摘要
【目的】探明熟化马铃薯挥发性风味物质。【方法】分别采用同时蒸馏萃取(SDE)法和顶空固相微萃取(HS-SPME)法提取熟化马铃薯的挥发性风味物质,结合气相色谱-质谱联用(GC-MS)对其挥发性化合物进行分析。【结果】2种萃取方法共鉴定出53种挥发性风味物质,其中,SDE法鉴定出24种,醛类、醇类和杂环化合物鉴定物质占比较多,相对含量分别占挥发性风味物质总量的44.27%、23.79%和18.34%;其次是酮类、烷烃类和酯类物质,相对含量为1.00%以上;酸类物质相对含量最低,为0.83%。HS-SPME法鉴定出29种,为醛类、醇类、酮类、杂环化合物和其他物质,其中醛类物质最多,占比73.57%,烷烃类、酯类和酸类均未检出。【结论】2种萃取方法共同鉴定出的挥发性风味物质有10种,以醛类为主,被认为是熟化马铃薯的主体风味成分,其中,3-甲硫基丙醛、5-甲基呋喃醛、苯乙醛和壬醛相对含量较高,初步判定是马铃薯的关键香气成分。
【Objective】Study on volatile flavor compounds of ripened potato.【Methods】The volatile flavor compounds of ripened potato were extracted using simultaneous distillation extraction(SDE)and head space solid-phase microextraction(HS-SPME)methods and analyzed using gas chromatography-mass spectrometry(GC-MS).【Results】A total of 53 volatile flavor compounds were identified using two extraction methods,24 of which were identified using the SDE method.The majority of the discovered compounds were aldehydes,alcohols,and heterocyclic compounds,with relative quantities of 44.27%,23.79%,and 18.34%of the total volatile flavor compounds,respectively.Ketones,alkanes,and esters came in second with a relative content of over 1.00%.At a relative content of 0.83%,acidic compounds were the least.The HS-SPME method identified 29 species,including aldehydes,alcohols,ketones,heterocyclic compounds,and other substances.Among them,aldehydes were the most abundant,accounting for 73.57%.Alkanes,esters,and acids were not detected.【Conclusion】There were 10 volatile flavor compounds identified by the two extraction methods,primarily aldehydes,which were considered to be the main flavor compounds of ripened potato.Among them,3-methylthiopropionaldehyde,5-methylfuraldehyde,phenylacetaldehyde,and nonanal had relatively high content,and which suggested that they were the key aroma components of potato.
作者
张欣昕
张福金
康博洋
郭志刚
黄洁
ZHANG Xinxin;ZHANG Fujin;KANG Boyang;GUO Zhigang;HUANG Jie(Inner Mongolia Academy of Agricultural and Animal Husbandry Science,Hohhot 010031,China;Inner Mongolia Agricultural and Animal Products Quality and Safety Center,Hohhot 010010,China)
出处
《北方农业学报》
2023年第1期100-106,共7页
Journal of Northern Agriculture
基金
内蒙古农牧业创新基金项目(2020CXJJN09)。
关键词
马铃薯
挥发性风味物质
同时蒸馏萃取
顶空固相微萃取
气相色谱-质谱联用仪
Potato
Volatile flavor compounds
Simultaneous distillation extraction
Head space solid-phase microextraction
Gas chromatography-mass spectrometry
