摘要
分别用超声波(ultrasonic)和微波(microwave)预处理紫苏,采用同时蒸馏萃取(simultaneous distillation-extraction,SDE)和气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术,研究不同预处理方式对紫苏挥发性成分的影响。用超声波预处理紫苏,一共检测到33种挥发性成分;挥发性成分的总量为6939.15μg/g;用微波预处理紫苏,一共检测到39种挥发性成分,挥发性成分的总量为4893.15μg/g。两种预处理方式一共得到48种挥发性成分。超声波预处理比微波预处理得到挥发性成分种类少,但挥发性成分的总含量和具有香味成分的含量更高,说明超声波预处理更适合香味物质的提取。
The purpose of this paper is to investigate the effect of different pretreatments—ultrasonic and microwave on volatile components of Perillafrutescens volatile. Simultaneous distillation-extraction（SDE）and gas chromatography-mass spectrometry（GC-MS）were employed. A total of 33 volatile compounds were detected by ultrasonic pretreatment of Perillafrutescens,and the total amount of volatile compounds was 6939.15μg/g. A total of 39 volatile compounds were detected by microwave pretreatment of Perillafrutescens,and the total amount of volatile compounds was 4893.15μg/g. Two pretreatment methods obtained a total of 48 volatile compounds. Ultrasonic pretreatment detected fewer kinds of volatile compounds compared with microwave pretreatment,but the total amount of volatile compounds and the amount of volatile flavor compounds are higher,indicating that ultrasonic pretreatment is more suitable for the extraction of volatile flavor compounds.
出处
《中国食品添加剂》
CAS
2018年第2期80-86,共7页
China Food Additives
基金
贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046)
贵州理工学院高层次人才科研启动经费项目(XJGC20161233)
关键词
超声波
微波
同时蒸馏萃取
气质联用
挥发性成分
ultrasonic
microwave
simultaneous distillation extraction
gas chromatography-mass spectrometryvolatile compounds
