HS-SPME-GC-MS测定三种类型百香果果实挥发性风味成分

刘纯友 江素珍 冯笑 田玉红

刘纯友,江素珍,冯笑,等. HS-SPME-GC-MS测定三种类型百香果果实挥发性风味成分[J]. 食品工业科技,xxxx,x(x):1−8. doi:  10.13386/j.issn1002-0306.2020100010
引用本文: 刘纯友,江素珍,冯笑,等. HS-SPME-GC-MS测定三种类型百香果果实挥发性风味成分[J]. 食品工业科技,xxxx,x(x):1−8. doi:  10.13386/j.issn1002-0306.2020100010
LIU Chunyou, JIANG Suzhen, FENG Xiao, et al. Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry[J]. Science and Technology of Food Industry, xxxx, x(x): 1−8. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020100010
Citation: LIU Chunyou, JIANG Suzhen, FENG Xiao, et al. Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry[J]. Science and Technology of Food Industry, xxxx, x(x): 1−8. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020100010

HS-SPME-GC-MS测定三种类型百香果果实挥发性风味成分

doi: 10.13386/j.issn1002-0306.2020100010
基金项目: 国家自然科学基金项目(21662003);广西自然科学基金项目(2018GXNSFAA138081,2017GXNSFAA198211);广西高校糖资源加工重点实验室开放课题(2016TZYKF05);广西壮族自治区大学生创新创业训练计划立项项目(201610594159)
详细信息
    作者简介:

    刘纯友(1981−),男,博士,副教授,研究方向:农畜产品加工及贮藏工程,E-mail:chunyoucn@126.com

    通讯作者:

    田玉红(1969−),女,博士,教授,研究方向:天然产物化学,E-mail:tianyuhongLZ@163.com

Study on Volatile Flavor Compounds from Three Types of Passion Fruit Using Headspace Solid Phase Micro-extraction Gas Chromatography Mass Spectrometry

  • 摘要: 为探讨不同类型百香果挥发性风味成分的组成及相对含量,采用顶空固相微萃取-气相色谱-质谱联用对紫、红和黄百香果中挥发性风味成分进行了测定,并结合相对气味活度值(ROVA)探究各成分对样品总体风味的贡献。结果表明,三种类型百香果中共鉴定出32种挥发性风味成分,主要包括酯类12种、烯烃类7种、烷烃类2种、醇类8种、酮类3种,其中共有成分有16种。根据挥发性成分的ROVA,黄百香果的关键挥发性成分(ROVA≥1)有5种,分别为丁酸乙酯、己酸乙酯、乙酸乙酯、芳樟醇和β-紫罗兰酮;但紫、红百香果中关键挥发性风味成分均为4种,分别为丁酸乙酯、己酸乙酯、乙酸乙酯和β-紫罗兰酮。而且,百香果中还存在对其香气起重要修饰作用成分(0.1≤ROVA≤1),如辛酸乙酯、乙酸己酯、丁酸己酯、β-月桂烯、D-柠檬烯。这些关键风味成分和重要修饰成分共同构成百香果的特征香气,且不同类型间百香果挥发性风味成分差异较大。
  • 图  1  紫百香果挥发性风味成分总离子流图

    Figure  1.  Total ions chromatograms of volatile flavor compounds in purple passion fruit

    图  2  红百香果挥发性风味成分总离子流图

    Figure  2.  Total ions chromatograms of volatile flavor compounds in red passion fruit

    图  3  黄百香果挥发性风味成分总离子流图

    Figure  3.  Total ions chromatograms of volatile flavor compounds in yellow passion fruit

    表  1  三种类型百香果果实的挥发性风味成分

    Table  1.   Volatile flavor compounds in three passion fruit species

    编号挥发性化合物保留时间(min)分子式相对含量(%)
    紫百香果红百香果黄百香果
    酯类
    1乙酸乙酯(Ethyl acetate)8.02C4H8O28.05 ± 0.73a6.42 ± 0.50b4.66 ± 0.49c
    2丁酸乙酯(Ethyl butyrate)14.88C6H12O215.95± 1.21a10.83 ± 0.71b15.64 ± 0.85a
    32-甲基丁酸甲酯(Methyl 2-methylbutanoate)15.61C6H12O20.83 ± 0.06
    4己酸乙酯(Ethyl caproate)22.29C8H16O27.16 ± 0.59b12.84 ± 0.13a6.48 ± 0.61b
    5辛酸乙酯(Ethyl caprylate)22.49C10H20O20.74 ± 0.05b0.35 ± 0.02c1.79 ± 0.05a
    6(Z)-3-己烯-1-醇-乙酸酯((Z)-3-hexen-ol-acetate)22.64C13H24O7.60 ± 0.43a4.52 ± 0.15a2.64 ± 0.33c
    7邻苯二甲酸二丁酯(dibutylphthalate)26.85C16H22O46.21 ± 0.39a2.23 ± 0.03c7.18 ± 0.65a
    8(Z)-丁酸-3-己烯基酯((Z)-butyric acid -3 -hexenyl ester)28.64C10H18O22.58 ± 0.10b5.56 ± 0.51a
    9(E)-丁酸-3-己烯基酯((E)-butyric acid-3 -hexenylester)28.67C10H18O25.36 ± 0.11a4.38 ± 0.32b
    10乙酸己酯(Hexyl acetate)28.73C8H16O26.10 ± 0.20b7.75 ± 0.34a
    11丁酸己酯(Hexyl butyrate)28.76C10H20O212.48± 0.95b15.03 ± 0.49a4.89 ± 0.50c
    12己酸己酯(Hexyl hexanoate)34.55C12H24O220.41± 1.47b25.58 ± 1.35a18.80 ± 1.12c
    烯烃类
    13β-月桂烯(β-myrcene)22.04C10H160.48 ± 0.05b0.34 ± 0.04c0.70 ± 0.61a
    14D-柠檬烯(D-limonene)23.79C10H160.32 ± 0.06b0.20 ± 0.01b3.44 ± 0.32a
    15萜品油烯(Terpinolene)25.98C10H161.50 ± 0.07
    163-蒈烯(3-carene)26.11C10H160.36 ± 0.01
    17β-罗勒烯(β-Ocimene)26.22C10H160.43 ± 0.05b0.48 ± 0.04b2.73 ± 0.06a
    18α-水芹烯(α-phellandrene)26.31C10H164.34 ± 0.11
    191-十八烯(1-octadecene)40.08C18H360.83 ± 0.07b0.56 ± 0.05c1.82 ± 0.18a
    烷烃类
    20正己烷(n-hexane)6.59C6H141.06 ± 0.06
    21十四烷(Tetradecane)34.85C6H140.23 ± 0.01
    醇类
    22乙醇(ethanol)3.17C2H6O2.74 ± 0.19
    231-正己醇(n-hexanol)10.55C6H14O1.08 ± 0.06b0.28 ± 0.02c4.71 ± 0.30a
    24苯甲醇(Benzyl alcohol)17.49C7H8O0.97 ± 0.04
    25(Z)-1-辛烯-3-醇((z)-1-octene-3-ol)24.83C8H16O0.59 ± 0.01
    261-辛醇(1-octanol)24.93C8H18O0.71 ± 0.05b1.31 ± 0.16a
    27芳樟醇(Linalool)29.13C8H18O0.48 ± 0.03b0.24 ± 0.02c2.40 ± 0.19a
    28松油醇(Terpineol)29.51C10H18O0.78 ± 0.04b0.45 ± 0.03c3.44 ± 0.12a
    29二氢-β-紫罗兰醇(Dihydro-β-ionol)37.50C13H24O1.84 ± 0.13
    酮类
    302, 3-辛二酮(2, 3-octanedione)32.31C8H14O0.30 ± 0.01
    31二氢-β-紫罗兰酮(Dighydro-β-ionone)37.15C13H22O0.37 ± 0.01b2.25 ± 0.12a
    32β-紫罗兰酮(β-lonone)39.02C13H20O1.55 ± 0.11a1.67 ± 0.14a1.50 ± 0.13a
    注:同行不同字母表示差异显著(P<0.05);−表示未检出;表2同。
    下载: 导出CSV

    表  2  三种类型百香果果实中挥发性化合物的种类及其相对含量

    Table  2.   Categories and relative contents of volatile flavor compounds in three passion fruit species

    化合物类别数量(种) 相对含量(%)
    紫百香果红百香果黄百香果紫百香果红百香果黄百香果
    酯类1111987.37 ± 5.49b93.94 ± 5.68a58.87 ± 2.87c
    烯烃类5556.41 ± 0.54b1.95 ± 0.10c10.19 ± 0.23a
    烷烃类110.23 ± 0.01b1.06 ± 0.06a
    醇类5463.90 ± 0.21b1.69 ± 0.14c27.40 ± 1.23a
    酮类2221.92 ± 0.06b1.97 ± 0.11b2.25 ± 0.12a
    下载: 导出CSV

    表  3  三种类型百香果中挥发性化合物及其相对气味活度值

    Table  3.   ROVA of volatile flavor compounds in three passion fruit species

    编号挥发性化合物阈值(μg/kg)气味描述ROVA值
    紫百香果红百香果黄百香果
    1乙酸乙酯(Ethyl acetate)5.00[15]醚类气味、酒香[16]7.859.014.53
    2丁酸乙酯(Ethyl butyrate)0.76[17]强烈的苹果香、菠萝香
    及香蕉香[16]
    100.00100.00100.00
    3己酸乙酯(Ethyl caproate)1.20[17]强烈的果香、酒香,并有
    香蕉香、苹果香[16]
    29.0975.0926.24
    4辛酸乙酯(Ethyl caprylate)15.00[18]具有白兰地香气、果香,
    并有甜味[16]
    0.240.160.58
    52-甲基丁酸甲酯(Methyl 2-methyl butyrate)NF*NF
    6(Z)-3-己烯-1-醇-乙酸酯((Z)-3-hexen-1-ol-acetate)NF*NFNFNF
    7邻苯二甲酸二丁酯(dibutylphthalate)NF*NFNFNF
    8Z)-丁酸-3-己烯基酯((Z)-butyric acid-3-hexenyl ester)NF*NFNF
    9(E)-丁酸-3-己烯基酯((E)-butyric
    acid-3-hexenyl ester)
    NF*NFNF
    10乙酸己酯(Hexyl acetate)115[19]水果清香的气味,具有苹果、梨子和香蕉皮的味道[16]00.370.33
    11丁酸己酯(Hexyl butyrate)250[20]甜果香味[16]0.470.420.10
    12己酸己酯(Hexyl hexanoate)1891.45[21]豆香味、水果香味[16]0.050.090.03
    13β-月桂烯(β-myrcene)13.00 [22]香脂香气[12]0.180.180.26
    14D-柠檬烯(D-limonene)60.00[23]具有柠檬、新鲜橙汁的香气[24]0.030.020.28
    15萜品油烯(Terpinolene)NF*NF
    163-蒈烯(3-carene)NF*NF
    17β-罗勒烯(β-Ocimene)NF花香并伴有橙花香气、草香[16]NFNFNF
    18α-水芹烯(α-phellandrene)NF*NF
    191-十八烯(1-octadecene)NF*NFNFNF
    20正己烷(n-hexane)NF*NF
    21十四烷(Tetradecane)NF*NF
    22乙醇(ethanol)NF酒香NF
    231-正己醇(n-hexanol)500 [25]百香果味[6]0.011<0.010.046
    24苯甲醇(Benzyl alcohol)40927.16 [26]*<0.01
    251-辛烯-3-醇((z)-1-octene-3-ol)6.12[26]具有蘑菇香、玫瑰香、柑橘香、薰衣草香和干草香[15]0.47
    261-辛醇(1-octanol)110.00[11]*0.050.06
    27芳樟醇(Linalool)5.30[23]紫丁香、玫瑰与铃兰的花香、果香、木香[16 ]*0.440.322.20
    28松油醇(Terpineol)240.00[27]*0.0160.0130.070
    29二氢-β-紫罗兰醇(Dihydro-β-ionol)NF*
    302, 3-辛二酮(2, 3-octanedione)NF*
    31二氢-β-紫罗兰酮(Dighydro-β-ionone)NF*
    32β-紫罗兰酮(β-lonone)3.50[17]紫罗兰香气、类似松木香[16 ]2.163.352.08
    注:NF:表示未查到该化合物的感觉阈值;*:表示未查到该化合物的气味描述;-:表示未检测到该化合物。
    下载: 导出CSV
  • [1] 郭靖, 陈于陇, 王萍, 等. 百香果采后特性与保鲜技术研究进展[J]. 食品与发酵工业,2020. doi:  10.13995/j.cnki11-1802/ts.024902
    [2] 陈庆, 贾强, 董浩, 等. 紫红百香果果汁挥发性香气分析及仿香研究[J]. 现代食品科技,2018,34(12):258−263.
    [3] He X R, Luan F, Yang Y, et al. Passiflora edulis: An sight into current researches on phytochemistry and pharmacology[J]. Frontiers in Pharmacology,2020,11:617. doi:  10.3389/fphar.2020.00617
    [4] 陈玲, 杨文彬, 李建政. 海南西番莲果实香气成分研究[J]. 香料香精化妆品,2001(5):1−4.
    [5] 王文新, 王璐, 谢冰, 等. 西双版纳西番莲果实挥发性香气成分研究[J]. 云南大学学报,2010,32(S1):60−67.
    [6] Janzantti N S, Monteiro M. HS-GC-MS-O analysis and sensory acceptance of passion fruit during maturation[J]. Journal of Food Science and Technology,2017,54(8):2594−2601. doi:  10.1007/s13197-017-2671-z
    [7] Mamede A, Soares A, Oliveira E, et al. Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)[J]. Journal of Chemistry,2017:1−69.
    [8] Oliverira P N, Gomes P C, Alcarde A, et al. Characterization and volatile profile of passion fruit spirit[J]. International Journal of Gastronomy and Food Science,2020,21:1−6.
    [9] 潘葳, 刘文静, 韦航, 等. 不同品种百香果果汁营养与香气成分的比较[J]. 食品科学,2019,40(22):277−286. doi:  10.7506/spkx1002-6630-20181218-201
    [10] 韩素芳, 丁明, 刘亚群, 等. 顶空固相微萃取-气相色谱-质谱测定百香果香气条件的优化[J]. 中国食品学报,2010,10(4):278−284. doi:  10.3969/j.issn.1009-7848.2010.04.042
    [11] 殷朝敏, 范秀芝, 史德芳, 等. HS-SPME-GC-MS结合HPLC分析5种食用菌鲜品中的风味成分[J]. 食品工业科技,2019,40(3):254−260.
    [12] 殷朝敏, 范秀芝, 攀喆, 等. 14种侧耳属食用菌干品挥发性香味成分分析[J]. 食品科学,2018,39(16):240−246. doi:  10.7506/spkx1002-6630-201816035
    [13] 刘登勇, 周光宏, 徐幸莲. 确定食品关键风味化合物的一种新方法: “ROAV”法[J]. 食品科学,2008,29(7):370−374. doi:  10.3321/j.issn:1002-6630.2008.07.082
    [14] 顾赛麒, 陶宁萍, 吴娜, 等. 一种基于ROAV值鉴定蟹类关键特征性风味物质的方法[J]. 食品工业科技,2012,33(13):410−416.
    [15] 金燕. 蟹肉风味的研究[D]. 杭州: 浙江工商大学, 2011: 56-59.
    [16] 袁源, 刘洋洋, 林丽静, 等. HS-SPME-GC-MS结合保留指数法分析百香果分的风味成分[J]. 食品研究与开发,2017,38(16):132−135. doi:  10.3969/j.issn.1005-6521.2017.16.029
    [17] Natalia C M, Aleyda J, Martin S, et al. Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit[J]. European Food Research and Technology,2013,236:1085−1091. doi:  10.1007/s00217-013-1979-9
    [18] Leffingwell & Associates. Odor and flavor detection thresholds in air, water and other media [2021-03-09]. http://www.leffingwell.com/esters.htm.
    [19] Zhu J C, Wang L Y, Xiao Z B. Characterization of the key aroma compounds in mulberry fruit by application of GC-O, GC-MS, and FPD[J]. Food Chemistry,2018,245:775−785. doi:  10.1016/j.foodchem.2017.11.112
    [20] Aaby K, Haffner K, Skrede G. Aroma quality of gravenstein apples influence by regular and controlled atmosphere storage[J]. LWT-Food Science and Technology,2002,35(3):254−259. doi:  10.1006/fstl.2001.0852
    [21] 段亮亮, 田兰兰, 郭玉蓉, 等. 采用主成分分析法对六个苹果品种香气成分分析及分类[J]. 食品工业科技,2012,33(3):85−88.
    [22] 乔宇. 柑橘汁香气活性化合物的鉴定及其在加工和贮藏中的变化[D]. 武汉: 华中农业大学, 2008: 7-8.
    [23] Ahmed E M, Dennison R A, Dougherty R H, et al. Flavor and odor thresholds in water of selected orange juice components[J]. Journal of Agricultural and Food Chemistry,1978,26(1):7499−7510.
    [24] 周海燕, 乔宇, 潘思轶. 锦橙和宫川果汁香气成分比较研究[J]. 食品科学,2007,28(1):291−295. doi:  10.3321/j.issn:1002-6630.2007.01.075
    [25] Zhu C Z, Chen F, Wang L Y, et al. Composition of aroma-active volatiles in Oolong infusion using GC-Olfactometry, GC-FPD and GC-MS[J]. Journal of Agricultural and Food Chemistry,2015,63:7499−7510. doi:  10.1021/acs.jafc.5b02358
    [26] 范文来, 徐岩. 白酒79个化合物嗅觉阈值测定[J]. 酿酒,2011,38(4):80−83. doi:  10.3969/j.issn.1002-8110.2011.04.034
    [27] Dorte T, Mikatl A P, Leif P, et al. Discrimination between freshly made and stored reconstituted orange juice using GC odor profiling and aroma values[J]. Food Chemistry,1998,61(2):223−229.
    [28] 王丹, 丹彤, 孙天松, 等. SPME-GC-MS结合ROAV分析单菌及复配发酵牛乳中关键性风味物质[J]. 食品科学,2017,38(8):145−152. doi:  10.7506/spkx1002-6630-201708023
    [29] 李小林, 陈诚, 清源, 等. 会东县不同品种块菌挥发性香气成分的GC-MS分析[J]. 食品科学,2015,36(18):132−136. doi:  10.7506/spkx1002-6630-201518024
    [30] 乔宇, 谢笔钧, 张妍, 等. 三种温州蜜柑果实香气成分的研究[J]. 中国农业科学,2008,41(5):1452−1458. doi:  10.3864/j.issn.0578-1752.2008.05.025
    [31] Mamede A, Soares A G, Oliveira E J, et al. Volatile composition of sweet passion fruit (Passiflora alata Curtis)[J]. Journal of Chemistry,2017,5:1−9.
    [32] Jordan M J, Goodner K L, Shaw P E. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit by GC-MS and GC/O[J]. Journal of Agricultural and Food Chemistry,2002,50(6):1523−1528. doi:  10.1021/jf011077p
    [33] Janzantti N S, Macoris M S, Garruti D S, et al. Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit[J]. LWT-Food Science and Technology,2012,46(2):511−518. doi:  10.1016/j.lwt.2011.11.016
    [34] Schwab W, Davidovich R, Lewinsohn E. Biosynthesis of plant-derived flavor compounds[J]. Plant Journal,2008,54(4):221−228.
    [35] Braga G C, Prado B A, Pinto J S, et al. Volatile profile of yellow passion fruit juice by static headspace and solid phase microextraction technique[J]. Ciencia Rural Santa Maria,2017,45(2):221−228.
    [36] Nisperos-Carriedo M O, Shaw P E. Comparison of volatile flavor components in fresh and processed orange juices[J]. Journal of Agricultural and Food Chemistry,1990,38:1048−1052. doi:  10.1021/jf00094a029
    [37] Oliveira P N, Gomes P C, Alcarde A R, et al. Characterization and volatile profile of passion fruit spirit[J]. International Journal of Gastronomy and Food Science,2020,21:100223. doi:  10.1016/j.ijgfs.2020.100223
  • 加载中
图(3) / 表(3)
计量
  • 文章访问数:  35
  • HTML全文浏览量:  10
  • PDF下载量:  11
  • 被引次数: 0
出版历程
  • 收稿日期:  2020-10-12
  • 网络出版日期:  2021-03-29

目录

    /

    返回文章
    返回

    重要通知

    从2020年12月23日起,若所投稿件的参考文献为中文,则需补充此中文参考文献的英文格式,特此通知。