酒醋共制前后美洲大蠊的气味成分与化学成分的变化及炮制矫味机制初探

刘倩, 张定堃, 李雪, 叶慧, 许润春, 马鸿雁

中国药学杂志 ›› 2023, Vol. 58 ›› Issue (6) : 497-505.

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中国药学杂志
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中国药学杂志 ›› 2023, Vol. 58 ›› Issue (6) : 497-505. DOI: 10.11669/cpj.2023.06.005
论著

酒醋共制前后美洲大蠊的气味成分与化学成分的变化及炮制矫味机制初探

  • 刘倩, 张定堃, 李雪, 叶慧, 许润春*, 马鸿雁*
作者信息 +

Changes of Odor and Chemical Components of Periplaneta americana Before and After Wine Vinegar co-Production and Preliminary Study on the Mechanism of Processing and Flavoring

  • LIU Qian, ZHANG Ding-kun, LI Xue, YE Hui, XU Run-chun*, MA Hong-yan*
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文章历史 +

摘要

目的 考察酒醋共制对美洲大蠊腥臭气味与化学成分的影响及其矫味机制的研究。方法 采用顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)结合相对气味活度值(ROAV)分析美洲大蠊炮制前后关键性腥臭气味成分;运用高效液相色谱法(HPLC)检测炮制前后尿嘧啶与肌苷的变化;采用一级动力学速率方程,研究关键腥臭成分的挥发性。结果 美洲大蠊炮制后己醛、庚醛、壬醛等臭味成分含量下降,香味成分苯乙醛、酯类、吡嗪类含量上升;ROAV 法确认美洲大蠊关键性腥臭气味成分主要为醛类和含氮化合物;HPLC结果显示美洲大蠊炮制前后尿嘧啶与肌苷无显著性差异;动力学方法分析关键气味成分的挥发性,发现酒醋共制可改善美洲大蠊腥臭气味。结论 酒醋共制可有效矫正美洲大蠊腥臭气味,且酒醋共制优于单一辅料炮制;炮制前后化学成分含量无显著性差异;酒醋共制通过形成共沸物,促进醛类挥发以矫正美洲大蠊不良气味。

Abstract

OBJECTIVE To investigate the effects of wine andvinegar processing onthe odor and chemicalcomponents of Periplaneta americana and the mechanism of flavor correction. METHODS The key odor components of Periplaneta americana before and after processing were analyzed by HS-SPME-GC-MS and ROAV(relative oder activity value). High performance liquid chromatography (HPLC) was used to detect the changes of uracil and inosine before and after processing. The volatility of key odor components was studied by first-order kinetic rate equation. RESULTS After the processing of Periplaneta americana, the contents of hexanal, heptanaldehyde, nonanal and other odor components decreased, while the contents of phenylacetaldehyde, esters and pyrazines increased. ROAV method confirmed that the key odor components of Periplaneta americana were mainly aldehydes and nitrogen-containing compounds; HPLC results showed that there was no significant difference between uracil and inosine before and after the processing of Periplaneta americana. The volatilities of key odor components were analyzed by kinetic method. It was found that wine vinegar co-production could improve the odor of Periplaneta americana. CONCLUSION Wine vinegar processing can effectively correct the odor of Periplaneta americana, and wine vinegar co-processing is better than single auxiliary processing. There was no significant difference in the content of chemical components before and after processing. Wine vinegar co-production can correct the bad smell of Periplaneta americana by forming azeotrope and promoting the volatilization of aldehydes.

关键词

美洲大蠊 / 酒醋共制 / 顶空-固相微萃取-气相色谱-质谱联用 / 矫味 / 腥臭

Key words

Periplaneta americana / wine vinegar co-production / headspace solid phase microextraction gas chromatography mass spectrometry / flavor correction / stink

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刘倩, 张定堃, 李雪, 叶慧, 许润春, 马鸿雁. 酒醋共制前后美洲大蠊的气味成分与化学成分的变化及炮制矫味机制初探[J]. 中国药学杂志, 2023, 58(6): 497-505 https://doi.org/10.11669/cpj.2023.06.005
LIU Qian, ZHANG Ding-kun, LI Xue, YE Hui, XU Run-chun, MA Hong-yan. Changes of Odor and Chemical Components of Periplaneta americana Before and After Wine Vinegar co-Production and Preliminary Study on the Mechanism of Processing and Flavoring[J]. Chinese Pharmaceutical Journal, 2023, 58(6): 497-505 https://doi.org/10.11669/cpj.2023.06.005
中图分类号： R282   

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基金

国家自然科学基金项目资助(82173991)
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