摘要
采用SDE(同时蒸馏萃取)和SPME(固相微萃取)两种萃取技术分离新疆库尔勒香梨的香气成分,用GC/MS分析鉴定,对总离子流色谱的峰面积进行归一化定量。通过比较两种分离技术的检测结果,同时结合GC-Olfactometry(GC-嗅探方法)对香气成分进行感官描述,得出:SPME方法分离的己醛、己酸乙酯、丁酸乙酯、乙酸乙酯、乙酸己酯、乙醇、油酸乙酯、(E)2-己烯醛、α-法尼烯、甲酸辛酯、乙酸丁酯、反-2-顺-4-癸二烯酸乙酯等化合物够较好地体现出库尔勒香梨固有的香气。
Volatile Constituents of Xinjiang Kuerle Fragrant Pear were investigated by SDE （simultaneous distillation and extraction） and SPME （solid phase microextraction） and analyzed by combined gas chromatography /mass spectrometry. Results obtained from two separation technique were compared. After combining with the GC-Olfactometry method, it was determined that Hexanal, Hexanoic acid, ethyl ester. Butanoic acid, ethyl ester. Acetic acid, ethyl ester. Acetic acid, hexyl ester. Ethanol. Ethyl oleate. （E）2-Hexanal.α-Famesene. Formic acid, octyl ester. Acetic acid, butyl ester. Trans-2-, cis-4-decadienoate was the dominant compounds. SPME/ GC/MS was the desirable method in separating the aroma compounds of Xinjiang Kuerle Fragrant Pear.
出处
《食品科技》
CAS
北大核心
2007年第6期95-98,103,共5页
Food Science and Technology
基金
石河子大学"263"人才支持计划及研究生核心课程建设支持项目
