摘要
研究旨在明确非极性溶剂萃取白兰花开花过程7个不同阶段花被片中风味物质,以便为白兰花的工业化利用提供参考。本实验利用正己烷萃取,GC-MS检测其风味组分,并使用保留指数和NIST谱库对化合物进行定性验证。实验结果表明：共检出化合物64种,相同化合物19种,含量最高的为芳樟醇,其含量为15.64%~47.26%。化合物数量最多的为烷类,其次为酯类,含量最多的为醇类,占总含量的40.00%~55.49%。开花过程化合物含量变化与醇类一致。
The aim was to ascertain the flavor components of Magnolia flower tapel at seven blossom stageswith nonpolar solvent（n-hexane） extraction, in order to provide a reference for industrialize utilization. N-hexane was used to extract the flavor components in this work and the components were detected with GC-MS,and qualitative validation of compounds was carried out with the retention index and NIST spectrum library.The experimental results showed that 64 kinds of compounds were detected and 19 were the same compounds,and the highest concentration compound was linalool, its content was 15.64%-47.26%. The largest number ofcompounds belonged to alkanes and followed by esters, while alcohol had the highest content level, accountingfor 40.00%-55.49% of the total compound content. The change of compound content level of blossom processwas consistent with alcohols.
出处
《农学学报》
2015年第11期97-102,共6页
Journal of Agriculture
基金
香饮所自选项目"提取方式对白兰花产品香气成分影响研究"(xys1110)
关键词
白兰花
正己烷
开花阶段
风味物质
成分分析
Magnolia Flower
n-hexane
Blossom Stage
Flavor Components
Component Analysis
