不同提取方式对比分析姜油中的风味物质

发布时间：2018-06-16 16:03

本文选题：生姜油 + GC-MS　；参考：《食品工业科技》2016年21期

【摘要】：本文以生姜为原料,通过两种不同的提取方式研究姜油中的风味物质,采用气质联用(GC-MS)技术对得到的样品进行风味物质的测定,并运用主成分分析法(PCA)比较两种不同的提取方式所得到的风味物质之间的区别。结果表明:超临界CO_2萃取法得到的姜油共检测出83个峰,乙醇浸提法共检测出51个峰,得到的风味物质主要有6大类,包括烯烃类、酮/酚类、酸酯类、醛类、醇类和烷烃类,其中贡献率最大的是烯烃类和酮/酚类,累计贡献率达到95.544%。超临界CO_2萃取得到的姜油不仅感官品质上优于乙醇浸提法得到的姜油,其风味物质的相对含量也明显多于乙醇浸提法得到的姜油,为以后姜油风味物质的开发利用提供一定的参考依据。
[Abstract]:In this paper, the flavor substances in ginger oil were studied by two different extraction methods with ginger as raw material. The flavor substances of the samples were determined by GC-MS. Principal component Analysis (PCA) was used to compare the differences between the two different extraction methods. The results showed that 83 peaks were detected in ginger oil obtained by supercritical CO-2 extraction, 51 peaks were detected by ethanol extraction method, and the flavor substances obtained were mainly 6 categories, including olefins, ketones / phenols, acid esters, aldehydes, alcohols and alkanes. The contribution rate of olefins and ketones / phenols was the largest, and the cumulative contribution rate was 95.54444. The ginger oil extracted by supercritical CO2 extraction was superior to the ginger oil extracted by ethanol extraction in sensory quality, and the relative content of flavor substances was significantly higher than that of ginger oil obtained by ethanol extraction. It provides a certain reference for the development and utilization of ginger oil flavor substances in the future.
【作者单位】：南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室;江苏经贸职业技术学院;
【基金】：国家科技支撑计划课题(2014BAD04B10) 公益性行业科研专项(201313007) 江苏高校优势学科建设工程资助项目(PAPD)
【分类号】：TS264.2;O657.63

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