摘要
采用同时蒸馏萃取结合气相色谱-质谱联用技术对鲜山楂果肉中的挥发性成分进行提取、分离及鉴定,通过质谱、保留指数、标准品定性,共鉴定出61种挥发性成分,包括烃类16种、醇类16种、醛类10种、酯类9种、酚类4种、醚类3种、酮类2种以及酸类1种;其中含量较高(相对峰面积大于2%)的化合物主要是乙酸叶醇酯(16.08%)、糠醛(10.97%)、α-松油醇(7.02%)、1,4-丁二醇(5.92%)、乙酸己酯(3.55%)、丁香酚(3.55%)以及1-甲基-4-(2-丙烯基)(2.53%)。分析鉴定出的挥发性成分的香气特征可知,对新鲜山楂果肉香气贡献较大的是酯类、醇类和醛类。
The organic volatile components in fresh hawthorn were studied using simultaneous distillation extraction and gas chromatography-mass spectrometry（ SDE-GC-MS）. A total of sixty-one volatile components were identified,including 16 hydrocarbons,16 alcohols,10 aldehydes,9 esters,4 phenols,3ethers,2 ketones,and 1 acid. These components were determined by MS and conformed by comparison of the retention times of the separated constituents with those of authentic samples and by comparison of retention indexes of separated constituents with the RIs reported in the literature. The predominant volatile component（ over 2%） in fresh hawthorn was cis-3-hexenyl acetate（ 16. 08%）,followed by furfural（ 10. 97%）,α-terpineol（ 7. 02%）,1,4-butanediol（ 5. 92%）,hexyl acetate（ 3. 55%）,eugenol（ 3. 55%）,and 1-methyl-4-（ 1-methylethenyl）-benzene（ 2. 53%）. From the odor characteristics of identified components,it can be known that the ester compounds,alcohol compounds,and aldehyde compounds were the characteristic volatile components of fresh hawthorn.
出处
《食品科学技术学报》
CAS
2015年第3期22-27,共6页
Journal of Food Science and Technology
基金
国家"十二五"科技支撑计划项目(2011BAD23B01)
关键词
鲜山楂
挥发性成分
同时蒸馏萃取
气相色谱-质谱联用
fresh hawthorn
volatile components
simultaneous distillation extraction
gas chromatogra-phy-mass spectrometry
