基于SPME-GC-MS分析和比较荞麦籽粒不同部位挥发性成分

研究普通荞麦壳、粉、麸皮中主要挥发性成分,通过固相微萃取(SPME)结合气质联用仪(GC-MS)对挥发性成分进行分离和鉴定,通过计算相对气味活度值(ROAV)确定对主体风味贡献较大的成分。结果表明,从普通荞麦中共鉴定出67种挥发性成分,对荞麦特殊风味起主要作用的分别是壬醛、癸醛、正己醛、2-正戊基呋喃和β-环柠檬醛。其中,从荞麦壳、粉、麸皮中分别鉴定出26,28和34种挥发性成分,其中包括醛类、酮类、醇类、烷烃及酚类等。荞麦不同部位挥发性成分及风味不尽相同,荞麦壳和麸皮中含有更多的醛类成分。因为醛类阈值较低,对风味影响较大,故荞麦壳和麸皮气味更加浓郁,荞麦面粉风味则相对较淡薄。

Analysis and Comparison of the Volatile Components in Common Buckwheat Different Parts with SPME-GC-MS

The main volatile components in common buckwheat hull,flour and bran were analyzed.The volatile components were analyzed and confirmed with solid-phase microextraction(SPME).The relative odor activity value(ROAV)was measured to determine the component contribution for main flavour.The result showed that 67 kinds of volatile components were identified in common buckwheat.Nonanal,hexanal,capraldehyde,2-pentyl-Furan and 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde played main roles in flavor,including aldehydes,ketones,alcohols,alkanes and phenols,and 26,28 and 34 kinds of volatile components were identified in common buckwheat hull,flour and bran,respectively.The volatile components and flavour were different in common buckwheat different parts.There were more aldehyde compounds in buckwheat hull and bran.The aldehydes had a significant effect on flavour for its lower threshold value.The flavour of common buckwheat hull and bran was strong,but the flavour of buckwheat flour was thin.