摘要
采用气相色谱-质谱联用技术(GC-MS)对两种薰衣草精油(兰花、白花)中的挥发性成分进行分析鉴定,鉴定出78种挥发性成分。通过香气提取物稀释分析法(AEDA)结合气相色谱-嗅闻技术(GC-O)对两种精油进行分析,鉴定出31种香气化合物,其中关键香气的物质有8种(FD≥64),分别是β-罗勒烯、芳樟醇、乙酸芳樟酯、香叶醇、橙花醇、薰衣草醇、乙酸香叶酯和β-月桂烯。在此基础上通过香气活性值(OAV)鉴定出22种特征化合物(OAV>1),其中关键香气物质13种(OAV>10)。两者共同鉴定出6种关键风味化合物,分别是芳樟醇、β-罗勒烯、香叶醇、乙酸芳樟酯、β-月桂烯和乙酸香叶酯。
Two lavender essential oils （orchid, white） were identified both by using gas chromatography-massspectrometry （GC-MS）, there were seventy-eight volatile components identified. GC-O combined with an aroma extract dilution analysis （AEDA） method was applied to detect characteristic aroma compounds in two lavender essential oils, and thirty-one aroma compounds were identified. Eight chemicals were identified as key aroma compounds （FD ≥64）, namely fl-basilene, linalool, linalyl acetate, geraniol, nerol, lavandulol, geranyl acetate and fl-myrcene. On this basis, twenty-two compounds （OAV〉 1） were identified as characteristic compounds according to odor active values （OAVs） and thirteen compounds （OAV〉 10） were regard as key aroma compounds. Six key aroma compounds which were linalool, linalyl acetate, β-basilene, geraniol, β-myrcene and geranyl acetate, were identified by both methods. They were considered as the key contributors to the characteristic aroma of lavender essential oils.
出处
《食品工业》
CAS
北大核心
2016年第12期264-268,共5页
The Food Industry
基金
国家自然科学基金面上项目(2147614090)
"十二五"国家科技支撑计划课题(2011BAD23B01)
上海香料香精工程技术研究中心(15DZ2280100)
