同时蒸馏萃取-气质联用分析乌梅中的挥发性成分  

Study on volatile components in Fructus mume by simultaneous distillation extraction coupled with GC-MS

作　　者：丁超[1] 叶富根[1] 李汴生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第6期113-116,127,共5页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2009A020700001)

摘　　要：采用同时蒸馏萃取法提取两种不同工艺制成的乌梅中的风味成分。所得到的挥发性成分用气相色谱/质谱(GC/MS)法分离并分析鉴定,共鉴定出了69种挥发性成分。其中酚类15种,酸类8种,醇类2种,醛类5种,酯类6种,烃类26种,其它杂环类7种。两种乌梅的挥发性风味成分的种类和含量虽有差异,但是风味的主体成分基本相同。酚类及其衍生物应是提供乌梅烟熏香的最重要的成分。Simultaneous distillation extraction （SDE）technique was employed to extract volatile flavor compounds from Fructus mume.VoLatile flavor components of Fructus mume were isolated and identified by GC-MS, and 69 compounds were acquired, which were divided into 7 compound classes, including 15 phenols,8 acids,2 alcohols, 5 aldehydes,6 esters,26 hydrocarbons,and 7 kinds of other heterocyclic compounds.The volatiles in two kinds of Fructus mume were different, however, the main flavor components were primarily the same. The phenolic compounds and their derivatives were responsible for smoked flavor.

关 键 词：乌梅 同时蒸馏萃取 风味成分 气相色谱-质谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]