对映选择性HS-SPME-GC-MS鉴别糖浆中天然和合成草莓香味

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Karolína Průchová, A. Grégrová, Hana Helísková, Vojtěch Kružík, H. Čížková
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引用次数: 3

摘要

在本研究开始时,对草莓风味天然度的可靠区分的需求就存在。采用高效手性色谱柱,采用CP-Chirasil-Dex CB固定相对6个草莓品种、7个草莓香料样品和14个草莓糖浆样品进行了顶空固相微萃取-气相色谱-质谱联用分析,评价了草莓风味的真实性和掺假情况。测定了8种手性挥发物(2-甲基丁酸甲酯、2-甲基丁酸乙酯、2-甲基丁酸甲酯、芳樟醇、α -离子酮、γ -癸内酯、γ -癸内酯、δ -十二内酯)的对映体比例。七种手性挥发物有助于揭示合成起源。γ -癸内酯(对映体比例:草莓中的100∕0、100∕0、99∕1、99∕1、100∕0和99∕1;3种天然香料中含量为100∕0;对合成和天然草莓风味贡献最大的指标是100∕0(含天然香料糖浆),其次是2-甲基丁酸乙酯(对映体比例:3种天然香料中为0∕100、5∕95、5∕95,含天然香料糖浆中为0∕100)。α -离子酮(rsbbbb40)的手性分辨率最高。一种本应只含有天然草莓香料的糖浆,由于其四种关键手性挥发物的外消旋比接近外消旋比,被怀疑是掺假的。利用CP-Chirasil-Dex CB手性色谱柱对独特选择的手性挥发物和草莓样品的对映体比例进行研究,揭示了在复杂基质和一般食品样品中可靠识别草莓风味天然性的可能性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups
Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of strawberry flavour in 6 strawberry cultivars, 7 samples of strawberry flavourings and 14 samples of strawberry syrups to evaluate the authenticity of flavour naturalness and reveal adulteration. Enantiomeric ratios of 8 selected chiral volatiles (methyl 2-methylbutanoate, ethyl 2-methylbutano ate, 2-methylbutanoic acid, linalool, α -ionone, γ -decalactone, γ -undecalactone, δ -dodecalactone) were evaluated. Seven chiral volatiles contributed to the revelation of synthetic origin. γ -Decalactone (enantiomeric ratios: 100∕0, 100∕0, 99∕1, 99∕1, 100∕0, and 99∕1 in strawberries; 100∕0 in 3 natural flavourings; 100∕0 in syrup with natural flavour) was the most contributive indicator of synthetic and natural strawberry flavour, followed by ethyl 2-methylbutanoate (enantiomeric ratios: 0∕100, 5∕95, 5∕95 in 3 natural flavourings, 0∕100 in syrup with natural flavour). The best chiral resolution was observed for α -ionone (R S >4). One syrup supposed to contain only natural strawberry flavouring was suspected to be adulterated regarding nearly racemic ratios of its four crucial chiral volatiles. Investigation of enantiomeric ratios of the unique selection of chiral volatiles and strawberry samples using the CP-Chirasil-Dex CB chiral column wider revealed possibilities for reliable recognition of strawberry flavour naturalness in complex matrices and in food samples in general.
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来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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