超声波法提取红香酥梨挥发性成分的研究  

Study on the Volatile Oil from Hongxiangsu Pear by Ultrasound Extraction

作　　者：刘开源[1] 赵卫红[2] 

机构地区：[1]鞍山师范学院物理系,辽宁鞍山114005 [2]鞍钢高中,辽宁鞍山114034

出　　处：《食品科学》2005年第3期215-217,共3页Food Science

摘　　要：采用超声波法对红香酥梨中挥发性成分进行提取,以30min得到的挥发性成分产率最高为0.366%,用GC/MS法从红香酥挥发油中分离并确认出24化学成分,用峰面积归一法通过G1710BA化学站数据处理系统得出各化学成分在挥发油中的百分含量,红香酥梨挥发性成分中的化学成分主要含有烯类、酯类、醇类、醛类和酮类。红香酥梨挥发性主成分为:壬醛和丁羟基甲苯。The essential oil of Hongxiangsu pear was extracted through the ultrasound method, and was investigated by gas chromatography-mass spectrometry (GC-MS) technique. The highest yield of the essential oils of Hongxiangsu pear extracted by the ultrasound method in 30 min was 0.366%.The identification of the volatile compounds was conducted through the commercial NIST and Wiley mass spectral search program, accompanied by the confirmation with comparing the retention indices with standard values of authentic samples. A total of 24 components were identified from the essential oils including vinyls, esters, alcohols, aldehydes and ketones. The predominant constituents of the essential oils in Hongxiangsu pear were Nonanal and buty- lated hydroxytoluene.

关 键 词：红香酥梨 超声波 GC/MS 挥发性成分 

分 类 号：TS201[轻工技术与工程—食品科学]