摘要
该项研究选择自然干燥、炒制干燥及微波加热3种不同加工方式对蒙古栎果实进行干燥处理后制粉,分析不同加工方式对气相色谱-质谱法检测蒙古栎果实挥发性物质的影响。结果表明:炒制干燥制粉蒙古栎果实共检测出16种挥发性成分,其中辛酸乙酯的含量最高,保留时间为5.947 min;微波干燥制粉的蒙古栎果实共检测出13种挥发性成分,其中辛酸乙酯的含量最高,保留时间为5.921 min;自然干燥制粉蒙古栎果实共检测出14种挥发性成分,其中对氯三氟甲苯的含量最高,保留时间为2.645 min。该结果为蒙古栎果实挥发性成分的研究提供一定参考。
In this study,natural drying,stir-frying and microwave heating were used to dry acorns for flour preparation.The effects of three different processing methods on GC-EI-MS detection of volatile substances in acorns were compared and analyzed.The results showed that 16 kinds of volatile components were detected in fried acorns,among which ethyl octanoate was the most abundant and the retention time was 5.947 min.13 kinds of volatile components were detected in microwave dried acorns,of which ethyl octanoate was the most abundant and the retention time was 5.921 min.14 volatile components were detected in acorns treated by natural drying,and the content of chlorobenzotrifluoride was the highest with a retention time of 2.645 min.The results provide a reference for the study of volatile components in acorns.
作者
王月婵
WANG Yuechan(Liaoning Academy of Forest Science,Shenyang 110032,China)
出处
《辽宁林业科技》
2020年第6期16-18,22,共4页
Liaoning Forestry Science and Technology
关键词
蒙古栎果实
干燥方式
挥发性物质
Quercus mongolica acorn
processing methods
volatile substances
