不同品种桑椹香气成分的GC-MS分析-食品科学.PDFVIP

※分析检测 食品科学 2010, Vol. 31, No. 18 239 1 2, 1 陈 娟 ，阚建全 * ，杨蓉生 (1.西南民族大学生命科学与技术学院，四川 成都 610041 ；2.西南大学食品科学学院，重庆 400715) ：采用溶剂萃取结合气相色谱- 质谱联用(GC-MS) 的方法，对农用桑椹、大十桑椹、红果2 号桑椹和红果 1 号桑椹 4 个品种果实的香气成分进行分析。结果表明，分别从 4 种桑椹中鉴定出挥发性成分 42 、51 、44 、46 种，主要包括高级脂肪酸、脂肪酸酯、脂肪醇、芳香醇、脂肪醛、以及脂肪酮等。桑椹中高级脂肪酸的相对 含量很高，它们是重要的香气前体物质。己醛、壬醛、己醇、3- 甲基- 丁醇、2,3- 丁二醇、苯乙醇和 3- 羟基 - 2- 丁酮则是桑椹的主体香气成分。此外，每种桑椹还含有一些独特的香气成分。 ：桑椹；品种；香气成分；气相色谱 - 质谱联用 Gas Chromatography-Mass Spectrometric Analysis of Aroma Components in Mulberry from Different Varieties 1 2, 1 CHEN Juan ，KAN Jian-quan *，YANG Rong-sheng (1. College of Life Science and Technology, Southwest University for Nationalities, Chendu 610041, China ； 2. College of Food Science, Southwest University, Chongqing 400715, China) Abstract ：Agricultural mulberry, Dashi mulberry, Hongguo 2 mulberry and Hongguo 1 mulberry were used as raw materials. The aroma components in mulberries from different varieties were extracted by solvent extraction and analyzed by gas chroma- tography-mass spectrometry (GC-MS). Results indicated that 42, 51, 44 and 46 volatile components from agricultural mulberry, Dashi mulberry, Hongguo 2 mulberry and Hongguo 1 mulberry were identified, respectively. Long chain fatty acid, fatty acid-ester, fatty alcohol, aromatic alcohol, fatty aldehyde and fatty ketone were the major aromatic components. The relative content of long chain fatty acid in mulberries were quite high and the long chain fatty acid was the most important aromatic precursor. The principal aroma components in mulberries were composed of hexaldehyd