新鲜蒜黄香气活性成分分析鉴定

为分析鉴定新鲜蒜黄的香气活性成分,将新鲜蒜黄加水和二氯甲烷匀浆后进行溶剂辅助蒸发处理,获得风味萃取物。风味萃取物采用气-质联机分析检测出39个挥发性化合物,采用稀释法/气相色谱-嗅闻分析检测出35个气味活性区。根据质谱、保留指数、嗅闻的气味、相关文献,鉴定出35个香气活性化合物,其中3-乙烯基-1,2-二硫环己-4-烯、2-乙烯基噻吩、2,3-二甲基噻吩、二甲基三硫醚、二烯丙基二硫醚、1-氧-4,6-二氧杂环辛烷-5-硫酮、2-甲基二氢-3(2H)噻吩酮具有极高稀释因子(log₃FD ≥ 6),表明对新鲜蒜黄风味贡献大。本实验样品处理条件温和,最大化保持了新鲜蒜黄的风味,研究结果可为蒜黄的贮藏加工及开发利用提供指导。

Analysis and Identification of Odor-Active Compounds in Fresh Blanched Garlic Leaves

To analyze and identify the odor-active compounds in fresh blanched garlic leaves,fresh blanched garlic leaves were homogenized with dichloromethane and water. The dichloromethane extracted solution was handled by solvent-assisted flavor evaporation(SAFE)apparatus. The resulted concentrated extract was analyzed by gas chromatography-mass spectrometry(GC-MS)and aroma extract dilution analysis of gas chromatography-olfactometry(AEDA/GC-O). Compounds were identified by search of NIST2011 database and comparison of retention indices(RIs)and sniffed odors with those of literatures. A total of 39 volatile compounds were found,and 35 odorants were revealed from 35 olfactory regions detected in retention indices. The odorants with high FD values(log₃FD ≥ 6)were 3-vinyl-1,2-dithiacyclohex-4-ene,2-ethenylthiophene,2,3-dimethylthiophene,dimethyl trisulfide,diallyl disulphide,1-oxa-4,6-diazacyclooctane-5-thione,and 2-methyldihydro-3(2H)-thiophenone,which could give great contributions to overall aroma of the fresh blanched garlic leaves. Worth mentioning,in the present work mild handling conditions were adopted to keep natural flavor of the blanched garlic leaves. The research results can provide guidance for storage,processing,and further utilization of fresh blanched garlic leaves.