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采用顶空-固相微萃取/气相色谱-质谱(HS-SPME/GC-MS)对澳洲坚果焙烤香气成分进行分析。测定了香气成分的保留指数和特征离子;用内标物作半定量测定。结果共鉴定37种焙烤香气成分,主要有吡嗪类13种,醛类8种,呋喃类6种,酮类4种,醇类2种,以及吡啶和乙酸,总含量为4 814.67μg/g。相对的,原料澳洲坚果中能检测到的香气成分只有壬醛、苯甲醛、3(2)H-呋喃酮、苯甲醇和乙酸,总含量为454.00μg/g。吡嗪类是坚果焙烤香气的特征物质,2,5-二甲基吡嗪、2-甲基吡嗪和3-乙基-2,5-二甲基吡嗪是澳洲坚果焙烤香气中含量较高的三种吡嗪类物质,糠醛是所有香气成分中含量最高的。结果表明,试验所用的HS-SPME/GC-MS的萃取分析条件能够对澳洲坚果焙烤香气进行定性定量分析,已鉴定的37种香气成分,能够作为进一步研究澳洲坚果焙烤工艺条件和焙烤品质的指标和依据。
The aroma components of macadamia nuts were analyzed by headspace-solid phase microextraction / gas chromatography-mass spectrometry (HS-SPME / GC-MS). The retention index and characteristic ions of the aroma components were determined; semi-quantitative determination was performed with an internal standard. Results A total of 37 kinds of roasted aroma components were identified, including 13 pyrazines, 8 aldehydes, 6 furans, 4 ketones, 2 alcohols, and pyridine and acetic acid with a total content of 4 814.67 μg / g . In contrast, only a nonanal, benzaldehyde, 3 (2) H-furanone, benzyl alcohol and acetic acid were detected in the raw macadamia nuts with a total content of 454.00 μg / g. Pyrazines are the characteristic materials of nut roasted aroma, and 2,5-dimethyl pyrazine, 2-methyl pyrazine and 3-ethyl-2,5-dimethyl pyrazine are the most abundant High three pyrazines, furfural is the highest content of all the aroma components. The results showed that the extraction conditions of HS-SPME / GC-MS were able to qualitatively and quantitatively analyze the baking aroma of macadamia nuts. The 37 aroma components identified could be used as indexes to further study the baking conditions and baking quality of Macadamia nuts And based on.