GC-MS-AMDIS结合保留指数初探内源酶对西兰花挥发性成分的影响
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“十三五”国家重点研发专项(2016YFD0400103);国家自然科学基金面上项目(31571799);辽宁省自然科学基金引导项目(2019-ZD-0724)


Effects of Endogenous Enzyme on the Volatile Component of Broccoli by GC-MS-AMDIS Combined with Retention Index
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    摘要:

    采用顶空固相微萃取-气相质谱联用(SPME-GC-MS)技术检测西兰花挥发性成分,应用自动质谱退卷积定性系统(AMDIS)进行数据分析,并结合保留指数进行定性。首先对SPME萃取头进行筛选,然后通过剪切、常温研磨、低温研磨和灭酶研磨4种样品制备方式,考察西兰花内源酶对其主要挥发性物质形成的影响。结果显示:65 μm PDMS/DVB在萃取西兰花挥发性成分的数量及种类上优于75 μm CAR/PDMS和100 μm PDMS。剪切组主要成分为酯类、醇类和硫化物,分别占检出成分的42.11%,41.22%,3.53%;常温研磨组为醇类、硫化物和酯类,分别占51.58%,27.21%,16.19%;低温研磨组为醛类、醇类和硫化物,分别占79.81%,3.5%,3.44%;灭酶研磨组为醛类、呋喃,分别占19.91%和6.96%,结果表明由于内源酶充分作用,所以常温研磨下形成醛、醇、酯及硫化物等西兰花主要成分种类最多,其次是剪切组;低温和加热抑制了酶的作用,使低温研磨和灭酶研磨组的挥发性成分种类受限,特别是灭酶过程挥发性损失较大。此外,二甲基二硫含量,常温研磨>低温研磨>剪切>灭酶研磨;二甲基三硫含量,常温研磨>低温研磨,剪切组和灭酶研磨未检出(均P<0.01),说明西兰花中二甲基二硫/三硫主要是含硫氨基酸等前体物质通过酶催化作用产生。

    Abstract:

    The solid phase micro extraction gas-chromatography-mass spectrometry (SPME-GC-MS) was adopted to test the volatile aroma components in raw broccoli samples using automated mass spectral deconvolution and identification system (AMDIS) for data analysis, identified by relative reservation index. The influence microextraction conditions of fiber species and sample preparation methods on the volatile aroma components in raw broccoli samples were investigated. The fiber of 65 μm PDMS/DVB was superior to the fiber of 75 μm CAR/PDMS and 100 μm PDMS on identifying the species and quantities of the volatile aroma components. 22, 25, 22 and 8 volatile compounds were identified in cutting groups, homogenate groups, liquid-nitrogen groups and enzyme-inactivation groups, respectively, which belong to alcohols, sulfides, esters, aldehydes and ketones. The main flavoring compositions in cutting groups were ester compounds, alcohol compounds and then organic sulfides, accounting for 42.11%, 41.22% and 3.53% of the volatile aroma components, respectively. Alcohols (51.58%), organic sulfides (27.21%) and esters (16.19%) were main flavoring substances in homogenate groups, and aldehydes (79.81%), alcohols (3.5%) and sulfides (3.44%) in liquid-nitrogen groups, meanwhile, aldehydes (19.91%), and furfurans (6.96%) in enzyme-inactivation groups, respectively. The results showed the following order of the dimethyl disulfide contents as regard to the flavoring substances from high to low: cutting groups, homogenate groups, liquid-nitrogen groups or enzyme-inactivation groups, with dimethyl trisulfide components identified by the descending order of homogenate groups and liquid-nitrogen groups, which could not be detected in cutting groups and enzyme-inactivation groups (P<0.01). All these results suggested that dimethyl disulfides and dimethyl trisulfides might be produced by enzyme pathways from sulfur-containing amino acids and S-methylthiomethionine. Another dimethyl sulfides, in contrast, might be developed in a nonenzymatic way.

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张 旋;白 冰;程顺昌;罗 枫;纪淑娟. GC-MS-AMDIS结合保留指数初探内源酶对西兰花挥发性成分的影响[J].中国食品学报,2020,20(6):278-286

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  • 在线发布日期: 2020-07-07
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