摘要
采用动态顶空采样(DHS)方法对4个品种(紫珀、燕魁、燕龙、早丰)板栗花进行挥发性香气的提取,之后用全自动热脱附-气相色谱/质谱(ATD-GC/MS)联用技术进行香气成分分析。结果表明:4个品种板栗花共有的挥发性香气成分主要为2,2,3,3,4,4-六甲基-四氢呋喃、四氢-2,5-二甲基-2H-吡喃甲醇、2-丙基-1-戊醇、3,3-二甲基丁基-叔丁基-乙醚和2,6-二苯基苯酚。酯类和醇类是构成板栗花香气的主要成分。紫珀与其余3个品种相比,其挥发性气体中主要香气物质的相对含量均较高,实际上紫珀花的香气也更为强烈些。
The dynamic headspace sample （DHS） and automatic thermal desorption-gas chromatography-mass spectrometric （ATD-GC-MS） system were applied to analyze the volatile composition of four cuhivars （Zipo, Yanlong, Yankui and Zaofeng） of chestnut flowers. The results showed that 2,2,3,3,4,4-hexamethyltetrahydrofuran, tetrahydro-2,5 -dimethyl-2 h-pyranmethanol, 2-propyl-1 -pentanol, tert-butyl-3,3 -dimethylbutyl ether and 2,6-diphenylphenol were main volatile compounds in four cuhivars. Esters and alcohols were major volatile components in chestnut flowers. Volatile components of four cuhivars were compared and the relative contents of main volatiles in Zipo were higher than those of other three cultivars. Meanwhile, Zipo has the strongest smell among four.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第3期192-195,共4页
Food and Fermentation Industries
基金
国家林业公益性行业科研专项(201204401)
