茴香籽香气成份研究  

Study on aromatic components of fennel seeds

作　　者：陆占国[1] 张怀涛[1] 李伟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国调味品》2008年第11期76-79,共4页China Condiment

基　　金：黑龙江省自然科学基金项目(B200510)

摘　　要：采用顶空固相微萃取法萃取茴香籽挥发性成分,然后用GC-MS联机分析,并与水蒸汽蒸馏法获取的茴香籽精油成分进行比较。用CAR on PDMS柱萃取时,检测出26种成分,解析出占总成份95.765%的22种成份,主要成份为(E)-茴香脑(相对含量76.878%),p-茴香醛(4.215%),柠檬烯(4.167%)和龙蒿脑(2.792%)。水蒸汽蒸馏法萃取茴香籽,以2.44%得油率获得精油,共检测出26个成份,解析出占总成份98.720%的21种成份,主要成份是(E)-茴香脑(相对含量84.334%),龙蒿脑(5.419%),葑酮(2.619%)和柠檬烯(2.209%)。Aromatic components of the fennel seeds were studied by using head space solid phase microextraction combined with GC-MS, and compared with the components of the essential oil. When using CAR on PDMS column, a total of 26 components were detected, in which 22 compounds that account for 94. 660% of the total components were identified. The main constituents were（E）-anethole（Relative content 76.878 %）, p-anisaldehyde （4.215 %）, limonene （4. 167%） and estragole （2. 792%）. The essential oil was obtained by steam distil- lation extraction method in 2.44% yield, a total of 26 constituents were detected, and in which 21 compounds that account for 98. 720 % of the total components of the oil were identi- fied. The main constituents were （E）-anethole （84. 334;）, estragole （5. 419%）, fenchone （2. 619%） and limonene （2. 209%）.

关 键 词：茴香 茴香籽 固相微萃取 精油 GC-MS 

分 类 号：TS264.29[轻工技术与工程—发酵工程]