沙枣花挥发性物质的分析及特征香气成分的鉴定

以沙枣花为研究对象,采用顶空固相微萃取-气质联用技术进行分析鉴定其中的香气物质,结合气相色谱-嗅闻技术确定沙枣花中特征香气成分,应用主成分分析与感官评价确定沙枣花不同感官属性之间的相关性。通过对不同提取方法得到的沙枣花挥发性香气物质进行检测分析,筛选出对沙枣花特征风味起决定作用的特征成分。结果表明通过GC-MS分离分析,鉴定出139种物质,通过GC-O检测出63种沙枣花香气成分,包括13种醛类、7种酮类、14种酯类、11种醇类、4种酚类、5种酸类和9种其它物质,其中香气强度高的物质17种。通过GC-O及主成分分析法确定了15种风味活性物质,其中关键性风味物质(香气强度>3)包括肉桂酸乙酯、肉桂酸甲酯、苯乙酸乙酯、苯乙醇、苯甲醛、苯乙醛、异戊醛、桂酸异丙酯、叶醛。

Analysis and Identification of Characteristic the Component of Aroma Compounds from E. angustifolia Flowers

The volatile components of the flowers of E. angustifolia were extracted by SPME identified and the aroma components of the flowers of E. angustifolia was analyzed by gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O)was applied to determine the characteristic aroma components of E. angustifolia flowers,to establish relationship between aroma compounds and sensory attributes of E. angustifolia flowers. Selected characteristics from flowers of E. angustifolia played a decisive role of flavor components. The experimental data were analyzed by principal component analysis(PCA)using the SPSS 17.0 software. Results showed that a total of 139 aroma components were detected. GC-O analysis results showed that of 63 aroma components were detected,including aldehydes,ketones,esters,alcohols,phenols,acids and other substances,with 13,7,14,11,4,5 and 9. There were 17 kinds of substances with high aroma intensity. By GC-O and PCA,24 kinds of flavor substances were determined,that important flavor-active compounds(aroma intensity>3)included Ethyl cinnamate,methyl cinnamate,Ethyl phenylacetate,phenethl alcohol,Benzaldehyde,phenylacetaldehyde,3-Methyl butanal,Isopropyl cinnamate and 2-Hexenal.