摘要
采用同时蒸馏萃取法(SDE)对诃子干果中的挥发性成分进行提取,并用气相色谱-质谱联用仪进行成分分析鉴定,以峰面积归一法对各成分进行定量。得到鉴定的挥发性成分91种,其中含量(相对质量分数)排前10位的成分为棕榈酸(18.64%)、苯乙醛(9.26%)、糠醛(6.10%)、反式-肉桂酸乙酯(4.95%)、植酮(4.13%)、d-苧烯(3.71%)、5-甲基糠醛(2.33%)、棕榈酸乙酯(1.99%)、壬醛(1.88%)和油酸(1.21%),并简要阐述了各挥发性成分对诃子干果香气特征的贡献。
The volatile components were extracted from Terminalia chebula by simultaneous distillation-extraction(SDE)and analyzed by GC-MS.Ninety-one components were identified,their relative mass contents were determined by area normalization method.The main components(relative mass fraction)were palmitic acid(18.64%),phenylacetaldehyde(9.26%),furfural(6.10%),ethyl(E)-cinnamate(4.95%),phytone(4.13%),d-limonene(3.71%),5-methyl furfural(2.33%),ethyl palmitate(1.99%),nonanal(1.88%)and oleic acid(1.21%).The contribution of those components to flavor profile of dried Terminalia chebula was also discussed.
作者
赵华杰
葛丽霞
颜冰
王根女
陈雄
叶田
ZHAO Huajie;GE Lixia;YAN Bing;WANG Gennü;CHEN Xiong;YE Tian(Ever Maple Food Science Technology Co.,Ltd.,Hangzhou 311215,Zhejiang,China)
出处
《香料香精化妆品》
CAS
2020年第5期1-4,10,共5页
Flavour Fragrance Cosmetics
