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| 东北扁豆挥发性成分的HS-SPME/GC-MS分析 |
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王 艳1, 张 越1, 陈姗姗，等1
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吉林农业大学 园艺学院
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| 摘要: |
| 【目的】明确东北地区扁豆挥发性物质的化学组成，筛选主要风味物质，为其优质栽培提供参考。【方法】采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）法，对东北扁豆果荚热加工前后的挥发性物质组成进行检测与分析。【结果】从未经热加工的东北扁豆青荚中共鉴定出挥发性成分40种，其中醛类10种、醇类6种、酮类及酯类各8种、烃类3种、羧酸类及杂环类各2种、酚类1种；40种挥发性成分主要为1-壬醇（相对含量为27.46%）、青叶醛（21.75%）、己醛（8.04%）、2,5,5-三甲基-2-环己烯酮（4.89%）、反-2-壬烯醛（4.14%）等。从热加工后的东北扁豆熟荚中共鉴定出挥发性成分25种，其中醛类及酮类各4种、醇类和烃类各5种、酯类6种、杂环类1种；25种挥发性成分主要为1-辛烯-3-醇（29.90%）、2,5,5-三甲基-2-环己烯酮（13.59%）、叶绿醇（10.94%）、9-二十炔（7.22%）及茶香螺烷（6.04%）等。东北扁豆经热加工后，其挥发性成分消失25种、新增10种，同时14种化合物相对含量增加，1种化合物相对含量降低。1-壬醇、青叶醛及己醛是东北扁豆青荚的主要挥发性风味物质，其与反-2-,顺-6-壬二烯醛、反-2-壬烯醛、反-2,顺6-壬二烯醇、己酸己酯、2,3-辛二酮、丁香酚、（反,反）-2,4-庚二烯醛、肉豆蔻醛及2-正戊基呋喃等物质共同作用形成扁豆青豆荚的特殊气味。1-辛烯-3-醇是东北扁豆熟荚主要风味物质，其与茶香螺烷、风信子醛、壬醛、二氢猕猴桃内酯、石竹烯、癸醛、β-环柠檬醛及香叶基丙酮等共同作用形成扁豆熟荚的特异香气。【结论】东北扁豆的主要风味物质为1-辛烯-3-醇，热加工后扁豆豆荚挥发性成分的化学组成发生明显变化。 |
| 关键词: 扁豆 挥发性物质 顶空固相微萃取（HS-SPME） 气相色谱 质谱法（GC-MS） |
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| 基金项目:吉林省现代农业产业技术体系项目（2012016）；吉林省教育厅科学技术研究项目（2013075） |
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| Analysis of volatile components of lablab (Dolichos lablab L.) from Northeast China using HS-SPME/GC-MS |
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WANG Yan,ZHANG Yue,CHEN Shan-shan,et al
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| Abstract: |
| 【Objective】The aim of this investigation was to analyze volatile components of lablab (Dolichos lablab L.) from Northeast China to provide theoretical information for lablab cultivation.【Method】Combination of headspace solid phase micro-extraction (HS-SPME) with gas chromatography mass spectrometry (GC-MS) was applied to study the volatile compounds of crude and cooked lablab pods.【Result】A total of 40 volatile compounds,including 10 aldehydes,6 alcohols,8 ketones,8 esters,3 Hydrocarbons,2 acids,2 heterocycles,and 1 Phenols,were identified in crude pods,among which 1 nonanol (27.46%),(E)-2-hexenal（21.75%）,hexanal （8.04%）,2,5,5-trimethylcyclohex-2-enone（4.89%）,and (E)-2-Nonenal（4.14%） were the major ones.A total of 25 volatile compounds,including 4 aldehydes,5 alcohols,4 ketones,6 esters,5 hydrocarbons,and 1 heterocycles,were identified in cooked pods,among which 1-octen-3-ol（29.90%）,2,5,5-trimethylcyclohex-2-enone（13.59%）,phytol（10.94%）,9-eicosyne（7.22%）,and 2,6,10,10-tetramethyl-1-oxa-spiro ［4.5］ dec-6-ene（6.04%） were the major ones.Twenty-five volatile compounds of lablab pods disappeared after cooking,while 10 new compounds were generated.Relative contents of 14 volatile compounds of lablab pods increased after cooking,and that of one compound decreased.1-nonanol,(E)-2-hexenal and hexanal majorly contributed to green pods odor and they interacted with (E,Z)-2,6-nonadienal,(E)-2-nonenal,(E,Z)-2,6-nonadien-1-ol,hexanoic acid,hexyl ester,2,3 octanedione,eugenol,(E,E)-2,4-heptadienal,tetradecanal,and 2-pentyl-furan to form the special odor.1-octen-3-ol contributed the most to aroma of cooked pods and it acted with 2,6,10,10-Tetramethyl-1-oxa-spiro ［4.5］ dec-6-ene,benzeneacetaldehyde,nonanal,(R)-5,6,7,7a tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone,2,6,6-trimethyl-1-Cyclohexene-1-carboxaldehyde,caryophyllene,decanal,and (E)-6,10-dimethyl-5,9-undecadien-2-one to form the special flavor of cooked pods.【Conclusion】The main flavor compounds of lablab from Northeast China was identified as 1-Octen-3 ol.Volatile composition of lablab pods changed significantly after cooking. |
| Key words: lablab(Dolichos lablab L.) volatile compounds headspace solid phase micro-extraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS) |
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