别了挥发油中的 2 5种化学成分。其中含硫有机硫化合物为 2 0种 ;主要成分有 :丙基甲基硫代硫磺酸酯 ,甲基烯丙基硫代硫磺酸酯 ,甲基丙烯基三硫醚 ,烯丙基硫醇 ,甲丙基二硫醚 ,反式甲基烯丙基二硫醚 ,二甲基三硫醚 ,二丙基二硫醚 ,反式烯丙基丙基二硫醚 ,二甲基四硫醚 ,二丙基三硫醚 ,反式烯丙基丙基三硫醚 ,顺式烯丙基丙基三硫醚 ,甲硫醇 ,丙硫醇 ,二巯基甲烷 ,2 ,5 二甲基噻吩等含硫化合物 ,还鉴定出不饱和脂肪醛 1种 (3 ,7 二甲基 2 ,6 二辛烯醛 ) ,脂肪酮 1种 (十一酮 2 ) ,萜烯类化合物 2种 (2 甲基 庚稀 2和顺式 2 ,6 二甲基 2 ,6 辛二烯 ) ,挥发性无机化合物 1种 (SO2 )。     

不同干燥方式下熟化香菇香气成分变化的比较研究

为研究干燥方式对熟化香菇香气成分变化的影响,采用同时蒸馏萃取(SDE)结合气相色谱-质谱联用(GC-MS)方法比较真空与真空冷冻两种不同干燥方式下样品香气成分的变化。结果表明:特征香气成分二甲基二硫醚、二甲基三硫醚及其分解产物在两种样品中均有检出;醇类、酸类化合物种类、含量差异较大;芳香族化合物与杂环化合物所占比例较小,为香气的非主要影响因素,与醇、醛、酯、酸、烃类化合物共同起协同调和作用。     

Involvement of Volatile Sulfur Compounds in Ionizing Radiation-induced Off-odor of Fresh Orange Juice

ABSTRACT: The influences of ionizing radiation on volatile sulfur compounds in fresh Valencia orange juice were analyzed using gas chromatography (GC)-pulsed flame photometric detection and sensory evaluation. Methyl sulfide (MS) and methanethiol (MT) were induced most, followed by dimethyl disulfide and dimethyl trisulfide. Carbon disulfide was reduced by irradiation, while hydrogen sulfide was not consistently affected. Sensory evaluation indicated that the odor of irradiated juice differed from the nonirradiated samples at 0.5, 1, 2, or 3 kGy. Addition of the 2 major irradiation-induced sulfur compounds (MS and MT) into fresh juice changed the juice odor, indicating that those 2 compounds were probably involved in the development of irradiation-induced off-odor.     

同时蒸馏萃取- 气质联机分析腌渍野韭菜花香成分

以乙醚为溶剂,采用同时蒸馏萃取法提取腌渍野韭菜花精油,提取率0.29%。用气相色谱- 质谱法结合气相色谱保留指数定性方法,从腌渍野韭菜花精油中鉴定出37 种挥发性成分,占精油总成分的95.75%。主要成分为二甲基三硫醚(28.18%)、二甲基二硫醚(18.13%)、甲基丙烯基二硫醚(14.24%)、甲基烯丙基三硫醚(4.89%)、甲基烯丙基二硫醚(3.19%)、甲基甲硫基甲基二硫醚(3.10%)、4- 乙烯基愈创木酚(2.93%)、二烯丙基二硫醚(2.71%)、二甲基四硫醚(2.67%)、3- 羟基-2- 丁酮(2.42%)、2- 乙烯基-2- 丁烯醛(1.54%)、2,5- 二甲基-1,3,4- 五硫三环(1.45%)、苯甲醇(1.31%)和甲硫基甲磺酰基甲烷(1.28%)等。其中硫醚和多硫醚类成分11 种,相对含量79.99%,是腌渍野韭菜花的特征香气成分。     

顶空固相微萃取气质联用分析香葱挥发性风味成分

采用顶空固相微萃取气质联用分析检测了香葱的挥发性风味成分,共检测到30种化合物,占总峰面积的98.18%。主要成分是二丙基二硫醚(31.94%)、二丙基三硫醚(16.4%)、1-丙硫醇(11.27%)、二甲基硫醚(10.36%)、甲基-2-丙烯基二硫(6.11%)、1-丙烯-1-甲基硫醇(3.49%),占总成分的79.57%。     

A New Essential Oil Chemotype of Allium Roseum Analyzed by an Apolar Column

This study deals with the chemical characterization of a medicinal and an aromatic plant of the Tunisian flora: Allium roseum var. odoratissimum, and aimed to identify new bioactive natural compounds in its flower essential oil. These compounds were extracted by hydrodistillation and were analyzed by GC and GC/MS, using an apolar column. The most important compounds characterized were organo-sulphurous (46%), including methyl 2-propenyl trisulfide, di-2-propenyl trisulfide, di-1-propenyl disulfide, di-2-propenyl disulfide, dimethyl trisulfide, methyl 2-propenyl disulfide, and di-1-propenyl trisulfide, found as 10.75, 9.07, 5.81, 4.98, 3.90, 3.30, and 2.53%, respectively. Moreover, heneicosane and pentacosane were identified for the first time at relatively high rates (8.18 and 4.49%, respectively) in the Allium roseum essential oil. This essential oil composition exhibited newly identified sulphurous compounds at relatively high rates (46.53%) when compared with what was found while using polar column.     

顶空固相微萃取与气质联用法分析大葱的挥发性风味成分

本文以经过切碎和打浆两种方法处理后的新鲜大葱为研究对象，采用顶空固相微萃取和气质联用的方法测定其挥发性成分，分别分离得到了多种风殊物质。其中，经过两种处理方法后共同检测出的物质为：正丙醛，二硫化碳，二甲基二硫醚，2．甲基1-2．戊醛，甲丙基瑚啾，二-塞烷，二甲基三硫醚，十一烷，二丙基鞠隧，2-十一酮，二丙鲞三硫醚，3，5二乙基-1，2，4-三硫窥杂环戊烷，2-十三酮，N-环己基吡咯烷酮。     

冷藏小黄鱼优势腐败菌致腐能力评价及其对挥发性成分的影响

为探究不同优势腐败菌(Specific spoilage organisms,SSOs)的致腐能力及其对水产品挥发性成分的影响,本文以小黄鱼为原料,通过接种优势腐败菌,测定其挥发性盐基氮值(TVB-N)、菌落总数和挥发性成分含量。结果表明,变形杆菌属(Proteus hauseri)致腐能力与希瓦氏菌属(Shewanella glacialipiscicola)相当,且强于普罗威斯登菌属(Providencia heimbachae);3种优势腐败菌作用下挥发性成分主要为醇类、酯类、烃类以及含氮含硫物,其中气味的主要贡献物质为吲哚、三甲胺、二甲基二硫和二甲基三硫,S.glacialipiscicola产生的气味物质量最大,P.hauseri次之,P.heimbachae最少;优势腐败菌的产量因子与对应的含氮含硫挥发物含量变化具有一致性,相关性研究进一步显示,吲哚、三甲胺、二甲基二硫和二甲基三硫含量与TVB-N含量呈显著相关(p<0.05)。     

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste,with special emphasis on effect of fish species and meat washing

The present study investigated the suitability of four species of trash fishes for the production of fish miso, a Japanese fermented fish meat paste compared with soy and rice miso from the point of view of product aroma. The effect of washing fish meat on finished product was also evaluated. Headspace volatiles for different miso samples were analyzed by using solid phase microextraction (SPME) technique. A total of 107 volatile compounds have been identified, where 94 were common for all the miso samples. Considering the lower threshold perception and higher odour active values 2-methylbutanal, 3-methylbutanal, methional, isoamyl acetate, dimethyl disulfide, dimethyl trisulfide, 2,3-butanedione, 3-methylethyl butanoate, 3-methyl-1-butanol, ethyl hexanoate, 1-octen-3-ol, heptanol, heptanal and 2-undecanone were identified as key compounds for the miso products. Principal components analysis (PCA) and hierarchical cluster analysis (HCA) of headspace volatiles clearly elucidated the relationship amongst different miso samples based on fish species and effect of fresh water washing of meat on aroma of finished product.     

Volatile Flavor Components of Nira (Allium tuberosum Rottl.)

The flavor components of Nira (Allium tuberosum Rottl.) have been studied by a combination of gas chromatography and mass-spectrometry. Twenty-nine compounds were identified in the oil obtained from extraction of the steam distillate of Nira. The identified compounds include 7 sulfides, 2 ketones, 18 alcohols and 2 esters. The main volatile components were dimethyl disulfide and dimethyl trisulfide.     

香菇风味成分的研究

采用水蒸汽蒸馏法提取香菇中挥发性成分,然后用色谱/质谱联用分析鉴定,用GC/MS总离子流色谱峰面积进行分析其风味成分。香菇的挥发性成分主要是一些含硫和八碳的化合物。其中二甲基二硫醚、二甲基三硫醚、甲硫基二甲基三硫醚、1,2,4-三硫杂环戊烷、香菇精是香菇的特征风味成分。其中以含硫的的杂环化合物最为重要,他们是香菇风味最重要的组成部分。     

Changes in Volatile Sulfur Compounds in Strawberry Puree during Heating

ABSTRACT: Solid-phase microextraction coupled with gas chromatography/pulsed flame photometric detection was used to monitor methane thiol, hydrogen sulfide, sulfur dioxide, dimethyl sulfide, carbon disulfide, methyl thioacetate, dimethyl sulfide, methyl thiobutyrate, and dimethyl trisulfide after heating strawberry puree at 95°C for 0, 0.5, 1.0, 1.5, 2.5, 4, and 10 min. After heating 10 min, dimethyl trisulfide increased from 0.11 to 0.41 ng/mL, and dimethyl disulfide decreased from 1.3 to 0.3 ng/mL. Concentrations of methyl thiobutyrate and methyl thioacetate were approximately 6 and 60 ng/mL, respectively, and essentially unaffected by heating. Dimethyl sulfide (cabbage aroma) was not detected in fresh puree but increased exponentially during heating, reaching a value of 500 ng/mL (100 × its odor threshold) at 10 min. Dimethyl sulfide was the major sulfur aroma impact compound in heated strawberry puree and a major contributor to the flavor change associated with heated strawberry puree.     

Effects of pH Adjustment and Subsequent Heat Treatment on the Formation of Volatile Compounds of Garlic

Effects of pH adjustment during the blending of garlic cloves and subsequence heat treatment on the formation of volatile compounds of garlic were studied by means of gas chromatography (GC). The formation of the two isomeric cyclic compounds 3-vinyl-[4H]-l,2-dithiin and 2-vinyl-[4H]-l,3-dithiin, which were artifacts from allicin, was favored around pH 5.5. Formation of diallyl trisulfide, methyl allyl trisulfide, cis-1-propenyl allyl disulfide, isobutyl isothiocyanate, 2,4-dimethylfuran, 1,3-dithiane, aniline, methyl allyl sulfide, dimethyl disulfide and 3-methyl-2-cyclopentene-l-thione were favored in neutral or weak acidic conditions, whereas formation of diallyl disulfide, diallyl sulfide, methyl allyl disulfide, propenylthiol, propyl allyl disulfide and 1,2-epithiopropane were favored around pH 9.0.     

Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

Eight pigs were given standard concentrate feed to a live weight of 70 kg. Subsequently half the pigs were controls and were fed the concentrate feed, while the other half of the pigs were fed an experimental diet consisting of the concentrate feed (89 percent of calories) and Brussels sprouts (11 percent of calories) the last 4 weeks before slaughter. Analyses of volatiles in chops and gastro-intestinal contents were performed using solid-phase micro extraction and subsequent characterization by gas chromatography-mass spectrometry. The ratio between the amount of dimethyl sulfide found in the stomach contents from pigs fed Brussels sprouts and the stomach contents from pigs fed the control diet was 9.0, and correspondingly the ratio was 475.5 for dimethyl disulfide and 8.3 for dimethyl trisulfide. The ratio between the amount of dimethyl sulfide found in meat from pigs fed Brussels sprouts and meat from pigs fed the control diet was 14.9, and correspondingly the ratio was 4.8 for dimethyl disulfide and 1.9 for dimethyl trisulfide. Moreover, several other compounds seem to be influenced by feed composition. Finally, the increase in concentration of sulfur compounds in meat in relation to pork aroma is discussed.     

发酵对小根蒜挥发性物质、有机硫化合物及其抗氧化活性的影响

为了研究新鲜小根蒜经发酵后,其挥发性物质变化情况及有机硫化物抗氧化活性变化。采用GC-MS方法检测了新鲜小根蒜及其发酵产品中的挥发性物质,并对比了分离纯化后的主要挥发性物质—有机硫化物组分抗氧化活性。结果显示,共检测到了39种挥发性物质,主要由醛、醇、酯、酸及有机硫化物组成,其中新鲜小根蒜含有27种,发酵小根蒜中仅含有23种。小根蒜发酵后挥发性物质消失了16种,主要有1,3-二噻烷、丙醛、丙烯基甲基硫醚、戊醛、己醛、二甲基四硫醚、甲基丙烯基二硫醚等;新增12种,主要有乙酸、2-丁醇、1,2-丙二醛等;10种挥发性物质减少,主要有甲醇、二甲基三硫醚、二甲基二硫醚等硫醚类物质。将新鲜小根蒜及其发酵产品中的有机硫化物进行分离纯化并对纯化后的各组分进行了DPPH自由基清除能力、Fe2+螯合能力、·OH清除能力、总还原能力4个方面的抗氧化活性研究,发现新鲜小根蒜分离纯化液的第2个组分,其·OH清除能力及总还原能力较强。而发酵小根蒜分离纯化液的第1个组分,其DPPH自由基清除能力和总还原能力较强。     

固相微萃取与GC-MS法分析发酵型臭豆腐中挥发性成分

采用固相微萃取技术结合气质联用分析了北京产发酵型臭豆腐中挥发性香成分,共鉴定出31种成分,其中酯类9种、含硫类化合物6种、醛酮类5种、醇类4种、酸类2种、舍氮化合物1种、酚类1种、其他3种,检测到的含量较高的化合物有二甲基三硫、吲哚、二甲基二硫、苯酚、乙酸丁酯、正丁醇、丁酸乙酯、二甲基四硫、丁酸、正己醛、丁酸丙酯.     

南极磷虾头胸部和腹部挥发性风味成分对比

采用顶空固相微萃取-气相色谱-质谱联用技术分析南极磷虾头胸部、腹部和整虾的挥发性风味成分,结合感觉阈值,利用相对气味活度法评价挥发性风味成分对总体风味的影响程度。结果表明,南极磷虾头胸部的主体风味成分为（E,Z）-2,6-壬二烯醛、3-甲基丁醛、3-甲硫基丙醛、壬醛、苯乙醛、D-柠檬烯、（Z）-4-庚烯醛、二甲基硫醚、辛醛、苯甲醛;南极磷虾腹部主体风味成分为二甲基三硫醚、癸醛、壬醛、3-甲基丁醛、辛醛、二甲基硫醚、D-柠檬烯、（Z）-4-庚烯醛;整虾的主体风味成分则包括二甲基三硫醚、癸醛、（E,Z）-2,6-壬二烯醛、3-甲基丁醛、壬醛、3-甲硫基丙醛、辛醛等物质。     

Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

The effects of geographical region, irrigation and ripening degree of olives on the profile of volatile compounds isolated by monovarietal virgin olive oils from Crete and Tunisia of Koroneiki variety (Olea europaea var. Microcarpa alba) using the SPME GC/MS technique were investigated. Fruits obtained from Greece (island of Crete) and Tunisia (Sfax region) were picked at three and two different growth stages respectively and then immediately processed. The most important compounds identified were esters, alcohols, carbonyl compounds and hydrocarbons. The main volatile compounds present in the oil samples were C6 derivatives, such as [E]-2-hexenal, [E]-2-hex-1-enol, [Z]-3-hexen-1-ol and 1-hexanol. In addition to C6 compounds, the aroma of the studied samples contained reasonable amounts of various classes of C5 components. The tested oil samples showed different volatile profiles. Specifically, the concentration of total esters, carbonyl, C6 and C5 compounds increased significantly with the ripening degree in Cretan, but not in Tunisian olive oils. Principal component analysis of the results indicated that primary maturity and geographical region rather than irrigation affected significantly the volatile’s profile of olive oil.     

Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection

Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their high reactivity, high volatility, and low sensory threshold. In this study, reactive thiols were stabilized and the volatile sulfur compounds in milk were extracted by headspace solid-phase microextraction, and analyzed by gas chromatography and pulsed-flame photometric detection. Calibration curves for 7 sulfur-containing compounds were constructed in milk by the standard addition technique. Raw, pasteurized, and UHT milk samples with various fat contents were analyzed. Compared with raw and pasteurized samples, UHT milk contained substantially higher concentrations of hydrogen sulfide, methanethiol, carbon disulfide, dimethyl trisulfide, and di-methyl sulfoxide. The high odor activity values calculated for methanethiol and dimethyl trisulfide suggested that these 2 compounds, in addition to di-methyl sulfide reported in a previous study, could be the most important contributors to the sulfurous note in UHT milk.     

超临界CO2-分子蒸馏纯化蒜油与水蒸气蒸馏法制取蒜油挥发性成分分析

采用分子蒸馏技术(MD)将超临界CO2(SFE)萃取的蒜油进行纯化,以顶空固相微萃取气质联用技术(HSSPME-GC-MS)分析蒜油中的挥发性成分,确定最佳工艺：进样速度1 滴/s,蒸馏温度60℃,刮膜转速250r/min。纯化的蒜油挥发性成分仅有4 种,二烯丙基二硫醚和二烯丙基三硫醚、2- 乙烯基-1,3- 二硫杂-4- 环己烯和3- 乙烯基-1,2- 二硫杂-5- 环己烯;与水蒸气蒸馏法制得的新鲜蒜油(F-GO)比较,SFE 法是一种理想的制取蒜油的方法;蒜油放置30d(S-GO)后有效成分含量下降,导致品质下降。