摘要
采用同时蒸馏-萃取法(simultaneous distertraction extraction,SDE)提取白及花挥发性物质,通过气相色谱-质谱联用法(gas chromatography-mass spectrometery,GC-MS)和气相色谱-嗅闻测量法(gas chromatography-olfactometer,GC-O),开展白及花4种样品的挥发性成分和气味特征的研究。GC-MS分析表明,白及花中共鉴定出71种9类挥发性成分,主要包括醇类13种(18.31%),醛类16种(22.54%),酯类8种(11.27%)。这些化合物的含量,从花蕾期到展瓣花期大多呈现明显增加,而酯类化合物含量则呈现下降。GC-O结合感官评价,白及花挥发性成分的气味特征呈现为青草气、花香气、果香气和药香气等,其关键气味化合物由正己醛、壬醛、芳樟醇和愈创木酚等组成。
Bletilla striata flower volatiles were extracted by simultaneous distillation-extraction(SDE).Gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactory(GC-O)were used to study the volatile components and odor characteristics of four samples of B.striata flower.GC-MS analysis showed that 71 volatile components of 9 types were identified in B.striata flowers,which mainly includes 13 kinds of alcohols(18.31%),16 kinds of aldehydes(22.54%),8 kinds of esters(11.27%).The content of most of these compounds increased significantly from the flower bud stage to the flowering stage,while the ester compound content decreased.GC-O combined with sensory evaluation showed that the odor characteristics of volatile components in B.striata flowers were presented as grass aroma,flower aroma,fruit aroma and herb aroma,etc;and the key odor compounds were composed of n-hexanal,furfural,linalool and guaiacol.
作者
刘珍珍
苏莹
张斌
陈小华
李会宁
杨培君
LIU Zhen-zhen;SU Ying;ZHANG Bin;CHEN Xiao-hua;LI Hui-ning;YANG Pei-jun(School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,Shaanxi,China;Liuba Office for Development of Chinese Medicinal Materials,Hanzhong 723001,Shaanxi,China;Shaanxi Province Key Lab of Bio-Resources,Shaanxi University of Technology,Hanzhong 723001,Shaanxi,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第21期178-186,共9页
Food Research and Development
基金
中央财务部中医药部门公共卫生服务专项“全国中药资源普查项目”(财社[2017]66号)
陕西省农业科技创新与攻关项目(2016NY-196)
