摘要
为阐明不同提取方法对花椒挥发性香味成分分析结果的影响,采用常温溶剂萃取法和同时蒸馏萃取法对花椒中挥发性香味成分进行提取,各类挥发性香味成分经气相色谱-质谱法分离、鉴定,共鉴定出123种香味成分,其中溶剂萃取法检测出53种,同时蒸馏萃取法检测出110种,共有成分40种,对各种挥发性香味成分的含量利用内标法进行定量,其主要成分为柠檬烯(10693.69μg/g)、花椒素(4368.17μg/g)、月桂烯(3023.15μg/g)、胡椒酮(1726.35μg/g)、桉叶油醇(1259.79μg/g)、芳樟醇(418.01μg/g)等。
In order to clarify the influence of different extraction methods on the analysis results of volatile aroma components of Zanthoxylum bungeanum Maxim..The volatile aroma components are extracted from Zanthoxylum bungeanum by gasormal temperature solvent extraction method and simultaneous distillation and extraction method.The volatile aroma components are separated and identified by gas chromatography-mass spectrometry.A total of 123 aroma components are identified,among which,53 components are detected by solvent extraction method,110 components are detected by distillation extraction method,and there are 40 common components.The content of volatile aroma components are quantified by internal standard method,the main components are limonene(10693.69μg/g),xanthoxylin(4368.17μg/g),myrcene(3023.15μg/g),piperitone(1726.35μg/g),eudesmol(1259.79μg/g),linalool(418.01μg/g),etc..
作者
王花俊
李小福
张文洁
朱智志
张峻松
WANG Hua-jun;LI Xiao-fu;ZHANG Wen-jie;ZHU Zhi-zhi;ZHANG Jun-song(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China;Technology Center of China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China)
出处
《中国调味品》
CAS
北大核心
2020年第6期49-53,共5页
China Condiment
基金
河南中烟工业有限责任公司科技项目(201706038)。
关键词
花椒
香味成分
溶剂萃取
同时蒸馏萃取
气相色谱-质谱法
Zanthoxylum bungeanum Maxim.
volatile aroma components
solvent extraction
simultaneous distillation and extraction
GC-MS
