四个香榧品种种仁炒制加工后香气物质分析

doi:10.12302/j.issn.1000-2006.202109045

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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

四个香榧品种种仁炒制加工后香气物质分析

王艳娜¹(), 孟学成², 赵荻², 吴家胜², 宋丽丽², 胡渊渊², 张祖瑛², 喻卫武²^,^*()

1.中国林学会,北京 100091
2.亚热带森林培育国家重点实验室,浙江农林大学,浙江杭州 311300

收稿日期:2021-08-24 接受日期:2021-12-05 出版日期:2022-05-30 发布日期:2022-06-10
通讯作者: 喻卫武
基金资助:
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)

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

WANG Yanna¹(), MENG Xuecheng², ZHAO Di², WU Jiasheng², SONG Lili², HU Yuanyuan², ZHANG Zuying², YU Weiwu²^,^*()

1. Chinese Society of Forestry, Beijing 100091, China
2. State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China

Received:2021-08-24 Accepted:2021-12-05 Online:2022-05-30 Published:2022-06-10
Contact: YU Weiwu

摘要/Abstract

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。

关键词: 香榧品种, 种仁香气组分, 烘烤, 萜烯类

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.

Key words: Torreya grandis cultivars, kerne, aroma component, roasting process, terpenes

中图分类号:

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.

WANG Yanna, MENG Xuecheng, ZHAO Di, WU Jiasheng, SONG Lili, HU Yuanyuan, ZHANG Zuying, YU Weiwu. Analysis of aroma profiles in kernels of four Torreya grandis cultivars after roasting process[J].Journal of Nanjing Forestry University (Natural Science Edition), 2022, 46(3): 169-176.DOI: 10.12302/j.issn.1000-2006.202109045.

图/表 6

图1

图2

表1

4个品种香榧种仁香气成分及其含量"

类别 type	序号 No.	香气成分 aroma compound	分子式 molecular formula	香气特征 aroma character	含量/(μg·g^-1)content
类别 type	序号 No.	香气成分 aroma compound	分子式 molecular formula	香气特征 aroma character	‘细榧’ ‘Xifei’	‘朱岩’榧 ‘Zhuyan’	‘丁香’榧 ‘Dingxiang’	‘木榧’ ‘Mufei’
萜烯类化合物 terpenes compound	1	α-蒎烯 α-Pinene	C₁₀H₁₆	松木香、针叶香	0.51 b	0.15 c	0.17 c	0.78 a
	2	双戊烯 dipentene	C₁₀H₁₆	柠檬香	14.03 b	0.54 c	0.37 c	41.96 a
	3	月桂烯 myrcene	C₁₀H₁₆	花香、清淡的香脂香气	1.09 c	6.89 a	1.03 c	3.38 b
	4	D-柠檬烯 D-limonene	C₁₀H₁₆	新鲜橙子香及柠檬香	80.81 a	13.84 c	6.33 d	55.14 b
	5	2,4-二甲基苯乙烯 2,4-dimethylstyrene	C₁₀H₁₂	—	1.80 ab	1.49 b	0.18 c	1.89 a
	6	萜品油烯 terpinolene	C₁₀H₁₆	柑橘、柠檬香	1.53 a	—	0.57 c	0.69 b
	7	3-蒈烯 3-carene	C₁₀H₁₆	松节油香	0.24 a	—	0.05 b	—
	8	1-十三烯 1-tridecene	C₁₃H₂₆	—	0.19 a	—	—	—
	9	异丁香烯/(-)-isocaryophyllene	C₁₅H₂₄	—	0.04 a	—	—	—
	10	反式-β-金合欢烯 trans-β-farnesene	C₁₅H₂₄	—	0.28 a	0.10 b	—	—
	11	衣兰油烯 muurolene	C₁₅H₂₄	甜香	0.07 b	0.07 b	—	0.17a
	12	δ-杜松烯 δ-cadinene	C₁₅H₂₄	薄荷香、水果香、花香	0.06 a	—	—	—
	13	A-二去氢菖蒲烯 A-dihydrohomocem	C₁₅H₂₀	—	0.09 a	0.07 c	—	0.08 b
	14	长叶烯 longifolene	C₁₅H₂₄	—	0.19 a	0.08 b	—	0.05 c
	15	柏木脑 cedrol	C₁₅H₂₆O	柏木香	0.17 a	0.09 b	—	0.06 c
	16	9,10-环氧-1,5-环十二碳二烯 9,10-epoxy-1,5-cyclododecadiene	C₁₂H₁₈O	—	—	0.04 a	—	—
	17	反式-2-壬醛烯 trans-2-furaldehyde	C₉H₁₆O	—	—	0.32 b	0.38 a	—
	18	二甲基-1,3,6-十八烷三烯(Z)-3, 7-dimethyl-1,3,6-octadecanetriene (Z)-3,	C₁₀H₁₆	—	—	—	1.59 a	—
	19	7-左旋β-蒎烯 l-β-pinene	C₁₀H₁₆	—	—	—	1.25 a	—
	20	罗勒烯 ocimene	C₁₀H₁₆	草香、花香、橙花油气息	—	—	0.08 a	—
	21	二甲基苯乙烯 1H-Indene,2,3-dihydro-5-methyl	C₁₀H₁₂	—	—	—	3.06 a	—
	22	香橙烯 aromadendrene	C₁₅H₂₄	—	—	—	0.06 a	—
	23	R-柠檬烯 (R)-(+)-dipentene	C₁₀H₁₆	橙子、柠檬香	—	—	—	0.25 a
醇类化合物 alcohol compound	1	十一醇 1-undecanol	C₁₁H₂₄O	柠檬香	0.865 b	3.03 a	2.68 a	0.37 c
	2	二氢香芹醇 dihydrocarvyl alcohol	C₁₀H₁₈O	留兰香,胡椒辛辣味	0.27 b	20.16 a	—	—
	3	3-癸烯-1-醇 3-decen-1-ol	C₁₀H₁₈O	—	1.21 a	0.96 b	—	0.60 c
	4	芳樟醇 linalool	C₁₀H₁₈O	铃兰香	0.24 a	—	—	—
	5	4-萜烯醇 4-nonenol	C₁₀H₁₈O	胡椒香、较淡的泥土香和陈腐的木材气息	0.18 a	—	—	—
	6	α-松油醇 α-terpineol	C₁₀H₁₈O	丁香、樟脑、辛辣	0.46 a	—	0.46 a	—
	7	紫苏醇 perillol	C₁₀H₁₆O	草香,稍有木香和花香	0.43 a	—	—	0.06 b
	8	十六烷醇 1-hexadecanol	C₁₆H₃₄O	玫瑰香	0.38 a	0.09 b	0.05 b	0.09 b
	9	2-茨醇 2-propanol	C₁₀H₁₈O	樟脑气味	0.07 a	—	0.07 a	0.07 a
	10	橙花叔醇 nerolidol	C₁₅H₂₆O	玫瑰和苹果香	0.44 a	—	—	—
	11	十七烷醇 heptadecyl alcoho 1-heptadecanol	C₁₇H₃₆O		0.07 b	0.13 a	0.12 a	0.14 a
	12	十二烷醇 dodecano	C₁₂H₂₆O	脂肪味,蜡香	0.23 b	0.29 a	—	0.22 b
	13	雪松醇 cedrol	C₁₅H₂₆O	温和的杉木芳香	0.60 a	—	0.33 b	0.19 c
	14	2-甲基-2-十六烷醇 2-methyl-2-hexadecanol	C₁₇H₃₆O	花香,蜡香	0.76 a	0.26 b	0.31 b	0.29 b
	15	2-十四烷醇 2-tetradecanol	C₁₄H₃₀O	—	0.44 b	0.51 a	—	—
	16	1-十四烷醇 myristyl alcohol	C₁₄H₃₀O	—	0.08 b	0.07 b	0.12 a	0.07 b
	17	骨化醇 calcitonin	C₂₇H₄₄O₃	—	0.05 a	—	—	—
	18	叔十六硫醇 tert-hexadecane	C₁₆H₃₄S	—	0.30 a	0.17 b	0.05 c	—
	19	2-(十八氧基)乙醇rhodium(3+)tris(2-ethylhexanoate)	C₂₀H₄₂O₂	—	0.06 b	0.08 b	0.13 a	0.08 b
	20	1,9-壬二醇 1,9-nonanediol	C₉H₂₀O₂	—	—	1.28 a	—	—
	21	反式-2-癸烯醇 trans-2-decen-1-ol	C₁₀H₂₀O₂	—	—	0.29 a	0.15 c	0.25 b
	22	十八烯醇 oleyl alcohol	C₁₈H₃₆O	—	—	0.04 b	—	0.06 a
	23	反式-2-辛烯-1-醇 trans-2-octen-1-ol	C₈H₁₆O	土壤香气,蘑菇香	—	—	1.20 a	—
	24	仲辛醇 2-octanol	C₈H₁₈O	芳香气味	—	—	0.39 a	—
	25	香芹醇(酚) carveol(carvacrol)	C₁₀H₁₆O	—	—	—	0.09 a	—
	26	(环己烷,硝基-甲基)-环戊醇 1-(cyclohexane,nitro-methyl)-cyclopentanol	C₆H₁₃NO	—	—	—	—	0.62 a
	27	维生素A vitamin A	C₂₀H₃₀O	几乎无臭或有微弱鱼腥味	5.92 a	0.06 b	0.08 b	0.08 b
别 type	序号 No.	香气成分 aroma compound	分子式 molecular formula	香气特征 aroma character	含量/(μg·g^-1)content
别 type	序号 No.	香气成分 aroma compound	分子式 molecular formula	香气特征 aroma character	‘细榧’ ‘Xifei’	‘朱岩’榧 ‘Zhuyan’	‘丁香’榧 ‘Dingxiang’	‘木榧’ ‘Mufei’
醛类化合物 aldehyde compound	1	糠醛 furfural	C₅H₄O₂	甜味	5.59 b	4.95 b	4.49 b	11.59 a
	2	2-乙基己烯醛 2-ethylhexenal	C₈H₁₄O	强烈香气,菊花和栀子花香韵	6.48 a	—	—	—
	3	癸醛 camphor	C₁₀H₂₀O	甜香、柑橘香、蜡香、花香	0.87 a	0.22 b	0.26 b	—
	4	壬醛 1-nonanal	C₉H₁₈O	玫瑰、柑橘、油脂香	2.71 a	1.62 c	0.10 d	2.05 b
	5	十二醛 lauryl aldehyde	C₁₂H₂₄O	强烈脂肪香,并有类似松叶油和橙油的强烈香气	0.19 a	0.09 b	0.19 a	0.11 b
	6	2-十一碳烯醛 2-undecenal	C₁₁H₂₀O	蜡香、柑橘香、脂肪香、清香	—	—	0.07 a	—
烷类化合物 alkane compound	1	正十四烷 tetradecane	C₁₄H₃₀	蜡香	0.47 ab	0.43 b	0.55 a	0.54 a
	2	正十七烷 heptadecane	C₁₇H₃₆	—	0.16 a	0.08 b	0.07 b	0.08 b
	3	正十九烷 ninecane	C₁₉H₄₀	—	0.16 b	0.06 d	0.0 c	0.19 a
	4	正二十七烷 n-hexadecane	C₂₇H₅₆	—	0.16 a	0.13 a	0.13 a	0.05 b
酯类化合物 ester compound	1	肉豆蔻酸异丙酯 isopropyl myristate	C₁₇H₃₄O₂	无嗅无味	0.12 a	0.01 c	0.01 c	0.08 b
	2	邻苯二甲酸二异丁酯 butyl octyl phthalate	C₁₆H₂₂O₄	芳香味	0.15 a	0.02 b	0.04 b	0.03 b
	3	棕榈酸甲酯 methyl palmitate	C₁₇H₃₄O₂	—	0.02 a	—	0.01 b	0.01 b
	4	邻苯二甲酸正丁异辛酯 n-butyl octyl phthalate	C₂₀H₃₀O₄	—	0.16 a	0.01 c	0.05 b	0.04 b
	5	异乙醇酸异丙酯 isopropyl isosorbate	C₅H₁₀O₃	—	—	0.03 a	—	—
醚类化合物 ether compoun	1	邻苯二甲醚 1,2-dimethoxybenzene	C₈H₁₀O₂	—	7.21 b	8.49 b	12.03 a	1.02 c
	2	对苯二甲醚 1,4-dimethoxybenzene	C₈H₁₀O₂	甜苜蓿香	0.21 a	0.01 c	0.07 b	0.03 c
酮类化合物 ketone compound	1	右旋香芹酮 D(+)-carvone	C₁₀H₁₄O	—	—	—	0.18 a	0.01 b
	2	2-莰酮 camphor	C₁₀H₁₆O	樟木气味	—	—	0.15 a	0.02 b
	3	3-甲基-6-(1-甲基亚乙基)-2-环己烯-1-酮 3-methyl-6-(1-methylethylidene)- 2-cyclohexene-1-one	C₁₀H₁₄O	—	4.5 a	—	—	0.02 b
酸类化合物 acid compoun	1	棕榈酸 palmitic acid	C₁₆H₃₂O₂	—	2.5 b	1.21 c	4.24 a	2.51b
	2	硬脂酸 stearic acid	C₁₈H₃₂O₂	牛油气味	—	1.98 c	4.31a	3.99 b
吡嗪类化合物 pyrazines	1	2,6-二甲基吡嗪 2,6-dimethyl- pyrazine	C₆H₈N₂	坚果香、巧克力香味	3.28 b	3.11 c	1.19 d	4.28 a
苯类化合物 benzene compound	1	丙基苯 propylbenzene	C₉H₁₂	—	6.91 a	—	—	0.41 b
	2	间异丙基甲苯 p-isopropyltoluene	C₁₀H₁₄	芳香气味	0.30 b	—	0.43 b	2.12 a
	3	1-甲氧基-4-丙烯基苯 1-methoxy-4-propenylbenzene	C₁₀H₁₂O	—	2.16 a	—	—	0.07 b
	4	1,2,3-三甲氧基苯 1,2,3-trimethoxybenzene	C₉H₁₂O₃	—	0.67 a	0.09 c	0.50 b	0.08 c
	5	3,4,5-三甲氧基甲苯 3,4,5-trimethoxytoluene	C₁₀H₁₄O₃	—	1.63 a	1.51 b	0.47 d	1.31 c
	6	3,3',5,5'-四甲基联苯 tetramethylbenzidine	C₁₆H₁₈	—	0.89 a	—	—	0.19 b

表1

表2

图3

图4

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香气成分 volatile compounds	‘细榧’ ‘Xifei’	‘朱岩’榧 ‘Zhuyan’	‘丁香’榧 ‘Dingxiang’	‘木榧’ ‘Mufei’
萜烯类化合物terpenes compounds	101.12±1.47 b	23.68±0.96 c	15.15±0.32 d	107.36±1.89a
醇类化合物alcohol compounds	13.06±0.29 b	27.40±0.54 a	6.03±0.19 c	3.2±0.69
醛类化合物aldehyde compounds	15.84±0.41 a	6.88±0.31 c	5.21±0.46 d	13.77±0.18 b
烷类化合物alkane compounds	0.95±0.07 a	0.70±0.05 b	0.85±0.11 ab	0.87±0.09 a
酯类化合物ester compounds	0.45±0.05 a	0.07±0.02 c	0.10±0.03 bc	0.15±0.11 b
醚类化合物ethers compounds	7.42±0.08 c	8.50±0.16 b	12.10±0.30 a	1.05±0.03 d
酮类化合物ketone compounds	4.50±0.01 a	0.00±0.00 c	0.33±0.05b	0.05±6.06 c
酸类化合物acid compounds	2.50±0.04 d	3.19±0.16 c	8.55±0.21 a	6.50±0.19 b
吡嗪类化合物pyrazine coumpounds	3.28±0.08 b	3.11±0.02 c	1.19±0.02 d	4.28±0.10 a
苯类衍生物benzene compounds	12.56±0.19 a	1.60±0.02 c	1.40±0.10 c	4.18±0.20 b
总含量total content	161.68±3.42 a	75.12±2.23 c	51.10±2.92 d	141.40±3.49 b

四个香榧品种种仁炒制加工后香气物质分析

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

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