AEDA/GC-MS分析新鲜芫荽香气成分

Analysis of Aroma Compounds in Coriander by GC-MS and AEDA

摘要:

采用溶剂辅助风味蒸发法（SAFE）结合气相色谱-质谱联机（GC-MS），通过双柱对新鲜芫荽中的挥发性成分进行鉴定，并通过谱库检索和保留指数比对，共计从新鲜芫荽中鉴定出化合物87种，其中烃类28种，醛类20种，醇类22种，酸类4种，酯类7种，酮类3种，杂环及其他类3种。通过香气提取物稀释分析法 (AEDA) 结合气相色谱-嗅闻技术（GC-O）对新鲜芫荽进行分析，共鉴定出21种活性香气成分，其中关键香气的物质有5种 (FD≥81)，分别是反-2-十二烯醛、反-2-十三烯醛、反-2-十四烯醛、3-甲硫基丙醛、反-2-癸烯醛。

Abstract:

Volatile compounds of the fresh coriander were analyzed by solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry (GC-MS). By NIST 11 Mass Spectral Library searching and retention index comparison, a total of 87 compounds were identified, including 28 hydrocarbons, 20 aldehydes, 22 alcohols, 4 organic acid, 7 esters, 3 ketones, 3 amines and others. GC-O combined with aroma extract dilution analysis(AEDA) was applied to identify aroma active compounds in the fresh coriander , and 21 aroma compounds were identified. 5 chemicals were identified as key aroma compounds (FD≥81), namely trans-2-dodecenal, trans-2-tridecenal, trans-2-tetradecenal, methional and trans-2-decenal.