金佛手香气物质的多维分析及其特征香气物质的确定
发布时间：2018-11-11 07:20
【摘要】：采用顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和Tenax TA吸附剂吹扫捕集(purge and trap,PT)提取金佛手肉和皮的香气,通过气相色谱-质谱分别检测出44种和45种香气物质,结果显示采用HS-SPME和PT萃取金佛手香气物质具有良好的互补性。采用HS-SPME萃取金佛手肉和金佛手皮,通过全二维气相色谱-四极杆质谱分别检测出43种和40种相似度高的香气物质。此外有23种物质香气活力值大于1,结合偏最小二乘回归分析得出对金佛手香气贡献较大的物质是柠檬烯、芳樟醇、α-蒎烯、β-蒎烯、月桂烯、γ-松油烯、异松油烯、辛酸乙酯、香叶醇、柠檬醛和叶醇等。
[Abstract]:Headspace solid phase microextraction (headspace solid-phase microextraction,HS-SPME) and Tenax TA adsorbent (purge and trap,PT) were used to extract the aroma of Phallophora chinensis, and 44 and 45 aroma substances were detected by gas chromatography-mass spectrometry, respectively. The results showed that HS-SPME and PT were complementary to each other. In this paper, HS-SPME was used to extract the flesh and skin of Golden Buddha, and 43 and 40 kinds of aroma substances with high similarity were detected by gas chromatography-quadrupole mass spectrometry (GC-MS). In addition, the aroma activity values of 23 compounds were more than 1. The results of partial least square regression analysis showed that the major components contributing to the aroma of Jinfa were limonene, linalool, 伪 -pinene, 尾 -pinene, lauryl, 纬 -turpentene, isopentene, and so on. Ethyl octanoate, geraniol, citral and leaf alcohol, etc.
【作者单位】： 上海应用技术大学香料香精技术与工程学院;美国路易斯安那州立大学食品科学系;
【基金】：国家自然科学基金面上项目(31371736)
【分类号】：O657.63;R284.1
本文编号：2324155
[Abstract]:Headspace solid phase microextraction (headspace solid-phase microextraction,HS-SPME) and Tenax TA adsorbent (purge and trap,PT) were used to extract the aroma of Phallophora chinensis, and 44 and 45 aroma substances were detected by gas chromatography-mass spectrometry, respectively. The results showed that HS-SPME and PT were complementary to each other. In this paper, HS-SPME was used to extract the flesh and skin of Golden Buddha, and 43 and 40 kinds of aroma substances with high similarity were detected by gas chromatography-quadrupole mass spectrometry (GC-MS). In addition, the aroma activity values of 23 compounds were more than 1. The results of partial least square regression analysis showed that the major components contributing to the aroma of Jinfa were limonene, linalool, 伪 -pinene, 尾 -pinene, lauryl, 纬 -turpentene, isopentene, and so on. Ethyl octanoate, geraniol, citral and leaf alcohol, etc.
【作者单位】： 上海应用技术大学香料香精技术与工程学院;美国路易斯安那州立大学食品科学系;
【基金】：国家自然科学基金面上项目(31371736)
【分类号】：O657.63;R284.1
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