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林业科学 ›› 2021, Vol. 57 ›› Issue (4): 133-141.doi: 10.11707/j.1001-7488.20210414

• 论文与研究报告 • 上一篇    下一篇

不同含水率阴香木气味释放分析

曾彬1,沈隽1,*,王启繁1,董华君1,2   

  1. 1. 东北林业大学材料科学与工程学院 哈尔滨 150040
    2. 哈尔滨商业大学设计艺术学院 哈尔滨 150028
  • 收稿日期:2019-07-03 出版日期:2021-04-01 发布日期:2021-05-21
  • 通讯作者: 沈隽
  • 基金资助:
    国家自然科学基金项目(31971582)

Analysis of Odorants in Cinnamomum burmannii Wood with Different Moisture Contents

Bin Zeng1,Jun Shen1,*,Qifan Wang1,Huajun Dong1,2   

  1. 1. College of Material Science and Engineering, Northeast Forestry University Harbin 150040
    2. College of Design Art, Harbin University of Commerce Harbin 150028
  • Received:2019-07-03 Online:2021-04-01 Published:2021-05-21
  • Contact: Jun Shen

摘要:

目的: 对木材气味进行研究,为解决木材作为室内装饰材料使用时所散发的异味问题提供参考。方法: 以阴香木为研究对象,采用气相色谱-质谱/嗅闻(GC-MS/O)技术对不同含水率下心、边材释放的总挥发性有机化合物(TVOC)和特征气味化合物进行分析,探究含水率对阴香木TVOC和气味释放的影响。结果: 阴香木共释放25种特征气味化合物,其中包括苯(芳香味)、己醛(青草果香)、乙苯(芳香甜味)、苯甲醛(杏仁油味)、辛醛(甜香)、2-乙基-1-己醇(甜花香味)、壬醛(果酸香)和癸醛(柑橘气味)8种关键特征气味化合物。心、边材在初始含水率70%左右释放的气味物质浓度分别占TVOC的64%和72%,以醇、醛气味化合物为主;随着含水率下降,心、边材释放的气味物质和总气味强度呈下降趋势,果香味类化合物的气味强度在整个含水率下降过程中一直大于其他类化合物;含水率降至30%前,心、边材释放的TVOC和气味物质浓度随含水率变化下降最为显著;含水率降至30%时,心、边释放的气味物质浓度分别降低64%和68%,其所呈现的整体气味强度大大减弱;此后,含水率对心材的影响较小,但边材在含水率继续降至10%时气味物质浓度降低26%,随后几乎不受含水率影响。在整个含水率下降过程中,阴香木边材释放的TVOC远大于心材,其中,心材释放的化合物以芳香烃和酯类为主,边材释放的化合物以醇类和芳香烃类为主,烯烃类化合物在不同含水率下心、边材中的释放量保持稳定,受含水率影响较小。结论: 果香味是阴香木的主要特征气味。阴香木散发的气味物质种类和浓度随含水率下降而降低,整体气味强度也相应减弱。任一含水率下,边材的整体气味强度大于心材。心材在含水率降至纤维饱和点后释放的气味物质逐渐趋于稳定,边材在含水率到达平衡含水率后释放的特征气味化合物和整体气味强度趋于稳定。

关键词: 气相色谱-质谱/嗅闻, 阴香, 总挥发性有机化合物, 特征气味化合物, 含水率

Abstract:

Objective: The current research on the smell of wood was expected to provide a reference for solving the problem of "odor" emitted from wood used as an interior decoration material. Method: Taking Cinnamomum burmannii as the research object, the gas chromatography-mass spectrometry/olfactometry(GC-MS/O) technique was used to analyze the total volatile organic compounds(TVOC) and the characteristic odor active compounds released from the heartwood and sapwood under different moisture contents, and to explore the effects of moisture content on the TVOC and odor release of C. burmannii. Result: It was found that a total of 25 characteristic odor compounds were released from the C. burmannii, including benzene(aromatic), hexanal(green grass), ethylbenzene(aromatic sweet), benzaldehyde(almond oil), octanal(sweet incense), 2-ethyl-1-hexanol(sweet floral aroma), nonanal(fruit acid) and decanal(citrus smell) 8 key characteristic odor compounds. The concentration of odorant released by heartwood and sapwood at the initial moisture content of about 70% accounted for 64% and 72% of TVOC, respectively, mainly composed of alcohol and aldehyde odor compounds. As the water content decreased, the odorant substance and the total odor intensity released by the heartwood and sapwood showed a downward trend, and the odor intensity of the fruit flavor compound was always greater than the other characteristic odors throughout the changes of the moisture content. Before the moisture content decreased to 30%, the concentration of TVOC and odorant released from the heartwood and sapwood decreased the most significantly with the changes of moisture content. When the moisture content decreased to 30%, the concentration of odor substances released from the heartwood and sapwood decreased by 64% and 68%, respectively, and the overall odor intensity exhibited by the heartwood and sapwood was greatly reduced. Since then, the moisture content had less effects on the heartwood, but the sapwood concentration was also reduced by 26% when the moisture content continued to drop to 10%, and then it was almost unaffected by the moisture content during the entire moisture content declining processes. The amount of TVOC released by the sapwood was much larger than that of the heartwood. Among them, the compounds released from the heartwood were mainly aromatic hydrocarbons and ester compounds, those from the sapwood were mainly composed of alcohols and aromatic hydrocarbons, whereas the release of olefins in heartwood and sapwood remained stable at different moisture contents, and was less affected by moisture contents. Conclusion: Fruit aroma is the main characteristic smell of C. burmannii. The type and concentration of odor substances emitted by C. burmannii decreased with the decrease of moisture content, and the overall odor intensity also decreased accordingly. At any moisture content, the overall odor intensity of the sapwood is always greater than that of the heartwood. After the water content drops to the fiber saturation point, the released odorant material gradually becomes stable, and the odor characteristic compounds and the overall odor intensity released by the sapwood after the water content reaches the equilibrium moisture content might be also tend to stable.

Key words: gas chromatography-mass spectrometry/olfactometry(GC-MS/O), Cinnamomum burmannii, total volatile organic compounds(TVOC), key odor compounds, moisture content

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