四个香榧品种种仁炒制加工后香气物质分析

王艳娜, 孟学成, 赵荻, 吴家胜, 宋丽丽, 胡渊渊, 张祖瑛, 喻卫武

南京林业大学学报（自然科学版） ›› 2022, Vol. 46 ›› Issue (3) : 169-176.

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南京林业大学学报（自然科学版）
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南京林业大学学报（自然科学版） ›› 2022, Vol. 46 ›› Issue (3) : 169-176. DOI: 10.12302/j.issn.1000-2006.202109045
研究论文

四个香榧品种种仁炒制加工后香气物质分析

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Analysis of aroma profiles in kernels of four Torreya grandis cultivars after roasting process

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摘要

【目的】研究不同品种焙烤榧子的香气成分及挥发性物质的变化,为寻找香榧种仁中具有特异香气的种质提供有效的研究方法。【方法】采用固相微萃取和气相色谱-质谱联用(SPME/GC-MS)技术测定品种(‘朱岩’榧、‘丁香’榧、‘木榧’和‘细榧’)榧树种仁焙烤加工后的挥发性香气物质,分析不同品种种仁加工后特征性香气成分的组分和含量,初步鉴定不同品种的主体和特征呈香物质。【结果】①4个不同品种种仁共检测出79种挥发性化合物,主要包括萜类(23种)、醇类(27种)、醛类(6种)、烷类(4种)、酯类(5种)、醚类(2种)、酮类(3种)、酸类(2种)、吡嗪类(1种)和苯类衍生物(6种)10类化合物。②除‘朱岩’榧以外其他香榧的香气物质均以萜烯类物质为主,且烯萜烯类物质中含量最高的是D-柠檬烯。③PCA分析发现‘细榧’中的主要特征性香气物质有酮类、酯类、醛类、苯类衍生物和萜烯类,‘木榧’的特征香气物质则是萜烯类和吡嗪类物质,‘丁香’榧和‘朱岩’榧的特征香气物质均为醚类和酸类物质;其中‘细榧’具有特征香气的物质有D-柠檬、糠醛、2-乙基己烯醛、葵醛、壬醛和邻苯二甲酸二异丁酯,‘朱岩’榧中具有特征性香气的物质有二氢香芹醇,‘丁香’榧中具有特征性香气的物质则为硬脂酸,‘木榧’中具有特征性香气物质有双戊烯、R-柠檬烯、衣兰油烯和α-蒎烯。【结论】具有较多的特异性香气物质种类及较高含量的香气物质是焙烤后‘细榧’具有较高香气品质的重要原因。

Abstract

【Objective】 The aim of this experiment was to analyze changes in aroma profiles of kernels from different cultivars in Torreya grandis after roasting process, and provide an effective research method for finding out the best idioplasms with particular T. grandis aromas. 【Method】 In the present study, the volatiles of roasted T. grandis nuts from four cultivars (T. grandis ‘Zhuyuan’, T. grandis ‘Dingxiang’, T. grandis ‘Mufei’ and T. grandis ‘Xifei’) were analyzed using SPMS/GC-MS. 【Result】 79 aromatic components were detected using a gas chromatography-mass spectrometer (GC-MS) and were divided into nine categories, including alcohols (27), terpenes (23), aldehydes (6), benzenes (6), esters (5), alkanes (4), ketones (3), acids (2), ethers (2), pyrazine (1) and benzene derivatives (4). Terpenes were the most abundant aromatic compounds in the four T. grandis cultivars, which was expected for T. grandis ‘Zhuyan’, among which D-limonene formed the largest proportion. Results from principal component analysis (PCA) showed that the key characteristic aroma substances in T. grandis ‘Xifei’, included ketones, esters, aldehydes, benzene derivatives and terpenes. The key characteristic aroma substances in T. grandis ‘Mufei’ are terpenes and pyrazines. The key characteristic aroma substances in T. grandis ‘Zhuyan’ and ‘Dingxiang’ are ethers and acids. T. grandis ‘Xifei’ contains many specific aroma substances with characteristic aromas, including D-limonene, 2-furaldehyde, camphor, 1-nonanal and diisobutyl phthalate. T. grandis ‘Zhuyan’ contains dihydrocarvyl alcohol, T. grandis ‘Dingxiang’ contains stearic acid, and T. grandis ‘Mufei’ contains α-pinene, dipentene, muurolene, and (R)-(+)-dipentene. 【Conclusion】 T. grandis ‘Xifei’ has more specific aroma substances, and a greater number of specific aroma substances further enrich its aroma profiles.

关键词

香榧品种 / 种仁香气组分 / 烘烤 / 萜烯类

Key words

Torreya grandis cultivars / kerne / aroma component / roasting process / terpenes

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王艳娜, 孟学成, 赵荻, 等. 四个香榧品种种仁炒制加工后香气物质分析[J]. 南京林业大学学报（自然科学版）. 2022, 46(3): 169-176 https://doi.org/10.12302/j.issn.1000-2006.202109045
WANG Yanna, MENG Xuecheng, ZHAO Di, et al. Analysis of aroma profiles in kernels of four Torreya grandis cultivars after roasting process[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2022, 46(3): 169-176 https://doi.org/10.12302/j.issn.1000-2006.202109045
中图分类号： S664.5;S759.8   

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基金

浙江省科技计划项目(2020C02019)
国家林业和草原局国家级林业科技推广项目([2019]52号)
浙江省省院合作林业科技项目(2019SY07)
浙江省省院合作林业科技项目(2021SY01)
浙江省自然科学基金项目(LQ19C160008)
浙江省基础公益研究计划项目(LGN20C160002)
国家自然科学基金项目(32101556)

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