摘要
目的比较5种外观易混淆香辛料挥发性成分差异。方法采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectroscopy,GC-IMS)分析孜然、小茴香、莳萝籽、百里香和千里香5种外观易混淆香辛料的挥发性成分,并通过指纹图谱和主成分分析法(principal component analysis,PCA)进行差异比较。结果5种香辛料样品中共鉴定出80种挥发性成分,且不同样品间挥发性成分种类及相对含量差异明显。枯茗醛、β-蒎烯等为孜然中特征挥发性成分,赋予其辛辣草药香、孜然香特征香气;香芹酮、柠檬烯等为莳萝籽中特征挥发性成分,赋予其辛香甘甜、温和而不刺激的特征香气;β-石竹烯、香茅醇等为千里香中特征挥发性成分,能够增强其特征香气的通透性;草蒿脑、罗勒烯、1,8-桉叶素、γ-松油烯、α-蒎烯、水芹烯、月桂烯等烯类,二丁基硫醚及乙酸芳香酯等酯类为小茴香中特征挥发性成分,共同赋予其强烈而偏甜润的特征香气;百里香酚、2-茨醇、正丁醇、芳樟醇、糠醛和2-乙酰基呋喃等为百里香中特征香气,共同赋予其清甜的药草香气。结论根据挥发性成分差异,可将5种外观易混淆香辛料进行有效区分。该研究为GC-IMS技术应用于香辛料的快速鉴别提供了理论参考。
Objective To compare the differences of volatile components of 5 kinds of easily confused spices with appearance spices.Methods Gas chromatography-ion mobility spectroscopy(GC-IMS)was used to analyze the volatile components in 5 kinds of spices,which were Cuminum cyminum,Foeniculum vulgare Mill.,Anethum graveolens L.,Thymus mongolicus and Murraya paniculate,and contrasted differences among samples by fingerprint and principal component analysis(PCA).Results A total of 80 volatile odor components were identified in 5 kinds of spices,and there were significant differences in volatile flavor components or content among different samples.Cumin aldehyde andβ-pinene in Cuminum cyminum endowed with spicy herb and cumin flavor;carvone and limonene in Foeniculum vulgare Mill.endowed with spicy,sweet,mild and non-irritating flavor;β-caryophyllene and citronellol in Anethum graveolens L.increased transparent and obvions characteristic flavor;artemisinin,ocimene,1,8-cineole,γ-terpinene,α-pinene,phellandrene,myrcene,dibutyl sulfide and aromatic acetate,etc.in Thymus mongolicus endowed with sweeter and stronger characteristic flavor;thymol,2-tyl alcohol,n-butanol,linalool,furfural and 2-acetylfuran in Murraya paniculate endowed with sweet and herb-like characteristic flavor.Conclusion According to the difference of volatile components,5 kinds of easily confused spices with appearance can be effectively distinguished.This study provides a theoretical reference for the application of GC-IMS in the rapid identification of spices.
作者
刘吟
邵佩
陈琳
谭烨
苗丽坤
刘莹
LIU Yin;SHAO Pei;CHEN Lin;TAN Ye;MIAO Li-Kun;LIU Ying(Wuhan Huanghelou Essence and Flavor Co.,Ltd.,Wuhan 430040,China;China Tobacco Hubei Industrial Co.,Ltd.,Wuhan 430040,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第17期176-184,共9页
Journal of Food Safety and Quality
基金
湖北省农业科技创新中心农产品加工与综合利用项目(2021-620-000-001-031)。
关键词
香辛料
挥发性成分
气相色谱-离子迁移谱法
孜然
小茴香
莳萝籽
百里香
千里香
spices
volatile components
gas chromatography-ion mobility spectroscopy
Cuminum cyminum
Foeniculum vulgare Mill.
Anethum graveolens L.
Thymus mongolicus
Murraya paniculate
