清涧红枣香气成分的分析鉴定  

Analysis and Identification of Aroma Components for the Qingjian Date

作　　者：邓红[1] 王玉珠[1] 史乐伟[1] 贺小化[1] 孟永宏[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品研究与开发》2013年第24期201-205,共5页Food Research and Development

基　　金：中央高校基本科研业务费(GK201303005);陕西省科技统筹计划(2011KTCQ02-04);农业部苹果体系(CARS-28)项目资助

摘　　要：以清涧红枣为原料,采用水蒸汽法提取红枣香气物质,通过顶空固相微萃取结合气相色谱-质谱联用(GCMS)仪鉴定其香气成分和检测其相对含量,并与其它4种红枣(金丝小枣、和田玉枣、天津红枣、河北滩枣)的香气物质进行比较分析。结果表明,清涧红枣香气共检测出47种成分,包括酸类、醛类、酯类等;清涧红枣的主要香气物质为邻苯二甲酸二异丁酯、庚酸等,与其它四种红枣的香气成分存在较大差异。研究说明不同产地与品种对红枣香气风味物质的影响较大。The jujube aroma substances were extracted by the water vapor method using the Qingjian Date as raw material. The aroma components were identified and the content of jujube aroma was analyzed through headspace solid-phase micro extraction combining with gas chromatographic-mass spectrometry (GC-MS). At the same time, the jujube aroma substances of Qingjian Date were compared with other four kinds Date. The results showed that there were 47 aroma components of Qingjian Date totally, including acids, aldehydes, esters, etc. The main aroma substances of Qingjian Date were diisobutyl phthalate and heptanoic acid, etc. There were bigger difference of jujube aroma component between Qingjian Date and other four kinds Date. So there exists great effect between different producing areas and varieties on the aromatic substances of Date.

关 键 词：红枣 香气成分 分析 GC-MS 顶空固相微萃取 

分 类 号：S665.1[农业科学—果树学] O657[农业科学—园艺学]