固相萃取辅助提取-气相色谱-质谱分析烟熏腊猪肉香气成分

采用固相萃取辅助提取中国西南地区传统食品-烟熏腊猪肉的香气成分,用气相色谱法以邻二氯苯为内标对提取的烟熏腊猪肉香气成分进行定量分析,用气相色谱-质谱联用法对提取的烟熏腊猪肉香气成分进行定性分析。共鉴定出29个化合物,烟熏腊猪肉的重要香味成分有:2,5-二苯基-3-(2-呋喃甲酰基)吡咯、二苯胺、苯并噻唑、乙酰苯酚酯、对甲苯酚、3-乙基苯酚、4-乙基愈创木酚、对-甲基-2,6-二叔丁基苯酚、硬脂醛、α-异佛尔酮、2-甲基-1-十六醇、2,6-二叔丁基-4-羟基-4-甲基-2,5-环己二烯-1-酮等。     

板栗及其膨化制品的挥发性香气成分分析

采用顶空固相微萃取结合气相色谱-质谱联用技术对生板栗粉、煮板栗和3种膨化板栗制品的挥发性香气成分进行分离鉴定。共鉴定出68种挥发性物质,初步认定吡嗪类物质中的甲基吡嗪、2,3-二甲基吡嗪、2-乙基-6-甲基吡嗪、2,6-二甲基吡嗪;呋喃类物质中的2-戊基呋喃、γ-丁内酯、2-糠醇、2,5-二氢-3,5-二甲基-2-呋喃酮和γ-辛内酯及芳香族类物质中的苯甲醛是板栗的特征风味物质。煮制可提升板栗的香气。膨化板栗片的膨化加工方式对其香气成分影响显著,挤压膨化板栗片的香气物质组成和煮板栗比较相似,微波膨化板栗片中易产生具有枯焦气息的2,4-二叔丁基苯酚,油炸膨化板栗片的挥发性成分最复杂,醛类物质较多。     

基于GC-MS结合化学计量学方法鉴定四川郫县豆瓣酱

四川郫县豆瓣酱是我国著名的地理标志产品,溯源与鉴别检测技术对保证其产地和品质真实性具有重要意义。为构建郫县豆瓣酱产地辨析模型,以不同产地豆瓣酱为研究对象,初步探讨了挥发性物质指纹分析对郫县豆瓣酱产地溯源的可行性。采用顶空固相微萃取结合气相色谱-质谱联用仪在105份不同产地来源的豆瓣酱样品中检测出87种挥发性物质,应用化学计量学工具对数据进行筛选和分析,成功构建基于挥发性物质的产地鉴别模型。采用正交-偏最小二乘法判别分析确定45种变量权重系数大于1的物质,再通过Fisher判别分析进一步确定15种挥发性物质为豆瓣酱的有效溯源指标,Fisher判别模型的整体正确判别率为95.9%,对验证集样本均实现正确的分类。GC-MS技术结合化学计量学方法不仅能准确鉴定豆瓣酱的关键香气组分,而且可应用于豆瓣酱的产地区分。     

湖南茯砖茶香气成分的SPME-GC-TOF-MS分析

采用单因素对比试验方法确定固相微萃取湖南茯砖茶中香气成分的优化条件,并结合气相色谱-飞行时间-质谱法鉴定湖南茯砖茶香气组分。结果表明：固相微萃取与气相色谱-飞行时间-质谱联用分析湖南茯砖茶香气成分的最佳条件为DVB/CAR/PDMS萃取头（50/30 μm）、萃取温度80 ℃和萃取时间60 min。气相色谱-飞行时间-质谱法从3 个茯砖茶中共分离鉴定出93 种香气成分,占检出挥发性成分总量的90%以上,主要由酮类、醛类、碳氢类、杂氧类、醇类、酸类、酯类、含氮类8 类化合物构成。在鉴定出的香气化合物中共有香气组分50 个,其中含量较高的组分有反,反-2,4-庚二烯醛、甲基庚烯酮、2-戊基呋喃、香叶基丙酮、3,5-辛二烯-2-酮（E,E）、6-甲基-3,5-庚二烯-2-酮等。     

GC-MS分析自制豆豉中挥发性风味化合物的研究

采用水蒸气蒸馏法提取自制豆豉的挥发性风味化合物,并采用气相色谱-质谱法(GC-MS)鉴定其组成成分.通过GC-MS分析共鉴定出41个挥发性化合物,包括醇(6),酚(7),醛(2),酮(3),酸(8),含N,S化合物(13),烃(2)等7类.结果显示豆豉中主要挥发性风味化合物有:吲哚、四甲基吡嗪、油酸、三甲基吡嗪、二十一烷、棕桐酸、笨甲醛、亚油酸、4-乙烯基-2-甲氧基笨酚、笨甲酸、愈创木酚、苯酚、硬脂酸、2-呋喃甲醇,12-甲基十四烷酸、十五酸、4-甲基-2,6-二叔丁基笨酚,3-乙基-2,5-二甲基吡嗪、笨甲醇、4-乙烯基苯酚、苯乙醇,2,5-二甲基吡嗪,4-甲基-2,6-二叔丁基-4-羟基-环己二烯-1-酮、肉豆蔻酸等24种,占挥发性化合物总量的92.9%.其中对豆豉的风味起重要作用的吡嗪类含量最高.     

基于OAV和GC-O-MS法鉴定香椿中的关键香气成分

采用固相微萃取（Solid-Phase Microextraction,SPME）与溶剂辅助风味蒸发（Solvent-Assisted Flavor Evaporative,SAFE）法结合香气活性值（Odor Activity Value,OAV）和气相色谱-嗅闻-质谱联用技术（Gas Chromatography-Olfactory-Mass Spectrometry,GC-O-MS）分析鉴定新鲜香椿中关键香气成分。结果显示,采用两种萃取方法共鉴定出90种挥发性化合物,主要包括含硫类12种,醛类11种,萜烯类34种,酮类2种,醇类4种,酯类4种,酚类1种,酸类1种,烷烃类15种,环烷烃类4种,其他类2种。经OAV值计算,共确定出(E,E)/(E,Z)/(Z,Z)-二丙烯基二硫醚、反-2-巯基-3,4-二甲基-2,3-二氢噻吩、2-甲基环硫乙烷、己醛、3-甲基-正丁醛、反-2-己烯醛、反-2-辛烯醛等9种香气成分;经GC-O-MS分析,共鉴定出(E,E)/(E,Z)/(Z,Z)-二丙烯基二硫醚、2-甲基环硫乙烷、反-2-巯基-3,4-二甲基-2,3-二氢噻吩、己醛、反-2-己烯醛等7种香气活性物质。综合OAV和GC-O-MS分析,最终确认(E,E)/(E,Z)/(Z,Z)-二丙烯基二硫醚、反-2-巯基-3,4-二甲基-2,3-二氢噻吩、2-甲基环硫乙烷、己醛、反-2-己烯醛为新鲜香椿的关键香气成分。     

同时蒸馏萃取-气质联用分析艾草挥发性成分

采用同时蒸馏萃取法,并结合气相色谱-质谱联用进行提取并分析艾草中的挥发性成分.实验结果表明,以乙醚为萃取溶剂时,使用DB-WAX型号毛细管色谱柱,鉴定出62种物质,而通过毛细管色谱柱HP-5鉴定出89种物质;以二氯甲烷为萃取溶剂时,在DB-WAX中经GC-MS鉴定出35种物质,在HP-5中鉴定出106种物质.使用两种萃取剂及两种不同极性的色谱柱共鉴定出159种物质,其中含量较大的有桉油精、石竹烯氧化物、石竹烯、3,3,6-三甲基-1,5-庚二烯-4-酮、3,3,6-三甲基-1,5-庚二烯-4-醇等.     

10种市售鸡肉香精的挥发性风味化合物分析

为了研究市售鸡肉香精的香气组成,本文通过顶空-固相微萃取(HS-SPME)与气相色谱-质谱联用(GC-MS)分析10种商业样品,共检出挥发性化合物131种。其中,萜类、醛类和含硫化合物检出种类最多,分别有25、28和29种,另外,检出化合物还包括酯、呋喃(酮)、酮、吡嗪、酚、醇、酸类等。不同香精其香气组成差异较大,以香气组成最复杂的香精为代表,首次通过气相色谱-嗅闻检测技术(GC-O)剖析鸡肉香精的香气组成,共检出香气活性化合物30种。其中代表性香气活性物质及其主要香型分类如下:主体肉香(甲基(2-甲基-3-呋喃基)二硫醚、甲基糠基二硫醚)、特征脂肪香((E,E)-2,4-庚二烯醛、(E,E)-2,4-壬二烯醛)、葱蒜香(二甲基三硫、二烯丙基二硫醚)、辛香(4-甲氧基苯甲醛、4-乙基愈创木酚)、烘烤香(3-甲硫基丙醛)、甜香(2,4-二氢-2,5-二甲基-3(2H)-呋喃酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮)、酸香(乙酸)和奶香(2,3-丁二酮)。     

酱油香气成分GC/MS分析

用无水乙醚提取酱油中香气成分，GC／MS分离鉴定其化学组成，以面积归一化法测定其相对含量。酱油乙醚萃取物中鉴定出32种化合物，其中对酱油香气成分贡献最大的是HEMF（4-羟基-2（5）-乙基-5（2）-甲基-3（2H）-映喃酮）、4-乙基愈创木酚、香茅醇、5-甲基-2-糖醛及3-甲巯基丙醇等。     

不同后熟发酵时间郫县豆瓣酱挥发性成分分析

分析后熟发酵过程中郫县豆瓣酱挥发性成分的差异,采用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术,对不同后熟发酵时间的郫县豆瓣酱电子鼻数据进行主成分分析并结合感官评价。结果表明,电子鼻能很好的将不同后熟发酵时间豆瓣酱样品区分开,根据传感器对样品的敏感度和区分度进行优化,最佳传感器组合为
S1S4S7S10;3 种不同后熟发酵时间的郫县豆瓣酱共分离鉴定出44 种挥发性化合物,后熟发酵1 a共鉴定出36 种化合物,占总检出化合物的81.8%;后熟发酵2 a共鉴定出30 种化合物,占总检出化合物的68.2%;后熟发酵3 a共鉴定出28 种化合物,占总检出化合物的63.6%;3 种不同后熟发酵酱中含有19 种相同的挥发性风味物质,主要是4-乙基-2-甲氧基苯酚、苯乙醇、2-乙基苯酚、苯甲醛、苯乙醛、水杨酸甲酯、1-庚醇,它们相对含量有明显差别;感官分析显示后熟发酵1 a的样品在色泽、酱香等方面与后熟发酵2、3 a存在较大差异,而后熟发酵2、3 a的样品整体上差别不大。     

郫县豆瓣炒制后挥发性风味物质的分析

采用顶空固相微萃取(HS-SPME)法提取经过炒制的郫县豆瓣的挥发性风味物质,通过气相色谱-质谱联用(GC-MS)进行分析和鉴定。结果表明:炒制初期,郫县豆瓣的特征性风味物质异戊醛、苯乙醛、3-甲硫基丙醛、2-甲基丁酸乙酯、异戊酸乙酯还存在;而郫县豆瓣的特征性风味物质四甲基吡嗪、苯乙醇、芳樟醇、4-乙基愈创木酚、2-乙基苯酚部分特征风味物质已消失。郫县豆瓣炒制完成后,异戊醛、苯乙醛、3-甲硫基丙醛、2-甲基丁酸乙酯、异戊酸乙酯依然得以保留,但含量发生了变化。由此可见,郫县豆瓣炒制后特征风味物质发生了变化。炒制后检测出的风味物质共29种,具体每种成分对郫县豆瓣风味的影响有待进一步研究。     

郫县豆瓣酱香气成分与感官评价

目的：探究不同品牌的郫县豆瓣酱香气差异,建立豆瓣酱的品质评估和质量控制方法。方法：以3种不同品牌的郫县豆瓣酱为研究对象,采用SPME和GC-MS技术对其进行香气成分提取与定性分析,并参考现行有效的团体标准,对3种郫县豆瓣酱进行感官评价。结果：品牌T、J、C郫县豆瓣酱中分别鉴定出57,90,70种挥发性风味物质,数据库分别识别出了46,70,60种;排除杂质峰和含量极低的碎片峰,品牌T、J、C的风味物质分别为32,47,43种。品牌J的感官评分最高,品牌T的次之,品牌C的最低。结合香气成分和含量分析,品牌J的3-甲基丁醛和2-甲基丁醛（均具有苹果气味,给人以愉悦的感觉）相对含量较其他两个品牌高,且仅在品牌C中检出了相对含量＞3%的糠醛。结论：SPME-GC-MS技术联合感官评价分析可以区分不同品牌郫县豆瓣酱的香气成分。     

Comparison of Four Extraction Methods,SPME, DHS,SAFE, Versus SDE,for the Analysis of Flavor Compounds in Natto

Natto is a kind of traditional fermentation food. Organic soybean of china northeast was selected as the material to produce natto according to the condition optimized before. Four extraction methods (SAFE (solvent-assisted flavor evaporation), SDE (simultaneous distillation and extraction), SPME (solid phase microextraction), and DHS (dynamic headspace sampling)) were applied to extract the volatile compounds of natto. Aroma compounds were separated and analyzed with gas chromatography-olfactometry-mass spectrometry (GC-MS/O) of DB-5 and DB-Wax capillary columns. Seventy-seven compounds were identified by four extraction methods. Among them, 42, 23, 31, and 36 compounds were identified by SPME, DHS, SDE, and SAFE, respectively. SAFE and SDE had a better extraction effect on ester, ether, and aromatic compounds, while SPME and DHS could extract ketone, acid, and pyrazine compounds effectively. SPME was fit for the extraction of natto aroma compounds. These compounds included 14 ketones, 9 alcohols, 4 aldehydes, 6 acids, 4 sulfur compounds, 5 esters, 8 pyrazines, 19 aromatics, and 8 others. Fourteen compounds were identified as key aroma compounds in natto, including 2,3-butanedione, 5-methyl-2-hexanone, 3-hydroxy-2-butanone, 2-nonanone, furaldehyde, acetic acid, 2-ethyl butyric acid, ethyl acetate, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3,5-dimethyl-2-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, 2,3,5-methyl-6-ethylpyrazine, and benzaldehyde. Pyrazine was the important aroma compound with the high FD (flavor dilution) value in natto.     

Quantitative composition of volatile constituents in cultivated strawberries,Fragaria ananassa cv. senga sengana,senga litessa and senga gourmella

The volatile components of cultivated strawberries Fragaria ananassa cv. Senga Sengana, Senga Litessa and Senga Gourmella were studied by gas chromatography-mass spectrometry. Employing standard-controlled aroma separation by combined vacuum distillation-liquid-liquid extraction, as well as prefractionation on silica gel, the aroma substances of freshly harvested and deep-frozen strawberries from two growing seasons were quantitatively determined by gas chromatography. Methyl and ethyl butanoate, methyl and ethyl hexanoate, trans-2-hexenyl acetate, trans-2-hexenal, trans-2-hexen-1-ol as well as 2,5-dimethyl-4-methoxy-3(2H)-furanone were identified as main volatile components. In comparison to Senga Litessa and Senga Gourmella, Senga Sengana showed higher amounts of aroma compounds. In general, deep-freezing resulted in decreases of the concentrations of most of the aroma substances, but higher amounts of 2,5-dimethyl-4-methoxy-3(2H)-furanone were found in deep-frozen berries than in the freshly harvested ones.     

郫县豆瓣工艺技术研究现状与产业发展探讨

该文结合现有对郫县豆瓣的研究现状,较为系统地综述了郫县豆瓣的生产工艺、风味物质来源及关键香气化合物的研究进展,并从整个郫县豆瓣产业出发,思考了现存问题以及对郫县豆瓣的研究方向进行了展望,为进一步研究郫县豆瓣和开发新产品提供一定的参考。     

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Aroma extract dilution analysis (AEDA) of an ether extract prepared from beef extract (BE) and subsequent identification experiments led to the determination of seven aroma-active compounds in the flavor dilution (FD) factor range of 32–128. Omission experiments to select the most aroma-active compounds from the seven aroma compounds suggested that 2,3,5-trimethyl pyrazine, 1-octen-3-ol, 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were the main active compounds contributing to the aroma of BE. Aroma recombination, addition, and omission experiments of the four aroma compounds in taste-reconstituted BE showed that each compound had an individual aroma profile. A comparison of the overall aroma between this recombination mixture and BE showed a high similarity, suggesting that the key aroma compounds had been identified successfully.     

SDE和HS-SPME法与GC-MS/O联用分析阳江豆豉的香气活性化合物

采用同时蒸馏萃取法(SDE)和顶空-固相微萃取法(HS-SPME)结合气相色谱-质谱/嗅闻检测技术(GC-MS/O)深入研究阳江豆豉的香气成分,共鉴定出挥发性化合物174种。SDE法对高分子量、低挥发性物质,如呋喃酮、吡喃酮等,有良好的萃取效果;而HS-SPME法能萃取更多的高挥发性化合物,如小分子的酸和酯类。通过GC-O技术在两种方法的萃取物中共嗅闻到46个香气活性区域。其中9种共有化合物(2/3-甲基丁醛、2/3-甲基丁酸、3-甲硫基丙醛、苯乙醛、愈创木酚、3-羟基-2-甲基-4H-吡喃-4-酮和苯乙醇),以及香气强度较高(评分大于2.5分)的单方法检出化合物:SDE法4种(3-羟基-4,5-二甲基-2(5H)-呋喃酮、2-乙酰基-1-吡咯啉、2-丙烯基-3-甲基吡嗪和4-羟基-2,5-二甲基-3(2H)-呋喃酮)、SPME法1种(1-辛烯-3-醇),是阳江豆豉中的关键香气活性物质,对麦芽香、酸奶酪香、烤土豆香、花香、烟熏香、焦糖香和烤香等有贡献。     

Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry

The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neutral fractions. The neutral fraction was further fractionated by a normal-phase liquid chromatography. Aroma compounds were identified using gas chromatography/Osme-mass spectrometry and confirmed with retention index of standards. Butanoic, hexanoic, octanoic, and decanoic acids are the major free fatty acids contributing to cheesy, lipolyzed aroma. Ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl propanoate, ethyl pentanoate, ethyl heptanoate, and ethyl decanoate are the major esters contributing to fruity aroma. 2-Methylbutanal, 3-methylbutanal, 2,4-hexadienal, 2-butenal, pentanal, hexanal, heptanal, diacetyl, phenylacetaldehyde, dimethyltrisulfide, and methional were identified to be odor-active. It was found that 2,3-dimethylpyrazine, 2,6-dimethyl-pyrazine, 2,5-dimethyl-3-ethylpyrazine, trimethyl-pyrazine, 5-ethyl-2-methylpyridine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5-trimethyl-6-ethyl-pyrazine, furfural, and 2-furanmethanol contribute to the nutty, roasted aroma in this cheese.