Essential oil, with more than thirty kinds of compounds separated and identified by gas chromatography-mass spectrometry, was extracted from Shatian shaddock peel and Sweet shaddock peel by squeeze-steam distillation ...Essential oil, with more than thirty kinds of compounds separated and identified by gas chromatography-mass spectrometry, was extracted from Shatian shaddock peel and Sweet shaddock peel by squeeze-steam distillation and direct steam distillation method. Among their composition, the main components are terpene compounds, which account for 93.926% (mass fraction, the same below) and 85.843% of essential oils extracted from Shatian shaddock peel and Sweet shaddock peel, respectively. Although nootkatone is the major contributor of shaddock characteristic scent, and its contents are 1.069% and 1.749% of essential oils from Sweet shaddock peel and Shatian shaddock peel, respectively. The results show that squeeze-steam distillation gives higher yield and good quality of essential oil and the compositions of essential oils from two kinds of shaddock peels are different, but the main contributors of the shaddock scent are the same.展开更多
该研究采用人工感官评价、顶空气相色谱火焰离子化检测器法(headspace gas chromatography with flame ionization detection,HS-GC-FID)、顶空固相微萃取气相色谱-质谱联用技术(headspace solid phase microextraction gas chromatogra...该研究采用人工感官评价、顶空气相色谱火焰离子化检测器法(headspace gas chromatography with flame ionization detection,HS-GC-FID)、顶空固相微萃取气相色谱-质谱联用技术(headspace solid phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)及顶空固相微萃取-全二维气相色谱-飞行时间质谱(headspace solid phase microextraction-comprehensive two-dimensional gas chromatograph-time of flight mass spectrometer,HS-SPME-GC×GC-TOFMS)技术对国内6种品牌的Lager啤酒的特征香气成分进行了分析。通过HS-SPME-GC×GC-TOFMS技术对6种啤酒中的香气化合物进行了全面检测及半定量分析,分别测出520、520、519、522、518、513种物质,并首次在Lager啤酒中测出罗勒烯、白铃兰醇、桃醛等化合物。通过HS-GC-FID及HS-SPME-GC-MS技术共定量了61种香气成分,其中酯类24种、醇类14种、醛类10种、酸类6种、酮类3种、酚类2种、含S及含O杂环化合物各1种。结合多元变量统计分析方法,通过一维色谱发现主要差异物质为异戊醇、苯乙醇、乙酸乙酯等,通过HS-SPME-GC×GC-TOFMS的相对定量结果进一步表明,差异物质还体现在2,3-丁二醇硝酸酯等含N化合物及(E)-β-金合欢烯、罗勒烯等其他共计100种化合物上。此外,通过多元统计学、气味活性值结合皮尔森相关性分析发现,啤酒麦芽香高低与菠萝酮的含量高低相关,酒花香与芳樟醇、乙酸芳樟酯的含量相关,花香、酯香与乙酸乙酯、辛酸乙酯、乙酸苯乙酯等的含量相关,醇香与异丁醇的含量相关,异香与柠檬醛、壬醛的含量相关。通过二维结合正交偏最小二乘-判别分析还发现,麦芽香还与2,3-丁二醇硝酸酯,1,2-丙二醇硝酸酯等含N化合物相关。展开更多
采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和液液萃取(liquid-liquid extraction,LLE)结合全二维气相色谱飞行时间质谱(comprehensive two-dimensional gas chromatography time of flight mass spectrometry...采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和液液萃取(liquid-liquid extraction,LLE)结合全二维气相色谱飞行时间质谱(comprehensive two-dimensional gas chromatography time of flight mass spectrometry,GC×GC-TOF-MS)以及香气活度值(odour active value,OAV),对红星二锅头白酒的挥发性成分进行全面解析。研究发现,HS-SPME、LLE分别定性出928、802种挥发性化合物,共计定性出1304种挥发性化合物,共同定性出426种挥发性化合物。基于HS-SPME数据,通过香气数据库筛选出具有香气特征的382种香气化合物,其中酯类相对百分含量占比最高,其次是醇类、酸类和醛类。计算得到了49种香气化合物OAV>1,其中酯类(辛酸乙酯、异戊酸乙酯等)和萜烯类(β-大马酮)对白酒风味的贡献最大,醛类(异戊醛、己醛等)和含硫类(二甲基三硫)其次,醇类(1-辛烯-3-醇)和含氮类(2,3,5-三甲基吡嗪)也有一定风味贡献。该研究丰富了红星二锅头白酒的风味研究,也为下一步生产研究及调控提供了理论和数据支撑。展开更多
文摘Essential oil, with more than thirty kinds of compounds separated and identified by gas chromatography-mass spectrometry, was extracted from Shatian shaddock peel and Sweet shaddock peel by squeeze-steam distillation and direct steam distillation method. Among their composition, the main components are terpene compounds, which account for 93.926% (mass fraction, the same below) and 85.843% of essential oils extracted from Shatian shaddock peel and Sweet shaddock peel, respectively. Although nootkatone is the major contributor of shaddock characteristic scent, and its contents are 1.069% and 1.749% of essential oils from Sweet shaddock peel and Shatian shaddock peel, respectively. The results show that squeeze-steam distillation gives higher yield and good quality of essential oil and the compositions of essential oils from two kinds of shaddock peels are different, but the main contributors of the shaddock scent are the same.
文摘该研究采用人工感官评价、顶空气相色谱火焰离子化检测器法(headspace gas chromatography with flame ionization detection,HS-GC-FID)、顶空固相微萃取气相色谱-质谱联用技术(headspace solid phase microextraction gas chromatography-mass spectrometry,HS-SPME-GC-MS)及顶空固相微萃取-全二维气相色谱-飞行时间质谱(headspace solid phase microextraction-comprehensive two-dimensional gas chromatograph-time of flight mass spectrometer,HS-SPME-GC×GC-TOFMS)技术对国内6种品牌的Lager啤酒的特征香气成分进行了分析。通过HS-SPME-GC×GC-TOFMS技术对6种啤酒中的香气化合物进行了全面检测及半定量分析,分别测出520、520、519、522、518、513种物质,并首次在Lager啤酒中测出罗勒烯、白铃兰醇、桃醛等化合物。通过HS-GC-FID及HS-SPME-GC-MS技术共定量了61种香气成分,其中酯类24种、醇类14种、醛类10种、酸类6种、酮类3种、酚类2种、含S及含O杂环化合物各1种。结合多元变量统计分析方法,通过一维色谱发现主要差异物质为异戊醇、苯乙醇、乙酸乙酯等,通过HS-SPME-GC×GC-TOFMS的相对定量结果进一步表明,差异物质还体现在2,3-丁二醇硝酸酯等含N化合物及(E)-β-金合欢烯、罗勒烯等其他共计100种化合物上。此外,通过多元统计学、气味活性值结合皮尔森相关性分析发现,啤酒麦芽香高低与菠萝酮的含量高低相关,酒花香与芳樟醇、乙酸芳樟酯的含量相关,花香、酯香与乙酸乙酯、辛酸乙酯、乙酸苯乙酯等的含量相关,醇香与异丁醇的含量相关,异香与柠檬醛、壬醛的含量相关。通过二维结合正交偏最小二乘-判别分析还发现,麦芽香还与2,3-丁二醇硝酸酯,1,2-丙二醇硝酸酯等含N化合物相关。
文摘采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和液液萃取(liquid-liquid extraction,LLE)结合全二维气相色谱飞行时间质谱(comprehensive two-dimensional gas chromatography time of flight mass spectrometry,GC×GC-TOF-MS)以及香气活度值(odour active value,OAV),对红星二锅头白酒的挥发性成分进行全面解析。研究发现,HS-SPME、LLE分别定性出928、802种挥发性化合物,共计定性出1304种挥发性化合物,共同定性出426种挥发性化合物。基于HS-SPME数据,通过香气数据库筛选出具有香气特征的382种香气化合物,其中酯类相对百分含量占比最高,其次是醇类、酸类和醛类。计算得到了49种香气化合物OAV>1,其中酯类(辛酸乙酯、异戊酸乙酯等)和萜烯类(β-大马酮)对白酒风味的贡献最大,醛类(异戊醛、己醛等)和含硫类(二甲基三硫)其次,醇类(1-辛烯-3-醇)和含氮类(2,3,5-三甲基吡嗪)也有一定风味贡献。该研究丰富了红星二锅头白酒的风味研究,也为下一步生产研究及调控提供了理论和数据支撑。
