银杏外种皮挥发性成分分析

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 146-149.

银杏外种皮挥发性成分分析

韩帅，苗志伟，刘玉平*，孙宝国

北京工商大学食品学院，食品风味化学北京市重点实验室

收稿日期:2012-03-28 修回日期:2012-06-19 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 刘玉平 E-mail:liuyp@th.btbu.edu.cn
基金资助:
国家科技部支撑计划项目;北京市教育委员会科技发展计划重点项目

Extraction and Analysis of Volatile Flavor Constituents from Ginkgo biloba Exocarp

HAN Shuai,Miao-Zhiwei ,Yu-Ping LIU,Bao-Guo Sun

Received:2012-03-28 Revised:2012-06-19 Online:2012-07-25 Published:2012-07-27
Contact: Yu-Ping LIU E-mail:liuyp@th.btbu.edu.cn

摘要/Abstract

摘要： 采用同时蒸馏萃取和固相微萃取两种萃取技术提取银杏外种皮的挥发性成分，并采用气相色谱-质谱联用对其挥发性物质成分进行分离鉴定。结果共鉴定出29种挥发性化合物，包括酸类9种、酯类9种、酮类3种、醛类1种、醇类4种、烃类1种、杂环类化合物2种，两种萃取物中都鉴定出的挥发性成分有12种。经SDE-GC-MS分析出的相对含量较高(峰面积比＞1%)的化合物有己酸(65.88%)、丁酸(21.46%)、棕榈酸(4.53%)、辛酸(1.15%)；经固相微萃取-气相色谱-质谱联用分析出的相对含量较高(峰面积比＞1%)的化合物有丁酸(59.96%)、己酸(25.45%)、己酸甲酯(3.90%)、丁酸甲酯(3.59%)、乙酸(1.65%)。根据分析出的挥发性成分的香气特征可知对银杏外种皮挥发性气味贡献较大的物质有丁酸、己酸、丁酸甲酯和己酸甲酯等。

关键词: 银杏外种皮, 挥发性成分, 同时蒸馏萃取, 固相微萃取, 气相色谱-质谱联用

Abstract: The volatile constituents of Ginkgo Biloba exocarp were extracted by solid phase microextraction (SPME) or simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry. As a result, 29 compounds were identified, including 9 carboxilic acids, 9 esters, 3 ketones, 1 aldehyde, 4 alcohols, 1 hydrocarbon and 2 heterocyclic compounds. Both extraction methods allowed the identification of 12 volatile compounds. AS determined by SDE-GC-MS, hexanoic acid (65.88%), butanoic acid (21.46%), n-hexadecanoic acid (4.53%) and octanoic acid (1.15%) were predominant among them. The predominant compounds determined by SPME-GC-MS were butanoic acid (59.96%), hexanoic acid (25.45%), methyl hexanoate (3.90%), methyl butyrate (3.59%) and acetic acid (1.65%). Butanoic acid, hexanoic acid, methyl butyrate, methyl hexanoate, etc made a greater contribution to the odor characteristics of Ginkgo Biloba exocarp.

Key words: Ginkgo biloba exocarp, volatile constituents, simultaneous distillation-extraction (SDE), solid phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS207.3

韩帅，苗志伟，刘玉平*，孙宝国. 银杏外种皮挥发性成分分析[J]. 食品科学, 2012, 33(14): 146-149.

HAN Shuai Miao-Zhiwei Yu-Ping LIU Bao-Guo Sun. Extraction and Analysis of Volatile Flavor Constituents from Ginkgo biloba Exocarp[J]. FOOD SCIENCE, 2012, 33(14): 146-149.

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