食品科学 ›› 2018, Vol. 39 ›› Issue (20): 182-189.doi: 10.7506/spkx1002-6630-201820027

• 成分分析 • 上一篇    下一篇

枣花及枣花蜜香气成分分析

敖常伟1,吕姗1,吴香菊1,赵智慧2,刘孟军2,*   

  1. (1.河北农业大学食品科技学院,河北?保定 071000;2.河北农业大学中国枣研究中心,河北?保定 071000)
  • 出版日期:2018-10-25 发布日期:2018-10-24
  • 基金资助:
    “十二五”国家科技支撑计划项目(2013BAD14B03)

Analysis of Aroma Components from Jujube Flowers and Honey

AO Changwei1, Lü Shan1, WU Xiangju1, ZHAO Zhihui2, LIU Mengjun2,*   

  1. (1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. Research Center of Chinese Jujube, Hebei Agricultural University, Baoding 071000, China)
  • Online:2018-10-25 Published:2018-10-24

摘要: 为鉴定枣花中主要香味化合物,比较不同开花时期的枣花香气成分的变化,以及枣花与枣花蜜香气成分的关联。采用顶空固相微萃取提取样品中的挥发性物质并优化提取条件,采用气相色谱-质谱-嗅觉(gas chromatography-mass spectrometry-olfactometry,GC-MS-O)法对提取的挥发物进行分析鉴定。GC-MS-O鉴定枣花的主要香气成分为2-甲基丁酸乙酯、异戊酸乙酯、(E)-2-甲基-2-丁烯酸乙酯、3-己烯醇乙酯、α-罗勒烯、4,8-二甲基-1,3,7-壬三烯、4-甲基-戊酸乙酯、苯甲酸乙酯、α-法尼烯、月桂酸甲酯和2-甲基-环丁酮。这些成分呈现的枣花气味类型主要有果香味、花香味、酸味和青草味。枣花与枣花蜜共有香气物质为(E)-3-己烯-1-醇、异辛醇、芳樟醇、苯甲醇、乙酸、正己酸、正辛酸、壬酸、月桂酸、肉豆蔻酸、棕榈酸、2,6-二甲基-1,3,5,7-辛四烯、苯酚、水杨酸甲酯、甲氧基苯基-肟、萘和3-氰基吡啶。以上共有成分是枣花蜜具有枣花气味特征的主要原因。

关键词: 枣花, 枣花蜜, 挥发性成分, 气相色谱-质谱-嗅味测量法, 固相微萃取

Abstract: The volatile compounds of jujube flowers at different stages of maturity and jujube honey were extracted by solid-phase microextraction (SPME) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). SPME conditions were optimized. The main aroma compounds of jujube flowers were 2-ethyl butyrate, ethyl valerate, (E)-2-methyl-2-maleate, 3-enol ethyl ester, α-ocimene, 4,8-dimethyl-1,3,7-nonyl triene, α-farnesene, 2-methyl ethyl butyrate, 4-methyl-pentanoic acid ethyl ester, ethyl benzoate, lauric acid methyl ester, and 2-methyl cyclobutanone. The aroma descriptions of jujube flowers detected by GC-O were fruity, floral, sour and grassy. The aroma compounds in both jujube flowers and honey were (E)-3-hexen-1-alcohol, isooctyl alcohol, linalool, benzyl alcohol, acetic acid, hexanoic acid, octanoic acid, azelaic acid, lauric acid, myristic acid, palmitic acid, 2,6-methyl-1,3,5,7-octatetraene, phenol, methylis salicylas, methoxy phenyl oxime, naphthalene, and 3-cyanopyridine, which were mainly responsible for the characteristic jujube flower aroma of jujube honey.

Key words: jujube flower, jujube honey, volatile compounds, gas chromatography-mass spectrometry-olfactometry, solid-phase microextraction

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