花生油炸制油条香气物质的分析鉴定

采取同时蒸馏萃取制备样品,气相色谱-质谱联用(GC-MS)、稀释法气相色谱-嗅闻(GC-O)对花生油炸制油条香气成分进行分析鉴定。基于检索NIST14质谱库、保留指数,气-质联机鉴定出83种化合物,包括醛类、酮类、醇类、酯类、酸类、含硫化合物、含氮杂环、含氧杂环、烃类、其他类,含量最高的是醛类,其中己醛、壬醛、(E)-2-癸烯醛、(E,Z)-2,4-癸二烯醛的含量远高于鉴定出的所有其它化合物。基于GC-MS鉴定结果、嗅闻的保留指数、嗅闻的气味特征及标准品,GC-O分析鉴定出30种香气活性物质,其中3-羟基-2-丁酮、3-乙基-2,5-二甲基吡嗪、糠醇、(E,E)-2,4-癸二烯醛、2,3-二甲基吡嗪、己醛、庚醛、(E)-2-壬烯醛、(E)-2-癸烯醛、(E)-2-十一烯醛、3-甲基丁醛、3-甲硫基丙醛、丙醛、辛醛、壬醛、(Z)-2-癸烯醛、1-辛烯-3-醇等17种化合物具有较高的稀释因子(log₂FD≥5)。通过本实验研究发现,花生油炸制油条中挥发性化合物种类丰富,构成了花生油条独特的油脂香、焦香、甜香等风味,其中醛类、含氧杂环化合物及含氮杂环化合物含量较高,是花生油炸制油条风味物质的主要成分。

Characterization of aroma compounds in fried dough stick with peanut oil

The fried dough stick with peanut oil were handled with simultaneous distillation and solvent extraction (SDE). The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS)and gas chromatography-olfactometry (GC-O)in the detection of aroma extract dilution (AEDA). In GC-MS analysis, by NIST14 mass spectra library searching, comparison of retention indices with those in literature, and injection of authentic standards, total 83 volatile compounds were identified, which included aldehydes, ketones, alcohols, esters, carboxylic acids, sulfur-containing compounds, nitrogen-containing heterocycles, oxygen-containing heterocycles, hydrocarbons and others. The aldehydes had the highest total amount. Hexanal, Nonanal, (E)-2-Decenal, and (E, Z)-2, 4-Decadienal had a markedly higher amount than all the identified other compounds. Meanwhile, in GC-O analysis, a total of 30 odor-active compounds was identified on the basis of identifications in GC-MS, sniffed retention indices, sniffed odor characteristics, and comparison of the analytical parameters with those of authentic compounds. Those odor-active compounds found with high flavor dilution factors (log₂FD ≥ 5)were 3-Hydroxy-2-butanone, 3-Ethyl-2, 5-dimethylpyrazine, Furfuryl alcohol, (E, E)-2, 4-Decadienal, 2, 3-Dimethyl-pyrazine, Hexanal, Heptanal, (E)-2-Nonenal, (E)-2-Decenal, (E)-2-Undecenal, 3-Methyl-butanal, Methional, Propanal, Octanal, Nonanal, (Z)-2-Decenal, 1-Octen-3-ol. According to this research, it was found that various kinds of volatile compounds constituted the unique flavor, charactered by fatty, empyreumatique, sweet, etc, of the fried dough stick with peanut oil. Aldehydes, oxygen-containing heterocycles and nitrogen-containing heterocycles were considered as the main flavor substances of the peanut fried dough stick because of the higher contents.