不同产地孜然风味物质和黄酮等成分分析  

Analysis of flavors and flavonoid in cumin seeds from different producing area

作　　者：吴素玲[1] 张卫明[1] 孙晓明[1] 杨艳[1] 张锋伦[1] 

机构地区：[1]南京野生植物综合利用研究院,南京210042

出　　处：《中国调味品》2011年第3期96-98,112,共4页China Condiment

基　　金：国家十一五科技支撑计划:辛香料资源高效利用和品质控制技术研究(2006BAD06B02)

摘　　要：对8个不同产地孜然的一些化学成分含量进行分析,精油、粗脂肪和总黄酮含量范围分别为2.608%～4.062%、14.87%～23.25%和4.147%～5.746%。巴依阿瓦提乡孜然品质较好,其精油含量4.062%位居第一,粗脂肪22.84%、总黄酮含量5.372%二者都位居第二,经对其氨基酸的组分分析,其总氨基酸含量为17.54%,氨基酸种类有17种,含必需氨基酸7种,谷氨酸和天门冬氨酸这两种呈味氨基酸含量特别高,占了总氨基酸的34%,说明孜然是非常好的增鲜辛香调味料。Some chemical compositions of Cumin seeds from eight different producing areas were analyzed. Scope of essential oils content was 2. 608%-4. 062%, and crude fat content was 14. 87%-23.25%, and total flavonoid content was 4. 147%~5. 746%. Quality of cumin from Bayawat Township was the best with higher content of these chemical ingredients. The results of analysis of amino acid composition showed that total amino acid content in cumin was 17.54%, containing 17 kinds of amino acids including 7 kinds of essential amino adds. Content of glutamate and aspartate was particularly high, accounting for 34% of the total amino acids, indicating cumin is a very good spicy seasoning.

关 键 词：不同产地 孜然 化学成分 呈味氨基酸 分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]