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[15]张珍珍,杨远帆,孙浩,等.3种清香型铁观音挥发性成分及香味特征[J].集美大学学报(自然科学版),2016,21(3):175-183[16]王海斌,叶江华,陈晓婷,等.不同树龄铁观音茶树的浓香型茶叶品质比较分析[J].江苏农业科学,2016,44(10):230-232[17]陈林,林清霞,张应根,等.不同风味类型铁观音乌龙茶香气组成化学模式识别研究[J].茶叶科学,2018,38(3):253-262[18]LV H,ZHONG Q,LIN Z,et al.Aroma characterisation of Pu-erh teausing headspace-solid phase microextraction combined with GC/MS and GC-olfactometry[J].Food Chemistry,2012,130(4):1074-1081[J].食品科学技术学报,2017,35(3):1-15[20]JO Y,PARK H,CHOI S,et al.Metabolomic analysis reveals cyani -dins in black raspberry as candidates for suppression of Lipopolysac -charide-induced inflammation in murine macrophages[J].Journal of Agricultural and Food Chemistry,2015,63(22):5449-5458[21]LV S D,WU Y S,WEI J F,et al.Application of gas chromatogra -phy-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years[J].RSC Advances,2015,5(107):87806-87817食品研究与开发F ood Research And Development圆园19年10月第40卷第20期DOI :10.12161/j.issn.1005-6521.2019.20.029基金项目:贵州省教育厅自然科学研究项目(黔教合KY 字[2014]315);贵州南部特色生物资源研发创团队(黔教合人才团队字[2015]68)作者简介:姚佳(1986—),女(汉),讲师,硕士,研究方向:天然产物化学。
2种韩国泡菜挥发性风味物质分析研究3章献,赵勇,刘源,潘迎捷(上海海洋大学食品学院,上海,200090)摘 要 采用顶空固相微萃取方法提取2种知名品牌的韩国泡菜A 和B 中挥发性风味物质,然后结合气相色谱2质谱联用技术对提取的挥发性风味物质进行分离鉴定。
通过对固相微萃取的纤维头、萃取时间和解吸时间的选择来优化其实验条件。
采用气2质联用技术从2种韩国泡菜A 和B 中分别鉴别出65和55种挥发性风味物质。
2种韩国泡菜中含有34种相同的挥发性风味物质,主要包括乙醇、乙酸、烯类和硫醚类等。
研究表明,顶空固相微萃取以及气2质联用技术可以很好来分析泡菜中挥发性风味物质,并说明不同品牌泡菜其挥发性风味物质存在一定差异。
关键词 韩国泡菜,挥发性风味物质,顶空固相微萃取,气2质联用第一作者:硕士研究生(潘迎捷教授为通讯作者)。
3上海市青年科技启明星计划资助项目(07QA14047),上海市重点学科建设项目(T1102)收稿日期:2008-09-09,改回日期:2008-12-05 韩国泡菜世界闻名,种类多达200余种,Hawer (1988)[2]运用气2质联用(GC/MS )方法对5℃发酵的韩国泡菜进行了分析,Han (1996)[3]运用同时蒸馏萃取结合GC/MS 对Wooung 泡菜进行了分析,Cha (1998)[4]运用同时真空蒸馏萃取结合GC/MS/Ol 2factomet ry (GC/MS/O )韩国泡菜进行了分析,K im (2001)[5]运用动态顶空进样结合GC/MS 对Dongchimi 进行了分析,Ha (2002)[6]运用运用固相微萃取技术结合GC/MS 对韩国泡菜进行了分析,Kang (2003)[7]运用固相微萃取技术(SPM E )结合GC/MS 对冰箱中保藏的韩国泡菜进行了分析,以上的这些研究表明,含硫化合物如二甲基二硫是韩国泡菜的主要风味物质。
固相微萃取是1种新的挥发性风味物质样本采集技术,具有成本低、无需有机溶剂、所需样品量少、灵敏度高、重现性好、操作简单、方便快捷等特点,目前被广泛的用作食品风味物质的分析检测[8,9]。
辣椒香味物质的提取分离及其应用
1. 提取分离方法：
（1）溶剂萃取法：将经研磨的辣椒料中的味素与溶剂（一般选用乙醇或乙醚）混合，利用溶剂与味素之间的不同溶度，实现味素的提取。
（2）蒸馏法：将混合物直接在蒸馏器内蒸馏，利用沸点高低不同完成提取分离。
（3）超临界二氧化碳萃取：将混合物加入超临界二氧化碳溶剂中，利用CO2的适宜浓度和温度的控制，实现物质的沉淀与萃取。
2. 应用：
（1）辣椒香料一般用于食品饮料行业，能补充食品口感，使食品更加美味。
（2）辣椒香料也用于畜牧饲料行业，可以用于改善动物的食欲和消化系统，从而提高动物产量。
（3）辣椒香料还可用于医药行业，可用于改善人体免疫力，提高抵抗力。
HS-SMPE-GC-MS分析不同烧鸡中的挥发性风味物质摘要：以德州扒鸡、道口烧鸡及普通烧鸡三种不同类型的烧鸡为原料，采用顶空固相微萃取法进行萃取，结合气相色谱-质谱联用仪（GC-MS）分析其中的挥发性风味物质，并对风味成分进行定性、定量分析。
结果表明：3种烧鸡的挥发性风味物质共鉴定出45种物质，主要的挥发性风味物质为醇类、杂环化合物，烃类。
3种烧鸡共同的香气成分有8种，这些香气中主要的特征性成分为顺式5-辛烯-1-醇、4-甲基环己醇、4-乙基环己醇、左旋樟脑、2-正戊基呋喃、2,4-二甲基己烷、己醛及苯甲醛。
3种烧鸡的挥发性风味物质略有不同，味道迥异主要来源于各挥发性物质的种类及含量差异。
关键词：HS-SMPE；GC-MS；德州扒鸡；道口烧鸡；普通烧鸡；挥发性物质Comparative analysis of volatile components in different roasted chickens by HS-SMPE-GC-MSAbstract: The volatile flavor compounds were extracted with solide-phase micro-extraction from Dezhou braised chicken ,Daokou roasted chicken, Ordinary chicken and analyzed by GC-MS. The results showed that 45 kinds of flavor compounds were detected from three different roasted chickens, the main volatile flavor compounds were alcohols, heterocyclic substances, Hydrocarbons. There are 8 kinds of common aroma components in this there roasted chickens, such as (z)-5-octen-1-ol, 4-Methylcyclohexanol, 4-Ethylcyclohexanol, 1-Camphor, 2-Pentylfuran, 2,4-Dimethylhexane, Hexanal, and Benzaldehyde. Flavor compounds varied a lot by mainly depended on the diversity of flavor compounds kinds and contents.Keywords: headspace solid phase micro-extraction(HS-SPME)；gas chromatography mass spectrometry (GC-MS)；Dezhou braised chicken; Daokou roasted chicken; Ordinary chicken; volatile flavor substances烧鸡是中国特有的一种传统风味肉制品，其历史十分悠久、香味浓郁、酥香软烂、肥而不腻，咸淡适口，深受大众的喜爱。
美国药典－中英文对照译文美国药典中记载的辣椒碱资料辣椒碱（辣椒素）分子结构式：C18H27NO3，分子量：305.41，化学名：（反）－N－[（4－N－羟基－3－甲氧基苯基）－甲基]－8－甲基－6－壬烯基酰胺以干燥提取物计算，辣椒碱含辣椒二萜类化合物总量为标示量的90％－100%,其中辣椒素的含量达到50％以上，辣椒素和二氢辣椒素总量超过75％，其它辣椒素类化合物总量不足15％。
注意事项：小心处置辣椒碱，谨防吸入辣椒碱微粒，勿使身体接触辣椒碱。
包装贮藏：密封包装，置避光，阴凉处保存。
标示量：以辣椒二萜类化合物总百分含量表示。
美国药典参考标准：美国药典辣椒素标准规范，美国药典二氢辣椒素标准规范。
鉴别：配制1.0mg/ml辣椒碱甲醇溶液，配制符合美国药典标准的辣椒碱1.0mg/ml甲醇溶液作为对照液，分别点样于0.25mm厚硅胶、凝胶混合薄层板上，点样量为10礚，将薄层板放于乙醚－甲醇（19:1）展开剂中展开，待展开剂前沿至薄层板3/4处时将薄层板取出，晾干，用0.5% 2,6-二溴苯醌-氯化亚胺甲醇溶液喷雾显色，放于氨气中片刻，取出，鉴别色谱图：供试液主要斑点颜色（兰色）及R值与对照液主要斑点颜色（兰色）及R值一致。
熔点〈741〉: 57°－66°, 一般熔融起始温度至结束温度温差不超过5°。
干燥失重〈731〉: 置40°P2O5真空干燥器中干燥5小时，失重不超过1.0%。
灼烧残渣：≤1.0％。
辣椒素，二氢辣椒素及其它辣椒二萜类化合物含量测定：流动相：磷酸水溶液（l ：1000，V/V）：乙腈(600:400)混匀，0.5祄微孔滤膜滤过，脱气。
流动相视色谱行为可作适当调整。
辣椒素对照液：精密称取美国药典标准的辣椒碱适量溶于甲醇中，配制约0.1 mg/mL的辣椒甲醇溶液。
二氢辣椒素对照液：精密称取美国药典标准的辣椒碱适量溶于甲醇中，配制约0.025mg/mL的辣椒甲醇溶液。
采用PCA分析可可豆在发酵及干燥过程中挥发性和非挥发性化合物的动态变化国际食品研究（2011）J.Rodriguez-Campos,H.B.Escalona-Buendía,I.Orozco-Avila,E.Lugo-Cervantes,M.E.Jaramillo-Flores摘要：在可可豆发酵和干燥过程中，产生的不同挥发性和非挥发性化合物被作为可可豆的品质。
我们发现，由SPME-HS/GC-MS确定的39种不同化合物同我们已经确定的满意数据和可可异味有关。
挥发性和非挥发性化合物与酸度和pH值的变化有关，如乙酸和乳酸。
利用主成分分析（PCA）分析化合物、发酵、干燥天数之间的关系与这些化合物的动态变化的关系。
对发酵和干燥过程中产生的主要化合物的鉴定有助于寻找异味指数和发酵指数，如异丁酸、异戊酸和丙酸发酵指数。
3-甲基-1-丁醇到3-甲基-1-丁醇乙酯的氧化作用，可以用于评估发酵水平。
干燥时，最高水平的化合物有乙酸和异丁酸，乙酸乙酯，3-甲基-1-丁醇乙酯，2,3-戊二酮，1,3-丁二醇和2,3-丁二醇。
因此，乙酸和异丁酸，由于他们的高品质和低阈值可以对可可豆干燥的芳香质量发挥重要作用。
关键字：可可豆萃取发酵过程气相色谱质谱联用仪挥发性化合物1、简介在前西班牙时期，可可豆在墨西哥被用于生产传统饮料。
墨西哥是第11届全球性的可可豆生产商，2008年年产干重达27549吨。
根据芳香族化合物的鉴定，可可豆属于优质的芳香剂。
在墨西哥，有3个品种的可可被种植，Forastero，Trinitario和Criollo。
Forastero可为低质量品种，T rinitario为中等质量品种，Criollo为较高质量品种。
基因型、农业气候条件、发酵、干燥和工业化过程都是影响挥发性和非挥发性化合物组成的重要因素，他们决定着最后可可产品的质量。
在发酵过程中，种子周围的粘浆被消耗，热量的产生和pH值的下降抑制种子的萌发。
187※分析检测食品科学2010, Vol. 31, No. 04
Clustering Analysis of Volatile Aroma Compounds in Dried Chilli(Capsicum annum L.)
YANG Yong-juan，DING Zhu-hong(College of Life Sciences, Guizhou University, Guiyang 550025, China)
Abstract ：Five different methods were used to dry the same variety of chilli. In addition, the natural drying method was usedto dry five varieties of chilli. Volatile aroma composition in the dried chilies was analyzed by GC-MS, and the analytical datawere subjected to clustering analysis based on the whole consideration for kind and content of the common components. Resultsshowed that: 1) the same variety of chilli dried by different methods revealed different volatile aroma compositions resulting indifference in aromatic smell. When the five drying methods were divided into three categories, the maximum value of λ could be0.97108. 2) the five varieties of natural dried chilies also revealed different volatile aroma compositions, and smelled differentaromas. When these varieties were divided into four categories, the maximum value of λ could be 0.943.Key words：dried chilli；volatile aroma compounds；solid phase microextraction (SPME)；clustering analysis
干辣椒挥发性香味物质的聚类分析杨咏鹃，丁筑红*(贵州大学生命科学学院，贵州 贵阳 550025)
摘 要：用5种方法干制同一品种的辣椒；另外，采用自然干制方法干制5个品种的辣椒。采用GC-MS法分析所得干辣椒中的挥发性香味物质。以干辣椒中共同含有的挥发性香味物质的组成成分及其相对含量为一个整体，对实验数据进行聚类分析。结果表明：1)采用不同方法干制的同一品种辣椒中含有不同的挥发性成分，并散发不同的香味。把5种干制方法分为3类时，λ最大值可达到0.97108；2)用自然干制方法加工的5个品种辣椒中含有不同的挥发性成分，并散发不同的香味。把5个品种分为4类时，λ最大值可达到0.943。关键词：干辣椒；挥发性香味物质；固相微萃取法(SPME)；聚类分析中图分类号：TS255.3 文献标识码：A 文章编号：1002-6630(2010)04-0187-03
收稿日期：2009-02-18基金项目：贵州省农业科技攻关项目[黔科合Ny字(2008)3027]作者简介：杨咏鹃(1979—)，女，助理检验师，硕士，主要从事农产品加工研究。E-mail：yyongjuan@126.com*通信作者：丁筑红(1966—)，女，教授，主要从事农产品加工与综合利用研究。E-mail：gzdxdzh@163.com
Capsicum is an annual herbaceous plant of the Solan-aceae family[1], widely grown around the world. In foodpreparation, capsicums are used primarily for its contribu-tions to color, pungency and aroma, but the various variet-ies do have distinctive aromas.Solid phase microextraction technique based on theprinciple of adsorption and desorption has become an alter-native to the traditional techniques for sample pretreatmentthat can overcame some of drawbacks linked to previoustechniques and enrich volatile and semi-volatile componentsin samples[2]. The main advantages of solid phasemicroextraction include simpleness, rapidness, easy sampledissolution, high sensitivity, small sample amount required,lower cost and automatic operation[3]. Due to these advantages,solid phase microextraction technique will have a promisingprospect as a sample pretreatment method for analyzing vari-ous flavor compounds in samples[4-6].Fuzzy clustering analysis is applied to fuzzyclassification, which is achieved through examining the rela-tionships among different things by similarity ruler. The es-sence of fuzzy clustering analysis is that fuzzy matrixes areconstructed according to the attributes of research objectsand the relationships among them are determined on thebasis of certain memberships. The“λ”represents con- 2010, Vol. 31, No. 04食品科学※分析检测188fidence level. The subjection relation depends on the valuesof λ (0≤λ≤1) and the classification is decided by theconfidence level. A satifying classification can be achievedfor various variables or samples with characteristic numeri-cal features by the choice of appropriate distance and sys-tematic clustering analytical method.１Materials and Methods1.1Materials and instrumentationFresh and mellow fruits of six varieties of capsicumsgrown in Guizhou province, China, including Dangwu-Pingban, Huaxi-Pingban, Chaotian, Zhou, Mi and Xian, wereused for the investigations. For the analysis of volatilecompounds, an HP6890/HP5975C GC-MS apparatus wasemployed.1.2Methods1.2.1Material dryingDangwu-Pingban chilli was dried by five differentmethods, including natural drying method, drying roommethod, combined infrared and microwave drying method(90 ℃ for far-infrared drying, 300 g loadage, 70% moisturetransfer, 715 W power for microwave drying), combined in-frared and electric drying method (90 ℃ for far-infrared drying,280 g loadage, 60% moisture transfer, 70 ℃ electric drying),and combined electric and microwave drying method (80 ℃for electric drying, 220 g loadage, 30% moisture transfer,715 W power for microwave drying), and other five varietiesof chilies by natural drying method.1.2.2Solid phase microextraction for the GC-MS analysisof volatile aroma compounds in chilies Dried chilies were comminuted and 5 g of the powderwas then weighed and placed into 10 mL erlenmeyer flask. Theflask was sealed tightly and heated slowly to about 60 ℃after 10 min standing. A 100 μm PDMS fiber was used for the30 min solid phase microextraction prior to GC-MS analysis.1.2.3GC-MS analysisThe chromatographic separation was achieved using anHP-5MS5% Phenyl Methyl Siloxane fused silica capillarycolumn (30 m length, 0.25 mm i.d. and 0.25 m film thickness).The programmed temperature rising process adopted for thecolumn was as follows: after being kept for 2 min, the initialcolumn temperature of 45 ℃ was increased to 280 ℃ withthe speed of 5 ℃/min and this temperature was also kept for2 min. High purity He gas (99.999%) was the carrier. Thevaporization room temperature was set at 250 ℃, the columnpressure 7.62 psi, the flow rate of carrier gas 1.0 mL/min, andthe split ratio 20:1.The optimal mass spectrometric conditions were asfollows: ionization mode, electronic ionization (EI); ion sourcetemperature, 230 ℃; quadropole temperature, 150 ℃; elec-tron energy, 70 eV; emission current, 34.6 A; multipliervoltage, 843 V; interface temperature, 280 ℃; solvent delaytime, 4 min; and mass scan range, 10－450 amu.The relative percentage contents of volatile compo-nents in the essential oil of dried chilies were obtained bythe method of peak area normalization (HPMSD Chem.workstation) in combination with Nist05 standard mass spec-trogram database and WILEY275 mass spectrogramdatabase.
