摘要
采用顶空固相萃取(SPME)结合气相色谱-质谱技术(GC-MS)对荸荠皮粉及其乙醚提取物的挥发性成分进行分析,比较挥发性化合物的相对含量和种类。结果显示,荸荠皮粉含93个挥发性化合物,荸荠皮乙醚提取物中含57个挥发性化合物;两者的挥发性化合物组成存在显著差异,其中荸荠皮粉主要为脂肪酸类和醇类,其他组分含量很低,而乙醚提取物主要为酯类、醇类、醚类和烷类。两者拥有5种相同挥发性化合物,分别是乙醇、乙酸、乙酸乙酯、正己醛、乙醛、正十六烷。在化合物类型分布上,荸荠皮乙醚提取物中酯类含量最高,其次分别为醇类、醚类和烷类,荸荠皮粉中脂肪酸含量最高,其次是醇类和烯类;两者在醇类、酮类和醛类分布方面最为接近,酯类和脂肪酸类相差最大。分析发现,荸荠皮粉及其乙醚提取物的挥发性成分在种类和含量上有显著差异,乙醚对香味贡献率高的酯类和醇类的提取有较好效果,但应防止原料在热加工脱水过程中的酸败反应,为改进荸荠皮香味剂的开发提供参考价值。
The SPME-GC-MS was used to analyze the volatile components of Eleochairis tuberosa peel powder and its ether extract,and the relative content and types of volatile compounds were compared.The results showed that there were 93 volatile compounds in the Eleochairis tuberosa peel powder and 57 volatile compounds in its ether extract,and their volatile compounds had significant difference.In Eleochairis tuberosa peel powder,there were mainly fatty acids and alcohols,and low content of other components.The ether extract were mainly esters,alcohols,ethers and alkanes.Both of them had five volatile compounds including ethanol,acetic acid,ethyl acetate,hexanal,acetaldehyde and hexadecane.On the type distribution of compounds,the esters were the highest in the ether extract of Eleochairis tuberosa peel,following by alcohols,ethers and alkanes;In the peel powder,the content of fatty acids was the highest,following by alcohols and olefins;The distribution of alcohols,ketones and aldehydes were similar in powder and its ether extract,but the esters and fatty acids had obvious difference.The types and contents of the volatile components were significant differences between the peel powder and the ether extract.Ether was beneficial for the extraction of esters and alcohols,which were high fragrance contribution for flavor,but the rancidity of raw materials should be prevented in the process of hot pump dehydration.Some reference to improve the development of flavor agent of Eleochairis tuberosa peel was provided.
作者
谷毅鹏
杨小梅
GU Yipeng;YANG Xiaomei(Institute of Food Science and Technology,Hezhou University,Hezhou 542899)
出处
《食品工业》
CAS
2021年第1期304-310,共7页
The Food Industry
基金
广西自然科学基金项目(2019GXNSFBA245019)
贺州市科学研究与技术开发计划(贺科转1908010)
广西壮族自治区中青年教师基础能力提升项目(2019KY0726)。
