固相微萃取－气相－质谱联用法分析黑蒜中的挥发性风味物质

摘要

Using fresh garlic as raw material to ferment black garlic naturally,volatile flavor compounds from black garlic were collected using solid-phase microextraction (SPME)and identified by GC-MS.The components were compared with the volatile components of fresh garlic.The results showed that 14 kinds of volatile flavor compounds content in black garlic were higher.The main compounds extracted from black garlic were 2,2-dimethyl-1,3-dithiane(41.26%,fragrant),diallyl sulfide (22.10%,light fragrant),dial-lyl disulphide(9.67%,strong irritant),and so on.Compared with fresh garlic,the excitant material content in black garlic such as diallyl disulphide decreased significantly while thiamethoxam alkanes with aromas material increased.At the same time,pyrazine flavoring substances also generated in black garlic which were nonexistent in the fresh garlic,and gave the black garlic special pleasant aroma.%以新鲜大蒜为原料，自然发酵成黑蒜，利用固相微萃取法提取发酵黑蒜中的挥发性风味物质，对其进行气相－质谱（GC-MS）分析，并与新鲜大蒜进行比较．结果表明，黑蒜中相对含量较高的挥发性风味物质有14种，主要为2，2－二甲基－1，3－二噻烷（41．26％，有香味），二烯丙基硫醚（22．10％，有淡香味），二烯丙基二硫醚（9．67％，有强刺激性）等．与新鲜大蒜相比，黑蒜中二烯丙基二硫醚等刺激性物质含量显著降低，具有香味的噻烷类物质明显增加；同时，黑蒜中还生成了新鲜大蒜中所没有的吡嗪类香味物质，使黑蒜具有愉快的特殊香气．