刺梨汁中挥发性成分测定及其呈香贡献分析

为全面剖析刺梨中挥发性成分的组成及其呈香贡献,采取顶空固相微萃取(headspace-solid phase microextraction,HS-SPME)和溶剂辅助风味蒸发(solvent-assisted flavor evaporation,SAFE)结合GC-MS对刺梨汁挥发性成分进行分析,通过香气活度值(odor activity value,OAV)评估挥发性成分对刺梨汁整体香气的贡献度。结果表明,HS-SPME和SAFE方法在刺梨汁中分别检测到67种和86种化合物,共鉴定出119种挥发性化合物,其中包括酯类49种,醇类28种,酸类9种,醛酮类16种,萜烯类6种,芳香族化合物9种和其他类2种。2种方法对挥发性化合物的提取效率不同,HS-SPME对低沸点强挥发性的化合物提取更为有效,SAFE提取到更多高沸点较难挥发的化合物,两者互补分析获得了较全面的分析结果,鉴定出了刺梨汁中更多种类的挥发性化合物。OAV分析表明,38种挥发性化合物对刺梨的香气有主要贡献作用,主要为酯类、醇类和醛酮类化合物,其中有16种挥发性成分首次被鉴定为刺梨汁中的香气活性成分。该研究可为贮藏和刺梨加工过程中的香气品质控制以及风味评价提供科学依据。

Determination of volatile components in Rosa roxburghii Tratt juice and the analysis of its contribution for aroma

In order to comprehensively analyze volatile components in Rosa roxburghii Tratt and its aroma contribution,the volatile components in Rosa roxburghii Tratt juice were qualitatively and quantitatively analyzed by head space-solid phase microextraction(HS-SPME)and solvent-assisted flavor evaporation(SAFE)combined with GC-MS.And the volatile compounds′contributions for the overall Rosa roxburghii Tratt flavors were evaluated employing odor active value(OAV).The results showed that 67 and 86 volatile compounds were detected in Rosa roxburghii tratt juice by HS-SPME and SAFE methods,and a total of 119 volatile compounds were identified which consisted of 49 esters,28 alcohols,9 acids,16 aldehydes and ketones,6 terpenes,9 aromatics and 2 others.The two methods had different extraction efficiency for volatiles,and HS-SPME was more effective in extracting compounds with low boiling point and high volatility,while SAFE could extract more compounds with relatively high boiling point and low volatility.Moreover,comprehensive results could be obtained through combination analysis of the results from these two methods and more kinds of volatile compounds could be identified.Furthermore,OAV analysis indicated that 38 volatiles,mainly esters,alcohols,aldehydes,and ketones,contribute appreciably to the aroma of Rosa roxburghii Tratt.Among them,16 volatile components were identified as aroma-active compounds in Rosa roxburghii Tratt juice for the first time.The study could provide a scientific basis for aroma quality control and flavor evaluation during the storage and processing of Rosa roxburghii Tratt.