不同烘烤阶段3种香料植物挥发性成分分析

通过电热式烘箱模拟烤烟三段式烘烤工艺,采用顶空固相微萃取-气相色谱-质谱联用法分析在烘烤过程不同阶段墨红玫瑰、香茅草和香叶天竺葵风干样挥发性成分。结果表明,在烘烤过程不同阶段3种香料植物挥发性成分种类和含量均发生明显变化,墨红玫瑰和香茅草风干样在烘烤前挥发性成分里相对含量最多的为丁香酚,其次为醛类和醇类物质。随着烘烤温度的升高和烘烤时间的增加,墨红玫瑰挥发性成分以酚类、醇类、烯类和醛类物质为主,香茅草挥发性成分以醛类和烯类物质为主;墨红玫瑰挥发性成分种类在缓慢增加,挥发性成分含量先减少后增加;香茅草挥发性成分种类先减少后增加,挥发性成分含量除在60℃时高于烘烤前的风干样外,其他温度下均低于烘烤前的风干样;香叶天竺葵风干样在烘烤前至60℃间的挥发性成分以酯类、醇类、酮类和烯类物质为主,在68℃时的挥发性成分以醛类物质为主。

Changes of volatile constituents of 3 spice plants at different stages in the baking process

Headspace solid phase micro-extraction-gas chromatography mass spectrometry was used to analyze volatile constituents of crimson glory rose,lemongrass and pelargonium graveolens air-dried samples at different stages in the baking process,by simulating the three-phase-drying method for tobacco with the electric dry oven.The results showed that at different stages in the baking process,the types and contents of volatile constituents of 3 spice plants had significant changes.Before baking,the relative contents from high to low in volatile constituents of crimson glory rose and lemongrass air-dried samples were eugenol,aldehydes and alcohols materials.With the increase of baking temperature and baking time,the main volatile constituents of crimson glory rose were phenols,alcohols,alkenes and aldehydes materials,and aldehydes and alkenes materials were mainly in the volatile constituents of lemongrass.The types of volatile constituents of crimson glory rose increased slowly,the contents of volatile constituents firstly decreased and then increased.The types of volatile constituents of lemongrass firstly decreased and then increased.The contents of volatile constituents at test temperature except at 60 ℃ were all lower than that of the air-dried sample before baking.The main volatile constituents of pelargonium graveolens air-dried sample were esters,alcohols,ketones and alkenes,before baking and before the temperature reaches 60 ℃ and the main volatile constituents at 68 ℃ were aldehydes.