新鲜芫荽关键性香气成分的鉴定与分析
发布时间：2018-10-12 19:37
【摘要】：采用溶剂辅助风味蒸发法(SAFE),结合气相色谱-质谱联机(GC-MS),通过双柱对新鲜芫荽中的挥发性成分进行了鉴定,并通过谱库检索和保留指数比对,共计从新鲜芫荽中鉴定出化合物87种,其中烃类28种,醛类20种,醇类22种,酸类4种,酯类7种,酮类3种,杂环及其他类3种。通过芳香萃取物稀释分析法(AEDA),结合气相色谱-嗅闻技术(GC-O)对新鲜芫荽进行了分析,共鉴定出21种活性香气成分,其中关键性香气成分有5种[香气稀释因子(FD)≥81],分别是反-2-十二烯醛、反-2-十三烯醛、反-2-十四烯醛、3-甲硫基丙醛、反-2-癸烯醛。
[Abstract]:The volatile components of fresh coriander were identified by solvent assisted flavor evaporation (SAFE),) combined with gas chromatography-mass spectrometry (GC-MS). A total of 87 compounds were identified from fresh coriander, including 28 hydrocarbons, 20 aldehydes, 22 alcohols, 4 acids, 7 esters, 3 ketones, 3 heterocycles and other compounds. The fresh coriander was analyzed by dilution analysis of aromatic extract (AEDA),) and gas chromatography-smell technique (GC-O), and 21 active aroma components were identified. There are five key aroma components [(FD) 鈮，
本文编号：2267351
[Abstract]:The volatile components of fresh coriander were identified by solvent assisted flavor evaporation (SAFE),) combined with gas chromatography-mass spectrometry (GC-MS). A total of 87 compounds were identified from fresh coriander, including 28 hydrocarbons, 20 aldehydes, 22 alcohols, 4 acids, 7 esters, 3 ketones, 3 heterocycles and other compounds. The fresh coriander was analyzed by dilution analysis of aromatic extract (AEDA),) and gas chromatography-smell technique (GC-O), and 21 active aroma components were identified. There are five key aroma components [(FD) 鈮，
本文编号：2267351
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