食品科学
• 分析检测 • 上一篇 下一篇
高婷婷,杨绍祥*,刘玉平,孙宝国
出版日期:
发布日期:
通讯作者:
基金资助:
“十二五”国家科技支撑计划项目(2011BAD23B01)
GAO Ting-ting, YANG Shao-xiang*, LIU Yu-ping, SUN Bao-guo
Online:
Published:
Contact:
摘要:
采用顶空固相微萃取法和同时蒸馏萃取法提取陈皮中的挥发性成分,并利用气相色谱-质谱联用对其进行分离鉴定,共鉴定出89 种挥发性成分,其中烯烃类44 种、醇类10 种、醛类10 种、酚类8 种、酯类7 种、酮类4 种、其他物质6 种,两种方法均鉴定出的挥发性成分有34 种。对陈皮香气特征贡献较大的主要有D-柠檬烯、γ-松油烯、2-崖柏烯、α-金合欢烯、对-伞花烯、α-蒎烯等。
关键词: 陈皮, 挥发性成分, 顶空固相微萃取, 同时蒸馏萃取, 气相色谱-质谱法
Abstract:
The volatile components of tangerine peel were extracted by either head-space solid-phase micro-extraction (HS-SPME) or simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GCMS). Eighty-nine volatile constituents were identified, including 44 alkenes, 10 alcohols, 10 aldehydes, 8 phenols, 7 esters, 4 ketones and 6 other components. Thirty-four components were identified by both extraction methods. D-Limonene, γ-terpinene, 2-thujene, α-farnesene, p-cymene and α-pinene made greater contributions to the odor characteristics of tangerine peel.
Key words: tangerine peel, volatile components, head-space solid-phase micro-extraction (HS-SPME), simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)
中图分类号:
TS207.3
高婷婷,杨绍祥*,刘玉平,孙宝国. 陈皮挥发性成分的提取与分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201416022.
GAO Ting-ting, YANG Shao-xiang*, LIU Yu-ping, SUN Bao-guo. Extraction and Analysis of Volatile Components of Tangerine Peel[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201416022.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201416022
https://www.spkx.net.cn/CN/Y2014/V35/I16/114