采用气相色谱-质谱-嗅闻法分析土耳其小檗果实中的挥发性和关键气味化合物。
Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry.
作者信息
Sonmezdag Ahmet Salih, Kelebek Hasim, Selli Serkan
机构信息
a Faculty of Fine Arts, Department of Gastronomy and Culinary Arts , Gaziantep University , Gaziantep , Turkey.
b Faculty of Engineering and Natural Sciences, Department of Food Engineering , Adana Science and Technology University , Adana , Turkey.
出版信息
Nat Prod Res. 2018 Apr;32(7):777-781. doi: 10.1080/14786419.2017.1360882. Epub 2017 Aug 1.
This research was conducted to identify the aroma and aroma-active compounds of Berberis crataegina for the first time. Volatile profile of B. crataegina was obtained using the purge and trap extraction method with dichloromethane. Gas chromatography was coupled to mass spectrometry (GC-MS) allowed the quantitative and qualitative detection of 22 compounds in the sample. Aldehydes were the main chemical group in the sample and followed by aromatic alcohols and lactone. Aroma extract dilution analysis was implemented for the specification of key odourants of B. crataegina. In total, eight key odourants were detected in the extract of the sample, using GC-MS-Olfactometry and aldehydes were the leading chemical group. The key odourants, found to be contributing to the overall aroma in B. crataegina, were nonanal (FD = 1024; green, flowery), hexanal (FD = 512; green) and linalool (FD = 256; flowery, rose) because of high FD factors.
本研究首次对山楂叶小檗的香气和香气活性成分进行鉴定。采用吹扫捕集萃取法结合二氯甲烷获得山楂叶小檗的挥发性成分。气相色谱-质谱联用（GC-MS）实现了对样品中22种化合物的定量和定性检测。醛类是样品中的主要化学类别，其次是芳香醇和内酯。采用香气提取物稀释分析来确定山楂叶小檗的关键气味物质。通过气相色谱-质谱-嗅觉测量法，在样品提取物中总共检测到8种关键气味物质，醛类是主要化学类别。由于高香气稀释（FD）因子，壬醛（FD = 1024；绿色、花香）、己醛（FD = 512；绿色）和芳樟醇（FD = 256；花香、玫瑰香）被发现是构成山楂叶小檗整体香气的关键气味物质。
Zotero 插件