（HS）-SPME/GC-MS 分析昆虫粉的挥发性成分特征：初步研究。
Characterization of the Volatile Profiles of Insect Flours by (HS)-SPME/GC-MS: A Preliminary Study.
机构信息
Dipartimento di Scienze Fisiche e Chimiche, Università degli Studi dell'Aquila, Via Vetoio, 67100 L'Aquila, Italy.
出版信息
Molecules. 2023 Mar 30;28(7):3075. doi: 10.3390/molecules28073075.
The growing world population, combined with scarcities of agricultural land, water, forest, fisheries, and biodiversity resources, makes it necessary to search for alternative sources of nutrients. For this reason, in recent years, edible insects have been introduced into the diet, even in areas where entomophagy is not traditional. In light of this, the present study aims at characterizing the aromatic profile of three edible insects flours: cricket (, CP), buffalo worm (, BW), and mealworm (, MW). This goal has been achieved by means of an (HS)-SPME/GC-MS strategy. 67 compounds have been tentatively identified; of these, 27 are present only in the CP and BW flours, while 10 are common in all three flours. The compound with the highest peak's relative area in gas chromatograms of CP and BW flours is hexadecanoic acid, while in MW it is 1-heptylpyrrolidin-2-one. In general, we have observed that CP and BW flours have 37 compounds in common, and their volatile compositions along with their profiles are more similar to each other than to MW profile.
不断增长的世界人口，加上农业土地、水、森林、渔业和生物多样性资源的短缺，使得人们有必要寻找替代营养来源。出于这个原因，近年来，食用昆虫已被引入饮食中，即使在传统上不食用昆虫的地区也是如此。有鉴于此，本研究旨在对三种食用昆虫粉（蟋蟀粉、水牛虫粉和粉虫粉）的芳香特征进行描述。这一目标是通过（HS）-SPME/GC-MS 策略来实现的。共鉴定出 67 种化合物，其中 27 种仅存在于 CP 和 BW 粉中，而 10 种存在于所有三种粉中。CP 和 BW 粉中气相色谱图中峰面积最高的化合物是十六烷酸，而 MW 粉中则是 1-庚基吡咯烷-2-酮。总的来说，我们发现 CP 和 BW 粉有 37 种化合物是共有的，它们的挥发性成分及其特征与彼此更为相似，而与 MW 的特征则不太相似。
Zotero 插件