【摘要】 八角为我国传统烹饪中的一种重要的香辛料，在烹饪过程中起着祛腥及增加食品香气的作用，八角籽不仅具有丰富的油脂，而且气味和八角相似。文章利用顶空固相微萃取(headspace solid-phase microextraction, HS-SPME)及气相色谱-质谱联用(gas chromatography-mass spectrometry, GC-MS)对冷榨、热榨、索氏抽提3种不同提取方式的八角籽油和八角精油(star anise essential oil, EO)的挥发性成分进行对比，对八角籽油香气成分进行定量分析，利用气味阈值得出每种香气的气味活性值，并得出每种八角籽油的特征香气成分。结果表明，3种八角籽油共有挥发性成分91种，冷榨八角籽油(cold pressing-star anise seeds oil, CP-SAO)中鉴定出58种，热榨八角籽油(hot pressing-star anise seeds oil, HP-SAO)中鉴定出71种，索氏抽提八角籽油(Soxhlet extraction-star anise seeds oil, SE-SAO)中鉴定出59种，共有成分38种，主要为芳香族和萜烯类物质。HP-SAO、CP-SAO共有成分50种，且与EO具有相同的共有成分40种。主成分分析得出CP-SAO与EO的挥发性成分最为相似，其次为HP-SAO。CP-SAO中有39种特征香气成分，HP-SAO中特征香气成分有43种，SE-SAO中特征香气成分有28种。CP-SAO中对总体香气起主导作用的物质为反式茴香脑、芳樟醇、草蒿脑、桉叶油醇4种。HP-SAO中对总体香气起主导作用的为反式茴香脑、芳樟醇、草蒿脑、苯乙醛、3-乙基-2,5-二甲基-吡嗪、桉叶油醇。SE-SAO中为反式茴香脑、草蒿脑、芳樟醇、桉叶油醇、大茴香醛5种物质。更多还原

【Abstract】 Star anise is an important spice in Chinese traditional cooking, which plays a role in removing the fishiness and increasing the aroma of food in the cooking process. Star anise seeds are not only rich in oils, but also have a similar flavor to star anise. In this paper, headspace solid-phase microextraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) are used to compare the volatile components of star anise seeds oil and star anise essential oil(EO) extracted by three different methods of cold pressing, hot pressing and Soxhlet extraction, the aroma components of star anise seeds oil are quantitatively analyzed and the odor activity value of each aroma using the odor threshold value is calculated, and the characteristic aroma components of star anise seeds oil are obtained. The results show that there are 91 volatile components in three kinds of star anise seeds oil, 58 volatile components are identified from cold pressing-star anise seeds oil(CP-SAO), 71 volatile components are identified from hot pressing-star anise seeds oil(HP-SAO), and 59 volatile components are identified from Soxhlet extraction-star anise seeds oil(SE-SAO), there are 38 common components, mainly are aromatic and terpene substances. HP-SAO and CP-SAO have 50 common components, and they have 40 common components with EO.The principal component analysis shows that CP-SAO and EO have the most similar volatile components,followed by HP-SAO.There are 39 characteristic aroma components in CPSAO,43 characteristic aroma components in HP-SAO and 28 characteristic aroma components in SESAO.The dominant substances in CP-SAO are trans-anisole,linalool,estragole and cineole.In HPSAO,trans-anisole,linalool,estragole,phenylacetaldehyde,3-ethyl-2,5-dimethyl-pyrazine,cineole play a leading role in the overall aroma.SE-SAO contains five compounds such as trans-anisole,estragole,linalool,cineole and anisaldehyde.更多还原